Heidi

Heidi Moore, comes from our Carrara store and loves it there, saying, ' I like supporting local companies. It is like no other coffee franchise I have worked for - people really care about and love what they are doing. They are passionate about delivering great coffee! I met Leanne a while back and she was so lovely that I decided I needed to work for her!'
 

Heidi's desinger beverage is a liquid wagon wheel, consisting of, cookie element chocolate fudge, jam element strawberry jelly crystals around edge of glass, with steamed fudge in with milk. Her favourite drink is a double shot tall ristretto latte as its, 'full coffee flavour without the acidity.' Heidi who has been travelling the world the past couple of years always wanted to be in the competition, but each time always just missing the entry date. Heidi says, 'I would have loved to enter the ZBC, but I started the week before. I am not in it to win - it is all about all about the experience.'
 

Clancey

Clancey Abel has been with Zarraffa's Coffee Robina for over 2 years now and says she entered the Latte Art Competition, to challenge herself. Her favourite drink is an espresso and likes working for Zarraffa's Coffee as, 'the coffee, the working hours and the people I work with are great!'.Clancey uses Kenyan coffee beans and her signature beverage is Citrus shock.

Phil
Phil Roggeveen has been with Zarraffa's Coffee since January, 2010 and tells us that he, 'loves the café enviroment, customers coming in and the vibe that the stores have.'  Working as a barista in Sydney, Phil liked Zarraffa's Coffee before he moved up to the Gold Coast and he often visited the Robina store while up in the Gold Coast, telling us 'the coffee was always great and consistent.'

His designer beverage is wave heart, he says,'I fooled around a couple of different designs, doing a lot of rosettas, got sick of them and moved on to hearts and got sick of them, so eventually I combined them to make the wave heart design.'
His favourite drink is a double shot short latte; Phil says he decided to enter the 2010 ZLAC,'As it was something I put off for a while. I would like to eventually train staff in latte art. Quality is one thing, but presentation also is important.'