Bailies Blog — skills RSS

Staff Profile: Intern

We’ve welcomed a new member to the team at Bailies Coffee Roasters. Colleen, a French business studies student will be working alongside our business and sales team over the next few months. Currently studying at Kedge Business School in Bordeaux the university is ranked in the top 5 leading schools in France and among the top in Europe. We’re delighted to give Colleen a warm welcome to Belfast and another bonus is that she’s as passionate about coffee as we are.     Name:                  Colleen Age:                       19 Studying:             Business at Kedge Business School, Bordeaux. Where’s home?               I live in Saint-Céré, a tiny city, in the south of France where it's warm and sunny. What are you missing...

Continue reading


NAME: Stephen Houston AGE:                   30 JOB TITLE:        Speciality Coffee Roaster and Production Assistant, Bailies Coffee Roasters       HOBBIES:          Cycling, kickboxing and creating artwork FAVOURITE COFFEE EVER:           Well so far it has to be the Panama Mama Cata Geisha we roasted last year – it was full of complexity and tropical flavours. FAVOURITE BREW METHOD:       V60 – good clean cup of coffee every time and very portable so I’m never without coffee. MOTTO IN LIFE:   My motto in life is something I was taught by my family, ‘Onwards and upwards' and always being positive and moving forward no matter what life throws at you.   What does it take to become a coffee roaster? It takes a lot of passion, commitment,...

Continue reading

SCAE Professional Barista Course at Bailies

After the excitement of World of Coffee in Dublin, there was little rest for our head barista trainer Julia as she lead Northern Ireland’s first ever SCAE Professional Barista Skills course.  Taking place over 3 intensive days in our Training Academy, the attendees were put through their paces.  Covering everything from the science of espresso extraction, water chemistry and tasting various organic acids to learning about what exactly is in our milk and how to calculate the number of coffees you need to sell in your café to break even.  We can very happily announce that we had a 100% pass rate!  A massive congratulations to Caroline Irwin, Stuart Atkinson, Natalia Spasowska & our very own Jonathan Parks on becoming...

Continue reading