Whilst new to coffee, our CEO Jenny passionately believes in the quality of our product and how we provide the best customer experience for all.

Jenny’s had 17 years in the communications industry, helping businesses build and grow brands, working at creative agencies such as Saatchi & Saatchi and J. Walter Thompson.

When she’s not at work or sipping on a flat white at the roastery window, Jenny loves spending time with family, friends and entertaining. She’s a self-confessed gym junkie who believes the only workout you regret is the one you didn’t do!

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 at Seven Miles, Adam uses his skills and deep love of coffee to improve our understanding of coffee science and technology through our coffee science and research center. 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 Blu 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 in Sumatra, snowboarding or hanging out with Pepi, his beloved pet rabbit.

Sharon is an invaluable 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 been an invaluable addition to countless industry coffee panels for over 10 years.

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.

With 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.

Captivated by coffee’s agronomy, Paul is excited to be part of a generation passionate about improving practices on farms and seeing growers produce outstanding coffee. Paul holds a pivotal role within our team. Working side by side with our cupping panel, roasters and trainers, Paul’s focus is on refining our coffee program to ensure it honours the remarkable flavour diversity coffee has to offer and supports best practice at each and every stage.

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.

Matty’s love of coffee started at a young age and exploded the moment his mind was exposed to the science that makes great coffee possible.

Motivated by the endless possibilities of what coffee could be, Matty is in his element researching, exploring and implementing new ideas that help shape the next chapter in the evolution of the Specialty coffee industry.

Matty’s deep and extensive coffee knowledge continues to shape our Barista Training & Education Programs, and he is a key knowledge source influencing continuous coffee improvement within the business. On the rare occasion Matty’s head is not in the books, he can be found savouring other molecular gastronomic delights, writing, tickling the ivories or singing up a storm.

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.