Meet our team
We’re a close knit team that all have the same goal;
to make great coffee for every occasion.
Get to know some of the faces you are likely to cross paths with whilst working with us.
Owner & Co-founder
If I’m not at work I’m usually on/in the water or adventuring with the family, gaining new experiences. My wife and I had kids very young, we take them everywhere and do everything together.
Talking with staff and customers, checking orders and operations then strapping down to business related work in the office. As well as any meetings or wholesale callouts needed.
I need to taste the full character of what the bean/blend should offer, drinking coffee for me is also quality control. It should be at a ratio of around 1:17 coffee to water. The only way to achieve this is through filter coffee or as a long black in a mug (Americano they call it). This is a similar dilution/ratio to how we cup coffee at HQ.
I’m a sucker for a good carrot cake. When the balance and texture is right there’s no stopping me.
Honest, determined, loyal
In early 2011 I got a phone call from the Taylor brothers informing me of their roastery opening mid-year,
They recruited me as one of the first team members of Clandestino, it was exciting to be a part of the evolution of the coffee industry on the coast.
Clandestino Roasters is always moving forward.
1. Drink the coffee
2. Roast the coffee
3. Drink the coffee
4. Roast the coffee
The variety of origins and brew methods make for endless combinations
Drinking Negronis. Soy Hot Chocolates
Catching up with friends, spending time with my finance and our doggo; and serving and being served amazing food!!
I was a customer for a long time before I began working at Clandestino Roasters back in 2013. Every time I used to come into the café, Steg, the Head Barista at the time, always used to tell me to bring in my resume. I think our shared passion for coffee and its innovations, plus the good laughs together was what eventually convinced me to join the team. I started out as a Barista, then became Head Barista followed by Café Manager, and now my current position Coffee Director, which is such a fun and varied role. It’s been such a fantastic journey growing with the company over the years.
I’d say the ‘current’ big thing is the sustainability and wastage movement that has just started. I hope it continues and isn’t just a phase that people go through. But I feel the ‘next’ big thing to come will be more automation. Aka, robots! In every aspect, you will start to see good coffee more accessible to everyone. Already there is the puq-press that tamps for us, machines that texture and control the milk… all these technological advances make the Barista’s job a lot easier. And if they embrace it, it allows them more time to focus on improving work flow, efficiency and customer engagement. I do think there is a fine-line though between automation and foundational skills; still knowing the core manual techniques is vital as knowledge is power.
I recently did a road trip along the west coast of America from Seattle to LA; after visiting the SCAA Expo in Seattle; and their mountains meet the coast line quite a bit and it was amazing. I just wanted to ride my Bonneville t100 the whole way! But if I had to choose just one it would be mountains; I mean have you seen me?… I look like a lumberjack!
The diversity of flavours that different beans can have.
I love my job here because I get to work alongside so many like-minded people who care about their work and we get to feed off each other’s knowledge to grow together.
Hardworking, Determined, Caring
I have been working with Clandestino for 3 years now. I originally wanted to work here to increase my coffee knowledge and fuel my passion for coffee, however as the company grew, I wanted to work here because I felt proud to work for a company who shared so many important core values of my own.
Training and Wholesale Support
Because I get to create and be hands on with the thing I am most passionate about in the best environment with a great group of people. I am so thankful that I get to walk through those doors every day and practice my craft with like-minded people who I also get to call some of my closest friends.
Besides the fact that it tastes amazing and is good for you?! I love how the coffee world is forever expanding. Every week I’m hearing of new contraptions, extraction techniques, tasting new beans, discovering new flavours etc. The list is endless. I love it so much I even have a coffee plant tattooed on my arm!
I have a toddler, so you’ll find me running around after her making sure she’s not getting up to any mischief. You’ll find me at the beach with my partner, Andy (those big photos inside the cafe are his), my little girl Sunday, and our two border collies. Pretty much if it’s sunny I’ll be outside in the garden or at the beach and if it’s raining I’ll be inside with a cup of tea and a book.
Time by myself haha, a rarity these days.
Marketing & Design Manager
The way it brings people together.
It varies a lot. Some days designing packaging, digital content or interior fit outs. Other days taking photos, writing content and planning the marketing. Oh, and always patting customers dogs!
I like being outdoors. So generally surfing or climbing a mountain with my friends. I love heading out of town on adventures/new experiences whenever I can too.
Many reasons. I love working in a team with like-minded individuals; constant growth and drive to improve what we’re doing; the company’s strong environmental values; and the big one for most designers… creative freedom. I also love the level of trust and belief Jaxon has in his team. We’re all passionate people so being able to bring our interests and ideas to work and have them valued and applied is great. Finally, Jaxon shares the vision of the company with his staff so it’s a big community feel working here.
Clandestino is a team of young and vibrant people loving what they do and smiling while doing it. It is a great atmosphere to be amongst.
Just over a year ago I started working at Clandestino in the wholesale part of the business. After retiring as a Professional Athlete and living the life for over 15 years, I needed a job that involved something that I was interested in. After approaching Jaxon we found an opportunity for me and here I am.
Sea. But my favourite place in the world, Marbella Spain, has both!
I still like to keep fit and train twice a day, either running, cycling or at the gym. Into the mix comes the family, wife Belinda and our two Fur Babies Maki and Milli. They are also involved in the fitness regime – as you could imagine.
Cafe Head Barista
Sea! I grew up in Hawaii so I’m an ocean baby.
My best friend inspired me to become a barista because she was so good at it, when I graduated I got a barista job. I was a regular customer at Clandestino and I always knew I wanted to work there, so I worked on my skills. I got a job there after my second time applying.
You can usually find me at home reading, writing, or baking. I love experimenting with gluten-free alternatives. Saturday nights are usually spent out with friends. Every Sunday morning my husband and I go to the Noosa farmers’ markets for our produce, and then we usually plan the rest of our day around food and the Sunshine.
The best thing about coffee is that to most people it seems like such a simple thing, but it’s quite complex.
I love halloumi with a passion and extra salty popcorn.
We grow together.