HOW IT ALL STARTED
Believe it or not, I hated coffee.I hated the taste and couldn’t understand people’s obsession with it. That all changed when I moved to Sydney at 17 and learned the Culinary Art of Coffee by David Schomer. This revolutionary new method of making coffee had only been introduced in 1996 and my brother Paul was one of only about 3 cafe owners in Sydney who was using this style. He is one of two people who I owe so much for teaching me about specialty coffee.
I still remember scoffing at him when he suggested I’d be addicted to coffee in no time.
Sure enough, the coffee tasted like nothing I’d ever experienced. The coffee had a sweetness to it without needing to add sugar. The addiction soon became very real and since then, I have made it a personal mission to help educate others about the sweetness of this amazingly complex beverage.
My brother’s cafe was across the road from NIDA (National Institute of Dramatic Arts) and I struck up some genuine friendships with the students and teachers there and before long I was asked to put a business proposal together for a cafe to support their onsite staff and students. I was only 18, what did I know about running a business? I said yes anyway and my proposal was accepted.
COFFEE BEANS DELIVERED
THE FUTURE OF COFFEE