Coffee roasters transform imported green coffee beans into beans that can then be ground, brewed, and consumed by customers.

Researches the beans’ origins and the locale of the farm where they are grown; selects and purchases coffee beans from importers; may form relationships with farmers or customers and broker the direct purchase or sale and delivery of products; commonly uses programmable roasting machines to achieve consistent results; loads beans into a hopper above a roasting drum; releases the coffee beans down a chute into a drum where the product circulates as it roasts; observes, oversees, and controls the roasting process to ensure the required light or dark roast is achieved; may unload and package the coffee with or without automation; coffee roasters stay on top of production timelines and ensure the beans’ roast quality; create and develop coffee blends by smelling and taste-testing product; self-employed coffee roasters have other duties besides overseeing and packaging the coffee beans such as networking, marketing, purchasing and repairing equipment, calculating expenses, paying bills, and filling orders.

• Works indoors in food processing factory environments.
• Work areas will usually be adequately heated and ventilated. The environment may be hot at times and contain intense roasted coffee odours.
• Factory machinery and processes may be noisy. Protective equipment is used.

• Medium physical demand levels.
• Stands constantly and operates food processing and production machinery. May be in charge of one particular machine.
• May walk to ensure correct operation of machinery and quality of end product.
• Stretches up or across occasionally to make adjustments to machinery controls.
• Squatting, crouching, or kneeling movements may be required when inspecting machinery, raw goods, and final products.
• Bends occasionally if required to work over production machinery, benches, and conveyor belts or when lifting ingredients or finished products.
• Twisting the body or neck may be necessary when shifting beans.
• Substantial contact with water or skin irritants does not occur in most positions.
• Lifting or carrying is likely to be at the upper-end of occasional for most positions.
• Repetitive hand and arm movements will be required occasionally to frequently.
• Travel/driving may be occasionally required to visit growers, importers, or customers.
• Uses hand-held and hand-operated equipment specific to the production process. May use computerised control systems in larger processing plants. May also use general office equipment.
• Likely to be required to smell and taste significant amount of coffee.
• Mental skills needed include practical, technical, analysis, and decision-making skills

Relevant training or qualification and/or at least three years of relevant experience. (ANZSCO Skill Level 5, NZQF Level 1). For entry-level positions on-the-job training may be sufficient for those with related experience. For roles involving any driving, a Class 1 Driver Licence would be required.

There are opportunities for flexibility of movement but they are limited.