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Micky is the head barista at Ground House Café in Canberra. Located in Brindabella Business Park, right next to Canberra airport. You could miss this little gem of a café if you weren’t looking, but we encourage you to check it out! Your senses will thank you!
We asked her to tell us about her relationship with coffee and how she started as a barista.
My parents set up an espresso bar in Italy when I was young and that’s how I started with coffee, Later, when I moved to Australia, that’s what I knew how to do.
What is your favourite part of working as a Barista?
Customer relationships. Especially here at Ground House. We have the best and happiest regular customers. I feel like I’m a psychologist much of the time, providing counselling to customers, but they help me in return. I look forward to seeing both the staff and the customers which I’ve never felt before in a café.
If you could give baristas one tip to help baristas make better coffee, what would it be?
Keep your machine clean and monitor the shots. Take your time pouring milk to blend in well. Put lots of love in, that’s it!
A big change in the milk variety, we’ve always had soy, almond, oat & lactose free, But we sell so much more now!
Our customers are coming for long black with cream now also.
Definitely the staff! You guys are always helping, and nothing is too much of a problem. Lynda, our Territory Manager is amazing and if its busy she jumps in and helps us. We had a late rush last week close to closing time, there were only 3 staff left and Lynda jumped on the machine to help.
I’m always on a diet, but I do love the breakfast wrap on cheat days. We always serve a good variety at lunch time, including multicultural food which represents the team here.
