Beau has been involved in coffee since he was 18 years old. His first job in the industry was as a barista at a super popular (not to be named) chain cafe in Brisbane, Australia. From there, his interest in coffee, and the flavour possibilities available via different brewing methods grew pretty quickly. Beau eventually went on to work and manage a number of specialty cafes, as well as train baristas in the craft of the perfect flat white.
Before working with Mercanta, Beau was a coffee writer for a number of publications, writing everything and anything coffee related— from origin and varietal to brew methods and cafe write ups. In his time away from writing, he was experimenting a lot with roasting— reading a ton of books (thank you Scott Rao!) and roasting kilos of coffee every couple of weeks that he would sell for a little to friends, just to offset the cost of his roasting experiments.
After about a year of experimenting and learning the way different green coffees react to heat, and how those roasts translate in the cup, Beau was about ready to start up my own little roasting company. But one day the opportunity to work with Mercanta Singapore popped up and he jumped at it— and he is so glad that he did!
