Careers in Coffee

More than just your morning brew, the world of speciality coffee can serve as a driver for global change for sustainability, hospitality, education, and social impact. The growth of the industry has opened up a rich and diverse landscape of career opportunities, from training and education to production, roasting, sourcing and creative roles.

How did you start working in speciality coffee? 

My interest in the industry started after experiencing the coffee culture in Australia, and on my return to the UK I got my first barista job. During this time, I built up a network of fellow coffee enthusiasts on social media, and connected with some of the top people in the industry, which inspired me to pursue a career in coffee. I started my own pop-up speciality coffee business which I did 1-2 days per week called ‘The Sunshine Coffee Shack’, where I brewed coffee and pastries on a single group head Rocket R58 espresso machine, which was extremely fun and successful.

I’m incredibly ambitious and keen to absorb as much information as possible, so it was a no-brainer to apply for a job at Origin, where education and development are core pillars of the company. I’m inspired every day by the incredible team here and feel supported and encouraged in pursing my dream career in coffee.  

What’s your favourite thing about working in the industry?   

My favourite aspect of the industry is its diversity and openness to innovation. This includes amazing technologies like brewers, drippers (my current favourite is the origami dripper), and home espresso machines, as well as exciting new methods of processing and fermenting coffee. These innovations can introduce an endless amount of new flavours, and keep me excited about the future of coffee and its evolving sensory experiences. 

“The highlight of my career thus far is that in under a year, I have significantly expanded my skillset and am confident I will compete in the UK Brewers Cup in the next couple of years. My team and industry connections have fuelled my drive and determination to pursue ambitions beyond my barista role, including roasting, competing, teaching, and training.” 

I began my journey as a barista when I was 16 in a local independent cafe and quickly fell in love with the world of coffee. It was when I moved to Australia, my love for it really grew. I worked in a speciality coffee shop and became really invested in coffee culture, particularly the social side of it. Whether it was an excuse to catch-up with friends, a business meeting, or simply taking a break, I fell in love with the way coffee brings people together. 

When I moved back to Cornwall, I worked in a restaurant that served Origin coffee. It was the support and encouragement from the barista trainers and wholesale managers at Origin that really inspired me to pursue a career in the industry, and supported me with training and progression. After several years, I started in my current role, with the hope that I can now provide the same kind of inspiration and support to others starting out in coffee. 

“My favourite thing about the industry? It’s the people. The journey of exceptional coffee, from farm to cup, is a long and demanding process, made possible by the hard work of so many incredibly talented and dedicated individuals—many of whom you may never see.” 

For most of my life coffee was simply a caffeine source to fuel my fitness, but like a lot of people it soon became a growing interest; from buying my first coffee machine, to sourcing freshly roasted beans, and making a lot of wonky latte art hearts on my morning flat white. With my natural curiosity growing, I was keen to pursue a job in the industry. I attended a latte art enthusiast course at Origin, which introduced me to the incredible team here. A few months later I was successful in getting the role of Production Assistant, and since, the opportunity to join the roasting team. 

What’s your favourite thing about working in the industry? 

While it sounds cliche, the most enjoyable part of working in the industry is being able to share something excellent that you’ve helped to create. Whether it’s with friends, family, or those that come into the cafe every day, a cup of great coffee can bring a lot of joy, and it gives me an immense sense of pride to be involved in that. 

“The highlight of my career so far must be the first time I ever profiled a brand new coffee. You’re given a blank canvas, where there’s no strict guidelines to follow, no instructions, and a world of creative possibility. It was also one of the most exciting moments I’ve experienced so far as a coffee roaster.” 

After finishing university in the North East of Scotland, I bought a one-way ticket to New Zealand. It was there that I got my job first job at a speciality coffee roastery in Auckland, who were committed to zero waste and circular operations. Coffee culture is taken seriously here, and it was great to be immersed in a community of coffee professionals. The experience opened my mind to the cultural impact of a place serving mindful, great food and drinks on a community.  

What’s your favourite thing about working in the industry?   

It's rewarding to work with a product crafted with such care and passion, and to be immersed in an industry that values craftsmanship and detail. Every morning, I enjoy this remarkable little bean that was growing in a distant tropical corner of the world months or years earlier, and that still fascinates me after all these years.