Matthew

Matthew works for Michels Patisserie, Braybrook VIC.

Tell us a bit about your background as a barista.

I've been working as a barista for the past 7 years. I have also learnt a lot from our barista trainers, including the art in coffee making.

What do you like about working as a barista?

I especially enjoy making people happy with that first cup of coffee in the morning. I am known for my latte art in the area. I also enjoy working on some new latte art to show off to my customers. It is also great when you're recognised and people appreciate my passion and barista skills.

Tell us a bit about your café:

Our Michels Patisserie is a family run business. I've been working with my parents and twin brother for the past 7 years. In this time we worked together and very hard to build it up and make it our own. With all the long hours and hard work, we achieved our goals and are now very successful and happy with the way our business is running. We are currently on 42 kgs of coffee per week.

What are your plans for the future?

I hope to build up my barista skills and learn as much as I can in this trade, so I can one day open my own espresso bar.

Have you ever competed?

Yes, I competed in the Michels Patisserie heats in 2004. Which I placed 2nd. I also competed in the Latte art comp in Port Macquarie in 2007. Which was a great learning experience and I also met a lot of people in the barista industry.

What is it you enjoy about the coffee industry?

There's always something new to learn.

What is your signature drink?

My signature drink is a jaffa drink, which consists of my own orange essence and chocolate powder as well as a 30ml espresso shot topped with warm milk. I am also well known for my latte art.

What coffee do you drink?

To be honest I am not a coffee drinker!

Are there any coffee trends you recommend people should try?

Always order a coffee to your taste and liking. If you're not sure ask your local barista and they'll be sure to let you know what's hot and what's not.

What is the key to a good coffee?

The key to a good coffee is having a barista with passion for the trade and for someone that understands it well. The correct procedures must be undertaken to produce the best cup of coffee. Definitely NO SHORTCUTS!!!

Hugh

Hugh Kelly is a barista at ONA Coffee House, Fyshwick ACT and winner of the 2011 Equal Barista Cup apprentice class.

Tell us a bit about your background as a barista.

I am originally from Sydney however moved to Canberra for university and started with Ona Coffee at Teatro Vivaldi's café on ANU campus. I worked at Koko Black in Canberra for a year and a few other cafes in Sydney. I learned the fundamentals at Teatro Vivaldi's using Ona Coffee before moving on to Fyshwick Ona Coffee House where I really started learning about and enjoying what coffee has to offer.

What do you like about working as a barista?

I really enjoy consuming things so the different flavours experienced from different origins, processes and brewing methods appeal to me, is something I love sharing with the customer. I love pouring nice latte art too and am still experimenting with my designs.

Tell us a bit about your café:

Ona Coffee House is where Ona Coffee roasts and distributes their coffee to many stores around ACT, Newcastle and Queensland. We offer the Malawian Mocca Blend, a beautifully balanced milk based and also black coffee, and a rotating specialty coffee our of a three group Synesso. Cold drip, syphon, and pour-over methods also make highlight lighter filter roasts natural flavours. Full dine in breakfast and lunch menu's as well as toasted sandwiches, cakes and lunch specials are also becoming talked about around Canberra and has seen the café thrive in Canberra's developing coffee culture.

What are your plans for the future?

I plan to finish university before starting full time with Ona Coffee developing my knowledge and building my career in the coffee industry.

Have you ever competed?

I competed in the ACT Barista Competition in 2010 coming 5th in my first competition and have been bitten by the competition bug and hope to better that in 2011.

What is it you enjoy about the coffee industry?

The variety of styles, beans and approaches that present many different experiences in the cup. The evolving and dynamic nature of the industry is especially interesting as there is always new things to discover, read about and experience.

What is your signature drink?

Although not necessarily appropriate in the café, I really enjoy Irish Whiskey with cold-drip and regularly drink this at home when both are available.

What coffee do you drink?

I drink short blacks and flat whites usually however often enjoy piccolos and long blacks. I usually vary what I drink based on what suits the coffee best at the time.

Are there any coffee trends you recommend people should try?

Alternative brewing is the best thing because they can highlight such unique characteristics of different beans. Lighter roasts and more gentle methods of brewing mean bright flavours such as fruits, and spices can be accentuated in a way not possible through an espresso machine. My favourite brewing method is Chemex filter coffee, however I also love cold drop on a warm day.

What is the key to a good coffee?

Balance of flavour is the key to a good coffee. Too much acidity, too much sweetness, too much body or any defects in extraction will leave an unpleasant feeling in the mouth. A good coffee will sit well in the mouth and leave the drinker wanting more. The drink must highlight the coffee's natural flavours in a way that is pleasant.

Andy

Andy has been making coffee for five years and is currently head barista at Bean Drinking, Crows Nest.

