o Using your understanding of different coffee origins for research of new crops coming available
o Sample roasting and cupping new samples – grading these according to SCAA protocol
o Researching new roasting methods, researching coffee profiles
o Have an awareness of the coffee community, and understand where to find information about coffee roasting and coffee beans
Q Quality Control:
o Cupping green coffee samples – being able to identify defects, understanding cupping methodology
o Cupping Roasted samples – maintaining quality
o Having a good understanding of various roasting profiles, and maintaining these
Experience/Education:
o 2-4 years of Barista Experience
o 2-5 years of experience in the coffee industry (including barista experience and other experience)
o Formal Coffee Cupping experience
o Training courses through the SCAA
Exp
o Manipulating and using roasting data to benefit future roast profiles
o Having a well developed palate for Espresso
Roasting
o Following roasting profile
o Creating new roast profiles
Additional Requirements:
o Some of this work (the roasting part) takes place in the evening, and could be on any night in order to match the demand of the wholesale
business so must be available
on evenings.
o Must be physically able to lift up to 30 pounds of coffee beans (these get lifted up over your head and into the hopper)
o Must be able to work autonomously - there will be many evenings where this employee will be the only person on site.
Must pay attention to health and safety concerns, including fire risks
o Must drink coffee – this is part of the quality control process. Espresso and other forms of extractions will be consumed in order to maintain the quality level.
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