What started as a bar job quickly shifted when Marilena tasted her first specialty cappuccino – no sugar, just flavour. That cup flipped a switch. Within a year, she was competing and winning. Today, she holds the Romanian Coffee in Good Spirits V-ce Champion Cup Tasters Champion titles! At just 24, Marilena stood proud on the stage of the World Coffee Championships in Geneva.
Marilena currently works in a small, espresso-forward café, belonging to the fast growing Olivo Coffee Culture. where real connection matters more than floor space. Whether she’s brewing a filter, running a cupping session, or mixing coffee cocktails, Marilena brings curiosity into everything she does.
Marilena, what is your first memory with coffee?
My first real memory of coffee is when I had a cappuccino made with specialty beans, no sugar. Until that moment, I always thought coffee had to be bitter or masked with milk and sugar. That cup completely changed my perception — it was smooth, flavorful, and unexpectedly pleasant. It made me realise that coffee can be complex and delicious on its own.
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
Honestly, it wasn’t a planned transition. Before coffee, I was working in bars, but at some point, I couldn’t find a job in that space anymore. That’s when I stumbled into the world of coffee. I started working as a barista, thinking it was just temporary, but very quickly, I got hooked. Within less than a year, I was already competing: I placed second in Coffee in Good Spirits and first in Cup Tasters nationally. That was a big turning point for me. I realised this wasn’t just a job, it was something I truly loved.
Tell us a bit about the place you work at. What is your role there?
I currently work at Olivo Coffee Culture, a cosy to-go coffee shop where we focus mainly on high-quality espresso and filter coffee. Even though the space is small, it allows for real connection with people, which I love. In addition, I help organise cupping sessions in our larger cafés as a way to introduce more people to the sensory world of coffee. I find a lot of meaning in creating these experiences – showing people that tasting coffee can be just as rich and nuanced as wine or spirits.
As someone who wears many hats – barista, mixologist, competitor – how do you balance these roles, and what drives you to stay involved in so many areas?
For me, variety is the key to staying motivated. I get bored easily if I do the same thing every day, so being able to shift between roles keeps things exciting. Every hat I wear feeds the others: what I learn as a competitor helps me behind the bar; what I experiment with in cocktails inspires creativity in coffee. I guess I just love building bridges between different parts of the beverage world.
What kind of experience do you want your guests to have when they try your coffee and cocktails?
I always want people to walk away thinking, “That was the best coffee I’ve ever had”. It’s such a joy to give someone that experience. And when it comes to cocktails, I love hearing guests say, “I want the same thing the girl made earlier — that was amazing”. That kind of feedback fuels everything I do.
What is your favourite part of the day at work, and why?
My favourite part of the day is the early morning rush, when people are just starting their day, and I get to be part of that moment. There’s a kind of quiet intensity to it: regulars showing up for their usual, sleepy conversations over the grinder noise, that first sip that wakes someone up. It’s like being a small but essential part of someone’s rhythm. I love that energy.
How do you stay motivated and inspired to keep improving your coffee-making skills?
Competitions have played a huge role in that. They push me to learn more, practice harder, and refine every detail. Also, the people I’ve met at these events – both mentors and fellow competitors – have inspired me endlessly. It’s a community full of curiosity and generosity, and that energy keeps me going.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
One big misconception is that being a barista isn’t a “real” or long-term career. But I know professionals who’ve been doing this for decades, constantly learning and evolving. I don’t see myself stopping anytime soon – in fact, I feel like I’m just getting started.
What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?
One trend I enjoy right now is the rise of co-fermented coffees. I especially love them in filter brews – the flavour profiles can be so unexpected and exciting. I hope to see this trend spread more widely, and I’d love to explore even more experimental processes.
You have some amazing achievements in championships. Can you tell us more about them?
Yes! In 2024, I won second place nationally in Coffee in Good Spirits, and in 2025, I took first place in the national Cup Tasters Championship. These experiences were incredibly rewarding and gave me the confidence to keep pushing further in this field.
How did it feel to compete on the World Cup Tasters Stage?
It was one of the most emotional moments of my life. I’ve never felt such intense adrenaline and pride at the same time. Being on that stage, representing my country, surrounded by the best tasters in the world – it was both surreal and deeply meaningful.
What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?
Focus is everything. Competitions test not only your knowledge and skills, but also your ability to stay calm under pressure. If you lose your focus, even for a moment, it can cost you. But if you stay centred, you can really surprise yourself.
What are the next championships you’d like to compete in?
My next goal is to compete again in the Cup Tasters Championship in Romania. I’d love to improve even further and possibly qualify for the World stage again.
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
There’s no “right” way to drink coffee. The best cup is the one you enjoy most. That said, if you’re curious and open to trying something new, baristas can offer suggestions that might surprise you, in the best way.
What are your passions and hobbies apart from coffee?
My biggest passion is honestly just chasing happiness in all its forms. I love creating, learning, connecting with people, and staying curious. Whatever brings joy, I’m there for it.
What coffee challenges are you looking forward to? Any new projects or collaborations?
Right now, I’m focusing on refining my sensory skills even more for upcoming competitions, especially Cup Tasters. I’m also really interested in collaborating on events that combine coffee with other creative disciplines, like cocktails, music, or even visual arts. I believe coffee has a place in so many different conversations, and I’d love to help create experiences that connect people through it.
Quick Fire Questions for Marilena Georgescu:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Filter coffee.
The most underrated coffee brewer?
AeroPress.
Favourite piece of barista equipment?
Staresso.
