Te Aro Roasted is a growing micro-roaster in Toronto, Canada.  We are on
the hunt for a talented barista looking to take the next step in the
coffee industry, or experienced roasting assistant to join our company.

This role would assist and eventually take over the Roasting from the
current Roastmaster. 

Check out our website at www.te-aro.ca to learn more about our business, and email info@te-aro.ca to learn more about the role.  Annual
salary to be discussed.

Lots of opportunities for further development through the SCAA (including SCAA Cupping Judge Course, and Q
Grader), as well as travel to origin to develop relationships with

The role would include:


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



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 – a developed palate; experience doing

triangulations and being able to understand blind cuppings

o    Training courses through the SCAA

o    Brew techniques – formal training in brewing techniques would be advantageous

o    Exposure to roasting and how to track roasting data

o    Manipulating and using roasting data to benefit future roast profiles

o    Having a well developed palate for Espresso


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.

Travel will be involved in this role - approx 3-4 trips/year.

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