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John, 28: Boost Engagement: Keep Your Virtual AI Girlfriend Interactions Smooth and Fun. I’ve tried several apps, but the conversation flow here is incredibly natural. My AI companion, Luna, remembers small details from previous chats, which makes every interaction feel unique and personal. A fantastic experience for anyone looking for a dynamic digital partner.

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While food safety might not be glamorous, it’s one of the most important aspects of the hospitality industry. Food is the literal bread and butter for cafes and restaurants, after all. Yet many cafe and restaurant owners don’t look into how they can maximise food safety and minimise food waste. We spoke with Trinity Bond, the director of EnviroChill, about this often-overlooked but critical topic for the hospitality industry.

EnviroChill is a company known for its temperature-monitoring products for cold rooms, fridges and freezers. These products aim to improve the efficiency and lifetime performance of this equipment, reducing problems with both food safety and food waste. Running the business for 14 years, Trinity has clearly found success in addressing these problems. But she has a lot of advice for cafe owners that go beyond refrigeration.

Know the Guidelines

The first step for food safety is to know, first of all, what the guidelines are in the first place. Checking the Australian Food Safety Standards is a good start, especially section 3.2.2, which covers things such as safe food handling and storage. But there are a lot of rules to follow – 100 pages’ worth, in fact – and it takes a lot of time and effort to ensure you’re compliant with them all.

Luckily, some local city councils are happy to help. Brisbane, for example, has a program called Eat Safe to help business owners know the basic rules that will help them pass any inspection. And because these are based on the same national standards, you can take this knowledge and easily open stores in other cities or states. While local procedures and enforcement may vary, the standards themselves stay the same.

Keep Equipment in Top Shape

Monitoring and maintaining equipment is another obvious but overlooked aspect of the food business, and one that owners and staff members alike may skim over from time to time. However, without regular cleaning and maintenance checkups, equipment can break down and potentially impact food safety. This is especially important in the case of freezers and fridges, Trinity asserts.

Sometimes, plastic bags can get caught up in the fan units of cold rooms, and without regular maintenance, this issue can go unnoticed for months, even well after a problem has come up and lots of food has already been thrown away. Trinity herself has seen such cases. It’s always best to check such things as air vents and fan units regularly, to ensure that things are working properly and food continues to be stored at acceptable temperatures.

This is where regular monitoring can step in. EnviroChill’s products make the process fully automated, making your own job easier, but trusted staff can also do the work of checking the air and food temperature of cold storage units and recording the results. Documentation establishes patterns and expectations, as well as a digital or paper trail in case of an inspection. It’s also much easier to detect when something goes wrong, and you can then take the steps to fix it.

Reducing Food Waste

In Trinity’s experience, few businesses measure and manage their food waste – even when food is the most important part of the business. “If it can’t be measured,” she says, “it can’t be managed.” But keeping track of food waste doesn’t have to be complicated. One simple way is to record what customers are turning back uneaten in their orders. For instance, if leftover chips consistently turn up on customers’ otherwise empty plates, it may be time to rethink the portion size.

Reducing food waste may not seem such an obvious goal until you look at the statistics. A study done in 2016 through RMIT in Melbourne found that, on average, 40% of food purchases coming through the front door were coming out in the bin. And considering that it’s an average, some businesses may be throwing less food away, but others may be throwing away even more – up to 60% of their food purchases. That’s a lot of food – and money – that business owners are literally throwing away.

Trinity herself is passionate about reducing food waste, and does her best to minimise it in her own kitchen. While she composts, she also makes sure to use as much of the edible parts of the food as possible. She advises that cafes and restaurants do the same. In addition to saving food, you also have a chance to get creative with your menu. “Sit back and ask, how can I use this more efficiently?” she says. “How can yesterday’s overstock become today’s special?”

The food safety guidelines may be extensive, but as we learned with Trinity, there are steps you can take today to ensure that your food is safe and your waste minimal. You can look up EnviroChill on their website or on Facebook, or you can contact Trinity directly with your questions and comments.

