Coffee Roaster

Role Overview

This position is focused on transforming green coffee into high-quality roasted coffee while preserving the character of each lot. The role calls for close attention to flavor development, process control, batch consistency, and efficient operations with minimal waste.

Core Duties

The coffee roaster will assess incoming green beans, build and refine roast profiles, run roasting equipment, and carry out sensory checks to keep output aligned with quality targets. The job also includes production planning, inventory monitoring, and yield tracking to support commercial and wholesale requirements.

Green Coffee Intake and Assessment

• Review green coffee samples received from suppliers and judge their quality.
• Check moisture, density, and bean size measurements.
• Spot defects and sort coffees according to quality criteria.
• Store and handle green coffee correctly to protect freshness and quality.

Roast Profile Design

• Create and fine-tune roast curves for different origins and processing styles.
• Control key variables such as charge temperature, turning point, rate of rise, first crack, and development time.
• Adapt profiles for washed, natural, honey, and experimental processing methods.

Roasting Operations

• Run commercial roasting machines such as Probat, Loring, and Giesen.
• Manage temperature, airflow, and drum speed during each roast.
• Keep detailed records for every production batch.

Quality Control and Sensory Review

• Carry out regular cupping sessions to judge roasted coffee quality.
• Evaluate sweetness, acidity, body, balance, flavor, and aftertaste.
• Compare batches with approved quality benchmarks.
• Suggest profile changes and process improvements to improve consistency.

Production and Inventory Planning

• Organize daily roasting schedules.
• Track stock levels for both green and roasted coffee.
• Measure and analyze shrinkage and yield.
• Maintain production readiness for ongoing commercial demand.

Technical Knowledge and Performance Focus

Success in this role depends on a solid grasp of heat transfer, including conductive, convective, and radiant heat. Familiarity with roasting software and data tools such as Artisan and Cropster is also important, along with the ability to read roast curves and interpret production data.

Performance will be judged on roast consistency, reduction of waste and shrinkage, adherence to approved profiles and standards, quality of sensory results, and efficient use of green coffee and energy.