"Welcome to Five Senses Coffee"

For Ron Ngo of Five Senses being part of the victorious Victorian team at the recent Da Vinci State of Origin Barista competition in Sydney was a great experience. Needing to produce 30 coffees in twenty minutes in an atmosphere replicating a busy cafe, the State teams of baristas battled it out in a nail biting finish.

State of Origin competitions (think rugby!) bring out intense rivalry in the Aussie world. With teams made up of four top baristas from their ‘state of origin,’ the Victorian team, including both Five Senses’ Ron Ngo and Caleb Podhaczky, qualified for the finals in a hard fought battle at Café Biz. Event reporters noted, ‘The bar for the challenge was set high. Under time pressure, teams produced thirty coffees from a piccolo to a Da Vinci chai latte, in both take away and ceramic cups. Judges placed their chips and the beverage with the highest score won the round.’

After winning their State, the finalists met at the Fine Foods Event in Sydney on Monday 5th September to fight for the Da Vinci crown. With Victoria captained by Erin Sampson, and including Five Senses’ Ron Ngo, the baristas were judged on temperature, presentation and taste. As Ron said, “I felt honoured to be part of the Victorian team as there are some amazing baristas in Melbourne. In the State of Origin you have to compete over seven hours, so it seems a bit like an endurance event. It was a great feeling to come out as winners.” At the end of the heats, ACT and Victoria went head to head, with Victoria winning a nail-biting final and the Da Vinci crown by only four points.

Ron also competed in the Equal Barista cup competition, placing an impressive third. As he explained, ‘In the Equal Barista Cup competition you have to make 12 coffees. I used the Costa Rican La Garita for its sweetness and clarity through the milk. For my signature latte, I used a blend of syrups — French vanilla, Caramel and almond. After pouring a reverse tulip, I ran out of time … so I was extremely happy that it was my coffee that performed so well in the end.”