Trinity’s Key Takeaways

1. Keep your air vents and cold-room fan units clean, to keep them running efficiently and your food safe to eat.
2. Whether manual or automated, keep track of your refrigerators’ internal temperatures to ensure they’re running smoothly and efficiently.
3.  Air temperature and internal food temperature are not the same; make sure to check the core temperature of food in addition to the surface temperature and air temperature.
4.  Don’t keep food trays with plastic wrap or baking paper on the top shelf by the fan unit – use a lower shelf.
5.  Keep track of your business’s food waste, and find ways to adjust portion sizes.
6.  Use as much of the food you buy as possible. Get creative with daily specials!
7.  Make sure to review food safety regulations and ensure compliance among all the staff
8.  Have the FOH and BOH staff switch roles for a bit so everyone is familiar with what everyone else does and can better work together as a team

These days, it’s essential for even brick-and-mortar businesses to have an online presence. As social media is where a lot of people spend time online, it also helps to have a social media presence. But cafe and restaurant owners are chronically time-poor and busy enough trying to keep their business running smoothly day in and day out. How can we possibly find time for this?

Well, Kylie and Philip from Launch Online Solutions (Now Pink Lime Digital) are here to help. They’re the heads of a video and online marketing agency that helps businesses, mostly start-ups, beef up their online presence and audience reach. We spoke with Kylie and Philip to discuss some of their top tips for businesses who want to get online.

Get On Google Maps

The first, freest, most basic thing, is to register your business’s location on Google Maps. Having your business easily searchable on Google Maps is the easiest way to get free online advertising. Oftentimes, travellers and locals alike who’ve got a craving for coffee will search for a place nearby, and Google Maps is one of the most popular apps for this. If your business isn’t registered, then countless potential customers won’t be able to find you. Even if you’re just starting out, Google Maps comes with a ratings and reviews feature that some customers will choose to use, making it the easiest free advertising you can get.

Have The Basics

Going beyond Google Maps, it’s essential to have some level of social media presence. Kylie iterates again and again that Facebook and Instagram are the bare minimum social media essentials. Facebook has the breadth of reach and accessibility for the average consumer, and Instagram, with its focus on images, is a must-have for those in the food industry. People want to see pictures of your beautifully made meals and latte art.

It’s also essential, Kylie emphasizes, to have at least a basic one-page website containing all the relevant information a potential customer might ask for. These days it’s super cheap and easy to create a website, and no complicated embellishments are necessary. Cafes and shops that sell things in-store can get extra benefits from a website, as it becomes another platform on which to sell their products.

Develop Your Online Image

No matter how great you think your business is, customers have a lot of cafes and restaurants to choose from. They won’t necessarily go to your establishment just because you think they should. “It’s about adding value to your customers,” Philip says. Customers ask, “How are you adding value to my life?” Good marketing is all about answering this question to their satisfaction.

But it’s not so simple as just setting up an Instagram account and posting away. As with all marketing channels, it needs to be strategic. First of all, it helps to hire a professional photographer, or at least enlist the help of a talented staff member. The key is to have someone a little bit on the outside, with an eye for good shots, and an ability to create beautiful, authentic photos. Unfortunately, in most cases even the latest iPhone camera simply won’t do.

The next thing is to maintain consistency in your profile. This can range from the colour scheme to selected filters to the order in which posts go live. A unified thematic consistency helps clearly communicate what your business is about and may directly affect the kind of customers who walk in your doors – and who never shows up. This consistency applies across all social media; having a different colour scheme and logo between Instagram and Facebook will only confuse customers and, once again, serve mainly to turn them away.

Shoot Some Videos

Visual media has become plentiful and prominent in the digital age, and video even more so than photographs. It’s the fastest-growing medium of communication, and YouTube is these days one of the leading search engines. In 2020, roughly 80% of content passing through the internet will be video. “If you’re not using video,” Kylie said, “You’re not gonna get seen.” Don’t just post any old video, however: create something that tells a story and connects with the audience. Video benefits even moreso from a professional, or at least access to professional equipment and not a simple phone.

