So

Tamar and I started this.

So one day, Tamar, who was one of my co-founders at Belleville and a close friend at the time, came up to me.

We were both working as baristas at the Cafe au Tec.

It's like, David, I want to do, I really want to do a barista throwdown.

And I laughed and I was like, Tamar, there's like five baristas in France.

How are we going to do a throwdown? There's nothing, there's nothing to do.

What has been your biggest influence in your career, you know, in France, in the specialty coffee industry?

Is that the next step for Qantas for these ultra-long-haul flights as they get more of those A350 aircraft?

Do you mean will they be flying these ultra long haul, these special Airbus A350s with extra fuel tank? Will they be flying those from Melbourne to London and New York? Yeah.

That is not the plan.

Really? Yes.

When Qantas announced the first of what it calls Project Sunrise flights in the middle of the year, they announced that the first one would be taken off from Sydney to London in October next year.

And then they said that will be followed by Sydney to New York.

Then we all thought they would then go to follow those with Melbourne, London, Melbourne, New York.

And I would have thought Melbourne to London non-stop would have more patronage than Perth to London non-stop.

Why did Virgin walk away with that particular honour today, not Qantas?

Well, I think a lot of it comes down to Virgin's DNA.

Virgin's always been the challenger brand, a bit of the underdog.

And I think Aussies get that vibe.

The Virgin brand overall, Virgin whatever, has always been about value and being different.

And Virgin Australia is obviously living up to that in the eyes of passengers.

You know, it's delivering consistent, reliable experience.

Do airlines understand that, do you think?

David, what kind of origins and what kind of nuances in coffee are people seeking now?

I think it really depends.

If we're talking about espresso at home, I think there's a lot on the roaster to guide people correctly, especially with super automatic machines, where we need to make sure that the roast is going to be adapted to the machine and that people aren't going to end up with very under-extracted coffee at home.

So on the super automatic machines, I think people are not so much guided by origin, but more guided by flavor profile.

Flavor profiles, okay.

And we have a lot of people, at least for us, chocolate, caramel, a classic flavor profile, but very clean is very common.

And then with the more hobbyist market, people are coming in with looking for something different.

Are we at risk of us here in this industry having a lot more knowledge than the average consumer about coffee? I've always