AICA Champion International Roaster 2013 + 2014

Isaac Seyb - Coffee Roaster / Barista

 
As a coffee roaster your patience is put to the test as you develop the best roast profiles for our roasters collection, single origin and coffee blends. Roasting coffee is a combination of science and artisan expertise as you unlock the potential of each coffee’s origin. Alongside being a coffee roaster, I am equally as passionate towards the craft that is being a Barista.
The reason I love being a Barista (apart from delicous coffee every day) is because it gives me the opportunity to invest my time and energy into a career that provides positive outcomes, growth and self reward. The Coffee Industry cultivates passion, and this passion is what constantly motivates me to further chase my career and improve the quality of the coffee I am preparing. The toasted Brew Bar is a space that I have pride to present myself and my work in. It is a space for me to further my skills and knowledge.There are countless daily challenges in the toasted Brew Bar when it comes to identifying the nuances in our blends and their relation to process and preparation. As a roaster I have a deeper understanding of the reasons these nuances are present, as I can trace our batches of coffee back to their roast profile and evaluate the variables associated with it. For our blends, it is all about consistency. I try my best to match the roast profiles exactly. For our single origin and roasters collection, I try my best to roast to a lighter degree and highlight the coffee’s flavours implemented by their processing methods and their natural flavours due to climate conditions. The toasted Brew Bar is where we can display the work gone into preparing our coffee’s and where we can share them with you. From a young age I started my career with part time roles in hospitality while still in high school. Becoming intrigued in coffee led me to purchase my first coffee machine at the age of 13 where by I proceeded to practice until becoming skilled enough to land a job as a barista. Years of work as a barista and home coffee roaster gained me the knowledge and experience which led me here, to toasted Espresso. Outside of toasted I keep busy with my hobbies and continue to learn about coffee science and work in my home coffee lab.From a young age I started my career with part time roles in hospitality while still in high school. Becoming intrigued in coffee led me to purchase my first coffee machine at the age of 13 where by I proceeded to practice until becoming skilled enough to land a job as a barista. Years of work as a barista and home coffee roaster gained me the knowledge and experience which led me here, to toasted Espresso. Outside of toasted I keep busy with my hobbies and continue to learn about coffee science and work in my home coffee lab.