Plan Ahead

This leads us again to the original question: how can I find time for this? Well, the good news is that you don’t need to post weekly, or even monthly. Kylie and Philip recommend planning content out at least three months in advance, as things often change throughout the year, which might make a post planned far in advance odd or inappropriate. It really helps to plan ahead, and take some time out of every month, say, to brainstorm ideas and plan out the posting schedule. It often helps to get the team involved, as they may have some ideas of their own.

Of course, you can always use a service like Pink Lime Digital. Good marketers like Kylie and Philip want the client’s input, so it’s good to have some idea of what you want to communicate about your business.

Social media has only grown since its first inception, and businesses who continue to cast it aside will likely get left behind. Both locally and globally, companies that connect with their customers online often see that engagement translate offline. Whether you hire some marketing experts or do it all in-house, it pays big-time to have a social media presence.

With over 15 years marketing and sales experience, Phil Im has grown some of Australia’s biggest brands in the retail, online and multi-level-marketing industry. He also likes bad 80s rap music but we try not to hold that against him.

Kylie’s 10 year history in Coaching and online branding world means she knows what it takes to build a successful business from scratch. From video snippets to funnel design, Kylie knows how to get your customers attention, fast. You can find out more via their social channels or visit their new website at https://www.launchonlinesolutions.com/

Facebook

Instagram

You can also get in touch with Kylie and Philip via email at hello@launchonlinesolutions.com

Kylie and Philip’s Key Takeaways

1. Make sure your business is registered on Google Maps – it’s the easiest way to get some free advertising.
2. Facebook, Instagram, and a basic one-page website are the bare essentials for a decent online presence.
3. When posting on Instagram, be sure to include hashtags – this makes your posts findable by users who aren’t following you, and thus increases your reach.
4. You don’t need to post on social media every day, but do it on a regular basis – ideally three times a week – to ensure consistent customer engagement.
5. Think before you post: is it consistent with the other posts on my page? Will this communicate a value-add for the customer?
6. Video content helps create a story and connect your business with potential customers.
7. No time? No problem: schedule posts ahead of time when you can.
8. As a local business, you can take advantage of local events as an opportunity to engage with customers and potentially bring more in.
9. Don’t do it yourself if you can help it: enlist the help of some professionals, or at least a savvy employee, to put together your social media portfolio.

We here at Hospitality Talk have spoken with a lot of movers and shakers within the industry. Now we’ve finally sat down and recorded one of our many fruitful conversations, this time discussing Josh’s new book and some of the most important points that have resonated with Peter and fellow leaders in the hospitality industry.

Josh’s book, The Hospitality Survival Guide: How to Survive and Thrive in the Hospitality Industry, delves into topics that originally inspired the podcast in the first place. Running a café comes with certain sets of challenges that may not be discussed enough within the industry. Staffing and leadership issues are not unique to hospitality, but the nature of the business calls for unique solutions.

Find and Keep Good Staff

One of the biggest challenges in hospitality is finding and retaining good staff. While every café, restaurant, and bar offer a product, the experience is rarely complete without face-to-face interaction with the customer. Customers come to a café not just because of the coffee, but also because of the particular atmosphere that allows them to relax and enjoy themselves – and service plays a big part in that. In order to interact with customers effectively, Josh says, “We need to encourage people to be the best version of themselves.”

The key to this is in identifying the strengths, weaknesses, and passions of each staff member. Management and team leaders can then find ways to support staff, whether that’s through focusing on their strengths, honing new skills, or supporting their projects and passions that take place outside of work. “It’s an obligation and a duty.”

