Also called: Roastmaster
Roasts raw green coffee beans to bring out their flavor for cafes and grocery brands.
You load green beans into a roaster, watch temperature graphs on a laptop and listen for the 'first crack' popping sound. A few seconds too long and the batch tastes burnt. Afterward you 'cup' (taste) samples to check each roast.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. On-the-job training; Specialty Coffee Association courses.
Ways in: On-the-job training, Certification. Training cost: Get paid while you train.
Growing about average.
Medium risk for 10 years. Profile-controlled roasters can repeat a roast on their own; tasting, sourcing and developing roasts stay human.
Age 18+. One way to start: Apply at local roasteries for a production or packing job; roasting is taught on the job
Classes: Chemistry, Business class.
Official data: O*NET occupation 51-3091.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.