The 28-year-old Blaxland resident took on the state’s best barista talent at The Apprentice, Ultimo restaurant at the Sydney Institute of TAFE — the first time he had entered the high profile competition.

“It was totally new for me so I tried not to have too many expectations,” he said.

“Mainly I just wanted to put myself out there and see where I was as a barista . . . To come out with second was just a bonus really.”

Working in front of a public audience, barista competitors had 15 minutes to present four cappuccinos and four espressos as well as their own coffee creation. Four judges evaluated the finished product while two more carefully scrutinised its preparation at the coffee machine.

A full-time barista for just over two years, Dylan works at the Pink Papaya Coffee and Juice Bar in Springwood on Mondays, and Cassiopeia Specialty Coffee Roasters in Lurline Street, Katoomba from Tuesday to Friday.

Although he started work as a barista while completing a psychology degree at Macquarie University, Dylan only discovered a true passion for the job after immersing himself in coffee culture on an overseas holiday.

“I read one person say the thing they love most [about being a barista] is that they make something so simple that people enjoy,” he said.

“It’s true — you get so much satisfaction when someone says ‘thanks so much’.”