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–$60,000, 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.