How long have you been a part of the Merlo Coffee cupping team?
Since the beginning. I was lucky enough to receive training from Andrew Hetzel, who is an incredibly knowledgeable and experienced figure in the coffee industry. The cupping panel came together initially with his workshop that he ran at Merlo – Andrew took us through the process and shared a lot of wisdom and insight that I still draw upon regularly.
What’s your favourite coffee in the Merlo collection – blend or single origin?
My favourite blend is Organico – it’s so warm and sweet, like a hug!
Watch out for the newbie Zuri though, it is SO GOOD, Steve and the roasting team have done an amazing job.
How did you get into coffee?
It was a total accident. When I was in my mid-twenties I’d been working as a carer for four years – people with dementia and disability – and my housemate saw that I was getting a bit run down and kind of blue. He was looking at buying a café and over several nights and many drinks, he talked me into coming to work with him. I loved it from the first shift.
When you’re making coffee, you have the opportunity with each order to provide a little bright spot in someone’s day. That’s a really gratifying position to be in. And there is always so much to learn, it’s been a fun and exciting trip.