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Look for people who that I’ve received from people across Australia and interna-
tionally. People take the time to message me and I am at a
are willing to help and loss for words. I still see the trophy when I walk past it and
don’t be afraid to ask. wonder if it’s really there.

I’m really happy for you, Anthony. It was well deserved.
You are an inspiration to many baristas. What advice
would you give them who are thinking about competing?
The first thing I’d say is, don’t get intimidated by competition.
There are many moving pieces and it’s difficult, I agree. But
at the end of the day, there are only a couple of things you
Just to give you context on this, in order to build trust we
really need to focus on particularly when you get started. You
wanted to make sure we’re delivering the experience, and in
need to understand the rules, score sheets, and serve good
order to make sure we’re delivering upon the experience, we
quality coffee. That itself will get you really far in the com-
wanted to make sure that we explored every variable we
petition. Once you’ve locked that down and created that
possibly could. From roasting all the way through to the cup.
foundation, there’s a lot more attention you need to put on
We even thought about the type of spoon to use and how to
other areas like your presentation and the concept. When
stir it. Every little detail possible. As a part of that exercise,
you are competing for the first time, it might be wise to have
we explored milk. We tried different milk brands and types
a concept simple enough so you can execute it well. Finish
of milk—full cream, high fat, skinny milk, lactose free, com-
within time, don’t break any rules, make good quality coffee,
bination of different milk blends and, of course, freeze dis-
and you’ll do pretty well. Start with something achievable
tillation as well. Jack Phillips and my coach came up with this
like that and be mindful to not overwhelm yourself as you
idea to freeze dry the milk. We’ve got a freeze drier here at
start out. Use the competition as a way to improve your skills.
Axil Coffee and tried it because we didn’t want to leave any
It’s easy to get caught up focusing on the result but keep in
stones unturned. When we recombined the milk powder with
mind so much of the reward is in the process. I’ve learned so
the milk, we realized we were on to something exceptional
much about coffee through the preparation. I’ve another people with much more experience than me. I want to go That’s true. I know we can’t predict anything but how
and refined the process going forward.
bonus tip for you, look for people who are willing to help and all in and improve my barista skills further and everything do you think the coffee industry will change in the next
don’t be afraid to ask. You won’t get it if you don’t ask. Either that goes behind it. few years?
What was your experience like competing in the World Two words—customer experience. If we want this industry
Barista Championship? way you have nothing to lose. to thrive, we really need to justify charging higher prices to
Funnily enough, it wasn’t as different as I expected it to be. What about the baristas, what do you think is the most people, and that is through connecting customers to special-
I have competed at the Australian nationals for the past I would have imagined anybody to be easily intimidat- important skill for them to have? ty coffee. We need to find better ways of expressing special-
If I had to pin it down to one thing, it is the ability to know
seven years, and the WBC felt familiar. The scale of the ed. The competition was tough this year, especially for how to learn. Give a man a fish and he’ll eat for a day but ty coffee to the consumer whether that’s through the language
competition was definitely much bigger, and the organization the Australia nationals. I could see that you were all teach him how to fish and he will eat for a lifetime. That’s that we use, through tasting protocols, or the cafe experience.
was more structured. about staying in your lane, believing in the work that
you have done leading up to the competition. The pre- something that I’ve learned through my years of competing, I think there’s a lot of potential to be creative in what that
sentation was spot on and very impressive to see. You how to manage my sessions and to teach myself. To learn how looks like, and I feel that’s where the industry is heading.
You felt very confident, very comfortable. I could see to break down the process and understand variables. What
that in your presentation. definitely have more resources and a voice now than goes hand-in-hand with how to learn is learning to practice. Last question, I’m actually very curious about the cof-
I think I did. As a team, we had given our best and knew that you did before. How do you feel about this, Anthony?
I feel excited and have a greater sense of responsibility. I’ve This is something I feel a lot of baristas can benefit from. For fee scene in Australia. What are the ongoing trends
there was nothing else we could do.
realized what I say has more reach and impact. I definitely eg. Baristas can spend four hours making coffee in the train- right now?
want to contribute to the industry and share ideas that will ing room without actually further developing their under- We’ve seen more cafes adopt frozen coffee and/or multiple
It’s been seven years since an Australian has won the standing of the whole process. The key is to know how to coffee menus showcasing different coffees reminiscent of
WBC and that too, on home ground. I also read that help benefit the coffee stakeholders. It’s exciting to have this focus on one particular thing, slow it down to the point of what you’d see on a wine menu.t We’re also seeing more
you have been competing in the Australian Coffee avenue and I’m looking forward to what’s in store for me. perfection, and speed it up until you master it. emphasis on milk, freeze distilling, weighing the milk in the
Championship for the past seven years, and now you cup and more.
have both the crowns! It must be surreal, I want to What would you like to work on next? Are there any
know more. How do you feel? How did Australia react personal skills or industry-related issues that you would We humans love to overcomplicate things. Love that Excellent. This shows that either consumers are willing
to your big win? like to work on? advice of going back to basics. to experiment or that they are aware of the new tech-
We‘ve seen this with baristas all the time and I’ve been there
It’s something I’ve always dreamt of, for a really long time. I definitely want to create partnerships with companies
that I’ve worked with over the years. The opportunity to myself early in my career. If the coffee isn’t where it needs niques and innovation taking place in barista competi-
To finally reach your goal is an incredible feeling. I can’t
work with the equipment, develop an understanding and to be it first requires a look at some of the core fundamentals tions. I am excited to see what’s next for you, champ. I
describe the feeling exactly, but I’m somewhere north of
innovate in that area sounds exciting. My focus has always of dosing, distribution, tamping and recipe development have a feeling that you are only getting started and this
happy, humbled and grateful. It’s inspiring to see the support
been in barista skills. I leave the sourcing and roasting to before jumping to obscure variables. was a teaser of something great yet to come from you.
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