Head Roaster & Coffee Equipment Technician

The Head Roaster & Coffee Equipment Technician is responsible for overseeing SoPo Coffee’s roasting program and supporting the operation, maintenance, and reliability of coffee-related equipment across both locations.

This position ensures consistent coffee quality and adequate roasted coffee inventory while managing green coffee purchasing, wholesale fulfillment, roast and brew recipe development, quality control, coffee education, and equipment maintenance and repair. The role serves as SoPo’s primary internal resource for roasting and coffee equipment knowledge and works closely with café management and staff to maintain operational continuity and reduce equipment downtime.

Roasting & Production

Maintain appropriate roasted coffee inventory for espresso, batch brew, cold brew, retail bags, specialty offerings, and wholesale accounts. Plan and execute roasting according to production needs while maintaining freshness standards and accurate roast records.

Develop, evaluate, and adjust roast profiles based on coffee origin, seasonality, environmental conditions, sensory results, and production needs. Regularly taste production coffees and identify potential roast defects or inconsistencies.

Maintain accurate roast logs, production records, sample-roast information, recipe changes, and quality-control notes.

Green Coffee Purchasing & Inventory

Monitor green coffee inventory and coordinate the selection, ordering, receiving, transportation, and storage of green coffee.

Evaluate coffees based on quality, flavor profile, price, origin, varietal, seasonality, supplier information, and SoPo's production needs. Monitor coffee-market developments, pricing, availability, and sourcing considerations that may affect purchasing decisions.

Coordinate significant purchases with management and maintain records of green coffee purchases, pricing, supplier information, storage location, and remaining inventory.

Quality Control & Recipe Development

Conduct regular cuppings and sensory evaluations of production and specialty coffees. Monitor roast consistency and identify defects including scorching, tipping, underdevelopment, overdevelopment, and baking.

Develop and maintain brew recipes for espresso, batch brew, pour-over, and other coffee offerings. Evaluate extraction, strength, flavor, ratio, grind setting, temperature, dose, time, and equipment performance when developing or troubleshooting recipes.

Document recipe adjustments and communicate relevant changes to manager and café staff.

Wholesale

Maintain relationships with existing wholesale customers and assist in developing new wholesale business.

Prepare and fulfill wholesale coffee orders, communicate with customers, coordinate invoicing, and manage deliveries as needed. Maintain records of wholesale orders, recurring customer requirements, invoices, and deliveries.

Coffee Education & Staff Training

Serve as a coffee knowledge resource for managers and baristas regarding coffee sourcing, roasting, tasting, brewing, extraction, and equipment performance.

Provide training and coaching to café staff when coffee quality, brewing consistency, dialing-in procedures, or equipment operation require additional support.

Train roasting apprentices as assigned in roasting fundamentals, roast defects, cupping, sensory evaluation, brewing methods, sample roasting, and other relevant skills.

Equipment Maintenance & Repair

Inspect and maintain coffee and beverage equipment at both SoPo locations, including espresso machines, grinders, batch brewers, water filtration systems, the coffee roaster, kegerators, ice machines, drains, pour-over equipment, and related systems.

Perform routine preventative maintenance, cleaning, troubleshooting, and repairs within the employee's demonstrated training and ability. Maintain established weekly, monthly, quarterly, semiannual, and annual maintenance schedules.

Research equipment issues using manufacturer documentation and other appropriate technical resources; identify replacement parts and coordinate purchases with management when necessary.

Maintain repair records documenting equipment symptoms, troubleshooting performed, repairs completed, replacement parts, dates, and unresolved concerns.

Escalate repairs involving significant electrical hazards, water leaks, pressure issues, specialized work, or substantial risk of equipment downtime. Coordinate outside service with management when repairs exceed the reasonable scope of the position.

Communication & Operational Support

Communicate roasting schedules, coffee changes, brew-recipe updates, equipment limitations, maintenance concerns, and other relevant information to café management and staff.

Meet regularly with management to review roasting needs, purchasing decisions, training priorities, equipment concerns, and upcoming projects.

Support SoPo coffee events, specialty coffee initiatives, wholesale opportunities, and other coffee-focused projects as assigned.

Follow established safety procedures when maintaining or repairing equipment. Equipment must be turned off, unplugged, depressurized, cooled, and/or disconnected from its water supply when appropriate before servicing.

Use appropriate protective equipment when handling chemicals, filters, hot components, sharp parts, or other maintenance materials.

Use a second person when moving 150-lb green coffee bags or completing other physically strenuous storage tasks.

Immediately document and escalate unresolved electrical hazards, leaks, pressure concerns, or recurring equipment failures.

• Strong knowledge of specialty coffee, roasting, brewing, extraction, and sensory evaluation.
• Ability to operate a commercial coffee roaster safely and consistently.
• Ability to develop, evaluate, and adjust roast and brew recipes.
• Mechanical aptitude and ability to learn equipment maintenance and troubleshooting procedures.
• Strong organizational and time-management skills with the ability to balance production schedules and unexpected equipment issues.
• Ability to maintain accurate production, purchasing, wholesale, quality-control, and maintenance records.
• Strong written and verbal communication skills.
• Ability to train and educate employees with varying levels of coffee knowledge.
• High level of responsibility, judgment, and trustworthiness when operating expensive equipment and making purchasing or repair decisions.
• Ability to work independently while appropriately communicating and escalating issues to management.
• Previous café and/or specialty coffee experience preferred.
• Previous roasting experience strongly preferred.
• Equipment maintenance or mechanical experience preferred.
• High school diploma or GED required.
• Calvary Church must be your home church
• Must attend one Calvary Church in-person weekend service per week.

Must be able to stand for extended periods and perform the physical tasks associated with roasting, production, equipment maintenance, and inventory management.

Must be able to lift and transport typical café supplies and roasted coffee inventory. Green coffee bags may weigh approximately 150 lbs. and must be moved using appropriate equipment and/or assistance from another employee rather than being handled alone. The SOP specifically identifies these bags as physically strenuous and recommends two-person handling.

The Head Roaster & Coffee Equipment Technician is expected to maintain SoPo's established standards for coffee quality, production continuity, equipment care, documentation, and safety. The employee is responsible for appropriately prioritizing production and repair needs, communicating concerns before they significantly affect café operations, and involving management when purchases, repairs, or operational decisions exceed the normal scope of the position.