Tell us a bit about your background as a barista.

I started working as a barista about 5 years ago. During that time I have worked at some very good independent cafes and roasteries and recently started roasting. The ability to roast, and gain a greater insight into the journey from tree to cup has helped me progress as a barista.

What do you like about working as a barista?

Being a barista has allowed me to meet some really amazing people within the industry and also let me travel around Europe making coffee at International Exhibitions highlighting the specialty coffee industry. It has also allowed me to return to Australia and continue my profession in a country that is generally acknowledged as being at the forefront of what we do.

Tell us a bit about your café:

Bean Drinking is a micro roaster and espresso bar in Crows Nest. We roast on site for ourselves and our wholesale customers. We also roast filter for the various Hario brewing methods we have available for people to try in our Coffee Lab. I love it because we are so focused as a business on traceability and sustainability as well as quality, and we are always trying to improve what we do as a team.

Are there any coffee trends you recommend people should try?

I am currently enjoying cold drip, and am "rediscovering" various coffee origins and varietals through that brewing method in our Coffee Lab. I'd love people to try alternative brewing methods. Most of the alternative methods produce consistently excellent coffee at home. Buy good quality filter profiles, and brew in a Hario V60 pour over, Syphon or Woodneck for a completely new and interesting coffee experience.

What are your plans for the future?

I want to continue to improve my knowledge of coffee, brewing, cupping and roasting with the eventual plan to open something of my own which showcases specialty coffee.

Have you ever competed?

I have competed twice in the UK National Barista Championships. The first occasion I had the 4th highest score in the country, and this year I am looking to compete for the first time in NSW.

What coffee do you drink?

At work its endless espresso, making sure it tastes at its best. Socially I drink flat white and at home, filter.

What is it you enjoy about the coffee industry?

Our industry has some really interesting, passionate and special people in it, and I am lucky to be able to call some of those people friends.

What is the key to a good coffee?

Great green beans, coupled with a roaster who understands how to roast those beans to highlight the best in them, and a barista who is passionate and can craft a drink that showcases all the farmers hard work and effort into the cup.

What inspired you to move back to Australia?

I missed being able to get great coffee on a daily basis, and only being away from the Sydney coffee scene did I realize what a big part of my day coffee is. Australia has the most advanced and progressive coffee industry in the world. Every Sydney suburb has a great cafe and the UK isn't anywhere near that yet.

What are the main differences between the Australian and UK coffee industries?

In Australia you have an industry that rewards passionate and skilled baristas and allows them to develop a career for themselves. The UK doesn't appear to regard baristas in the same light and pays wages that deter even the most enthusiastic coffee professional and means being a barista will always 'just be a job' and rarely a career. Having said this, there are some great baristas in the UK and some of the best roasters in the world, but they are just few and far between.

Do you have any tips for baristas interested in competing?

Go into the competition to learn, develop and if you win that's a bonus. Read the rules again and again and again. There are some simple things that can catch you out and lose you silly points or get you disqualified (one day I will take my own advice).

Habib

Habib has been making coffee for eight years and currently works as the Mocopan NSW Sales Manager.

Tell us a bit about your background as a barista.

Been making coffee for eight years. Had a café, Morgan's Kitchen, for four years but sold it last year. Now I'm currently working as the Mocopan NSW Sales Manager.

What are your plans for the future?

Continue learning and having fun in what I do.

Have you ever competed?

Several times. I was the 2008 Daves (?) GBC winner, the 2009 Aasca NSW Barista Champion and the 2010 Pura Latte Art Champion.

What is your signature drink?

Strawberry Pash: Strawberry, cinnamon and chocolate over espresso. Banoffee Coffee: Banana, butterscotch as a latte.

What coffee do you drink?

Piccolo.

What is the key to a good coffee?

Attention to detail.

Jordan

Jordan works for ONA Coffee, Manuka ACT and participated in the 2011 Equal Barista Cup – Apprentice Class

Tell us a bit about your background as a barista.

I first used an espresso machine in a small café when I was 15 and I fell in love with making coffee. At my next job I was able to work alone in a bar and began to experiment with coffee and develop my skills. It is not until I have been working at ONA that I have been properly mentored and under the guidance and direction of the ONA team, I hope to become an accomplished barista.

What do you like about working as a barista?

I love being part of the process that begins in far-away countries and ends in a cup. There is nothing better than creating a wonderful coffee and seeing someone else enjoy it or get as excited as you are! Also, exploring alternative brewing methods is a way for me to explore different facets of coffee, including its origins and different roasting methods.

