Fábio Milan - Brazil

May 27

Instagram: @fabiomilanp

Please tell us a little about yourself:

My journey in specialty coffee began in 2021 through my institution and the Nequali study group. Interestingly, I hadn't imagined pursuing this field—my goal was to work in another area. But, through a friend's invitation, I discovered the world of specialty coffee and found my passion in it. After graduating, I began my career at EPAMIG (Agricultural Research Company of the State of Minas Gerais - Brazil), where I currently work as a Roast Master. In 2026, in my first national competition, I won the Brazilian roasting championship title on my debut. What motivates me most on this journey is how coffee connects people, creates stories, and brings different realities closer together every day.

What are you excited to do while you visit Brussels?

Participating in the World Roasting Championship in Brussels will be my first international trip. Beyond the competition, I want to experience new cultures, meet new people, and discover new places—experiences that will shape my journey both within and outside the coffee industry. I'm also very happy to be able to represent Brazil, our coffee culture, and all the work we do in specialty coffee on the world stage.

What are your interests outside of coffee?

Besides coffee, my interests are very much linked to the countryside and agribusiness. I enjoy life in the rural area, contact with animals, rural activities, and being close to that reality on a daily basis. I also value studying, spending time with friends, and, like many Brazilians, I really enjoy playing soccer, a strong passion in our culture.

Is there anyone you would like to thank or recognize, or who helped you to prepare for the WCC?

My special thanks go to Fazenda Recanto, especially to Paula, who has been fundamental throughout this journey. She offers me not only technical support and organization, but also care, confidence, and emotional support during the most challenging moments. Her passion and affection for coffee are directly reflected in how she oversees all the preparation, always seeking the best for me as a professional and as a person. I feel very welcomed, supported, and grateful for all the dedication she has shown me. To Carlos, my technician and great friend, I thank you for all the partnership, loyalty, and commitment. There were many weekends and nights of study and preparation, always working alongside me in a very committed way. I also thank Nequali, where I had my first contact with specialty coffees and began building my career, and EPAMIG, for all the support, encouragement, and for becoming an important environment for my professional growth. And, above all, I thank my family—my parents and my brother—for being my foundation at all times. For the love, the concern, the constant support, and for believing in me even on the hardest days. All of this only makes sense because I have them by my side every step of the way.

What roaster do you currently roast on and how long have you been roasting coffee for?

In my daily work, I use Carmomaq roasters, a system I've been working with for over five years, developing experience and consistency in roasting specialty coffees.

What is your favorite coffee brewing method and why?

My favorite brewing method is the V60 because the filtered coffee clearly highlights the sweetness and acidity, allowing for greater control over the extraction through grind size, water flow, and brewing time.

Besides your own competition drink, do you have a favorite cocktail?

natural fruit juice

Stephen .