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Meet Vicky of Garden Espresso
In the hot seat for Barista of the Month, we talk to Vicky, Head Barista at Garden Espresso in Sydney University Oval 1 Stadium and right next to RPA Hospital.
The team behind Garden Espresso bring a wealth of hospitality experience to their first espresso bar. A project to keep their main business, a bar and function venue afloat as covid first hit. With a focus heavily on quality across the board from their coffee to customer experience.
Vicky, was working at a Thai Restaurant in Bathurst and loved making coffee whenever she could. Hospitality was hit hard in Bathurst so she moved to Sydney as there were more work opportunities, where she did barista training with the legendary @jibbi.the.littles and worked at a few cafes before becoming head barista at Garden Espresso.
At first, I loved pouring latte art but now I still love latte art but my passion is great tasting coffee.
*Laughed embarrassingly* I’m embarrassed to say that started with a Mocha but now I drink piccolos because I love milk but really want to taste the coffee.
My team! They are supportive and happy. Management lets me take ownership of the coffee and recipe and allows me time to make sure the coffee is always great. I want to make sure our coffee has the same taste for all customers, even when we’re busy. My manager, Daniel, helps pour shots when we’re busy and is happy for me to ask him to remake an imperfect pour.
My 1st tip when coaching a new barista is to learn to make a great shot of espresso before worrying about milk. Learn how to adjust your grinder and get a good consistent Shot before moving on to latte art.
I have to say I’ve worked with so many beans, Grinders Classic blend is not too bitter or strong, clean, full bodied with a little bit of acidity.
One particular large, chain was the only option when I left Thailand. When I came to Australia, I was able to try lot’s of different coffee and suddenly, this large chain didn’t seem as good. So, Australia is my answer! *laughs
