A giant on the Australian coffee scene for over thirty years he’s a senior espresso judge at the Fine Foods Coffee competition, tastes up to 40 different varieties daily, develops and maintains the flavour profiles of all Piazza D’Oro premium coffee brands, roasts hundreds tonnes per week and supplies cafes right across Australia.

Wayne’s recently driven the global development of the Two Seasons coffee product. He works with Master Roasters from the Douwe Egberts network to identify the world’s best specialty crops and brings them to Australia twice every year.

In this episode he talks about the rise of specialty coffee, the first Two Seasons washed Arabica from Guatemala and how it’s prepared for the Australian palate.