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Jacky Xiao
Company: Redbrick Coffee Roaster (Canberra, Australia)
Signature drink: Usawa
Describe your journey in the coffee industry so far:
My coffee journey began as a pandemic-era home barista, long before I ever stepped behind a professional machine. What started out of necessity grew into a passion and truly took shape when I moved to Australia. I still remember my first taste of black coffee — unexpectedly bitter, intense, and completely unfamiliar. That moment sparked a determination to understand what made coffee so complex and compelling, so I started learning everything I could from home.
When I moved to Australia, I stepped into my first cafe job and was met with a steep learning curve: long hours in the training room, steaming milk all day, adjusting grind size, learning how small changes transform flavour. Those early days were challenging, but over time, I moved from learning the basics to guiding others. Today, as a Head Barista, I'm responsible for dial-ins, quality, and leading a team, but I still approach every cup with the same determination I had as a beginner. The people I've met along the way have shaped not only my skills but who I am today. Their mentorship and encouragement fuelled my growth and helped turn a curiosity into a career.
What do you believe sets you apart from other baristas?
What sets me apart is the way my personal passion for coffee shapes the way I lead. My journey began at home during the pandemic and grew into something much bigger once I entered the Australian coffee industry. Everything I've learned has been driven by genuine curiosity and love for the craft, and that energy carries through to my work every day.
As a Head Barista, I bring that same energy and passion to my team. I focus on creating an environment where learning, experimenting, and exploring new ideas feels natural and exciting. I'm always tasting, refining, and pushing myself to understand coffee more deeply. Above all, I believe passion is contagious. When the person leading the bar truly loves what they do, the team feels it, the customers feel it, and the coffee shows it.
Describe an innovative coffee creation or technique you use that isn't commonly used or known:
One tool I love is the Melodrip, a “drip assistant” that reduces agitation and helps maintain an even extraction. It prevents fine particles from rising and slipping through the filter, resulting in cleaner brews and less clogging. It's subtle but incredibly effective and often underestimated in filter brewing.
Usawa by Jacky Xiao:
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