Meet The Fam
Chelsea
Owning and operating a coffee shop has always been a dream of mine. Starting out in hospitality, I quickly grew a passion for the demanding world. I loved to be challenged, from the day-to-day cafe tasks, learning more about coffee, and building relationships with customers.
I spent five years fine-tuning my coffee brewing skills until we decided to start roasting our own coffee. My biggest goal is to help cafe owners or home brewers get to where they want to be in the coffee world, by sharing my experience of owning a coffee shop and roastery.
My favourite coffee to make would have to be a double shot flat white. I love giving my customers the full experience of our coffee, from a precisely extracted espresso shot, combined with silk-like frothed milk, and finished off with a perfectly poured rosetta.
My favourite coffee to drink is a house blend, long black. Drinking a long black makes you really appreciate a good blend of coffee. It’s a rarity to find a balanced house long black, you can't mask the flavour, so I respect when a barista can pull it off.
Caitlin
Before becoming a roaster for Moon Boy, I found my passion in creating something from nothing. Owning my own coffee shop, I’ve got to experience the creative, hands-on side of things as well as the business side. I’ve learnt valuable lessons from interacting with people to experimenting with many styles of brewing coffee. Every single step of the way has been extremely important to my personal growth.
I always want to keep learning and growing within the coffee world. My goals are to continuously fine-tune my roasting abilities, deliver amazing coffee to our customers and be a humble and helpful teammate to our crew.
When I’m on the bar, my go-to drink I recommend to customers is a filter. I always tell them “It is like a long black but better”. It’s not only my favourite coffee to give to my customers, but my personal favourite to drink as well, you get all the flavours of the selected origin without the harshness of a crema.
Matt
I started my career as an apprentice chef and my love for hospitality grew from there. However, most of my life has been spent working as a chippy. Before owning a coffee shop, coffee for me was a quick stall before my day on the tools, a reward after a morning ride, or a date with my beautiful wife. But when my daughters said they wanted to open a coffee shop, I jumped at the opportunity to get back into hospitality.
The transition from a drill and hammer to a group head and tamp was a dream come true. It was a much-needed change in my life, and I have never looked back. Since working in the coffee shop, my next passion has evolved, coffee roasting. I’m excited to be starting a new adventure with Moon Boy where we can share our love of coffee with even more people.
The coffee I love to serve and drink is the hardest but most rewarding cup to make. The simple but complex, espresso. I take this cup with a single origin bean, preferably an Ethiopian but I do enjoy a wild Kenyan. I like the challenge of brewing this coffee because if you don’t get it right the first time, you always end up doing it three more times.
