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Bettr Trainers

Bettr Barista instructors are fully qualified industry specialists who are ACTA-qualified adult educators and Authorised SCA Trainers (ASTs). We have experience providing training for a wide segment of learners and are adept in ensuring different learning styles are catered for. Trainer Accolades include:
• SCA Board of Director
• Judges at World, Regional and National Championships
• Q Arabica and Robusta Graders
• SCA Coffee Diploma holders

Shaun Ong

Shaun Ong

Enjoy the drink, enjoy the craft, enjoy the profession.

Traveling coffee representative and trainer, Shaun Ong, is the brick and mortar of Bettr Barista’s academy.

Shaun has been in the business of coffee for over two decades. His early career began with the behemoth of coffee: Starbucks. Shaun quickly branched out into all areas of coffee and now travels the world sharing his knowledge of coffee from the ground level of a coffee tree all the way down to training baristas with BB. Shaun’s passion for teaching has directly contributed to building a global community of coffee in places like Myanmar, Laos, and the Philippines through his trainings and field work.

Shaun says, "If you’re a casual coffee lover: Enjoy the drink, enjoy the craft, enjoy the profession - Don’t get too technical, no one likes a coffee snob."

Si Eu Koon

Si Eu KoonBe prepared to get your hands dirty. 

Si Eu is one of Bettr Barista’s master roasters, and she is into green coffee training and loves to see the world and travel through coffee and discover new beans. 

Si Eu first encountered coffee when she was very young, and she didn’t like it at all! Years later, she became interested in how diverse the flavours of coffee can be, and has been in the industry for 9 years now. For Si Eu, roasting is where you get to control profiles to make the best cup of coffee. Since training in coffee is still a small industry, Si Eu is interested in changing people’s mindset towards being a barista or roaster. “It’s a culture,” she shares. “It’s an experience, it’s our profession.” Don’t look at roasting as a glamorous thing, albeit rewarding, she says. “Be prepared to get your hands dirty!”

 

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