Tell us a bit about your café:

ONA is a locally owned and operated business based in Canberra. There are three ONA cafes, including one attached to our roastery, and two sister stores. ONA Manuka was the first ONA café and was the beginning of what is now one of, if not the most, successful coffee businesses in the ACT. ONA Manuka is a small but successful café and with recent renovations, will only become more popular as we begin to introduce several alternative brewing methods to the Inner South of Canberra.

What are your plans for the future?

I am currently a full-time student, completing a Bachelor of Arts (Philosophy) at the Australian National University. I hope to complete my Honours in Philosophy or a Master of Professional and Applied Ethics. I am also in the process of setting up my own publishing business, which will focus on popularizing the written word. At the moment, I am obsessed with coffee and love being able to pursue it as a hobby on a professional level.

Have you ever competed?

The Equal Barista Cup (Apprentice Class) was my first competition and I have never been so nervous in my life!! I didn’t do as well as I had hoped, but next year I will be back and aiming for first place. At the moment, I am looking forward to next ACT event, Jammin’ The House (ONA Coffee House, Fyshwick (ACT) Oct 1st).

What is it you enjoy about the coffee industry?

The coffee industry is one that is constantly developing and evolving and every day you can explore new areas, techniques and processes. The people involved in the coffee industry are incredible and are always willing to share and compare their experiences and knowledge.

What is your signature drink?

I don't really have one, but at the moment I am experimenting with a little-known brewing method and hopefully will achieve some great results.

What coffee do you drink?

I usually drink espressos, but I am willing to try anything...maybe not decaf though.

Are there any coffee trends you recommend people should try?

Getting off the espresso machine once in a while and trying some alternative brewing methods. Once you know what you’re doing, an Aeropress, Chemex etc will be an essential component of your home or business!

What is the key to a good coffee?

A good person.

Jessica

Jessica works at Tre Pani, Military Road Dover Heights, Sydney

Tell us a bit about your background as a barista.

I started as a barista 6 yrs ago and was fascinated by watching the head barista at the time, so I began teaching myself when there was any spare moment that the coffee machine wasn't in use. Eventually I filled her role and I became head barista. I was really drawn to the process that involved making coffee, every step of combining all the elements from correct grinding, dosing, tamping, to finding that consistently perfect coffee extraction. Then I discovered latte art which fueled my passion for creativity and I have been obsessed with making the perfect coffee ever since!

What do you like about working as a barista?

I love the social aspect, meeting new people every day and making the coffee just the way they like. I enjoy the challenge of pushing myself physically, being able to pump out numerous kilo's on a crazy busy day!

What skill do you bring to the bar?

I don't claim be to the best but I do pay attention to detail and have a methodical way of working so therefore for me I always aim to maintain consistency and understanding the roast profile of the coffee. The coffee Roasting company we use (NUMERO UNO) are always eager to share their knowledge, particularly if there is a seasonal change with a single origin bean. There are so many variables with coffee as it is a food product.

Where do you get your inspiration?

My inspiration comes from the energy and response I get from my customers, when they let me know it was one of the best coffees they've had. It makes it all worthwhile!

What are your plans for the future?

I plan to open my own cafe with my partner, combining my artwork and designs.

Do you feel being a barista is more a male or female role?

It's seems there are probably more males that are working in this role, but I don't believe males are better than a female barista or vice versa when it comes to preparing and serving coffee. It is quite physically demanding and as a barista you are standing up on your feet all day. I think being a barista is a craft that should be judged on merit, not gender, besides a female barista can bring another element to the whole experience around making coffee and it's great that a customer can have the experience of both worlds if they choose.

What is your favourite Signature coffee beverage?

I usually come up with a signature drink based on what I taste in the coffee bean.
The beans I use at Tre Pani (Dover Heights) has a caramel, burnt orange peel flavor, so I explored using a combination of mixed berry purée made like a coulis, and mascarpone cheese infused with orange, and espresso.
Giving it a really sweet clean interesting texture.

Alex

Alex works for Numero Uno Coffee, Victoria St, Beaconsfield

Tell us a bit about your background as a barista.

It all started as a part-time job while I was at uni. Five years later and I'm in love with the industry, competitions and great coffee!

What do you like about working as a barista?

Trying great beans, meeting awesome people and having fun!

What are your plans for the future?

I plan to go back to uni and study medicine, but I always want to have coffee in my life.

Have you ever competed?

Yes, I've been in lots of latte art and barista competitions. I am the 2010 Danes Grand Barista Champion and the 2011 NSW Barista Champion.

What coffee do you drink?

Piccolo! Piccolo! Piccolo!

Are there any coffee trends you recommend people should try?

New non-espresso brewing techniques – they're opening up a whole new realm of flavours!

Andrew

Andrew works at Copo Café, Victoria Rd Drummoyne

Tell us a bit about your background as a barista?

