Simon James
  • Male
  • Melbourne
  • Australia
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Profile Information

What is your position in the coffee industry?
barista, barista trainer, industry professional
Where are you located? ( City and Country )
Melbourne, Australia
How many years have you been in the industry?
9 Years
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
What cities or countries are you interested in traveling to?
About Me:
I love coffee, photography and music.
About My Company:
I'm the Victorian Barista Trainer for Michel's Espresso.
We have 57 stores around Melbourne and Victoria. (Many more nationwide.)
Instaurator roasts our coffee in Sydney, and it's a great, Gold Medal winning product.
What is your favorite thing about the coffee industry?
Exposure to more and more awesome Specialty Coffee.

Comment Wall (18 comments)

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At 3:45am on October 10, 2010, angela said…
My name is miss angela desmond i saw your profile today and became interested in
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( (
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
At 11:04am on January 6, 2009, Steve MacDowall said…
thanks for adding me to your list, Simon. We just got back from our Toronto Trip and I must say I had really great coffee and a few cups I could not finish. - Steve
At 4:55am on June 14, 2008, Carl Sara said…
Where are youmate? Just at Heathrow waiting for the final flight to Copenhagen. give me a sms when you get in. +6421389965
At 9:20pm on June 6, 2008, Carl Sara said…
Cool. I get in on the 14th as well. staying at the Hotel Angsar. give me a text when your about.
At 6:49am on May 30, 2008, Joon-Suk (Jason) Kim said…
Yeah i think it is a good time to start some networks around the world :P and mingle with other baristas

cheers Simon
At 7:20pm on April 30, 2008, Jason Haeger said…
Your signature drink sounds delicious. (and complicated)

I hope someone snaps some pictures of your performance.
At 6:20pm on April 30, 2008, Jason Haeger said…
I placed 3rd in my regional. Like you, I had a "bad day at the office" in the final round.

I had top place after the 1st round. (it was only two rounds)

I had only 4 hours of sleep the night before (one hour commute home, and I wasn't just competing, I was also networking when I wasn't competing). Doing all my own stuff. I had to run it alone, and it's always harder without help. Enough excuses.

My signature drink was called Café Hermosa, and it was warmed orange blossom honey, a single shot of Finca Vista Hermosa (Guatemala, and one of the inspirations for the name), and clove-infused milk foam. It was quite tasty, but the coffee had no body.

I hope you do well in your national comp. I will be competing in next year's USBC, however. Unfortunately, that's an entire year away from now.

Good luck!
At 10:35am on April 30, 2008, Jason Haeger said…
Hi Simon. I went to the regional leading up to the upcoming USBC (but I will not be competing in the national comp this year).

I saw that you have competed recently. I saw that you were in the final round. Congrats!
At 1:37am on April 1, 2008, Instaurator said…
Hey Simon Well done in the Victorian champs. Keep going for it! Mr Makin told me this is the last Victorian comp he is going in!
At 12:11pm on March 17, 2008, Instaurator said…
Hah! Wolfie is probably just wanting to know so he can pass it on to Dave Makin. (Just joking Dave!) Hey tips for winning barista competitions or tips for surviving in tact? The guys who go all the way and win are extraordinarily dedicated and disciplined without exception. They also play the game smart! Because much of competitions are about human emotions rather than coffee taste and this can be very tricky. I'm not sure what percentage coffee taste plays in the total score in reality. I'd say at this stage of competition development it is probably the human pr element which dominates. So its probably more about winning people over rather than nuances of coffee blends. For me though as you know, I'd rather taste coffees blind and not know who made it or how, unless of course it was something that tasted extraordinary. Then I'd be deadly curious and travel to the remotest head-hunting jungle at the end of the eath to try and find out what made the difference. Good luck is about all I can say!

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