My undergraduate degree was in Chemistry and Physics, so I like to geek out on the science of coffee.

I owed Artista Coffee, a specialty coffee cafe in West End, Brisbane.  In that cafe I had one of the very first La Marzocco ABR, Auto Brew Ratio,  espresso machines.  The ABR has built in scales to achieve an exact extraction weight.  I was an early adopter to weighing every shot, in and out to achieve a consistent extraction. 

My career in coffee started with a Fiorenzato espresso machine I bought second hand off my local roasters.  I laboured with that machine for a decade, never able to tame it.  I purchased my first BES900 upon its launch.  The specifications were too good to resist.  A month later I sold my Fiorenzato and never turned back.  I got my break as a professional barista on Christmas day at a greasy diner when a cafe owner was left stranded.  Two and a bit years later I was opening my own cafe, Artista Coffee.