Specialty Coffee Sensory Evaluator

Freelance / Contract | Remote | Long-Term Opportunity | Paid Per Coffee Evaluated

About the Opportunity

Coffee Bros. is seeking experienced specialty coffee professionals, Q Graders, and sensory evaluators to participate in an ongoing coffee evaluation and quality assessment initiative.

We are looking to work with individuals who have a strong understanding of specialty coffee, sensory analysis, and brewing techniques, and who can provide thoughtful, detailed evaluations of our roasted coffees.

Our coffee portfolio spans a wide range of origins, processing methods, roast profiles, and intended brewing applications—from light-roasted, fruit-forward single origins to traditional, full-bodied espresso blends.

Unlike traditional green coffee evaluation or standardized cupping exercises, this project focuses primarily on evaluating finished roasted coffees as they are intended to be brewed and enjoyed.

The goal is to better understand and document each coffee's sensory characteristics, brewing performance, and defining qualities.

This is a flexible, long-term opportunity, with compensation provided for each completed coffee evaluation.

What You'll Do

Selected evaluators will receive roasted coffees from Coffee Bros. and assess them using their professional sensory training and brewing experience.

Evaluations will follow a structured Coffee Bros. assessment template and may include:

• Assessing aroma, acidity, body, flavor, sweetness, balance, and aftertaste

• Identifying primary and secondary flavor notes and defining sensory characteristics

• Preparing coffees using designated brewing methods, including espresso, pour-over, drip, or immersion

• Recording brewing parameters, equipment used, and relevant preparation details

• Evaluating how different brewing methods and recipes influence the coffee's sensory experience

• Documenting findings in a standardized evaluation form

• Providing a concise, 3–4 sentence written assessment of the coffee and your personal experience

• Communicating technical sensory observations in clear, approachable language

• Highlighting the characteristics that make each coffee distinctive within its intended roast style and brewing application

Some assignments may also involve more formal sensory evaluation or standardized cupping protocols, depending on the coffee and project requirements.

Our Approach to Coffee Evaluation

We recognize that exceptional coffee comes in many forms and that individual preferences vary significantly across roast levels, flavor profiles, and brewing methods.

A bright, fruit-forward light roast and a rich, traditional dark espresso can both offer exceptional drinking experiences, but they appeal to different preferences.

Our evaluation process is designed to capture those differences rather than assess every coffee against a single universal flavor preference.

We are particularly interested in professionals who understand and appreciate the diversity of specialty coffee and can evaluate coffees within the context of their intended style.

This is not simply an exercise in assigning numerical scores. We are looking for thoughtful sensory observations, brewing insights, and an understanding of what makes each coffee enjoyable and distinctive.

Evaluations should remain accurate, independent, and constructive, with an emphasis on clearly communicating each coffee's defining characteristics.

Who We're Looking For

We are interested in experienced coffee professionals, including:

• Certified Q Graders

• Professional coffee cuppers and sensory evaluators

• Coffee quality control and quality assurance professionals

• Experienced specialty coffee roasters

• Green coffee buyers and sourcing professionals

• Coffee educators, trainers, and competition judges

• Baristas with substantial sensory evaluation and brewing experience

Q Grader certification is preferred but not required for candidates with demonstrated professional sensory expertise.

Ideal candidates should have:

• Strong sensory evaluation skills and experience identifying coffee flavor characteristics

• Familiarity with different coffee origins, processing methods, and roast profiles

• Experience preparing and evaluating coffee using espresso and/or filter brewing methods

• The ability to document brewing parameters and sensory observations accurately

• Strong written communication skills

• The ability to translate technical tasting observations into approachable descriptions

• An appreciation for different roast styles and consumer flavor preferences

• Strong attention to detail, consistency, and independent judgment

Experience with SCA evaluation protocols or other established sensory assessment frameworks is a plus.

Project Structure & Compensation

This is a remote, freelance, project-based opportunity with the potential for ongoing assignments.

Evaluators will be compensated on a per-coffee basis, with payment provided for each completed evaluation submitted through our standardized assessment process.

Coffee samples and evaluation guidelines will be provided.

Assignments may vary based on new coffee releases, seasonal offerings, and ongoing quality assessment needs.

We are interested in developing long-term relationships with qualified evaluators who can contribute consistently over time.

About Coffee Bros.

Coffee Bros. is an independent specialty coffee company founded by brothers Dan and Nick.

We believe exceptional coffee is built through collaboration, thoughtful sourcing, and a balance between the art and science of roasting and brewing.

Our coffee program emphasizes quality, transparency, sustainability, and long-term producer relationships.

We work with producers and sourcing partners across multiple coffee-growing regions to offer coffees that showcase the incredible diversity of flavors possible within specialty coffee.

As our coffee program continues to evolve, we are investing in additional sensory evaluation and quality assessment initiatives to strengthen our understanding of the coffees we roast and share with customers.

How to Apply

If you're an experienced coffee professional with a passion for sensory evaluation, we'd love to hear from you.

Please share:

• Your current role and any work you are actively doing within the specialty coffee industry

• Your professional coffee background and relevant experience

• Any Q Grader certifications, sensory training, or other relevant credentials

• Your experience evaluating roasted coffee, including espresso and filter preparations

• The roast styles and brewing methods you are most experienced with and enjoy evaluating

• Any previous work involving coffee scoring, sensory descriptions, quality control, or coffee education

• Examples of tasting notes, sensory evaluations, or coffee descriptions you have written, if available

• Your location and general availability for ongoing evaluation assignments

We're especially interested in professionals who combine technical sensory expertise with a genuine appreciation for the diversity of specialty coffee.

Our goal is to build long-term relationships with a small group of trusted coffee professionals who can contribute to the continued development of our coffee program.