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
Cafe Head Barista
Practicing yoga, surfing, climbing Mount Coolum or spending time at the motor-cross track with my partner.
The sensory experience. The aroma, the taste, the feeling of wakefulness which puts a pep in your step. It’s interesting how coffee can be manipulated in so many ways using different brewing methods.
It’s such a motivating atmosphere and an engaging environment to work in. There is ample room for growth within the industry which is super exciting. You even take home that spark of drive you gain from work.
Long black alongside fresh strawberries and traditional Greek yoghurt.
Adventurous, kind, motivated
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.
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.
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!!
Everyone wants to live in Noosa so when I applied for this job, I didn’t know what my chances were. Clandestino is a company that truly supports you when you’re driven and want to grow. I feel lucky to work along so many nice people while having so much freedom in making the business grow. Oh, and I have everyday access to the best coffee on the Coast!
I’m a very active person. That’s why Sunshine Coast is a dream location for living – when I need to clear my head I go running, hiking or just for a quick dip in the ocean. I also always take photos whenever I travel. After living a couple of months in the Outback in 2017 I became fascinated with it so I’d like to go back there and finish my photography project. I also want to learn how to surf but I just need to get over my fear after the board smashed my nose to pieces the last time haha.
I discovered nitro brew which is pretty delicious!
The coffee industry is an exciting field for me to work in. I am constantly learning new things and how to describe the flavour or extraction methods. Can you believe that cucumber or bacon notes are a real thing on the coffee flavour wheel? Best thing about coffee is probably that it brings people together.
Adventurous, Creative, Kind
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.
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!
At Clandestino Roasters, we love to work and collaborate with people who share our passion for coffee.
Day in day out, we’re learning more about the coffee craft and we’re making new friends along the way. Together, we’re sharing knowledge, laughs and skills.
Our company’s culture is all about creating opportunities, so great people like you are always welcome to jump on board.
Do you have an innovative spirit in you? Get in touch! If there are no job openings for you at the moment, you can still send us your resume to [email protected].
We grow together.