The Barista – Andy Lo

Account Manager. Deejay. Café/Bar Owner. Husband and Father. Meet NZBG member Andy Lo…
What is your earliest coffee related experience?
Learning how to make coffees at Hugo’s Frog Bar in Newmarket about 16 years ago. I built the most impressive towering mountain of airy foam for my cappuccinos back then.
What led you to becoming a barista?
I bought into Rakinos which was a café by day, and a lounge bar at night. We were with Millers back when we started. Good guys, good coffee, but we never had training of any sort.
What is the best part of your job?
I always learn on the job, whether it be back end office stuff, coffee-related knowledge, or technical /machine-related knowledge.
Talk us through a typical work day.
Make a longblack. Wash office dishes that aren’t mine. Check emails and computer-stuff. Make another longblack. Go visit my accounts. Lunch at the foodcourt. Go pinch accounts.
What are your roles outside of making coffee?
Account Manager. Deejay. Café/Bar Owner. Husband and Father.
What is your favourite brew method and/or coffee origin and why?
I will drink any coffee that comes black regardless of how it was made. Don Pachi Geisha – because everyone keeps going on about it.
Tulip or rosetta?
What would be your dream ‘coffee experience’?
Visiting a single-origin farm, and meeting the farmers. And living a month in their shoes. That would be my dream coffee experience.
Do you have a ‘coffee crush’ (person you most respect in the business)?
I have many coffee crushes and admire people who are unique. Everyone who keeps it real in this industry has my Respect in the business. I never bad mouth anyone from another coffee company to get myself ahead, and I would hope they do the same. Probably not though…