Barista of the Month - Michael, Rise Bakery - June 2025
At Paradox Coffee Roasters, our café partners are part of our extended family. and we love celebrating them! Meet Michael Israel, our Barista of the Month for June. Michael works across Rise Bakery locations from Brisbane to the Gold Coast, sharing his love for coffee and training. He’s all about great service, precision, and passing on the same energy that first drew him to cafés as a teenager.
This one’s coming in three parts, as he had so many great things to share!
What is your name and where do you work?
My name is Michael Israel and I work across all of our stores, from Brisbane to the Gold Coast, at Rise Bakery.
What inspired you to become a barista?
I've been drinking coffee as early as I can remember and always thought it was super. Every morning during my teen years I would go and get a coffee with my older brother and his friends. Being there, sipping my coffee and chatting to the baristas was always the best part of my day. When I was old enough to work I decided I wanted to try and inject the same positivity, that meant so much to me, into the lives of others.
How do you start your day before a shift?
I wake up, panic that I've slept through my alarms, brush my teeth, put my shirt on inside out, walk through the front door to realise my lunch is still in the fridge, go back and get my lunch, go to my car, blast music as loud as my speakers can handle, park, frantically run in a bit to get to work on time and finally put on a smile before stepping inside.
What's your favourite part of working at the cafe?
Training the baristas I work with and watching their progress. By far the most rewarding part of the job.
Can you share a memorable interaction you've had with a customer?
I had a lovely regular who worked as a vet nurse. Every day I would look forward to her coming in after her night shifts. On one particular occasion she did so with her hand covering her face. I asked what happened to which she replied with a sigh and an exasperated “A dog bit me,” followed quickly by a sheepish lowering of her hand. I was shocked that with a big old scratch from cheek to chin she was just as pretty as ever. Quite a talent I thought and promptly told her so. Her face lit up. I'll always remember that look. We have been together now for 3 years.
What's one thing you with more people knew about coffee?
An iced long black made with sparkling water is called a “Sparkling Suzie.”
What's a fun fact most people don't know about you?
I'm not a fun person. There is nothing fun about me. Fact or fictional. I have consistently been voted the least fun man between 30 to 35 years old for 7 years running.
We had to create a part 3 to this chat because Michael shared an entire section on latte art that we’re excited to pass along! Huge thanks to Michael again for his amazing insights — stay tuned for part 3!
How do you perfect your latte art? Any tips?
Firstly focus on your milk.
If you can't get your milk consistent then you won't get your pour consistent.
So start by getting your milk perfect. Not good, perfect. Every time.
Second is milk levels. Milk levels, milk levels, milk levels. You MUST have the exact amount of milk in your jug for the pattern you are trying to achieve. Every millimetre matters when it comes to pouring. Be extremely precise when it comes to your milk levels and your latte art will become easier, better and way more consistent. Milk levels.
Milk levels for real don't sleep on it.
3rd break your creme. Don't start pouring unless you've gently swished your cup around.
Lastly is to be extremely critical of your latte art. This is not to say beat yourself up when it's not perfect. And if you make progress ensure that you celebrate those wins. But don't tell yourself that it is any better than it is. Before you pour, have a clear image in your mind of how you want it to look. If it is not precisely how you wanted it then you have room to grow. I'm lucky if I make 10 coffees a year that I'm truly happy with. The other 51,990 are the stepping stones for the 11th. If we think our latte art is fine as it is then we can run the risk of becoming complacent, reinforcing bad habits or worse still we can stop trying to learn. To achieve outstanding latte art is a marvel, like magic but to achieve it we must first address every error. Be critical.
Big thanks to Michael for sharing his knowledge with us. We’re lucky to have baristas like him in our community. Images are some of our favourite creations of his!