Rawirat Techasitthanet, also known as Jibbi
Little, is originally from Thailand and lives in
Sydney, Australia. She is a barista, latte artist,
and roaster at Jibbi Little Roasting Co. She is
also the designer and creator of the Jibbijug milk
pitcher. Jibbi has worked in the coffee industry
for the past 10 years. She is a five-time Australian
Specialty Coffee Association (ASCA) NSW Latte
Art Champion, and is the 2019 ASCA Pauls
Professional Australian Latte Art Champion.
Jibbi is also a Q-Grader, competition judge,
and founder of the Jibbi Academy.Rawirat Techasitthanet, also known as Jibbi
Little, is originally from Thailand and lives in
Sydney, Australia. She is a barista, latte artist,
and roaster at Jibbi Little Roasting Co. She is
also the designer and creator of the Jibbijug milk
pitcher. Jibbi has worked in the coffee industry
for the past 10 years. She is a five-time Australian
Specialty Coffee Association (ASCA) NSW Latte
Art Champion, and is the 2019 ASCA Pauls
Professional Australian Latte Art Champion.
Jibbi is also a Q-Grader, competition judge,
and founder of the Jibbi Academy.CONTRIBUTORS
In each issue of BeanScene we profile a few of our talented contributors.A word from
the Editor
Follow us on Twitter @BeanSceneEd
‘Like’ us on Facebook @BeanSceneCoffeeMag
Follow us on Instagram @beanscenemagDr Monika Fekete is a chemical scientist with a
passion for coffee. She is the Founder of Coffee
Science Lab, Australia’s first independent scientific
coffee consultancy. She has collaborated with
innovative coffee companies, roasters, and
competition baristas, helping them underpin
coffee research and development projects
with solid scientific principles. Monika regularly
hosts workshops around putting coffee
science to practice. She also works for the
Department of Food and Agriculture Innovation
at Monash University.S
omewhere along the line, coffee became a romantic product
desired by consumers to transport us to a magical place. It’s
presented as the “drink of choice” for a catch-up with friends,
the DNA to Australia’s cultural fabric, and the subject of
commercials presented by celebrity actors and tattooed baristas.
But how did it come to this?
In July, I attended Toby’s Estate’s Knowledge Talk series where
El Salvador coffee producer and roaster Emilio Lopez Diaz gave
audiences a reality check on the challenges faced across the supply chain.
He also spoke about the decisions specialty coffee producers face amid
growing pressures from saturated coffee markets looking to be “unique”.
Emilio is one of the lucky few. He had an education and exposure to
support networks early in his career to help him navigate through the highs
and lows of the producing industry. For the majority of producers, however,
the farmer is not in control. Emilio says many are confused and are doing
anything they can to sell their coffee (see page 16).
With specialty coffee production representing only 20 per cent of the
market, Emilio said it’s time we move away from the notion that everything
hand sorted, picked or harvested is “sexy and romantic” and stop thinking
that coffee produced from Brazil is “only” focused on volume. Coffee is a
business game. For many producers, it’s not about how romantic we can
make it, but how they can survive in a low C Market.
If the market continues its downwards trend, Campos Coffee Founder
Will Young says we run the risk of a dystopian future where commodity
coffee reigns supreme, and the rest is an expensive luxury (see page 32).
If we want coffee to be around for future generations, Emilio says it’s
time we start thinking about what the consumer wants, because they do
know more than we give them credit for.
It’s for this reason roasters and cafés should continue conversations about
origin, prices, and transparency along the supply chain. Some consumers
may not bat an eyelid, but they should if they want to understand why the
price of their daily cup might rise in years to come, breaking their romantic
relationship with coffee once and for all.
In a time when the industry is shifting from rituals to real estate and story
telling to trade, differentiation is key if we want our producers to survive.
In his closing remarks, Emilio told audiences that it’s up to us to help
producers find their point of difference, because just as there are thousands
of roasters in Australia, there are millions of farmers around the world.IS THE ROMANCE DEAD?
Maurizio Marcocci lived in Milan and attended
the Università Cattolica del Sacro Cuore,
where he completed a Masters of Economics
and International Relations. He has distinct
qualifications from Italy as a Certified Coffee Taster
with an Espresso Specialist Certificate. Now,
as the Managing Director of Service Sphere,
Maurizio has grown the business to become an
industry leader in the sales and service of coffee
equipment in just 10 years.SARAH BAKER
8 beanscenemag.com.auBabin Gurung is the Suntory Coffee New South
Wales Barista Trainer. With a Masters degree
in accounting from the University of Southern
Queensland, the only numbers Babin crunches
these days are extraction and dose times. He
came to Australia from Nepal 11 years ago to
study, fell in love with coffee, and hasn’t looked
back. Babin has worked at many different
cafés in Sydney, and now enjoys sharing his
coffee knowledge and skills to help build a new
generation of baristas.Emma McDougall is the Communication and
Administration Coordinator for the NZSCA.
