Are you one of these defenders who like it when you're 1-0 up all of the time and therefore gives you no time to relax?

Don't get me wrong, I would have loved to have been two, three up.

I think we definitely could have done that today.

I think that's a progression we need to get better at.

But I think you've seen the last 20, 30 minutes, it wasn't just the defenders, it was everyone back to the wall defending and it's important to do that.

I think sometimes getting through those moments as a team builds us closer together.

So now I'm really pleased with how all the boys defended at the end there.

And again, first off particularly, there were a lot of those.

What is your process for dialing in, and, like, what are the things that matter most?

The biggest tip I can give is you've got variables that are set.

So you're talking about the coffee you've got, the roast profile.

And I think when I'm talking to a lot of baristas, they'll often say, "Oh, the roast's a bit dark," or, "The machine's this," or, "The grinder's that." For me, they're just variables that are just locked.

You can't control them.

So I think when you approach any bar, it's like, don't even think about those things, because you can't control them then and there.

So once those things are sort of out of the back of your mind, if I'm just looking to, to start a coffee, I'm always looking at one-to-two ratio.

Is there something you're seeing, like, on the World Barista stage, either that you've been doing or something that you see that's been evolving that maybe in, like, five years we're gonna be see- seeing in cafes everywhere?

Do you want to unpack that for us? And what do you

set out to do? Every year, you need to think about what you want to say on stage.

And particularly, I think when you're sort of at that level where you could potentially get to the world level, the WBC, not just Australia, I really think, okay, people are going to listen to what I'm saying, which is different because early on when I was competing in I guess, in Australia.

I wasn't making the finals.

I was coming sort of towards the bottom and people were still watching, of course.

But I think after you've been to the Worlds a few times, people are looking forward to what you have to say on stage.

So if I was going to compete this year, I really wanted to be about... something that I cared about.

What has it meant to you and what have you learned?