While one can identify some of these traits in an interview, it takes time to really get to know people, even if you work with them every day. One way to do this is through meetings. Meetings are a time to discuss the wins and losses, share successes and concerns, and for staff to get to know each other. Just like with personal relationships, it’s vital to catch up with employees every now and again to build and reinforce the relationship. And in the hospitality industry, good relationships between staff and management are as important as those between staff and the customer.

Attitude

Josh hires on attitude before skill sets, based on his belief that attitude is fundamental. “It’s much easier to work on skills than attitude,” he says. If someone doesn’t have quite the right skill set for the job, “a skill can be taught.” From his own experience, Josh acknowledges that it’s a lot harder to change somebody’s attitude than to teach someone new skills. Someone with the wrong attitude, no matter how skilled they are, is likely not going to get along with their colleagues. This often creates long-term interpersonal problems within staff that are difficult to resolve. Someone with the right attitude is more likely to want to build that skillset and become a better team member.

Craft a Business Motto and Customer Experience Promise

Another way to rally employees together is to come up with a business motto, and swear by it. This motto would be the kind of thing that’s put up in a place where staff can see the message every day, and managers as well as staff have to buy into it. If the leadership isn’t following the business motto, then staff members have little reason to, either.

It’s also important to define the customer experience promise. This promise outlines the expectations customers will have during their experience, as well as what is expected of the customer. The word “promise” is very deliberate here, implying a level of trust and agreement between the two parties. It creates accountability not just between management and staff, but also between staff members. As with the business motto, it’s vital for everyone, from the owners to the dishwashers, to follow through with that promise.

The hospitality industry is a tough one to get into. Josh created the Australian Café Owners Association in order to provide the much-needed support in an otherwise ultra-competitive, volatile industry. It was the entire purpose behind the book and the podcast, to share experiences and information with people to help them succeed. These tips and more are all present in the book, which is available now.

Go to Josh’s website, https://www.masterhost.com.au, and you can get the first four chapters of Josh’s book free if you hit subscribe. Or order the entire book in the website’s shop, on Amazon, or on Book Depository. You can also find it at a bookshop near you.

Josh and Peter’s Key Takeaways

• Everyone’s got a book in them, whether it’s a story, passion, or wealth of knowledge to share.

• Look for employees with the right attitude for your establishment – it’s much easier to teach new skills than to change somebody’s attitude.

• Regular meetings strengthen staff relationships and cohesion; focus on the successes as well as the challenges.

• Support employees in whatever their passions and strengths lie, even if it’s not strictly related to the job. If they feel supported at work they’re more motivated to do a better job.

• Role-play ideas with staff to rehearse how to deal with customer, team, and supplier problems.

• Outline a clear business motto, and be sure to live by that motto so that employees can follow your lead.

• Create a customer experience promise, outlining what both staff and customers should expect when at your establishment.

Andre Selga and Nadia Moreira have been in the coffee business for a decade now. After establishing connections with friends and farmers in Brazil, they brought their business to Australia in 2017 to break into the specialty coffee market. They call themselves “coffee hunters,” always in search of the best bean to make that perfect cup of coffee. They have built their business on connections and mutual education with the farmers they work with. So far, the results have proven to be successful. We sat down with the couple to find out more about their coffee sourcing process and how they support farmers back home.

Brazil has been a major coffee producer since the 19^th century, but it wasn’t seen as a source of specialty coffee for a long time. Andre and Nadia have been working on changing that, and they’ve started to see that change. “Brazil can deliver all the flavours of the world at once,” Andre says. He argues that Brazil is well positioned to supply the growing demand for specialty coffee. The agricultural techniques, landscape, and diverse microclimates in Brazil are all optimal for creating a variety of specialty coffees. And Andre and Nadia have been at the forefront of developing this specialty coffee and bringing it to Australia.

Andre and Nadia have maintained close ties to their home country, and often travel back and forth to interact directly with farmers. They have a team back in Brazil that participates in the market, getting to know the other farmers and traders in the business. “That’s how everything starts,” Andre says. “With the connection.”