After gaining a degree in hospitality management,
Emma has worked in Sydney, Dublin, Auckland,
London, and most recently, Wellington. She has
owned and managed cafés and tech-judged the
New Zealand Barista Championship in 2015 and- Now, she gets to help run them. One of
the greatest joys she gets from the coffee industry
is watching young people progress through their
coffee journey.
Rawirat Techasitthanet,alsoknownasJibbi
Little,is originallyfromThailandandlivesin
Sydney, Australia.Sheis a barista,latteartist,
androasterat JibbiLittleRoastingCo.Sheis
alsothedesignerandcreatorof theJibbijugmilk
pitcher.Jibbihasworkedin thecoffeeindustry
forthepast 10 years.Sheis a five-timeAustralian
SpecialtyCoffeeAssociation(ASCA)NSWLatte
Art Champion,andis the 2019 ASCAPauls
ProfessionalAustralianLatteArtChampion.
Jibbiis alsoa Q-Grader,competitionjudge,
andfounderof theJibbiAcademy.CONTRIBUTORS
In each issue of BeanScene we profile a few of our talented contributors.
A word from
the Editor
FollowusonTwitter@BeanSceneEd
‘Like’usonFacebook@BeanSceneCoffeeMag
Follow us on Instagram @beanscenemagDr Monika Fekete is a chemical scientist with a
passion for coffee. She is the Founder of Coffee
Science Lab, Australia’s first independent scientific
coffee consultancy. She has collaborated with
innovative coffee companies, roasters, and
competition baristas, helping them underpin
coffee research and development projects
with solid scientific principles. Monika regularly
hosts workshops around putting coffee
science to practice. She also works for the
Department of Food and Agriculture Innovation
at Monash University.S
omewhere along the line, coffee became a romantic product
desired by consumers to transport us to a magical place. It’s
presented as the “drink of choice” for a catch-up with friends,
the DNA to Australia’s cultural fabric, and the subject of
commercials presented by celebrity actors and tattooed baristas.
But how did it come to this?
In July, I attended Toby’s Estate’s Knowledge Talk series where
El Salvador coffee producer and roaster Emilio Lopez Diaz gave
audiences a reality check on the challenges faced across the supply chain.
He also spoke about the decisions specialty coffee producers face amid
growing pressures from saturated coffee markets looking to be “unique”.
Emilio is one of the lucky few. He had an education and exposure to
support networks early in his career to help him navigate through the highs
and lows of the producing industry. For the majority of producers, however,
the farmer is not in control. Emilio says many are confused and are doing
anything they can to sell their coffee (see page 16).
With specialty coffee production representing only 20 per cent of the
market, Emilio said it’s time we move away from the notion that everything
hand sorted, picked or harvested is “sexy and romantic” and stop thinking
that coffee produced from Brazil is “only” focused on volume. Coffee is a
business game. For many producers, it’s not about how romantic we can
make it, but how they can survive in a low C Market.
If the market continues its downwards trend, Campos Coffee Founder
Will Young says we run the risk of a dystopian future where commodity
coffee reigns supreme, and the rest is an expensive luxury (see page 32).
If we want coffee to be around for future generations, Emilio says it’s
time we start thinking about what the consumer wants, because they do
know more than we give them credit for.
It’s for this reason roasters and cafés should continue conversations about
origin, prices, and transparency along the supply chain. Some consumers
may not bat an eyelid, but they should if they want to understand why the
price of their daily cup might rise in years to come, breaking their romantic
relationship with coffee once and for all.
In a time when the industry is shifting from rituals to real estate and story
telling to trade, differentiation is key if we want our producers to survive.
In his closing remarks, Emilio told audiences that it’s up to us to help
producers find their point of difference, because just as there are thousands
of roasters in Australia, there are millions of farmers around the world.IS THE ROMANCE DEAD?
MaurizioMarcoccilivedin Milanandattended
theUniversitàCattolicadelSacroCuore,
wherehecompleteda Mastersof Economics
andInternationalRelations.Hehasdistinct
qualificationsfromItalyasa CertifiedCoffeeTaster
withanEspressoSpecialistCertificate.Now,
astheManagingDirectorof ServiceSphere,
Mauriziohasgrownthebusinessto becomean
industryleaderin thesalesandserviceof coffee
equipmentin just 10 years.SARAH BAKER
8 beanscenemag.com.auBabin Gurung is the Suntory Coffee New South
Wales Barista Trainer. With a Masters degree
in accounting from the University of Southern
Queensland, the only numbers Babin crunches
these days are extraction and dose times. He
came to Australia from Nepal 11 years ago to
study, fell in love with coffee, and hasn’t looked
back. Babin has worked at many different
cafés in Sydney, and now enjoys sharing his
coffee knowledge and skills to help build a new
generation of baristas.Emma McDougall is the Communication and
Administration Coordinator for the NZSCA.
After gaining a degree in hospitality management,
Emma has worked in Sydney, Dublin, Auckland,
London, and most recently, Wellington. She has
owned and managed cafés and tech-judged the
New Zealand Barista Championship in 2015 and- Now, she gets to help run them. One of
the greatest joys she gets from the coffee industry
is watching young people progress through their
coffee journey.