Emerson Noble

• Maintained a clean and organised work place
• Dialled in brew recipes daily with rotating sing origin coffees
• In charge of daily milk and juice orders as well as weekly coffee ordering
• Worked across multiple venues with a large team
• At all venues takeaway service was maintained by Baristas whilst there was still orders coming in from the main cafe.
• During summer pushing out 15kg + days. Very used to a high pressure environment

I opened this flagship cafe in partnership with Charlie Coffee Roasters. I was in charge of the design of the fit-out, branding and systems as well as the coffee and food program. From opening Hiring and staff management fell under my responsibility as well as daily operations. Organised several events within the space to build up coffee knowledge and community as well as engage with local businesses and community members

Barista and floor staff at a very fast paced cafe.

Led head barista duties while partnering with Sample Coffee during their launch phase.

Time management was wildly important in this role as it was on Kirribilli wharf where people would commute on the ferry to the CBD.

Managing a sense of urgency whilst maintaining satisfaction of dine in customers was essential in this role

Due to the size of the cafe this was very much an all rounder position. 3 baristas were on shift and we’d tap in and out of counter service as well as washing dishes/ running the floor. The systems we put in place at Elbow Room made in run effortlessly and it was a joy to work closely with the other two staff. We all became good friends and fantastic at working together. This was another fast paced environment that required quick takeaway service, but as we had a strong focus on specialty coffee. It would mean maintaining an incredibly high standard whilst working with 3-4 guest roasters per fortnight as well as 2 single origins from our main account (5 senses) all of which would be offered across 6 different brew methods.

• Designed and built this cafe from the ground up and managed day to day operations.
• We had a heavy focus on social media and within our first week of opening we had (unpaid) mentions from Concrete Playground, Broadsheet, Gourmet Traveler, Timeout and Good Food.
• First Seven Seeds account in Sydney and first Drop coffee account in Australia
• Managed international nitrogen-flushed coffee ordering from Sweden working directly with the roaster and bringing in the first Omniroast into Australia.
• Worked again with multiple guest roasters at a time including Rueben Hills, Sample, Artificer as well as many others.

Very standard barista role once Maslow’s had closed

(It was always intended to be a pop up)

Casual cafe and micro roaster that focused on maintaining consistent daily locals and building strong relationships with everybody that came through the door.

This was a fantastic role to settle into in the interim of starting another cafe. I really enjoyed bringing the knowledge and attention to detail that I had built up to a more relaxed environment and simplifying a lot of their systems so that product and service quality could be the main focus!

In the lead up to opening their Bondi flagship, I was hired by Reuben Hills to work between Reuben Hills, Hillsbros and Paramount coffee project to get a feel for their systems and service style before managing the purchase of Sensory Lab and the integration of their key staff.

This company was high turnover and very strictly systems based whilst coffee knowledge was assumed, we all attended weekly cuppings to prepare what would be on offer for the next week.

Once Bondi hall opened it was my job to integrate these systems and train the absorbed staff from sensory lab as well as bringing in a new management team. This was difficult with some staff that held brand loyalty but overall manageable and incredibly rewarding

Due to the previous venue being a specialty coffee icon in the Sydney scene it was a massive job building up new brand loyalty for previous customers but with a strong focus on service and quality it wasn’t long before we had made our place in the area

A cafe that also turned into a restaurant in the evenings, this place came with its fair share of work and challenges but was overall a fantastic and rewarding experience.

I got the opportunity to run the coffee program during the day as well as being the face of the business. This was a very locals focused cafe during the week and a prime brunch spot on the weekends.

Three nights a week we opened as a restaurant (I would work from 6 am - 12 am very happily as I got to work with a 3 Michelin chef and build the wine list for the venue working with some exciting suppliers. Going from the day shift making coffee to running front of house and running the bar was an exciting challenge which kept me going through the long hours.

This was a full blown customer facing proof of product for a roaster in Bondi. I would usually be the only one working and maintaining a perfect dial in at all times was essential. This can be difficult in a beachside environment due to rapid changes in humidity but anything other than perfect was not an option as we were essentially a cellar door for the coffee we roasted there. I enjoyed taking on a bit more of the marketing side of things at this cafe in regards to selling retail coffee as much as a single espresso or filter coffee. It was also great to take the green bean delivery, sit in on every roast and cupping so I knew exactly what I’d be serving

• My own business that I’ve been running since leaving hospitality.
• I’ve worked full time over the last 8 years building a successful tattoo business operating from some of the best studios across Australia
• As you can imagine cleanliness is a key feature and something that is never overlooked for me. I’ve worked directly with local councils managing development applications and managing sterile environments.
• This is always first and foremost a customer service industry which is why I was so glad to have a hospitality background. I believe it assisted in making it as successful as it has been.