Nate Stephens

Roaster, Barista, Manager

I took a job working at Arcedium Coffee shop in October of 2014 as a 'team member'.  I quickly became interested in coffee and started to research and learn as much as I could about all of the processes involved. Arcedium is both a roaster and a shop, which really intrigued me. They start from green, raw beans, and do every process required until you have a cup of coffee, or a shot of espresso in hand.

I started staying after my shift to learn about the roasting process, within 3 months I became one of the primary roasters for the shop, using a Diedrich IR-7.  I would work at the shop during the day, and roast nights during the week. Setting my own schedule & having the shop to myself while roasting was a great experience. Shortly after that I became a shift supervisor, leading shifts, helping with training, and handling the various problems a coffee shop runs into day to day.

Lastly, I became the manager of the shop. My responsibilities grew to include training (latte art is fun), inventory, and generally making sure every day went as smoothly as possible.  This was the most challenging position I held at the shop. I learned a ton about how to manage a team, and not just a specific project or task.

This was a great opportunity to build a ton of lasting relationships and learn the ins and outs of an industry I find interesting.  

I continued to roast coffee three nights a week while living in Chicago. It was a great experience to be responsible for maintaining the shop’s coffee inventory, and learning the ins and outs of roasting. Over the year that I commuted I developed new roast profiles and continued to be responsible for the roaster maintenance.

www.arcedium.com