At Collaborative Coffee I help small and medium-sized coffee roasteries with their food safety compliance. I also set up and amend business processes to help the business thrive and keep the owners of the businesses from getting distracted by boring stuff and focusing on the fun stuff. Like creating vibey environments for their company and staff and buying top-notch coffee with excellent relationships with their producers and importers.Roasteries can also hire me to help them in their day-to-day business activities.As an experienced coffee roaster, Q-grader, barista and educator I can push a team of coffee roasters and production employees to new heights and joys.

Main role involves:- Roasting on Barth 35kg. Mainly production roasting of the main espresso blend and decaf offerings. Accounting for about 2000 batches per year.- Roasting on Probat UG15. Roasting single origin espresso/filter offerings and sweetshop, according to pre-set goals which have been agreed upon by the roaster team, combined with an insight of current external conditions.- Sample roasting on Gothot and using other types of roasters (Stronghold, Proaster, Ikawa)- Quality control of all batches. I have a joint influence in our daily quality control of our single origin filter/espresso roast, Red Brick, Sweetshop and other special offerings.- Green stock control. Taking care of stock running out and switching coffee offering. Thereby communicating with green buyer, directors and sales/marketing team. Also responsible for moisture control and organisation of green warehouse.- Computer iteracy. Proven experience with a vast array of Cropster options and Roastlog. Constantly working with Google suite, Trello, Dropbox and more software.Also involved in aspects of: green bean buying, bagging/deliveries, marketing (blogs), General maintenance and cleaning of all roasting equipment.

Starting off as a barista in the Redchurch street cafe (then the London flagstore) I worked the bar and served the cafe. I worked on a lot of new La Marzocco equipment and I was involved in training new staff.Soon, I started helping out in the roastery side of the company. Starting with grinding, packing and delivering coffee to wholesale accounts, I then started doing minor machine servicing as well.Eventually I was working full time in the roastery as a production roaster, working on a 35 kg Petroncini. I developed trainings for staff and organised quality control. I also became responsible for a weekly in house news letter about our coffee offering, whilst creating different filter recipes. Another part of my job was the maintenance of roastery equipment.

Creating bagels and pouring juices and brewing many different kinds of teas.It was at Bagels & Beans that I started working many hours on a commercial espresso machine (Kees van der Westen, La Marzocco). I developed the passion for coffee because of the ethos and message of the company.

I have trained and taught my ability to breakdance for about ten years. At one point, I had seven classes a week where I have been teaching children.These classes have given me a lot of experience in terms of teaching abilities, social abilities and more.

Baking pizza's, prepping foor foodservice. And generally a lot of customer service.Working in an open kitchen with customers ordering directly with us, meant we had to make sure our service was top notch, our bar was shiny clean, our stock was always prepared and our final product was prompt and tasty.I started pulling my first espresso shots here, and I started appreciating the skill of getting a coffee just right.

At Pakhuis de Zwijger I was one of the stagehands, helping out with events. We set up the lighting, sound equipment and tables and chair formations.We worked closely with the technical and sales team.