Credentials
Competition Experience
Australian Specialty Coffee Association
2022 ASCA Australian National Brewers Cup 3rd Place
2022 ASCA Australian National Brewers Cup Finalist
2022 ASCA "Top 12"
2022 ASCA Latte Art Smackdown 1st Runner-up
2020 ASCA Australian National Brewers Cup Finalist
- 2020 ASCA National Brewers Cup
2020 ASCA Central Region 3rd Place Central Region Brewers Cup 2020
2020 ASCA "Top 12"
2018 Regional Latte Art Judge
2018 Regional Barista Judge
ACT Aeropress Champion 2017
ACT Aeropress 2nd Champion 2018
Coaching
2018 ACT Aeropress 2nd Champion
2018 Regional Brewers Cup
2019 Regional Latte Art
2020 National Cup Tasters
Other Competitons
La Marzocco "Eliminator" Champion
Timemore Brewing Competition - Runner up
Cafe & Hospitality Experience
In the 10+ I have been in the hospitality industry, I have gained experience in almost all faucets incuding but not limited to; setting up cafes, creative directing cafe design, concepts, management, sales & consulting.
Specialty Coffee
Spending 5+ years in specialty coffee, my understanding ranges across many facets of our industry.
Job Roles;
- Sales, National and International Guest Roaster Manager (2022- Present)
- Sales Manager (19' - 2022)
- Servicing clientele across multiple states across Australia and Internationally
- Conducting a Quality assessment of coffees per client
- Building and maintaining relationships with cafe owners and baristas
- Conducting on-site trainings
- Creating and managing events nationally
- Working with clients in design process of new cafes and logistics
- Receiving leads for potential new partners
- Working remotely with clients providing customer support virtually
Working with Sub Zero coffee I would travel interstate to help setup, dial in rare/expensive coffees from across the globe, deliver experiences to VIPs and creating an efficient coffee bar setup & system.
Highroad - Head Barista (17'- 20')
- Building core team
- Managing a coffee program including frozen coffee
- Training baristas and FoH in coffee servicing
- Monitor and adjust roster and hours to minimise labour costs
- Create new drink menu seasonally that fits under a costs of goods and services percentage
- Create new systems for workflow
- Create & monitor KPI's for staff
Ona Manuka - Head Barista (17')
Cupping Room - Head Barista (16'-17)