Daniele Ricci, 2025 Italian Barista Champion
Last month, Daniele Ricci claimed victory at the Italian Barista Championship, using Chiroso Natural by Jhoan Vergara and a unique Mosto-based signature drink. How did he come up with such an innovative combination, and what insights does he have into the art of competition and preparation? We sat down with Daniele to discuss his journey, his approach to developing the perfect competition drinks, and what it takes to succeed on the world stage.
What inspired your choice of Chiroso for the competition?
“I first tasted the Chiroso Natural from Jhoan Vergara in November 2023 with Federico Pinna and Andrea Villa. I remember telling them, 'Guys, if you want to win, you need to take this coffee.' They eventually went with Bourbon Sidra and Ombligón, and they still won! I didn’t compete at that moment, but I knew that Chiroso would be my competition coffee when I did. And so it happened last January when I competed for the Italian Barista Championship 2025. I used Chiroso Natural for my milk drink and signature beverage and a Panamanian Geisha for espresso.
As for the signature drink, I wanted to create something completely different. We used mosto from Chiroso coffee cherries, which was an unexpected element. Mosto refers to the fermented pulp or fruit flesh of the coffee cherry, which is often a byproduct of coffee processing, particularly in experiments with natural fermentation. It really added something unique to the drink. And no one ever used it in their signature drink before.”
What went through your mind when you decided to compete again after a break?
"It was actually easier than I expected. When I compete, I look for a coffee that really resonates with me, and I base everything around that. When I tasted Chiroso, it was just there. It felt right. I already had the coffee, so I didn’t have to go searching for it. I could just focus on the concept and how to express it. The hardest part of competing is usually finding the right coffee, but I had that sorted."
How did you come up with the idea of using mosto for your signature drink?
"When it comes to my signature drink, I usually get a coffee and build something creative around it. This year, I wanted to create a sensory experience, so Andrea and I went to Barcelona to visit some of the top cocktail bars in the world. We met with a mixologist friend, Andrea lo Russo, and we worked together to distill a molecule from a flower. This collaboration allowed us to think outside the box and make the drink even more special.
We macerated the puck of Chiroso with sugar to create a syrup, and the mosto added a unique fermented sweetness. I wanted to push the boundaries of what a coffee signature drink could be. The result was a drink that changed with every sip—a totally new way to experience coffee."
What does the team behind you mean to you in your preparations for the competitions?
"My team is huge, and I’m so lucky to have so many amazing people supporting me. It’s not just the Bugan team, but also Federico, Andrea, my girlfriend and all the people who helped me with the signature drink. And when I talk about my team, I mean people like you at lohas beans as well. Without your support, I wouldn’t have been able to craft the drink or even have the right coffee. It’s a collective effort, and I truly appreciate every single person who helped."
How do you feel about the competition scene?
"Competitions have changed in the sense that you need to play to the rules. I remember competing with a Geisha from Panama in 2021. It was so complex that I had to split it into three sips for the judges. They said it was amazing, but too complex for the format. Back then, I thought it was the best coffee I had ever worked with. But now, I understand that you have to consider what will score well with the judges. Sometimes, a less complex coffee can actually be better for competition, even though it might not have the same complexity or depth as another coffee."
What’s next for you in terms of preparation for the World Barista Championship?
“I’d love to go back to Colombia to see if the Chiroso has improved or if there are other coffees that lohas beans offer that might be even better. I’ve been drinking Chiroso every day, and it’s still in my top 3 coffees. The balance of sweetness, elegance, and complexity is unmatched, but I’m still considering... There’s still a lot of time before October."
As Daniele Ricci continues to push the boundaries of coffee, blending innovation with tradition, his journey reminds us that the world of specialty coffee is constantly evolving. With his unique approach to both competition and creativity, it’s clear that Ricci is not only shaping his own future but also influencing the way we think about coffee and the experiences it can offer. Whether it's a complex signature drink or a perfectly brewed espresso, Ricci's passion and dedication to specialty coffee are undeniable. We can’t wait to see what’s next on his journey to the World Barista Championship.