Coffee, the Italian Way – Caffè Vergnano Barista Championship 2026

Creative coffee creations, blind tastings and exciting challenges – for the third time, Hungary’s talented baristas gathered at the Caffè Vergnano Barista Championship, held on March 4 during the SIRHA Budapest international food industry and HoReCa exhibition. The competition offered both a professional challenge and an opportunity: the winner will have the chance to prove their skills on the international stage this autumn at the world championship in Italy.

Among the Hungarian baristas representing the premium coffee brand, three enthusiastic finalists demonstrated their expertise and dedication in the professional competition. Over several weeks they prepared intensively under the mentorship of Iván Gávris, Coffee Expert at Coca-Cola HBC Hungary, to perform at their best in the national final.

During the programme of the third Caffè Vergnano Barista Championship, competitors first showcased their skills by preparing classic espresso and milk-based beverages, then competed with their own signature coffee-based alcoholic cocktails – giving them the opportunity to demonstrate their creativity. The jury tasted espresso enhanced with cane sugar, coconut flavour, lime and whiskey, as well as tropical, spicy coffee cocktails enriched with Caribbean rum. This was followed by a blind tasting test, where competitors had to identify different extraction levels while blindfolded – distinguishing between correctly extracted, under-extracted and over-extracted espresso.

The judges tasted, scored and paid attention to every detail – from machine handling to presentation – while also listening closely to the contestants’ passion and motivation for the profession. The members of the jury were Anita Nagy-Bertók (Hungary’s highest-ranked coffee judge), Ádám Pataki (owner of Pataki Confectionery), and Gábor Kiss (Marketing Manager at M. Petrol). The jury’s work was supported on site by two coffee ambassadors of Coca-Cola HBC Hungary, Bence Benkő and Patrik Murányi, who served as technical judges.

In the end, the competition was won by Enikő Kovács, barista at TRIBE Budapest Airport. Flóra Németh, barista at La Cabra Tapas Bar in Kecskemét, finished in second place, while Vivien Mátyus, barista at Krúdy Restaurant in Debrecen, took third place.

Caffè Vergnano is a traditional family-owned company based in Santena and one of Italy’s oldest coffee roasters, with a history dating back to 1882. Its premium product portfolio perfectly represents Italian tradition and authenticity. In October 2021, the Coca-Cola HBC Group acquired a 30% stake in the company, and in January 2022 Hungary was among the first markets where Coca-Cola HBC began the exclusive distribution of Caffè Vergnano coffee products. Since then, the company has been working to introduce the excellence of Italian espresso culture to Hungarian consumers and support the development of the local professional coffee community.

More than 140 years of heritage continue to shape Caffè Vergnano’s operations today. Its Make Time Count philosophy reflects the belief that quality requires time – a principle embodied in the slow roasting process, where carefully controlled roasting allows the coffee beans’ aromas to fully develop.

The brand’s Hungarian portfolio has recently been expanded with a new specialty: Caffè Vergnano Colombia Single Origin blend, further strengthening the premium offering. This 100% Arabica coffee originates from Colombia’s Huila region and responds to growing consumer interest in coffee origin and traceability with its clearly identifiable terroir. Its flavour profile is vibrant and fruity: notes of dark berries meet the pleasant sweetness of milk chocolate. Fresh, lively acidity is balanced by a silky body, while hints of vanilla and almond appear in the finish, creating an elegant and long-lasting experience.

The winning recipe

“Anoki”

Ingredients

• 4 cl Bombay Sapphire Sunset gin
• 2 cl rose syrup
• 10 cl Kinley Pink Aromatic Berry
• espresso
• rose petals

Preparation
Pour the gin and rose syrup into the glass, top with the mixed berry tonic, then add the espresso. Garnish with 1–2 rose petals. A refreshing coffee cocktail with floral notes – the perfect drink for summer.