Name & Occupation
Jonathan Moss - Production Operative
How did you first get into coffee?
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.
What is your favourite part of working at Rounton Coffee?
My favourite part about working at Rounton Coffee has to be the people, the culture, and the passion for coffee.
What's the most interesting thing you've learned about coffee since you started working here?
I think the most interesting thing is the decaf process and how the caffeine is extracted without sacrificing flavour - mind-blowing.
What's your favourite spot in North Yorkshire to relax or have a coffee?
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.
How do you drink yours?
I'm a barista by trade, so it has to be espresso.
If you were a coffee blend, what would your flavour profile be?
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.
If you were not working in coffee, what would you be doing?
I'd be in a band of some sort - that was another life, slappin' the bass man.