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Explore The Coffee Expert Who Built Australia's Most Innovative Brand | Sasa Sestic with 42,051 views, 35 likes, and 3 comments. Experience the impact of this video content that has captured audience attention.

What does it take to go from an eleven-year-old kid in a Bosnian war zone with no electricity for eight months, to the Sydney Olympics, to the World Barista Championship title, to building one of Australia's most influential coffee empires? In this episode of Never Not Building, I sit down with Sasa Sestic. Founder of Ona Coffee. 2015 World Barista Champion. Former Olympian. Owner of 3 coffee farms. Sasa's family fled three wars before landing in Australia in 1997. He grew up moving house twenty times in seven years, dodging tanks and sleeping through nights with no power. Handball got him to the Sydney 2000 Olympics. When sport ended at twenty-three, he was lost. What came next was seven straight years of losing the Australian Barista Championship. Judges telling him his English was too poor, his accent too thick, that he didn't belong. He kept going. On the seventh attempt, he won Australia. Then he won the world. Today, Ona Coffee employs 160 people. He owns 3 coffee farms across Central America. He pioneered a fermentation technique borrowed from wine that changed how coffee is processed globally. And through Project Origin, he works with over 200 farmers, funding water wells that give 7,000+ people clean drinking water every day. This is a story about refusing to quit when everyone tells you to, about building a team that stays for a decade, and about what happens when you stop chasing the perfect cup and start chasing something bigger. What we get into: - How a war-zone childhood built the resilience that carried him through the olymipcs and running a business - Why he never once thought about quitting after six championship losses - The 2006 night his own team walked out on him, and how he sold every cafe he owned except one - The wine fermentation technique he brought into coffee that changed the global industry - Why he bought a coffee farm by accident on a trip meant to buy beans, and named it after his wife - The "bus analogy" that lets him keep World Champions on staff for years - Why the most expensive coffee on his menu earns the smallest margin, and why that's the point - Whether Australia still has the best coffee in the world, and where the crown is going next - The truth about the $5.50 flat white and why so many cafes are closing - How AI is changing coffee operations without touching the craft His advice to anyone who's been told they're not good enough If you've ever been told to quit, watched people around you win while you kept losing, or wondered whether obsession alone is enough to build something that lasts, this one's for you.

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