Jonathan Moss is a Production Operative at Rounton Coffee, bringing a barista’s eye for detail and a deep appreciation for flavour to the roastery team.
Getting to Know Jonathan
Q: Name & Occupation?
A: Jonathan Moss - Production Operative
Q: How did you first get into coffee?
A: Some say that it was while I was growing in the womb. I'd have to believe them, but all I know is that it was really early on in life. Coffee has always fascinated me - the aroma, the textures, and most importantly, the occasion. With all this said, I really learnt what coffee was when I lived in Brisbane, Australia. There, I first sculpted a proper flat white and had some great friends who owned a roastery.
Q: What is your favourite part of working at Rounton Coffee?
A: My favourite part about working at Rounton Coffee has to be the people, the culture, and the passion for coffee.
Q: What's the most interesting thing you've learned about coffee since you started working here?
A: I think the most interesting thing is the decaf process and how the caffeine is extracted without sacrificing flavour - mind-blowing.
Q: What's your favourite spot in North Yorkshire to relax or have a coffee?
A: I'm a Dales man through and through. There is a little bench on the Marske hike I do that just makes me so happy. Couple this with an AeroPress and some sunshine. Belissimo.
Q: How do you drink yours?
I'm a barista by trade, so it has to be espresso.
Q: If you were a coffee blend, what would your flavour profile be?
A: If I were a flavour profile… hmmmm dark chocolate, caramel, and maybe a nut of some sort - because I'm a little nuts… in a good way maybe.
Q: If you were not working in coffee, what would you be doing?
A: I'd be in a band of some sort - that was another life, slappin' the bass man.
Behind the Roastery Doors
Jonathan is part of the hands‑on production team that helps bring every coffee to life.
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