A day in the life of a Quality Control Manager at Moon Roast
Hey, I’m Jimbo – Quality Control Manager here at Moon Roast. You’ll usually find me cupping something new, checking flavour profiles or packing orders while sipping our latest brew.
I’ve been working in coffee since I was 16, starting out at a garden centre café. But it wasn’t until university, while studying Chemistry, that things really clicked. I got a part-time job washing up in a local specialty coffee shop and found myself thinking, “I like this.” It snowballed from there. I managed a few high street chain stores before I discovered Moon Roast at a friend’s café launch. Dan, our Head Roaster, was on the espresso machine that day. I followed them on Instagram for a while, saw a job opening and never looked back – I’ve been here now for just over 2 years.
Morning rituals
I’m in by 8:30am most days – and like most of the team, I start with a coffee. It’s a chance to check in with everyone and get a feel for what’s ahead. One of the best things about working at Moon Roast is the open, collaborative vibe. Whether we’re talking new recipes or just catching up on weekend plans, that first coffee brings us all together.
Quality Control in action
My role is all about consistency and quality – making sure every batch we send out meets our standards. Thursdays are our main QC cupping days, where we taste and score different roasts side-by-side. We’ll fit in additional tastings throughout the week too, especially if someone’s brought in a new sample. There’s a lot of slurping, a lot of note taking and a lot of learning.
I work closely with Dan and the roasting team to give feedback and help refine our profiles, especially when we’re adding a new coffee to our Explore Range – which is where we really get to showcase more experimental, unique beans. Our Core Range is all about accessible, everyday specialty coffee and keeping that consistent is a big part of my job.4
Beyond the cupping table
It’s not all tasting, though. You’ll also find me packing orders, boxing up beans, and popping in postcards that share the story behind each coffee, plus our brew recommendations. We handle both wholesale and online orders - most are shipped out the same day.
Fridays are local delivery runs – I love getting out in the van and visiting our wholesale partners. It’s a great way to stay connected with the cafés serving our coffee, offer barista training where needed and gather real-time feedback on how things are tasting at the other end.
Always something brewing
We’re a curious bunch. Someone’s always bringing in something new to try – a different origin, a wild fermentation, or just a tweak to a tried-and-true recipe. That constant buzz of experimentation keeps things exciting.
After work, you’ll usually find a few of us playing Dacau, our go-to wind-down sport of choice. It’s competitive fun – kind of like cupping, but with more running.
Why Moon Roast?
The roastery is tucked away in the Hampshire countryside, and the atmosphere is just as good as the views. Moon Roast started as a family-run business, and that sense of care and community still runs through everything we do. We’re a close-knit team of coffee nerds who care deeply about quality, but we also want coffee to feel approachable – not intimidating.
At the end of the day, I’m proud of what we create here. The coffees, the people, the whole vibe. It’s real, it’s passionate, and it tastes pretty good.
P.S. My favourite Moon Roast coffee is our Indonesia-Kerinci. I drink it black, brewed with a V60 Filter.
