Barista warning for at-home coffee makers as the weather heats up
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As living costs push more Australians to brew their coffee at home, award-winning barista Gabrel Tan has issued a crucial summer warning: keep your coffee out of direct sunlight and heat.
Tan, 2026 Australian Barista Champion and Veneziano Coffee Roasters ambassador, is currently preparing for the World Barista Championship in Panama, warned that exposure to sunlight and warmth significantly speeds up oxidation, spoiling the beans.
Tan said it is crucial to keep your coffee out of direct sunlight and heat. iStockphoto
“You want it in a place where it doesn’t get exposure to oxidation, or it gets stale very quickly,” Tan told nine.com.au. “Store it in an airtight container away from direct sunlight.”
While a pantry is the ideal storage spot, Tan noted that refrigeration isn't necessary, even during heatwaves.
More Australians are making coffee at home to save as prices soar. Instagram/@gabrel.tan
The advice comes as surging café prices force a shift in consumer habits. According to a recent Canstar survey, more than one in four Australians have stopped buying takeaway coffee to manage living costs.
Data from Hey You and Westpac Data X’s Daily Brew Report shows the average takeaway coffee now sits at $4.69. Although the increase of 1.65 per cent is the smallest rise since 2020, takeaway coffee prices have surged by about 37.5 per cent over the past six years.
To offset these costs, Australians are increasingly embracing instant coffee or investing in home brewing setups. For those wanting to elevate their homemade cup, Tan recommends one overlooked tool: a kitchen scale.
“One thing I would recommend – and I think people often overlook – is using a scale to weigh your coffee out,” Tan said.
While instant coffee packaging typically recommends 1.8g to 2g per cup, espresso machines generally require around 18g, depending on drink size.
Standard kitchen scales or measuring spoons with gram markings work perfectly for this step. For an even fresher taste, Tan suggests purchasing whole beans and grinding them just before brewing.
He took out the 2026 Australian Barista Championship earlier this year. Instagram/@gabrel.tan
Precision is something Tan knows well. Having competed for five years before winning the national title, he spent the lead-up to the world championships flying to Panama and Indonesia to hand-select the exact beans he will use on the global stage.
His chosen beans – described as “sweet, balanced, and fruity” – are tailored to hit every mark on the scoring sheet. On competition day, he will grind the beans on-site and use full cream milk to complement the blend.
“Every day I practice my presentation, refining my speech and performance. Then I make sure the coffee tastes good – the coffee is the most important part,” Tan said.
Tan recommends grinding beans as you go, as he does during competition. Instagram/@gabrel.tan
“Once set up, you have 15 minutes of handling time and 15 minutes of performance, so there’s a lot happening in that 30-minute window. We’re making espresso, so it requires a finer grind setting.”
The 2026 World Barista Championship will be held in Panama City, Panama, alongside the inaugural World of Coffee Panama trade show from October 22–25.
