You’ve had a huge rise in a short time, from Newcomer of the Year and Runner Up in 2022 to NZ Cup Tasters Champion. What do you put that progression down to?
Well, preparing for competition is all about deliberate practice, meaning every rep you work on has a reason behind it. Once you master that technique, then you move on to more advanced skills.
Between 2023 and 2025, I never stopped practising. I volunteered as a judge for Barista Champs, Regionals, and Latte Art Champs. On top of that, I started my coffee roasting brand, Eternal Coffee, and coached my friend Josh Peacocke, who placed second in the 2025 Barista Championship. All of those experiences were deliberate parts of my practice.
Was there a defining moment where you felt things "clicked" for you in coffee?
I guess it's when people in the industry share their insights on certain topics. For example, someone might say, "You should do this on stage." Then you go and do exactly what they've suggested, and the result tells you whether they're right or wrong. That's when you finally understand what they meant. I guess that's the "aha" moment.
Cup Tasters is such a unique discipline. What drew you to it, and how did you approach training?
I think the first competition I ever entered was Cup Tasters back in 2019. I didn't do very well. I clearly remember getting four out of eight. I think it was held at Ozone at the time.
I just liked that this style of competition is very straightforward. You know immediately whether you're right or wrong, so the feedback is instant. That's something I found more relatable than some of the other competitions I'd done.
Since then, I've competed in Cup Tasters about five times. Every year, I focused on improving one thing. In 2024, I placed third with seven out of eight in the finals. So in 2025, I worked on my accuracy and managed to get eight out of eight, but my time was too slow, so I didn't make the finals. For 2026, I focused on making my taste receptors more responsive, and luckily I was crowned the Cup Tasters Champion.
How does competing in Cup Tasters differ from Barista Champs in terms of mindset and preparation?
It's a totally different style of competition, so it requires completely different preparation and planning.
I'd say Barista Champs takes more than three months of preparation. For Cup Tasters, I usually start about three months beforehand by adjusting my diet to reduce flavour fatigue. But because in 2025 I had a good result and still missed the finals because of my slower time, I decided to prepare for the whole year leading into 2026. I also became much stricter with my diet in the month before the competition.
What's going through your head during those fast paced tasting rounds? Is it instinct, training, or both?
During the final round, everyone is there for a reason. These competitors are friends, but they're also some of the best in the country.
My strategy is simply to stay calm, trust my palate, and focus on making the right decisions. I also try not to revisit too many cups because that can slow down my pace.
Did you surprise yourself with the win, or did you know you were in form going into it?
Absolutely surprised! I was up against the legend Dove Chen, who's a former Cup Tasters Champion, Barista Champion, and Brewers Cup Champion. I knew it was going to be tough.
What's been the biggest lesson you've learned from competing so early in your career?
Competition gives you constructive feedback on what you're doing in a professional sense. It's basically the Olympics for baristas.
Your results are based on your performance on stage, and the judges' feedback gives you clear direction on how to improve professionally.
How has working at Eternal Coffee shaped your development and approach to coffee?
It's an honour to have my own brand and be able to explore ideas that I truly believe in with complete freedom.
My partner and I are very deliberate with our execution because that gives us feedback that's directly related to what we're trying to achieve. That whole process feels very similar to competition.
I love competing, but a lot of what happens in competition isn't always transferable to everyday cafés. Having Eternal Coffee allows me to explore those ideas in a more practical and deliberate way.
Looking ahead, what's next for you? More competitions, or focusing on something different for a while?
I'd definitely like to compete in Cup Tasters again in the future.
I've also started exploring coaching. It's still in the early stages, but I'm really enjoying it because I get to share my experiences and insights with passionate young baristas.
For people just getting into specialty coffee, what's the fastest way to improve their palate?
Keep an open mind and keep drinking coffees from different origins.
