Amber (Ning Chi) Cheng , Australia
Code Black Coffee
Please tell us a little about yourself:
I work at Code Black Coffee Roasters in Melbourne, Australia, and have been a roaster and buyer for 6 years. I have been competing in other coffee disciplines for 5 years, and this is my 2nd year competing in the Roasting Competition. In 2013 I tried my first ever espresso in Australia that tasted like fruit and it inspired me to pursue my career in the coffee industry.
I’m so grateful to be representing Australia at the world championships. I’m constantly trying to improve as a coffee professional and I believe that competition is where I thrive. It is an incredible platform to exchange skills and be inspired by other like-minded coffee people across the world.
I am an avid foodie and love all cuisines - I’m excited to try Texan BBQ. I love travelling and experiencing new and different cultures - it will be my first time ever in the USA!
What are you excited to do while you are in Houston?
Besides competing at WCC, I’m excited to explore Houston’s coffee and food scene! I can’t wait to visit Blacksmith for great coffee, Common Bond for amazing pastries, and try Texas BBQ at Truth BBQ and fajitas at Ninfa’s.
What are your interests outside of coffee?
Outside of coffee, I’m passionate about food and fashion. I love exploring different cuisines and trying new restaurants, as well as keeping up with the latest fashion trends and styles.
Is there anyone you’d like to thank?
First, I want to thank my boss, Joseph from Code Black, for his incredible support that brought me to the world stage. I’m also deeply grateful to my coach, Allan, for guiding me every step of the way, and to Fred for always tasting different roast curves with me. A huge thanks to Zenki from Moonshine for practicing with me, and to Vetti and Frank for generously lending me the Stronghold S9X. Lastly, I truly appreciate ASCA and WCC for organizing this incredible roasting competition.
