CAREERS

 

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We are always seeking coffee professionals who wish to enhance their skills.

 

The current positions we have available are below: 


  • Second-in-Charge (2IC) - MAKER South Yarra 
    • Part-time (Tuesday to Saturday)
    • 30 hours per week 
    • Managing days unsupervised (breaks, cash up, opening/closing) 
    • Training team members 

 

If you are interested in joining our team, please email your resume to jobs@makercoffee.com.au. In your email, kindly answer the following questions. A video response would be preferred.

 

1. What position are you interested in, and why? When would you be available to start?


2. What do you know about our company?


3. Describe your ideal work environment, and which of our locations works best for you.


4. What are your strengths?


5. Do you have any work or visa restrictions? Are there specific days of the week you cannot work, and how does this affect your overall availability?


6. Where do you see yourself in the next two to five years?

 

We look forward to starting a conversation with you!

Pour Over

If you enjoy clean, bright flavours and gentle clarity in your cup, pour over brewing is one of the easiest and most rewarding methods to master at home. This technique highlights the delicate characteristics of your coffee and offers excellent control over the final brew.

Pour Over Brewer – Filter Paper – Kettle – Grinder – Scales – Fresh Coffee

Heat your water and rinse your filter to remove any papery taste. Add 15g of medium-ground coffee to your brewer.

Begin with a small bloom pour, just enough to wet the grounds. Let it sit for 30 seconds. Continue pouring slowly in steady pulses until you reach your total water weight of 250ml. Maintain a flat bed and avoid pouring aggressively.

Your brew should finish between 3 minutes and 30 seconds and 4 minutes. Adjust grind as needed to refine your flow rate.

Recipe Checklist

  • Dose: 16g medium grind
  • Water: 250ml
  • Temperature: 96°C
  • Time: 3 minutes and 30 seconds to 4 minutes
  • Grind: Medium

Espresso

If you’re a long black lover or a flat white fanatic, when it comes to bold flavours and a rich, syrupy body the humble home espresso machine can be your best friend.
Espresso Machine – Tamp – Timer – Espresso Roast Coffee – Grinder (or finely ground coffee) – Scales
Ensure your espresso machine is warm before you begin making your coffee. Grind or weigh 20g of coffee into the portafilter and it is level, and evenly distributed. Firmly and evenly tamp the coffee.
Place the portafilter securely back in the machine, start the flow of water and your timer. If you are brewing on a manual machine, you are aiming for a 50g yield. If you are brewing on an automatic machine, use the double shot setting.
Add milk or extra water depending on your preference. Enjoy.
Ideally you are aiming for your shot to run for 28-32 seconds. Adjust your grind finer or coarser depending on your machine and desired flow rate.
Recipe Checklist
  • Dose: 20g finely ground
  • Water: 50g yield
  • Temperature: 96°C
  • Time: 28-32 seconds
  • Grind: Fine
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