Dad’s Coffee Cup to USA AeroPress Champion: Danny Toro’s Story

In the world of specialty coffee, every champion has a story. Coffee for Danny Toro, the 2024 USA AeroPress Champion it’s a lifelong journey shaped by curiosity, competition, and community. 

From childhood memories of sneaking sips from they father’s cup to an unexpected discovery that led to winning AeroPress recipe, Danny’s path in coffee is filled with passion and exploration.

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

Hudes had the opportunity to chat with Danny about they earliest coffee memories, the challenges of competition, and the unexpected moments.

DANNY TORO - USA Aeropress Champion 2024
photo by Taylor Brown

HUDES: Can you take us back to your childhood? What’s your earliest memory of coffee, and did it play any role in your upbringing?

Danny Toro: Coffee has been part of my life for as long as I can remember. 

As a kid, I’d sneak sips from my dad’s cup when he wasn’t looking—just a quick taste before he’d catch me.

Eventually, he stopped pretending not to notice, and I graduated to having my own cup (with his approval this time). Mornings became our little ritual—just the two of us sitting at the kitchen table, me getting ready for school, him gearing up for work, both of us sharing a quiet moment over coffee.

HUDES: If you had to describe your coffee journey in one sentence, what would it be?

Danny Toro: A journey shaped by curiosity, community, and growth—what began as a daily ritual became a lifelong pursuit of learning, sharing, and creating through coffee.

HUDES: Outside of coffee, what’s something you’re really passionate about that most people wouldn’t expect?

Danny Toro: I’m really passionate about ceramics. There’s something so calming about working with clay—getting my hands messy, shaping something from nothing, and seeing it come to life. 

My kitchen cabinets are filled with plates and cups I’ve made over the years, and I love actually using them. 

There’s just something special about drinking from a mug you crafted yourself—it makes every sip feel more intentional.

HUDES: What was the moment that made you realize coffee was more than just a drink for you—it was something you wanted to dive deep into?

Danny Toro: I didn’t really get into coffee until university. I was studying biology and picked up a part-time job at the local coffee shop, not thinking much of it at first. 

But on my first shift, I learned how to brew a Chemex, and something just clicked—I fell in love with the process. 

The precision, the variables, the way small changes could completely transform the outcome—it reminded me of a science experiment. 

photo by Taylor Brown

That curiosity pulled me in, and the more I learned, the more I wanted to keep exploring. By the time I graduated, I knew coffee wasn’t just a side job—it was something I wanted to pursue fully.

HUDES: Has there ever been a point where you felt completely frustrated with coffee—maybe a brewing method, a competition, or an experience that almost made you step away?

Danny Toro: Of course! I think frustration is just part of the journey. For me, competition brings a lot of pressure, and with that, moments of struggle—like spending months dialing in a coffee only for it to behave completely differently on the day of competition, or realizing you forgot your timer at the worst possible moment. 

But each challenge has taught me something, and I’ve grown so much through those experiences. It’s really about how you pull yourself out of those moments, keep going, and lean on your community when you need it.

HUDES: What's one myth about brewing coffee that you wish more people would stop believing?

Danny Toro: That there’s only one ‘right’ way to brew coffee. In reality, there are so many ways to make a great cup, and that’s what makes it so beautiful. 

Everyone has their own approach, their own recipe, and at the end of the day, what really matters is that you enjoy what’s in your cup.

HUDES: Winning the USA AeroPress Championship is no small feat! What was the most nerve-wracking part of the competition for you?

Danny Toro: Stepping onto the stage! That’s the moment when all the preparation and practice suddenly feel so real. 

No matter how many times you compete, the nerves never fully go away—and honestly, I think that’s a good thing. 

I’ve learned that nerves just mean you care. So, I take a deep breath, trust the work I’ve put in, and focus on sharing my coffee!

HUDES: Can you walk us through your thought process when designing your winning recipe? What made you confident that this was the one?

Danny Toro: I usually start with a base recipe and make adjustments from there. Oh, I remember this moment so clearly—it was actually pretty funny. 

I had brewed at least 10 cups that day, and at some point, I forgot to check my kettle temperature. I only realized after brewing that it was set to 180°F. When I took my first sip, I was completely shocked—the cup was so sweet and soft. 

I couldn’t believe it! I was also suffering from palate exhaustion at that point, so I thought maybe I was imagining things. I kept testing it over the next few days with different recipes, convinced it was just a fluke. But sure enough, that lower temperature unlocked something special in the coffee—and that’s when I knew I had found the one.

HUDES: What’s one unexpected thing you learned about yourself during this whole competition journey?

Danny Toro: I learned that I can actually stay (somewhat) calm under pressure! I used to think competition would turn me into a bundle of nerves, but somewhere between all the practice, problem-solving, and inevitable mishaps, I realized I thrive in that intensity. 

Don’t get me wrong—I still have my “oh no, what have I gotten myself into” moments. But I’ve learned to trust myself, adapt, and just focus on sharing my coffee. Turns out, I enjoy the chaos more than I thought!

HUDES: What’s the weirdest or most unexpected place you’ve ever made coffee?

Danny Toro: Probably on a train to Switzerland. There I was, balancing my setup on a tiny tray table, trying not to spill while the train rocked back and forth. 

Honestly, it felt like a high-stakes brewing challenge—precision, stability, and speed all tested at once. But hey, the view was incredible, and the coffee? Totally worth it.

HUDES: If coffee didn’t exist, where do you think your life would have taken you?

Danny Toro: Probably tucked away in a science lab somewhere, running experiments and geeking out over data. 

I’ve always loved research and problem-solving, so I’d probably still be chasing curiosity—just with test tubes instead of coffee beans.

HUDES: If someone wanted to truly understand who you are in just one coffee experience, what would you have them do?

Danny Toro: I’d have them brew coffee outside, somewhere quiet. No distractions—just the sound of water pouring, the smell of the coffee blooming, and the time to actually sit and enjoy it. 

That’s how I first experienced coffee—not just as a drink, but as a moment to slow down and be present. And it’s how I love to share coffee with people now. Whether it’s a pourover on a mountaintop or a quiet morning at home, I’d want them to feel that same connection—to the process, to the coffee, and to the moment itself.