I first discovered my passion for coffee from a ‘work ready’ program at high school. I worked in a cafe two days a week and studied the other three days. After a few weeks of this I dropped out of school to pursue coffee full time and have never looked back!
My favourite coffee to drink would definitely be filter. But to make… anything I can pour latte art into!
In my spare time I love to practice gymnastics and upskill my travel photography by going on holidays
In 2016, my first coffee cupping experience changed everything. The Panama Geisha stood out, tasting unlike any coffee I'd ever had. This sparked my journey into the world of coffee cupping, deepening my passion. This sparked my journey into the world of coffee cupping, deepening my passion. About a year later, following the successful completion of my first barista competition, I had the pleasure of meeting Anthony Douglas, and his expertise and character left me with the strong desire to work at Axil.
Without a doubt, espresso is my favourite choice. My background is Thai and I had my first espresso in Melbourne. Can’t live without it ever since! Making espresso might seem simple - grind the coffee, tamp it down, and press the button. However, my perspective shifted significantly after I participated in a barista competition. It became evident to me that crafting the perfect espresso is far from easy; it's an intricate art that demands precision and expertise.
Being a barista trainer is both motivating and fulfilling. I love guiding others in mastering espresso-making and perfecting milk-steaming techniques. Seeing them apply these skills at home or work brings me genuine satisfaction.
I actually used to hate coffee as an 18 year old. After getting a job in a cafe I realised it wasn't the coffee I wasn't enjoying but how it was being extracted! So that's were my passion for coffee and career kicked off.
Espresso would have to be my number one. There is such an art to process that reflects the work of producer, roaster and barista. Pourover is awesome too but quite often I'm in a rush so espresso all the way!
My role as ' Director of coffee' involves travelling to origin, building relationships with producers and exploring coffee farms. Being able to share those stories, coffee's and experiences and being a conduit for the producers hard work always brings a smile to my face.
I like to try new things so have recently started salsa lessons. I've always been a shy dancer so putting myself out of my comfort zone has been a great experience.
As a child in Indonesia, my dad regularly brought me to our plantation during harvest season, which operated as a mixed coffee, clove, and pepper farm. My early exposure to coffee processing became the foundation for my passion. It wasn't until I was in university and discovered the role of a barista that I truly felt a strong connection to my work.
Tricolate, easy and quick to get your morning coffee.
I feel like this is a fun thing to do especially when someone walks into class and has never touched a coffee machine before and then you see their eyes light up and get excited.
Turned down an engineering job to work in the coffee industry? Can we consider it a fun fact?
I started to fall in love with coffee when I found out there are so many variables that make coffee taste different. I'm still learning so much myself, this is why coffee is fun to brew.
Aeropress! Making filter coffee at home is easy and delicious to start with.
I also learn a lot from my students. Sharing my experiences is always gratifying.
If you like chippy, follow me. I'll take you to the best chippy restaurant in Melbourne.
I tried a cold brew many years ago at this small cafe with a friend. It was my first time experiencing flavours in a coffee that wasn’t just bitter and burnt. I’ve been chasing that high ever since.
Honestly, nothing beats using a stove top at home. It’s fun to watch and starts your morning right.
When students visibly get more confident and excited as they begin to grasp the fundamentals, I get so excited for them. I have been making coffee for nearly 9 years now, and helping people take their first steps into the art of coffee is something I have always wanted to do.
People can’t tell if they’re my friend or I just have mad customer service