The beating heart of our roasting operations, Head Roaster Josh has been heading up our production team since late 2022. Josh brings a wealth of experience and knowledge to our roastery, alongside his ceasless and enthusiastic can-do attitude, and an absolute heart of gold. Nothing is too hard, no challenge is insurmountable; there are just goals to be kicked.

A constant champion for encouraging both the professional growth of our entire Villino team, as well as the Tasmanian coffee community as a whole, Josh gives so much back to the people around him. His passion and insight are a huge driving force behind our green sourcing program, as well as our numerous other ongoing projects striving for continuous improvement in our business.

How long have you worked at Villino?
I started working with Villino on October 2nd 2022, so just over 3 years! Wow!

Favourite part of working in the coffee industry?
The best part is definitely being part of the community. From sharing coffees in our venues to being involved in local and national events, it’s always inspiring. The passion in this industry pushes me to keep finding new ways to create incredible coffee experiences to share.

Go to coffee drink of choice?
It’s a close call between a flat white and a V60. If I’ve got access to a special coffee, the V60 usually wins.

Do you have a favourite producer, coffee, or producing country?
This is such a tough one! Right now, I’m loving the quality and variety of coffees coming out of Ecuador. No doubt that’s influenced by my recent visit there, but there’s a farm called Santa Gertrudis run by José Eguiguren in Loja that’s producing some truly excellent naturals. I’ve been lucky to taste many of José’s coffees over the years, and I’m excited to be able to share them with customers soon.

Go to coffee-pairing snack?
A fresh, simple glazed doughnut (or two). There’s just something perfect about black coffee and doughnuts.

Favourite Roastery/Café tunes?
I’ll give you two answers. In the roastery where I don’t have to share the space with the public I love listening to Latin music, especially Bad Bunny. “Neverita” is my current favourite. Behind the bar though, I lean towards something more approachable, like Kaytranada. A funky, upbeat vibe is perfect for a café.

How do you like to spend your days off?
If the sun’s out, I’ll be on my bike in the mountains. If it’s rainy and miserable, you’ll find me in my workshop at home doing some woodworking.

Go to knock off?
Easy, La Sardina Loca.

Dream dinner date?
Somewhere on the east coast of Tassie, right on the beach with Freycinet in view. A pizza oven turning out fresh pies with locally sourced ingredients, maybe a bottle of bubbly, then an evening of Finska on the beach as the sun goes down. Perfect!

What would you want your last meal on earth to be?
Lasagna is easily one of my all-time favourites. So I’d go with a whole tray of lasagna followed by an irresponsible amount of chocolate self-saucing pudding. Honestly, that meal might be the reason my time’s up, but totally worth it.