Coffee Educator

About Atomic

Atomic Coffee Roasters is a second-generation specialty coffee roaster in Peabody, Massachusetts. We roast for a growing wholesale network of cafes and restaurants, as well as for a national direct-to-consumer and subscription business. We also run a public coffee class program out of our roastery — brewing, espresso, latte art, and sensory classes that sell out most weekends.

Position summary

Atomic teaches coffee to three different rooms: the public who book our weekend classes, the cafes and restaurants that pour our coffee, and companies who book private classes. The Coffee Educator teaches all three.

This is a coffee trainer and barista educator role for someone who has been running bar or managing a cafe and wants to take it a step further — teaching at a roastery, in front of a new room every weekend, across a much wider range of equipment and questions than any single cafe will ever throw at you.

The majority of the week is public classes on Friday, Saturday, and Sunday. Mid-week is wholesale training — at the roastery and on-site at accounts — plus event support alongside our Event Coordinator and the prep work that keeps the class program running. Weekend availability is a hard requirement. It is the core of the job, not an occasional ask.

Key responsibilities

• Teach public classes on Friday, Saturday, and Sunday — own the room from setup through reset. Every class is a different mix of people, from someone who has never used a scale to someone asking about pressure profiling.
• Teach wholesale training for the cafes and restaurants that serve our coffee, at the roastery and on-site at accounts. Teach what a team actually needs for day-to-day service and know what to leave out — the goal is a bar that runs well on Monday morning, not a survey of everything you know.
• Teach private and corporate classes booked through our Event Coordinator — team outings, groups, and company events.
• Manage your own training bookings. The public class schedule is set in advance and anchors your week. Around it, our wholesale team books training directly with you — you keep your availability up to date, confirm what comes in, and make sure nothing conflicts.
• Support in-person events alongside the Event Coordinator — festivals, pop-ups, catering, and brand events across Greater Boston.
• Run class prep and execution — training room setup and reset, materials and booklets, equipment, sensory kits, smallwares, and piloting new classes before they go live.
• Debrief every class. A short structured write-up after each one, rolling into a monthly class review with your manager. You are our eyes and ears on what is landing, what people keep asking for, and who is coming back.
• Reach out to wholesale accounts to proactively book training, using a list the wholesale team maintains.
• Keep class communications moving — reschedules, questions, and roster changes for the classes you are teaching.

What you bring

• Weekend availability. Friday, Saturday, and Sunday are the core of the schedule.
• Hands-on barista or coffee experience. You have worked behind a bar, and you know your way around espresso and brewing. We will happily deepen someone's specialty knowledge — but this seat needs a real coffee foundation to build on.
• Comfort across a range of brewing and espresso equipment. Our classes cover considerably more of it than any single cafe does.
• Teaching or training experience, formal or informal — cafe training, barista onboarding, workshops, classes, or anything where you were the one explaining it.
• Organization and time management. You run your own calendar, and things do not fall off it.
• Strong communication and real adaptability. Every class is in a different room.
• Genuine curiosity about coffee beyond what you already know. In a class, people treat you like the coffee expert of the world — the more you have gone looking, the better they are served.

• Nice to have, not required
• Sensory and cupping skills, latte art, equipment maintenance and troubleshooting, public speaking experience, and bartending or broader food-and-beverage background.
• Day-to-day & cadence

• A set five-day schedule including Friday, Saturday, and Sunday. The two mid-week days are set with your manager and stay consistent.
• Weekend class days run about 9 hours, including setup and a full reset.
• The schedule is built two weeks out: public classes first, with midweek held for wholesale training as it books.
• Weekly 1:1 with the Event Coordinator & Educator, who you report to.
• A monthly class review — what is working, what to build on, what people are asking for.
• Cross-department onboarding when you start, so you know who does what and where to go for it.

Success measures

• The standard holds. Classes run to the same bar every time — the room is prepped, the material is delivered well, and it does not slip on a busy weekend. It is reset for whoever is next.
• Attendees have a genuinely good time. They leave having learned something real, and they tell their friends to book one.
• Wholesale teams are better on bar after the training than before it — on the things that actually matter to their daily service.
• Bookings are handled cleanly. Training that comes to you gets confirmed and scheduled without anyone having to chase you, and nothing conflicts.
• Class debriefs are consistent and honest, so the program improves off real signal instead of guesses.

Compensation & logistics

• Compensation: $55,000–$65,000, depending on experience.
• Schedule: Full-time, set five-day schedule including Friday, Saturday, and Sunday.
• Location: Our Peabody, MA roastery, with travel to wholesale accounts and event sites around Greater Boston.
• Benefits: Health and dental (Atomic covers 50%), paid time off, mileage reimbursement for off-site travel to accounts and event sites, and free coffee — at work and at home.
• How to apply: Apply through the posting.