ABOUT
CRISTI OLTEAN
Based in the heart of Transylvania, Romania, Cristi’s professional coffee journey began in 2018. His passion for latte art pushed him to pursue the podium, and he has since brought home national titles in three disciplines: Latte Art, Cup Tasting, and Barista. Off the stage, Cristi is a trainer and tech specialist at Meron, contributing to quality control and supporting colleagues in competition preparation. He values the hard work behind every bean and strives to prepare coffee in a way that honors it.
MERON
ROASTERY
The name Meron is inspired by the Greek word for “days” — a gentle reminder to find joy in the present moment.
Founded in 2015 in Cluj-Napoca, Romania, it began as a single coffee shop and has since expanded, with locations
across Romania and Hungary. Meron’s mission is straightforward: to create experiences through sensational coffee.
In 2019, Meron Roastery was inaugurated. Maintaining direct relationships with farmers and guided by the
belief that every coffee deserves its own approach, they work to highlight the unique character of every
origin. They also share their knowledge through courses on latte art, espresso and sensory skills, two of
which are led by Cristi.
With multiple national titles across several disciplines, the team is set to continue representing Romania
on the world stage.
ROMANIAN BARISTA
CHAMPIONSHIP 2026
At the 2026 Romanian Barista Championship, Cristi's routine was built around feelings and memories from his
first origin trip to Panama, which he considers home to some of the finest coffees in the world.
The central elements in Cristi's recipe were temperature and atmospheric pressure. Cristi pulled his shots at
90 °C for clarity of flavor. He then used the Acaia Horizon to lower the pressure in his cups for two minutes,
keeping the espresso's aroma and flavor intact as it cooled to 55 °C. This serving temperature also made the
espresso's distinctive characteristics much easier to perceive.
OPEN SERVICE RECIPE
Farm
Finca Sophia
Country
Panama
Variety
Geisha
Process
Washed
Dose
19 g
Yield
45 g
Brew ratio
1:2.4
Water temperature
90 °C
Pre-infusion
5 seconds
Extraction time
29 seconds
Horizon duration / setting
2:00 / Strong
Final cup temperature
55 °C
Flavor
Bergamot, orange blossom, peach
Mouthfeel
Silky
Finish
Medium with a jasmine sensation
COMPETITION GEAR SET
