Barista of the Week… David Thorne
Barista at Fillo & Co. 68 Boundary Street, West End, QLD
The Coffee Guide (TCG): What coffee do you use at work?
David: Rouge Coffee- Exclusive Blend which is a blend of PNG Kimel, Brazil Fazenda Rainha, Colombian Supremo and Monsooned Malabar.
TCG: If you weren’t a barista what would you be?
David: Sideshow Bob in the Simpsons.
TCG: How do you have your coffee at home? How do you make it and how do you take it?
David: I love using my Hario V60 Dripper to make the perfect cup. I use a hand grinder and freshly roasted coffee, roasted to a lighter filter roast which I buy from Rouge and online from places like Proud Mary and Coffee Supreme from Melbourne.
TCG: What is your favourite music? (For work or for play).
David: Reggae & Hip Hop.
TCG: Tell us what your best (or first) coffee experience was.
David: I went on a coffee odyssey around Melbourne when I was down for the GP. I hit Proud Mary, St Ali, Coffee Supreme, Market Lane & Brother Baba Budan.
TCG: If you’re not drinking coffee, what is your drink of choice?
David: Cold Heineken brewed in Holland.
TCG: What food do you think is the best compliment to a really great coffee?
David: Good milk. If you are going to have a milk based drink you need the best milk, so I love Maleney Dairies Guernsey milk- locally owned and a natural sweetness to carry the flavour of the coffee, or a Portuguese tart….
TCG: How many coffees would you make in the average day?
TCG: What’s the largest amount of coffees you have made in a day?
David: Over 1000- with a team though.
TCG: What is the most exciting thing happening in coffee right now for you?
David: All the new innovations led by the scene coming out of Nordic countries and the USA from the likes of Tim Wendelboe, Stumptown Roasters & Intelligentsia.
TCG: Where is your favourite place to hang out in Brisbane?
David: New Farm Park. I Iove the outdoors.
TCG: Do you have any pets?
David: Yes, a pet lizard called Rango.
TCG: What did you do on your last day off?
David: Coached my son’s under 6 football team- which is very satisfying.
TCG: Is decaf a dirty word?
David: Yes. Decaf is a dirty word, it’s hard to extract well but is a growing sector in the market and at the end of the day we are here to serve customers and need to provide them with what they want. That’s what hospitality is about, being hospitable.
TCG: What is your favourite kind of tea?
TCG: What is your favourite alternate brewing method?
David: V60 Dripper.
TCG: Where do you see alternate brewing methods going?
David: The trend is moving towards alternate methods at this point and it seems to be picking up momentum. However the time involved compared to extracting espresso will limit this, as its not practical unless you have a dedicate brew bar and dedicated barista to man the bar.
TCG: What ever happened to the Clover?
David: Rumour has it that Starbucks bought the company and pulled the Clover form the face of the earth- so no other companies could use it. However… the Clover is BACK! A friend went to MICE 2013 and Padre Roasters have sourced and refurbished a couple and were using them on their stand.
TCG: Will other methods fade away?
David: Of course trends change, that’s what makes this industry interesting- its continual evolution. However there will always be the die-hard fans of certain methods who will champion the cause.