A day in the life of a roaster at Moon Roast
By Dan, Head Roaster
If you’d told me back in 2015 that a short barista course in Auckland would lead to roasting coffee in the Hampshire countryside, I probably wouldn’t have believed you. But here I am, Head Roaster at Moon Roast—a role I’ve grown into since joining in 2017 as the very first employee. Back then, we were roasting out the back of Francis and Judy’s house, the founders of the business. Now we’ve got a full team, two machines, and a buzzing roastery on a beautiful farm. Here’s what a typical day looks like behind the scenes.
Starting the Day Right
I usually arrive at the roastery around 8:30am and catch up with the production team over a morning brew. It’s a relaxed but focused environment—everyone’s clear on what needs to be done, and we keep the vibe friendly. We’ll chat through the plan for the day, whether that’s roasting, blending, packing, or cupping.
The Roast Routine
Most of my day is spent on our high-quality coffee roasters; the Loring S35 or the Probat P25, depending on the volume or which coffees we’re roasting. We roast our Core Range to a medium profile—enough to keep the sweetness and body while letting the coffee's origin shine through. For the Explore Range, we go a little lighter to highlight more of the coffee’s unique flavour notes.
We also run one-kilogram test batches on our micro roaster; the Aillio Bullet and use our Ikawa sample roaster for fine-tuning. Everything’s tracked in Cropster to keep our quality consistent.
Soundtrack to a Roast
Roasting is a loud job. Between the machines, the vacuums, and the constant movement of green beans, it can get pretty intense. That’s why you’ll usually find me with headphones on, listening to BBC Radio 6 Music, chilled tunes from Bakar or Six60, or audiobooks like Notes on a Nervous Planet by Matt Haig.
More Than Just Roasting
People often think roasting is the whole job—but it’s really just one part. We spend a lot of time planning, cleaning, checking green bean deliveries, logging data, and preparing blends like Moonshot and Lunar. Mondays and Wednesdays are our busiest days, so we stay on top of stock levels and make sure we’re ready for the rush.
Jimbo leads QC and dispatch, and James and I jump in to help with blending and packing when needed. Once a week, Jimbo and I cup coffees to check profiles and plan what’s next. If we’ve got a new lot coming in, we’ll measure the moisture and density, do a test roast, then taste and tweak from there.
Coffee Culture at the Roastery
Lunch is usually outside with James, enjoying the peaceful setting of Chilton Manor Farm in Hampshire. We’re surrounded by converted listed buildings that have been given a new life—there’s character in every corner. After work, there’s often a game of Dacau out the back with Jimbo and Jo to unwind.
There’s also a strong team spirit here. We’ve got a close-knit crew, and Francis and Judy still host a summer barbecue every year at their place, overlooking the barn where Moon Roast first began. It’s those small things that make this place special.
Sustainability and Sharing the Story
We’re passionate about making specialty coffee more accessible. From our recyclable coffee bags and TerraCycle returns to our monthly Home Espresso Courses, everything we do is about helping people enjoy great coffee while respecting the journey it’s been on—from farm to cup.
Our Explore Range is a perfect example—we source unique lots, often with unusual processing methods, and include a postcard with each one that tells the coffee’s story and how best to brew it. It’s about celebrating the farmers and connecting customers to the origin.
Moon Roast isn’t just where I work—it’s where I found a real love for coffee and the craft that goes into every batch. There’s always something to tweak, a new coffee to try, or a better way to do things. That’s what keeps it exciting. And if you’re ever nearby, pop into The Yard café next door—we’re roasting just across the path.
Whether you're a long-time coffee lover or getting started, we're here to help you discover something new in every cup.
