How did you get into the coffee industry and become a barista?
When I moved to Sweden, I was mistaken for an Australian with some coffee skills. So I landed a job in a cute little cafe while I started to learn the language and continue to try and find work in event production. Luckily for me I met the then Swedish Barista Champion at a training course and after pestering him with questions for the next few years, a yearlong sojourn back home and 4 or 5 cafe jobs in between, I ended up working for the roastery he was co-owner of, where I still work now.
What is the most unusual ingredient you’ve used in a coffee drink? Why did you choose it?
I once tried to use an infusion of hops with espresso and hot water that has forever turned me off drinking beers with amarillo hops in it. Not something I would reccomend.
What are you thinking about right before you go on stage at a competition?
I try to keep myself as calm as I can but inevitably I just start thinking that my hands will be clammy when I have to shake the judges hands.
What is your best coffee experience?
Anytime I am not working and can sit in the sun and finish a cup of coffee. Because of Sweden's lovely weather that is a rare treat.
What is your favorite brew method at home and why?
V60 is the go-to method, but I drink so much coffee at work I don't tend to brew too much coffee at home anymore.
What is one piece of knowledge you would share with a non-barista coffee drinker?
Try not to lose sight of the forest for the trees. Get the basics right - great coffee, great water and clean equipment and you will have a better cup than 90% of the cafes in the world.
Outside of coffee, what do you do for fun?
I really like to cook so recently I've been spending a fair bit of time learning how to sharpen knives and getting intimate with my pasta machine.