From bartender to barista champion: the inspiring journey of Felix

Felix Ouma’s story is one of curiosity, perseverance and a passion for coffee. Today, he is Head Roaster at Moyee Coffee in our FairChain Roastery in Nairobi. And as of this month, Felix is also Kenya’s newest National Barista Champion.

Fun fact: Felix is the second barista champion in the Moyee family, alongside two-time winner Tess.

When he is not roasting coffee, Felix is a proud father of two young children. His journey is one of growth, learning and redefining what is possible in the world of coffee.

Q: How did your journey in coffee begin, Felix?

FELIX: I started off as a bartender in 2013. One day, I noticed an espresso machine behind the bar and was fascinated not just by the coffee, but by the machine itself. I wanted to know how it worked and what made it tick. That curiosity pulled me into coffee. I put away the bottles and focused fully on being a barista. That is where it all began.

Q: How did you go from barista to coffee roasting?

FELIX: I got a chance to roast at another roasting company here in Kenya. At first, I did not know much, but it opened up a whole new world for me. I spent time learning the craft and really got into it. Eventually, I joined Moyee Coffee, where I now roast as Head Roaster.

Q: What excites you most about roasting coffee?

FELIX: Roasting is a craft that is always evolving. No two batches are ever the same. What excites me most is unlocking the best potential from each bean and finding the balance between origin character and roast development. That challenge keeps me sharp every single day.

Q: Let’s talk about the barista championship. How did it feel to win?

FELIX: I was very nervous. The competition was tough and there were amazing competitors. But I was confident in my preparation and routine. I brought a unique sensory-focused presentation. I was not there to just show up. I was there to win. And I did.

Q: What was the secret behind your winning routine?

FELIX: My secret was in the routine. Sensory storytelling, my roasting style and a presentation that surprised the judges. I built my story around how humans experience coffee through their senses. We do not just drink coffee. We feel it. That connection made my routine stand out.

Q: Did you roast your own coffee for the championship?

FELIX: Yes, I did. But I did not evaluate it myself. My colleagues Tess and Lydia helped. It is really hard to judge your own work. You need honest feedback to improve and perform at your best.

Q: How do you approach roast profiles?

FELIX: For our Triple roast, I charge at 205°C, first crack hits at 178°C around minute 10, and we drop at around 12:30. Coffee is a product of nature, so no batch is exactly the same. That is why we fine-tune every roast. We adjust airflow, drum speed or development time depending on the day to get the best out of each batch.

The Microlot I roast is different every month, often from a new origin or process. For these, we do not roast for a fixed flavor target. We roast for what the coffee offers. We chase clarity, complexity and balance. We cup, test roast and fine-tune based on what we taste in the cup. It is a much more exploratory process and that keeps it exciting.

Q: What is your favorite brew method and roast level?

FELIX: V60, black, medium roast. Medium gives me that sweet spot with origin characteristics and roast depth in one cup.

Q: Do you prefer Kenyan coffee?

FELIX: Kenya, of course. But I appreciate coffee from everywhere. Sometimes you want fruity, sometimes you need body and chocolate to round out the day.

Q: How is the coffee scene in Kenya evolving?

FELIX: It is growing fast. There are around 50 local roasteries now and more people are consuming and appreciating specialty coffee. Ten years ago, that was not the case. Now, locals drink local. People are learning and loving coffee more every day.