New staff. New drinks. New energy. That mix of nerves and excitement is real. But here’s what I’ve learned… 👉🏾 Start with more staff than you need. Not forever — just at the beginning. You’re not just making coffee — you’re guiding your customers into your space. Showing them your flow, your rhythm, your way. At the same time… you’re building your team. Give them space to learn, minimise mistakes, and build confidence. 👉🏾 Have a few seasoned staff in there. They set the tone. They steady the room. 👉🏾 Ducks in line early. Clear roles. Simple systems. And this one’s important… 👉🏾 Plan your exit. If you’re there at the start, customers will connect with your energy. But the goal is for them to trust your team — not rely on you. Step in with purpose. Step back with intention. That’s how strong cafés are built. ☕️ Coffee is the medium. ❤️ People are the mission. **Who’s launched a café before? What worked for

This photo was taken at the Mt Lawley Street Market. Long day… long night. Back then I was selling fresh juice — markets, festivals, cafés, IGA and bars. Wherever really. We were one of the first companies introducing cold-pressed juice to Perth. When I walked into cafés people would yell across the room: “The Juice man!” Always a warm welcome. Funny thing was, it was actually easier walking into cafés as a juice rep than a coffee rep. Juice wasn’t a threat. Just another option for the fridge. But here’s something I learned back then. When you know your product, you preach your product. 🙏🏽😁 Most of the juice recipes we sold were ones I put together myself, so I knew them like the back of my hand. Local produce. Meeting the farmers and their families. Understanding the health benefits behind every ingredient. When you know the story behind what you’re offering, you’re not really selling. You’re sharing something you believe in. I also believed juice did something coffee often doesn’t. It invigorated your emotions — not masked them. Coffee is different though. Coffee is emotional. People are deeply connected to their beans, their roaster and their routine. And with coffee, the barista has the final say. The farmer grows it. The roaster develops it. But the barista finishes it. When I was the Juice Man, my job was a little different. My role was to tell the stories. The farmers. Their families. The local produce. But also the passionate juicers back at the factory — washing, pressing and bottling every batch. Because in a way… they were the baristas of juice. The last set of hands before it reached the customer. And that’s what I was really selling. Not just juice. Intention. Coffee is the medium. People are the mission. ☕

People come. People go. Hospitality has always been a transient industry. So many personalities. So many headaches. For many it’s the in-between job. When I was training young baristas I used to tell them something simple: Master coffee. If you can run a machine, stay calm in a rush and read the room… you’ll never be short of work anywhere in the world. And yes… it might also mean you don’t have to deal with the temperamental chefs. (Sorry chefs 😂) But it worked. Coffee gives people confidence. Confidence opens doors. That’s why I teach it. We’re not here to make coffee. We’re here to make Cups of Love.

Home barista training is one of my favourites. You’re walking into someone’s world — their space, their rhythm, sometimes even their pets watching from the corner. First thing I do is ease into the room. Observe the layout. Feel the energy. Then I make a round of drinks. It’s my way of saying: This is the goal. You can learn a lot about a person by the drink they choose. The biggest difference between home training and café training? At home, people want to be there. They’re curious. Relaxed. Ready to learn. Coffee is just the medium. Connection is the real craft.

The enthusiasm was oozing out of them, even though you could feel the hidden nerves. One rushed in late — clearly rattled. But when they arrived, something shifted. It felt like everyone was safe. Everyone was accounted for. So I waited a moment longer. Just holding space. For me that moment matters. There’s an integrity to it. An obligation. A respect for the moment. When you slow things down, people begin to connect. They relax. They breathe. For a moment, people from different walks of life find common ground and share something vulnerable together. That’s what Cups of Love is about. Listening to the moment. Because when we rush straight into method, the moment disappears and reality kicks in. Better to harness the enthusiasm… …and sprinkle it with love. ☕