Landing a job as a Coffee Roaster at Esquires Coffee is an exciting opportunity for anyone passionate about coffee craftsmanship and artisan brewing. The role involves overseeing the coffee roasting process to ensure quality, consistency, and flavor alignment with Esquires’ high standards. This position requires attention to detail, sensory skills, and knowledge of green coffee, roast profiles, and quality control.
Job Description:
A Coffee Roaster at Esquires Coffee is responsible for roasting green coffee beans to specific profiles, maintaining roasting logs, managing inventory, and collaborating with the quality control and barista teams. The job may include cleaning and maintaining roasting equipment and ensuring all coffee meets brand specifications.
Average Salary (UK):
The typical salary for a Coffee Roaster at a premium chain like Esquires Coffee ranges between £22,000 – £30,000 per year, depending on experience and location.
To help you land this role, we’ve compiled 20 of the most commonly asked Esquires Coffee Coffee Roaster interview questions and expert responses.
1. What inspired you to become a coffee roaster?
Answer: I’ve always been fascinated by the craft behind specialty coffee. Learning how roasting transforms the flavor of beans intrigued me, and I enjoy the mix of science and artistry involved in developing unique profiles.
2. What is your process for developing a new roast profile?
Answer: I start by cupping the green beans to evaluate their potential. I then test different time-temperature combinations, using sample roasting before moving to production scale, and fine-tune based on cupping results and feedback.
3. How do you ensure consistency in every batch?
Answer: Consistency comes from precise documentation and monitoring. I log every detail—charge temp, development time, color changes—and use software to track variables and maintain quality.
4. What roasting equipment are you familiar with?
Answer: I’ve worked with Diedrich and Probat machines, using both manual and automated control systems. I’m comfortable adjusting airflow, drum speed, and temperature throughout the roast.
5. How do you handle underdeveloped or over-roasted batches?
Answer: I analyze where the roast deviated—whether it’s first crack timing, airflow, or charge temperature—and log it for improvement. If salvageable, the coffee may be blended; otherwise, I discard it to maintain quality.
6. What role does cupping play in your daily workflow?
Answer: Cupping is essential. It provides immediate feedback on the roast and helps track long-term quality trends. I cup every batch post-roast, preferably within 24 hours.
7. Describe how you manage your green coffee inventory.
Answer: I track green bean stock using inventory software, label origin and harvest dates, and store them in climate-controlled conditions to preserve freshness.
8. How do you stay current with roasting trends and techniques?
Answer: I attend coffee expos, take SCA courses, follow roaster forums, and experiment with new profiles and origins to keep refining my skillset.
9. What challenges have you faced as a roaster and how did you overcome them?
Answer: One challenge was adapting to a new machine with different heat retention. I overcame this by conducting trial runs and comparing roast curves until I could replicate our flavor profile.
10. What’s your approach when onboarding new beans?
Answer: I conduct small sample roasts at varying temperatures and durations, cup the results, and identify the sweet spot where the origin’s characteristics shine.
11. How do you contribute to sustainability in your roasting practice?
Answer: I work with green buyers to source responsibly and optimize roast times to minimize waste. I also monitor energy consumption and recycle chaff and packaging when possible.
12. How do you collaborate with baristas and café managers?
Answer: I maintain open communication, conduct tasting sessions, and gather feedback from the café teams to ensure the roasted coffee performs well in various brew methods.
13. How do you manage a sudden machine failure on a roast day?
Answer: I follow troubleshooting protocols and contact support if needed. Meanwhile, I reschedule roasting and communicate with the team to minimize downtime impact.
14. What safety protocols do you follow in the roastery?
Answer: I follow fire safety, use PPE, clean chaff and filters regularly, and ensure proper ventilation. I also maintain clear pathways and keep fire extinguishers accessible.
15. How would you educate someone new to roasting?
Answer: I start with the theory—heat transfer, Maillard reactions—then gradually introduce hands-on roasting, monitoring, and cupping to build a full understanding.
16. Can you explain what first and second crack mean?
Answer: First crack is the initial audible popping that marks the start of light roasts, while second crack is a more intense snap indicating deeper caramelization and dark roasts.
17. How do you adapt a roast profile for espresso vs filter?
Answer: Espresso roasts need more solubility and body, so I’ll extend development slightly and deepen the roast. For filter, I preserve acidity and clarity with a shorter development.
18. How do environmental conditions affect roasting?
Answer: Ambient temperature and humidity can change heat transfer and bean moisture levels. I adjust charge temperatures and airflow accordingly.
19. How do you measure roast color and development?
Answer: I use an Agtron or ColorTrack to measure roast level, and I calculate development ratio by comparing time after first crack to total roast time.
20. Why do you want to work with Esquires Coffee specifically?
Answer: I admire Esquires’ ethical sourcing and commitment to quality. Their values align with mine, and I’m excited to contribute to a brand that prioritizes sustainability and community.
Interview Coaching and Final Tips
Preparing for a Coffee Roaster interview means more than knowing your beans. Practice speaking confidently about your hands-on experience, and be ready to discuss both your failures and your wins. Here are a few final tips:
Study the company. Know Esquires Coffee’s mission, values, and products.
Bring samples. If allowed, showing a roast log or sample roast can impress.
Ask questions. Show engagement by asking about their equipment, sourcing, or flavor preferences.
Dress appropriately. Even for a roastery interview, look professional—clean, neat, and approachable.
Stay calm and passionate. Let your love for coffee come through naturally.
The Coffee Roaster role is highly respected in the specialty coffee world, and with the right preparation, you can craft an interview performance as smooth and memorable as your perfect roast.
