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good coffee and a barista who can serve tasted. Every meticulous detail in every
and share the knowledge, it’ll be very cup is paid attention to.”
popular,” Jibbi said. Many went to work or study in
From the eye of Australian cof- Australia and they came back with inspira-
fee industry, Jibbi said, “they don’t know tions. “It’s about the skill that is new to the
that Thailand grows coffee. Most Google market and can be used as your strength.
search would show results on Indonesia A lot of people didn’t drink coffee until
and Vietnam because these 2 countries they were in Australia. Realizing how good
are in the top coffee “ coffee is, they tried
producing countries. There is no wrong style. It’s various type of coffee
Thai coffee awareness about how you want to serve and learnt through the
is lower than it should process. The passion
be. Australians also your customer ” slowly builds up a new
have different coffee personal taste to bring
style as they don’t use sweetened con- back home. When they open a café, it’s
densed milk like we do.” In contrast, Thai an Aussie style café, and that differentiate
baristas are getting good recognition in them from others,” Jibbi said.
Australia. It was quite difficult at first
because of the language barrier and per- Thailand Coffee Industry
sonality, but now almost all café has an As a barista with years of ex-
Asian barista, from Korea, China, Japan, perience in the industry and as a person
to Thailand. These baristas are highly who had lived in Australia where coffee
desired by cafés as they are hard-working culture thrives, Jibbi said, “Consumers
and don’t quit for another job so often. are increasingly paying more attention to
better taste, quality, and production pro-
Inspiration from Australia cess. They understand that strong coffee
Since most café in Australia have doesn’t have to be only dark roasted. More
similar coffee, Jibbi adds value to her consumers are trying single origin coffees
A strong character of Australian coffee with latte art. However, she has to to experience the differences in each one.”
consumer is they value quality coffee take into account considerations such as “I want to see more educational
and service. “They are willing to pay the time it would take and suitability of events and barista competitions for people
more for better quality, but more impor- her style. “Latte art is a feast on the eyes, to meet and share their knowledge. These
tantly, for good service. Customers will but you’ll need to make a good coffee too. events will be the stepping stone for Thai-
stay clear from cafés with bad service Another thing I like about Australian cof- land to improve its coffee to international
even if their coffee and barista are ex- fee is the preciseness. Coffee is weighted, standards and let the world know how
cellent. On the other hand, if a café has brewed with appropriate technique, and unique Thai coffee is.”

Arnon Thitiprasert (Thailand)

Owner of Doppio Ristr8to Cafe, Thailand
National Thailand Barista Champion 2015 & 2016, 5 place from World Latte Championship 2015
th
Arnon Thitiprasert or Tong, a young barista owner
of Ristr8to in Chiangmai and the champion of National
Thailand Latte Art Championship 2016, was a barista and a
café owner in Australia. Who would have thought an idea of
earning a little extra cash while studying in Australia would
open a whole new world of coffee for Tong.
“ Good and bad coffees are judgedby their

taste, not the brand or coffee type ”

Coffee and Australians
Since Aussies are coffee lovers, it is not surprising
to find a café everywhere in Australia. “ Coffee and Austra-
lians are inseparable. They need their morning cup of coffee.
Lately, Melbournians have been more aware of what they
drink, the differences between each brewing technique, and
the differences between different origins. They pay attention
to what they drink and that increases the standard of Mel-
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