After 17 years in the marketing and communication industry, including leading creative agencies in London and Sydney like Saatchi & Saatchi and J. Walter Thompson, Jenny decided it was time for a completely different challenge – coffee.

As you might expect, there’s been plenty to learn since joining Seven Miles as CEO in 2017. However, Jenny quickly found that behind all the technical aspects of coffee, people are the real thread that ties the industry together. From the farmer to the roaster, the barista trainer to the café owner, it’s actually human relationships that drive us forward.

So, led by her strong personal beliefs in integrity, empathy and kindness, Jenny has set about to put people first on our pursuit of exceptional coffee. Whether it’s through her relentless focus on customer experience or investing in new technology to move us towards a sustainable future, the goal is the same; strong relationships with our team, customers, and the broader coffee community.

When she’s not at work or sipping on a long black at our Espresso Window, Jenny can be found at home entertaining family and friends, cheering on the Sydney Swans, or dominating the spin class at the local gym.

Adam has worked in research for over 8 years, in Australia at the University of NSW, and internationally at Cornell University, the Massachusetts Institute of Technology and Aerodyne Research Inc.

The applications for his research have been diverse, including advanced particle production technologies, reaction engineering, sustainable fuels processing and novel extraction technologies. Once he discovered the application of his experience to the coffee industry, there was no going back! Adam returned to Australia in 2015 to pursue his interest in designing his own coffee technologies.

Now as Seven Miles' resident coffee expert, Adam uses his skills and deep love of coffee to improve our understanding of coffee science and technology through our Coffee Science and Education Centre. As part of our commitment to continuously improve the coffee experience, Adam designs experiments to test the latest and greatest coffee gear and ultimately around brewing better coffee.

As the son of a roaster and growing up surrounded by the divine aroma of freshly roasted coffee, Pete has never known life without coffee.

A qualified Q Grader and a master of the Brambati, Pete’s love for coffee can be summed up by seeing the rich, thick, hazelnut extraction slowly falling into a cup. Energised by pushing the boundaries, Pete is inspired by the dynamic nature of the coffee industry today. He relishes opportunities to challenge the status quo and discover new flavour dimensions through sourcing & roasting exceptionally good coffee.

Working side by side with our QA team, Pete’s focus is on making sure every batch is roasted with absolute precision to create consistently outstanding coffee.

Mike’s first encounter with coffee began at 16, watching the world cup in the wee hours of the morning, drinking coffee to stay awake. His defining coffee epiphany struck him a few years later after being blown away by an Indonesia Blue Batak.

11 years later, Mike is now a qualified food chemist,
Q Grader and award winning roaster. Like many in the coffee game, he has a passion to learn more about coffee farming and loves traveling to origin whenever he can.

Mike loves to experiment with coffee, optimising roast profiles to get the very best out of our single origins and crafting small batch seasonal blends that shine in the cup.

When Mike is not behind the roaster or cupping our latest deliveries, you’ll probably find him surfing or snowboarding.

Sharon is an asset to Seven Miles and the Coffee Industry as a whole. With outstanding sensory abilities, Sharon is an accredited Q Grader, international green coffee grader and has a Bachelor of Science degree in food technology.

Sharon spends a lot of time at origin, meeting with farmers, sampling crops and being consumed by the cultures of farmers and the greater coffee community.

When Sharon’s not abroad, she is passionately leading our cupping panels, supporting our buying program and lending her knowledge and expertise to guide our QA processes

Sharon is the 2018 Eleonora Genovese Australian Coffee Woman of the Year

With over 15 years already spent committed to coffee, Paul's passion is for digesting the endless possibilities and knowledge surrounding coffee flavour development. After winning the Australasian Grand Barista Championship in 2012, Paul knows just how good coffee can be and the important role everyone plays, from grower to Barista, in developing and nurturing flavour.

As part of our Coffee Science & Education Centre, Paul brings together the latest research with the beautiful coffees we source. From industry-leading education in our SCA-certified training centre to local coffee events, Paul loves to see amazing coffee reach its full potential.

Having notched up 20 years in the hospitality industry and 8 years dedicated exclusively to coffee, Dom has a great understanding of the realities faced by our café customers.

Energised by being part of the quality coffee evolution, Dom is compelled by the melting pot of ideas, theories and perspectives that are currently contributing to the vibrancy of the industry. Dom’s love of coffee is matched by his love of training and watching people grow.

When he’s not examining extractions, Dom can be found slowly smoking meat, growing bonsai, playing with his dog and spinning records like a self-professed demon.

Our coffee support crew work one on one with our café customers; mentoring Baristas ‘on the job’ to continually develop their skills and ensure they’re armed with the tools required to produce consistently great coffee. Our Coffee Support team are highly experienced Baristas who can be called on for trouble shooting, machine support advice and coffee guidance whenever needed.