Coffee Roaster

About the Role

Roasting & Production

• Do daily roasting base on profiling based on the SOP.
• Develop and refine roast profiles to highlight origin characteristics and meet brand standards.
• Maintain detailed roast logs and production records.
• Maintenance and calibration of roasting equipment

Quality Control

• Do cupping sessions and sensory evaluations.
• Establish and maintain QC protocols from green intake to finished product.
• Continuously improve flavor consistency and product quality.

Qualifications

• 2 - 3 years work in coffee industry.
• Understanding cupping protocol based on SCA sensory analysis.
• Familiar with roasting software and inventory systems. (prefer)
• Strong organizational, analytical, and communication skills.
• Ability to lift 50+ lbs and work in a production environment.

Required

• Solid understanding of coffee roasting fundamentals — Maillard reaction, first crack, development time ratio (DTR), and green coffee grading.
• Ability to read and interpret roast curves using roasting software (Cropster, Artisan, or similar).
• Basic sensory evaluation skills — ability to cup and assess acidity, body, sweetness, and defect roast.
• Strong attention to detail and commitment to consistency in a high-volume production environment.
• Genuine team player — comfortable working across rotating shifts and supporting colleagues.
• Physically able to handle repetitive tasks including lifting green coffee bags (up to 60kg with aid).
• Punctual, reliable, and flexible for early morning, late, and weekend shifts.

Preferred

• 1+ year hands-on experience operating a commercial drum roaster (Probat, Giesen, Diedrich, or equivalent).
• Experience working in a specialty coffee roastery production environment.
• Familiarity with green coffee assessment and moisture/density measurement tools.
• Proficiency with batch documentation and traceability systems.
• Working knowledge of food safety and HACCP principles applicable to a roastery setting.
• Enthusiasm for continuous learning and keeping up with industry developments in specialty coffee.
• Recognised qualifications (valued, not mandatory)
• SCA Coffee Skills Programme — Roasting Module All tiers welcomed and recognised.
• SCA Sensory Skills — Foundation or above Demonstrates cupping competency and sensory acuity applicable to QC roles.
• Food Safety / HACCP Certificate Any accredited food safety qualification relevant to a production environment.

What We Offer

• Competitive salary based on experience.
• Health benefits
• Paid time off.
• Professional development and travel opportunities for origin visits.
• A collaborative, coffee-driven team environment.