-Responsible for roasting coffee on a Probat UG15 and Mill City 30kg roaster.-Roasted 10-15 single origin coffees to their specific roast profile.-Performed cuppings to evaluate coffee roasting profiles.-Trained new managers and staff in the fundamentals of coffee knowledge, extraction, and palate development.-Assisted in moving roastery locations.-Assisted in establishing roasting protocols and daily procedures.-Offered support and training to 3 Passion House Coffee cafes and wholesale customers.-Performed daily and weekly cleaning on machines.

-Established the entire roast setup with goals to reduce production costs, improve inventory accuracy and predictability, improve roast profiles, and achieve maximum consistency across roasts.-Managed each step of the production process: from ordering green coffee to packaging and delivering.-Created blends used as espresso and drip coffee.-Roasts 6-10 different origins in order to offer a wide range of coffees to consumer base.-Communicate with and work alongside importers to insure quality green coffee.-Responsible for tracking and maintaining inventory levels of both green and roasted coffee.-Oversees online, retail, and wholesale accounts.-Responsible for Roasting Schedules, roasting samples, and hosting cuppings related to the green coffee buying program.-Responsible for training all staff on proper production operations including roasting, stamping, heat sealing, weighing, and shipping.-Serves as the in-house coffee expert and resource for customer coffee questions.-Consults with other roasters to further develop roasting techniques.

As part of the team that opened The Red Dot I learned to effectively make decisions that have a heavy impact on the business as a whole. I trained our entire staff in the art of coffee making and customer service. I found I was able to make the staff feel comfortable very quickly, creating an atmosphere that set The Red Dot up to succeed.