We salute our merlo roasters... and marvel at what they do and wonder exactly how many cups a day they have!
John
Years of experience in the industry?
I started roasting in 2001.
Where have you worked?
I first worked at one of the longest trading coffee roasters in England – J Atkinson & Co. and here at Merlo.
What do you enjoy about roasting?
I enjoy the artisan nature roasting, of taking a product from its raw un-usable state, to where a customer can appreciate all its roasted flavours and aromas.
Favourite roast?
Too many choices to pick an absolute favourite.
Favourite way to make / extract coffee?
Ask an expert like Alyce, Amanda, Erin, Rachel or any of our highly trained crew. If doing it myself, probably plunger, as it is simple enough even for me to get a good brew and it produces an honest favour from the bean.
Where do you see the industry heading in the next few years?
I think RFA and Fairtrade coffees will continue to gain popularity and customers will be more willing to try various origins and brewing methods.
How did you get started in the industry?
I was told that the owner of ‘Atkinson’s’, which is a tea & coffee merchant (i.e. no wet sales), was looking for someone to run his shop and it progressed from there. I started my training on a 7kg, 60 year old, fully manual roaster which is positioned in the shop window.
Any formal qualifications?
No – now there’s a business opportunity guys!
Rob
Years of experience in the industry?
15 years.
Where have you worked?
La dolce vita café Milton, Cosmopolitian Café in Fortitude Valley, New Farm Deli Café, and Aromas Roasting House West End.
What do you enjoy about roasting?
The results and combinations that can be created by blending different grade A origin beans together. It is great to experience the individual taste profile of each bean or blend, and watch as it forms a unique flavour to be enjoyed in a cup of coffee.
Favourite roast?
They are all special and require the same method of attention from us. I honestly couldn’t pick one if I had to, because each one suits a different style of coffee extraction.
Favourite way to make / extract coffee?
I love an espresso machine extraction. For the perfect shot, you need to set your grinder to the right number (ie. each machine requires a specific grind of coffee in order for it to be processed through the machine properly). When the machine produces an extraction, it will come out in the form of a dark shot with a layer of golden honey-like syrup floating on the top, which we call crema. The more crema you have, the nicer the coffee usually turns out.
Where do you see the industry heading in the next few years?
I’d love to see it expanding further into Australian culture, with a stronger hold globally.
Any other perks?
I love seeing return customers, and believe success in this business starts with a passion for the product, along with a great attitude when delivering it to our customers.
Steve
Years of experience in the industry?
17 years in coffee industry
Where have you worked?
Worked at - Belaroma (Sydney), Jasper (Melbourne), Merlo (T1&T2)
What do you enjoy about roasting?
Enjoy creativity – endless flavour combinations.
Favourite roast?
Favourite roast is Hawaiian Kona
Favourite way to make / extract coffee?
Favourite extraction is espresso (use plunger at home)
Where do you see the industry heading in the next few years?
I think people are enjoying better coffee at home rather than just out at a café. Retail will be biggest growth area, due to availability and ever increasing domestic machine range.