Making the Connections

The farmers they connect with want to improve their crops. These farmers, who are seeking more knowledge, improving their techniques, and trying out new ways to optimize their crops in terms of avoiding pests and improving nutrition, tend to produce the best coffee.

Andre and Nadia’s tasting process is rigorous, cupping ten cups of coffee for each potential trade partner. The cups may be far from perfect, but the farms with the most potential produce exceptional flavours that can be brought out more with an optimized growing process.

When they find these promising farmers, Andre and Nadia offer a better price for the specialty coffee that they produce – at least three to four times that of other offers. This price, Andre argues, helps these small farmers afford to harvest only the ripe cherries over multiple passes. Their above-market-rate pricing also enables farmers to improve their growing process and produce truly specialty coffee.

One producer they connected with produced only 15 bags of specialty coffee in the year they first made contact. Nadia assured their support, and the following year she produced triple the volume and Southland Merchants bought her entire stock. The start of this successful relationship, Nadia says, was the result of an open dialogue and established trust.

Providing Support Where It’s Needed Most

In Brazil, where good healthcare and education may be inaccessible in some rural areas, farmers are often not as well-educated as farmers elsewhere. This is where Southland Merchants has stepped in to help support coffee farmers advance their education not only about the crop that they grow but also how to run the business side of things.

As Southland Coffee Merchants becomes more established in Australia, Andre and Nadia have become more confident about their growers and the future of specialty coffee in Brazil. They have seen the children of coffee growers return to the farm to help their parents, and the specialty coffee market has continued to flourish. “Now they have an opportunity to earn money in the industry,” Nadia says.

Meaningful Work

This career of coffee hunting is extremely meaningful for the pair. The greatest meaning, Andre says, comes from the connections they make with other people, and not only teaching, but learning from them, as well. “I think it’s a both-way learning process,” he says, “which brings a lot of joy to what we do on a daily basis.”

You can find Andre and Nadia on Instagram under the handle @southlandmerchants. Follow them for a series of videos on local coffee growers talking about their livelihood and the coffee growing experience.

Andre and Nadia’s Key Takeaways

• Knowing the region from which your coffee is sourced, and especially developing connections with producers in the region, will help inform you of the market and any latent potential there.

• Providing support to quality producers, whether through offering the best price or through educational feedback, will likely lead to better product.

• When considering a new vendor, a rigorous tasting process may help you make the most informed decision.

• Good coffee production involves a variety of factors – climate, pest control, soil nutrition, and people.

• Connections – with producers, roasters, and consumers – all help create a feedback loop that helps produce the best coffee.
• Working with coffee producers is a two-way learning process – you can learn as much from them as they can from you.

These days, lots of experts recommend that restaurants and cafes install point-of-sale (POS) systems. As technology has advanced, more and more cafes and restaurants are using POS systems to manage transactions, payroll, and inventory. With all the different functions that a POS system can serve, it’s become a must-have for a majority of the hospitality industry.

Tyrone Ho, from Redcat POS, has been in the business for quite some time, so he knows exactly what cafes and restaurants might want out of their point of sale. We talked with Tyrone about how a POS system can best serve the hospitality industry.

What are Your Needs?

First of all, Tyrone says, consider the needs and goals of your establishment. Are you a small hole-in-the-wall café, or do you own multiple locations? Would you prefer your POS system be an all-in-one deal or would you rather have different functions handled separately? Do you have plans to grow your business in the next year or so? Depending on how you answer these questions, you may want to invest a particular kind of POS system.

Invest in Good Hardware

Tyrone advises café owners to avoid going for the cheap options. You want to invest in a good POS system up front, and that includes all the hardware. In the hospitality industry, where you’re making hundreds of transactions a day, you need some really robust hardware with touchscreens that can withstand a great deal of tapping and hammering. Sure, you can buy a touch-screen computer for a few hundred dollars at your local retailer, but these computers aren’t designed to be pressed a few hundred times a day for five years – or even three, for that matter. Good hardware will cost more, but it will last a lot longer, making the investment well worth it in the end.

