Name & Occupation
Sam - Production Operative
How did you get into coffee?
I first got into coffee around the age of 17, spending time revising in cafés. I worked as a barista during university, though I didn’t know much about speciality coffee at the time. It wasn’t until I lived in Melbourne after graduating that I truly discovered the depth of coffee culture. The creativity, the commitment to quality, and the focus on ethical sourcing drew me in. I started to see how coffee could be a platform for positive impact — improving the welfare of the communities behind the very hard labour that makes a cup of coffee possible. I knew I wanted to get more involved after returning to the UK!
What is your favourite part of working at Rounton Coffee?
I am really enjoying the variety in the role — from production to making coffee at events and festivals, barista training, delivering coffee and checking in with customers, and even having a go at fixing machines if you're the first one on the scene. The team is also a big part of why I love working here — everyone’s down-to-earth and great to be around.
What’s the most interesting thing you’ve learned about coffee since you started working here?
Learning how a coffee’s geography — right down to micro factors like altitude and soil — and the way it's cultivated can have such a big impact on its flavour. Tasting notes like blueberry or raspberry naturally coming from a coffee bean was something I never thought possible.
What’s your favourite spot in North Yorkshire to relax or have a coffee?
At mine - I love a home brewed french press (with a splash of milk).
How do you drink yours?
When out and about - always a whole milk flat white - not too hot cheers.
What is your favourite coffee origin, and why?
Central American/South American namely Guatemala and Colombia; love how smooth the coffee tastes. I also really enjoy our Colombia Colombia produced by Jorge Mira - which defies the more traditional South American coffee tastes of chocolate/nutty/rich. It has fruity notes of raspberry and mango without forgoing the smooth caramel aftertaste.
If you were not working in coffee, what would you be doing?
I love travelling. I would love to get on the ground in Africa or South America to visit some of the coffee farmers who work very hard to keep our dream alive!