Roast 900 kg of green coffee a week across 11 single-origin lots on a 25 kg Loring.
Cut roast-loss variance from 3.1% to 1.4% by logging every batch and re-cupping weekly.
Trained 6 wholesale cafes on brew ratios and grew the account list from 14 to 33.
The Story So Far
I have roasted coffee for 9 years, moving from a 5 kg drum in a shared kitchen to a
production line that ships to 33 cafes. I keep detailed roast logs, cup 40+ samples a month,
and mostly I try to make Tuesday's batch taste like last Tuesday's. The espresso helps.
Where I've Roasted
Roaster & QC Lead · Pōhutu Roastworks
2018 – 2021
Built the sample-roast and cupping routine that scored 4 lots above 86 on the SCA scale.
Ran a 12 kg Probat 6 days a week, roasting near 520 kg per week at peak season.
Set up green storage tracking that dropped stale-stock write-offs by 38%.
Production Roaster · Kelburn Bean Company
2016 – 2018
Roasted 8 house blends to a fixed profile with a 0.5% weekly moisture-loss tolerance.
Packed and labelled around 1,200 retail bags a week with 2 seasonal staff.
Barista & Roast Assistant · Tinakori Espresso
2015 – 2016
Pulled 200+ shots a day and dialled in grind twice each morning against a set recipe.
Helped run the 5 kg sample roaster and logged 60 test batches for the head roaster.