Keep Your Connection Reliable

Another point to consider is the reliability of your Wi-Fi connection. Using tablet computers as your point-of-sale hardware are all the rage these days, but this setup won’t work for everyone. Using tablets, you end up relying a lot more on Wi-Fi and cloud storage, and this connection isn’t always stable. It may sound old-fashioned to recommend using a data cable for stable internet connectivity and computer monitors for your hardware. But the thing is, Tyrone notes, your hardware needs to be able to withstand a beating, and iPads don’t exactly hold up to snuff in that regard. And a secure internet connection will ensure that your system is always running smoothly.

However, that’s not to say tablet-based POS systems don’t have their place. If you’re a hole-in-the wall espresso bar that basically sells coffee and maybe five other items, these POS systems have all the functionality that you might need. They all can ring up orders, keep track of purchases throughout the day, and maybe even serve some accounting functions, as well.

Keep Your Data Secure

POS systems can do just about everything business-related these days. In addition to ringing up orders, they can handle your accounting and payroll functions, keep track of inventory, and even integrate a customer loyalty program. With all this data that your business generates on a daily basis, you need ways to back it all up. Traditionally, Tyrone says, there are two levels of data backup. The first level is located at the front of house, where the terminals are located, and backups are placed in between so if one goes out, the whole system doesn’t come crashing down.

The other level is at the back of house, where you have two options. You have it locally installed, where your backups would be stored on a PC or in-house server. Or, you can save it in the cloud. Unlike the traditional method, you can access these backups anywhere you have an internet connection.

Special recommendation: Start a Customer Loyalty Program

If you don’t have this already, Tyrone strongly recommends a customer loyalty program, which can also be integrated with a decent POS system. A long-term customer of his instituted a program where if you bought a lunch over a certain price, you’d get a free coffee. This paid off because often, the person who bought an expensive lunch to get that free coffee may also get a banana bread or muffin to go with it – adding further to his sales. You can also use these loyalty programs and apps to find out and cater to your target demographic. If you integrate it with your POS system, you can keep track of these data and adjust your promotions accordingly.

There are lots of possibilities with a good POS system, and you may find that the investment may be a money and time-saver in the long run. If you’re interested in learning more about Redcat, visit www.redcat.com.au or 1-300-4-REDCAT.

Tyrone’s Key Takeaways

• When picking out a POS system, consider your business needs – different systems cater to different needs.
• Pay for good hardware up-front, and you’ll be paying a lot less down the line.
• When buying hardware, consider how robust it is, as well as its sales reporting and security functionality.
• Also consider how you want to use your hardware – do you want it taking up counter space? Where do you want the cash drawer? Take these considerations into account for your interior design.
• If you don’t have a very secure Wi-Fi connection, run a data cable through your system to ensure connectivity reliability.
• Unless you’re a small establishment, an iPad-based system may not provide the functionality you need.
• But if you want to institute mobile ordering, investing in an iPad or two will do you well.
• If you want to access your business’s data anywhere, back it up with the cloud. Then you can pull it up wherever you have an internet connection.
• Consider linking up a CCTV system with your POS system for added security for your cash tills.
• If you haven’t already, set up a customer loyalty program – it’ll help attract customers, and integrated with a POS, cater to your target market.

In Australia, coffee is king, with cafes on almost every corner. Interest in tea, however, is growing. Danny Andrade, originally hailing from Brazil – itself a big coffee country – came to tea knowing hardly anything about it. Yet his transition to tea was so smooth, he recently won the World Tea Brewers championship. We spoke with Danny about his experience, how he got into the competitive tea-brewing world, and how tea compares to coffee.

