A Day in the Life: Meaks – Roastery Manager
Hey, I’m Meaks, Roastery Manager here at Moon Roast. If you’ve ever wondered what goes on behind the scenes of your morning coffee, I’m one of the people making sure every roast tastes just right. Coffee’s a huge part of my life now - though if you’d told me a few years ago I’d be doing this for a living, I’m not sure I’d have believed you!
Finding my way into coffee
I’ve always loved coffee, but I never really pictured myself working in the industry. That all changed when I joined the Moon Roast team just under two years ago. Since then, I’ve realised how much there is to learn - from roast profiles and flavour development to the science behind how heat and air affect each bean. It’s been such a rewarding journey, and I feel lucky to be part of it.
The thing that excites me most is tasting and exploring new coffees. Every day brings something different. We’re constantly tweaking roasting profiles to see how tiny changes can alter the flavour -sometimes it’s subtle, sometimes it’s completely transformative. It’s a collaborative process and one of the best parts of the job is sitting down with the team to taste what we’ve created.
My coffee rituals
At home, my mornings always start with an AeroPress - usually shared with my wife before I head into work. At the roastery, it’s all about seeing what everyone’s brewing that day. Jimbo usually has something interesting on, and Dan’s got me into these longer decaf espresso shots with oat milk. Right now, I’m loving the El Indio from Colombia - it’s funky, smooth and makes a cracking flat white. When the weather’s nice, I’ll sometimes take a pour-over outside and enjoy a quiet moment before the day kicks off.
What a typical day looks like
No two days in the roastery are ever the same. Most mornings start with a coffee (obviously!) and a quick catch-up with Dan, our Head Roaster, to plan out the day. Then it’s into production - bulk roasting, packing wholesale orders, or lending a hand with dispatch. Some days I’m setting up the kiosk machine or prepping for events like the Alresford Show, where things get properly busy. There’s always something happening, and that’s what keeps it fun.
Inside the roastery
We’ve got two main roasters here - a Probat 25kg and a Loring 35kg - each with its own quirks. Dan and I swap between them weekly to keep things fresh. We’ll roast batches anywhere between 7kg and 28kg, focusing on production early in the week. Consistency is everything, so every roast follows a precise process, and we cup weekly to make sure the quality is spot-on. Even the weather plays a role - the machines behave differently in summer versus winter, which keeps us on our toes.
Roasting demands focus and patience. You’ve got to be completely tuned in, because even a few seconds or a couple of degrees can change everything. I’m always learning, too. Working with coffees from all over the world helps me understand how different origins react to heat. I read a lot - James Hoffmann’s books are a big inspiration - and I love keeping up with what’s happening across the industry. The coffee world never stands still, and that’s part of why I love it.
My Moon Roast Favourites
Some coffees just stay with you. I’ll never forget the Explore coffee we had called Apple Cider - it was fermented with apple pulp and had the wildest flavour. The Ethiopian natural, Chelbesa, was another standout. Right now, my go-to is the El Indio from Colombia. It’s got this unique, slightly funky edge that I really enjoy.
For anyone thinking about getting the into roasting
If you’re passionate about coffee, go for it. That passion will carry you through the steep learning curve. You’ll need focus and a bit of physical strength — lifting heavy sacks of green coffee is part of the job — but it’s such a rewarding craft once you get into it.
Why Moon Roast feels like home
It’s the people, hands down. Everyone brings something different to the table, and there’s a genuine sense of teamwork. We all share the same goal: to roast great coffee. That shared purpose creates such a positive and enjoyable place to work — and I wouldn’t want to be anywhere else.
Favourite brew right now: El Indio, Colombia (Natural).
Morning ritual: AeroPress at home, flat white at work.
Roastery soundtrack: Depends on the day - usually something upbeat to keep the energy going.
If you’d like to see more behind the scenes, check out our Day in the Life series and future blogs - there’s plenty more to come from the Moon Roast team.
