Meet Tilly. Villino Coffee's very own Swiss-army-knife and General Manager, looking over the internal operations of the business. Somewhat of a quiet achiever, Tilly glides through in the morning with a batchy, starts writing little lists on sticky notes, blitzing emails, taking calls, gives directives to the team, all with an efficiency that looks seemingly effortless. When Tilly enters the room, we all take a sigh of relief. She carries a sense of order and guidance that allows everyone to thrive alongside her.

What could go possibly go wrong with Tilly at the helm? …. Nothing!

Tilly’s fame is most pronounced outside of the roastery with her incredible illustrations on the Villino merch. Many customers in the cafe compliment her artworks on the shirts and retail bags, and she never gets to hear any of it first-hand (someone should tell her). She’s sharper than a blade, quick witted, but also one of the most caring humans. Many a time she has been the one that people will turn to when they need help, straight advice, or someone to just listen. In case of emergency, break glass - and go see Tilly.

How long have you worked at Villino?
I started back in early 2021, so I've been part of Team Villino for just over five and a half years now!

Favourite part of working in the coffee industry?
So many things! Coffee attracts so many amazing people, so getting to work with such an incredible team is a huge highlight. I also really love delicious things, and getting to try new coffees and flavours is really fun. In general, it's just such a pleasure to work in this part of the hospitality industry, and delivering quality product and quality venues to the Hobart community is immensely satisfying.

Go to coffee drink of choice?
I tend to drink a lot of filter coffee: Batchy at work and V60 at home. I do still love a Piccolo though, and dare I say a Mont Blanc is becoming a fast favourite...

Do you have a favourite producer, coffee, or producing country?
I've been really impressed with the coffees coming out of both Ecuador and El Salvador in the past year, and also find it very hard to go past a Natural Ethiopian lot. Another recent favourite was the Santa Monica Peach Co-Ferment from Jairo Acila in Colombia. It's very exciting to try some of the more experimental fermentation projects out there, and discover whole new versions of the coffee drinking experience. 

Go to coffee-pairing snack?
Something sweet for sure... A Pain au Chocolat or blueberry danish from Pigeon Whole Bakers, or some kind of Choux Pastry!

Favourite Roastery/Café tunes?
Too many to list! Most frequently in rotation are probably Bjork, The Contortionist, Thundercat, and Nine Inch Nails.

How do you like to spend your days off?
It's a pretty even split between being out in nature or being a hermit. I do my best to get out hiking or diving, or walking my dog when the weather is good (the ocean and the mountains are my happy places). But I do also love to sit on the couch drawing, getting cosy, and watching films.

Go to knock off?
Hard to go past a beer in the sun (or in a cosy pub). You'll find me at the Tas Inn or the New Sydney .

Dream dinner date?
Anywhere with a view of the ocean and someone I love. I'll take a wine bar with tiny plates of fanciful things, or a hot pack of fish and chips on a park bench.

What would you want your last meal on earth to be?
A stacked smorgasbord, with lots of little delicious bits. Gimme dank cheese, lots of pickles, and fancy tinned fish.