The World Tea Brewers Championship

Training for the competition was not easy, Danny says. The world of tea has a wealth of different varietals and brewing methods, and the first test in the competition was blind. You need to have a solid knowledge of how different teas from different places compare to one another. In the end, Danny attributes his advancement to the second round as a spot of luck, as he was competing against others who had a much more extensive background in tea.

In the final round, however, Danny really shone, brewing a signature tea from three different varietals brewed separately, then infused with a bit of raw Brazilian honey. He also employed coffee-inspired methods, such as the use of a diffuser to add some extra aromatic ingredients such as orange peel. The result was a unique mix of flavours, and it clearly made a splash among the judges. Looking at photos from the competition, and hearing about all the steps that Danny took to brew the tea, the process seems like a science experiment.  Combining the right amount of ingredients at the right time, at the right temperature, is indeed a science.

Danny didn’t just go from knowing nothing about tea to becoming a world tea-brewing champion overnight. It took some extensive training and preparation before participating in his first competition. When it came to tasting, he trained daily, searching for the subtleties in sweetness, acidity, and aftertaste that differentiated one variety from another. It also took some time to put together the plan for the winning brew, with careful examination of the primary characteristics of certain varietals and deciding how best to combine them.

How Tea Compares to Coffee

Many of Danny’s competitors hailed from China and Japan, countries with a rich and long-standing culture of tea. However, such a tea culture hasn’t really caught on in the West, where most people’s experience of tea is of dunking dusty tea bags into hot water. “We don’t know sometimes if it’s real tea,” Danny says. He argues that tea is actually much like coffee. Like coffee connoisseurs, tea experts discuss elevation, pH, microclimates, varietals, brewing methods, and other factors that help make the best cup of tea.

But tea is not exactly like coffee, and it’s not just in the part of the plant that’s harvested and brewed. The biggest difference? The age for the perfect tea. In the coffee world, a producer can wait five to ten years to get the best bean for a brew. In tea, however, that wait time extends to at least sixty years: an entire lifetime for a high-grade cup of tea! Danny has even made teas from century-old varietals such as Ya Shi Xiang.

Learning More

Danny advises newcomers to the world of tea to forget about tea bags and start with tea leaves. This is how tea-drinking cultures consume tea, and it’s the best way to evaluate the quality of the tea. Your local supermarket is unlikely to house high-quality tea, so search for specialty shops and ethical sources. Better yet, get in touch with producers directly. But it’s not just about the tea leaves themselves. Discuss brewing methods, the water temperature, and the different tastes of different teas.

The next step, whether you’re a consumer or an owner of a café looking to branch out into tea, is to brew your own tea. Even with a high-quality varietal, it may take some time to brew the perfect cup, as tea brewing largely remains a manual process. Start with the recommended method, and feel free to experiment by adjusting temperature, the amount of tea brewed, or adding extra ingredients to infuse with it. And, if you’re interested in even more in-depth research, visit the countries where tea is a long-standing tradition to experience truly well-made tea and interact with experts.

Despite the fact that tea is one of the oldest continuously consumed products in the world, it remains largely unexplored territory in Australia. More and more people like Danny are discovering the immense possibilities of the drink and trying out some new things with it. And, thanks to the advent of the internet, the information is out there. It’s never too late, or too early, to embark on your own tea journey.

Danny can currently be found at 3Brothers Coffee, where he works as a relationship manager.

Danny’s Key Takeaways

1. Want to develop your own taste buds? Train every day – sample the coffee, the tea, the food, and think carefully about how it tastes.

2. Follow your own star, and your own instincts. Overthink a decision and you may lose a golden opportunity.

3. Work out a good morning routine: drink water first thing in the morning, and try not to check your phone until an hour after waking up.

4. If you want to learn more about tea, speak to people who are experts and experienced with the drink, whether you find them online or in-person.

5. Everyone you meet has something to share with you. Listen to them, collaborate, and share knowledge.

6. Whether it’s professional or personal, focus on building and maintaining strong relationships.

7. The internet is an amazing tool, but be sure to take a step back sometimes and respect the moment.