Please share a brief overview of your background.
Hi my name is Bryan Rajeyya, and I’ve been a specialty coffee Barista for more than 2 and a half years, and more than 1 year as a head barista at my cafe Grey Street kitchen. Coffee was a part time gig for me while I was studying my Degree in Music, and after I graduated I decided to take a break from further study and take a gap year. This is when I got the opportunity to work in Grey Street Kitchen and I enjoyed it, more than I ever thought I would!
How did you get started in the industry?
During my gap year in school I did 3-week coffee course through the Barista Academy by Nick Berry. I eventually landed a job at Starbucks and this became my part time gig for the entirety of my studies. My first introduction to specialty coffee was through my current workplace Grey St Kitchen and I’ve been there for just over 2 and a half years. In 2023 I decided to study something new and I struggled to find any motivation to do something I wasn’t passionate about, so I got back into coffee and I’m still here, enjoying everyday.
What are some significant milestones in your career?
There’s a few - but I guess I’ll always remember winning my first Latte Art Throwdown in July 2023. This made me realise I had potential and I wanted to keep on going. Along with this I think becoming Head Barista at my cafe felt pretty awesome. And then more recently - winning the National Latte Art Championship.
Tell us about your latte art journey and what it was like to represent NZ.
My first inspirations were my co-workers at Grey Street Kitchen. In particular, my manager at the time Dennis Hseuh showed me how to improve my basics and eventually he taught me my first free-pour, the Bunny. Achieving this almost gave me the same excitement when I got my first guitar. Dennis was my first and biggest inspiration to pursue Latte Art, especially when he won the National Latte Art Championship in 2022. I started going to Latte Art Throwdowns and I was fortunate enough to place 3rd on my second throwdown. I eventually won my first Throwdown in 2023 after competing at 5 throwdowns.
I decided to pursue the National Latte Art Championship for the first time in 2023, and through the help of Dove with the prep for the competition I was fortunate enough to make it into the finals and placed 6th overall. I knew I had potential and after that I made it my goal to get better and eventually one day win the National Championship. This year I achieved the title of the 2024 National Latte Art Champion and it has been the biggest achievement in my coffee career yet. My next focus is the World Stage now, which will be in June 2025 in Geneva, Switzerland.
Can you describe your current role and responsibilities?
As Head Barista of Grey Street Kitchen I am in charge of the coffee station. This means making sure all drinks and recipes and procedures are executed well and maintained to the right standard. I am in charge of onboarding Baristas seeking to be a part of our team . I also take care of ordering all things coffee related - Milk, coffee, syryps, retail etc, and help with scheduling maintenance servicing for the machines that we use. I like doing this because sometimes I get to learn more about how the coffee machines/grinders work and what goes into helping us do our job. It may seem like a lot honestly at the end of the day I’m a passionate barista looking to make anyones day better with a cup of coffee!
Tell us about your business or the place you work. What sets it apart from others?
Grey Street Kitchen is a Specialty cafe which has been a well known spot for a long time now. It was once owned and managed by renowned roaster and coffee legend Dove Chen, who now supplies most of our coffees. The term “Specialty” refers to the quality of coffee the customer will receive, and in my opinion the presentation as well which is the Latte Art. Our coffee has always been a strong point of ours and the customer knows what to expect every time they walk in.
What are some of the biggest challenges you have faced in your career or business and how have you overcome them?
I think the challenges I’ve faced are mostly to do with career. In my early twenties I was worried about not having a specific goal or job I wanted to achieve, so I went to coffee to “think” about what to pursue. I still have a whole lot of life ahead of me, being in my mid-20s and I really just want to be organic about spending my time figuring out whats out there for me and not have to rush into anything, but also being okay with things not working out. So far things are going alright, and I can’t wait to see what the future holds.
What achievements are you most proud of?
Probably pursuing and completing my Music degree, and then after that being the 2024 National Latte Art Champion.
What advice would you give to others starting out in the Hospitality industry?
I’d say hospo has a place for everyone at a point in their lives, and while some stay to pursue a career in hospo others might use it as a time to pause and ‘take a break’. A common avenue I’ve noticed people go into is business, so if this is what you’re keen on I can recommend it. Like most things in life, Hospo can be rewarding if you’re willing to put the time and energy into it, and great things can come out of it.
Are there any resources or strategies you recommend for success?
There’s no straight path or recipe for success, at least I don’t believe. I think that if you are doing what you are passionate about - be the best at it, chase after excellence. If you do this then I believe that success will chase after you.
What are your plans for the future of your career?
I’m still figuring what’s out there for me, I guess I’m still in my 20s. I dream of travelling the world for the thing I will specialize in, whether that’s coffee or music, and I don’t know when that time will come but I’m sure it will. Who knows, something might come out of competing at the World Stage in June next year? But for now I’m taking one step at a time.