I started working at Mano Espresso in Glebe serving Campos Coffee; it was an exciting start to my career as a barista. After two years I ventured out to different cafés to expand my experience. I've been in the industry for eight years now and I am happily settled at Copo Café still serving Campos Coffee.

What do you like about working as a barista?

Other than the people I work with, it's the people I meet and chat with, getting to know them and understanding their style of coffee with their personality.

What is your signature drink?

Double Ristrettos and any naked-style coffee.

Tell us a bit about your café?

It is a new café that has set up in Drummoyne; it has become the kind of café that the people have been looking for.

Are there any coffee trends that you recommend people should try?

Syphon and Cold drip Coffee.

What are you plans for the future?

To study film, travel and eventually own a café/library/comic store/cinema.

Long term, I would really like to open my own coffee shop and work with the coffee from our plantation in East Timor and around the world.

Have you ever competed?

No, not yet.

What coffee do you drink?

Double Ristrettos.

What is it that you enjoy about the coffee industry?

The diversity of tastes, styles and the industry's philosophy to strive for better quality.

What is the key to a good coffee?

Along with good philosophy, dedication, belief and love in the things you do and the energy and rhythm you share with people.

Aaron

Aaron is a barista at Campos Coffee, Newtown

Tell us a bit about your background as a barista?

My family come from East Timor where they own and run a coffee plantation so I have always had an interest in coffee. I started working with coffee about seven years ago as the unofficial barista for the café I was working in. During this time I self-trained, did a lot of research and really developed a passion for it. Officially I started working as a barista about five years ago and have now been with Campos for over two years.

What do you like about working as a barista?

Everything! I am really passionate about coffee and to be able to get up every morning and do a job that I love is something I'm really grateful for.

What is your signature drink?

I don't have one.

Tell us a bit about your café?

Campos Coffee has a rustic feel to it. You smell the coffee before you step foot inside. Campos has a great reputation and is known for always trying to set the standards high and push boundaries to produce quality coffee. The shop is staffed by like-minded individuals whose passion for great coffee sometimes borders on obsession.

Are there any coffee trends that you recommend people should try?

I would encourage people to explore different coffee brewing methods including cold-press, siphon and aero-press (my favourite at the moment).

What are you plans for the future?

In the short term I would like to continue to develop my skills and knowledge as a Barista. I am very fortunate to be in a position where I am able to learn from some of the best.

Long term, I would really like to open my own coffee shop and work with the coffee from our plantation in East Timor and around the world.

Have you ever competed?

No, I haven't. Maybe in the future.

What coffee do you drink?

Mostly black.

What is it that you enjoy about the coffee industry?

The industry is constantly evolving so no matter how much I already know there is still so much to learn. The coffee culture in Australia is one of the best in the world and there's a sense of pride that comes with being a part of it.

What is the key to a good coffee?

Passion.

Isabel

Isabel works at the Merci Café on Oxford Street, Sydney

Tell us a bit about your background as a barista.

I've been in Australia for about three years now, after travelling from Colombia. This is my first barista-only role. I originally started in bakeries and then moved across to coffee.

What do you like about working as a barista?

I love talking with my customers and the interaction that every day brings.

What is your signature drink?

Double Latte – very strong!

Tell us a bit about your café:

Merci Café is a little alfresco café on Oxford Street in Paddington that serves great coffee and a healthy range of food. Because it's an outdoors café we get a variety of customers walking past every day.

Are there any coffee trends you recommend people should try?

Chai Lattes are really popular right now!

What are your plans for the future?

I would love to keep working in the coffee industry and maybe own my own business one day – I really enjoy it!

Have you ever competed?

No

What coffee do you drink?

Strong Soy Latte

What is it you enjoy about the coffee industry?

The way you get to interact with different people and form relationships with regular customers. I've made a few friends as well.

What is the key to a good coffee?

Skill is really important, you have to know what you're doing to make a really good coffee. I love to watch people's faces as they take their first sip because I can always tell if they like it or not.

Simon Au-Yeung

Simon Au-Yeung is one of Muffin Break's barista trainers

Tell us a bit about your background as a Barista.

I started out watching baristas make coffee and intrigued with the skills and techniques that goes into making a god shot! I have been a barista for 5 years now and still feel I am learning.

What do you like about working as a barista?

The interaction with customers and knowing that the coffee I make for them will make a difference to their day!

What skill do you bring to the bar?

Turning milk into silk, I love pouring latte Art

Where do you get your inspiration?

I get inspired by passionate baristas that put the extra effort into making a perfect coffee

What’s your signature drink?

Double Ristretto piccolo lattes

What are your plans for the future?

Would love to travel the world and visit different coffee plantations to learn more about the techniques and farming styles that impact the flavor profile of the coffee bean.