After a few years of teaching secondary school maths, I stumbled upon my true passion—coffee. What started as curiosity led me to open my own coffee shop, a place where people came together through hosted events, laughter, and shared stories. That little café became more than a business; it was a space for connection and creativity, blending community and caffeine into unforgettable memories.
My interest didn’t stop at pulling shots and frothing milk. I dove headfirst into the coffee industry, working in wholesale and training with Curious Roo Coffee Roasters, followed by a stint at Joe & The Juice. During those formative years, I deeply valued the growth that a structured coffee education could offer. I eventually completed my SCA Coffee Diploma, achieving professional-level certification in Barista Skills, Sensory, and Brewing. Each module expanded my appreciation of coffee’s complexity, from taste to technique. Today, I want to share a bit more about my journey from Brown to Green coffee!
Mentorship Meets Curiosity
A pivotal moment came while selecting green beans for the Brewers Cup. I was introduced to Jamie from DRWakefield, a seasoned coffee professional and competition head judge. During our first call, Jamie generously shared an hour of knowledge that reshaped my understanding of coffee. I began to see a clear connection between the bean’s journey from farm to cup—the impact of processing on flavour, and how roasting and brewing can enhance or diminish that potential.
Later, I attended DRWakefield’s monthly Thirsty Thursday events, where I was introduced to cupping through a professional lens. These gatherings became my informal classroom, and Jamie, my mentor. What started as curiosity slowly became purpose, and I began to see myself working in green coffee someday!
Thirsty Thursdays
Seeking challenge is a theme that runs deep in my life. Cupping quickly became my favourite activity, and I made a habit of attending at least one public cupping event each week. After completing the SCA Sensory module under the guidance of Kasia, Head of Coffee at Curious Roo, I became hungry for more. Seeing my friend Alexa compete in the 2024 Cup Tasters Championship was the spark I needed.
I signed up for the 2025 championship and began training intensely with Kasia by my side. From Joe & The Juice’s training campus to Artisan Coffee School, café kitchens, and even Kasia’s home kitchen with her baby in tow—we practised everywhere. Coffee friends showed up with time, beans, and equipment. Week by week, I refined my palate and confidence. I had a blast at the London heat and just like I had dreamt a hundred times—I won. I learnt that consistent practice, community support, and a growth mindset can turn a dream into reality.
With the Cup Tasters experience in my back pocket, I felt ready to tackle something I’d wanted for years: becoming a Q-Grader. Through my (possibly too frequent) attendance at Thirsty Thursday and workshops at the Independent Coffee Lab (founded by the brilliant François Knopes), I connected with Tímea, Senior Quality Analyst at DRWakefield.
For eight weeks leading up to the Q course, I cupped every weekend. Tímea generously reviewed my forms, offered detailed feedback, and calibrated scores with me. We evaluated 26 coffees from across the globe. These sessions deepened not only my sensory skills but also my love for quality control (QC). Her support helped me enter the course with excitement and confidence rather than nerves. Growth happens through feedback, mentorship, and repetition, especially when preparing for high-stakes challenges.
Full Circle: Becoming a Q-Grader
The Q course was one of the most intense and rewarding experiences of my life. It brought my “brown coffee” world alive, connecting sensory analysis to the science behind acids formed during growing, altered by processing, and transformed during roasting and brewing. Everything I had learned over the years came together.
It was no longer just about flavour, but instead about understanding the journey of every cup. Becoming a Q-Grader didn’t just elevate my skills; it made me a more grateful and grounded coffee professional.
Just as I was finishing the Q course, the stars aligned—DRWakefield was hiring a new Quality Assistant. After a rigorous selection process, I was invited back for a final cupping interview—not as a guest, but as a candidate. I nervously set up my table and performed an evaluation. Though I walked away with doubts, I was thrilled when I received the job offer the following week.
Working alongside some of my coffee mentors felt surreal. But more importantly, I knew that working in green coffee would push me to learn something new every day. When preparation meets opportunity, even a leap into the unknown can become a defining moment!
Life in QC: Realities of Green Coffee
It’s now been three months since I joined DRWakefield, and the learning curve has been steep and inspiring. Quality control isn’t about sipping award-winning coffees every day. More often, it involves tasting imperfect samples, identifying defects, and offering producers constructive feedback. It’s about protecting quality and livelihoods. Climate change has begun to impact harvests, and I’ve seen firsthand how even small issues can affect farmers’ income.
This work has made me more empathetic and aware. I still love my Sidra and Sudan Rume, but I’ve come to appreciate humble coffees that may not score high but still support communities. I’ve stopped silently judging preferences and instead focus on the story behind the bean. Coffee is a livelihood, and every cup reflects the choices, challenges, and resilience of those who grow it.
Some days are tough. Green coffee isn’t a fairytale ending; it’s complex, emotional, and demanding. I still don’t have everything figured out. But I believe this is the beginning of where I can settle and grow both professionally and personally. The world feels vast and beautifully interconnected when viewed through the lens of a small green bean.
I want to see it all through coffee—one cup, one origin, one connection at a time.
