An experienced barista is required to join the team at one of London’s best espresso bars.

The job will not be just coffee; there will be sandwich preparation shifts too, so the ideal person will have food prep experience and display an understanding of food hygiene.

The successful applicant will be given the training and support necessary to meet our standards and this support will be ongoing. At Dose, a barista is not just a coffee maker, but a practitioner of a craft, a professional.

The position will begin with 15-20 hours (2-3 shifts) per week, also, cover for holidays when necessary, and increasing to around 30-35 hours in September when university returns.

There will also be scope for more opportunities as the company expands.

How to apply:

Please send your CV as a .pdf or .doc attachment with cover letter by email to james@dose-espresso.com

It is a full-time position (35-45 hours per week).
The position will involve making food as well as coffee and will involve closing/cash-up procedure.
I am hiring with a view towards eventually needing a full manager responsible for the general running of the shop as I look towards opening another, so there is prospect for promotion.

The right applicant will have the following:

· First and foremost: a dedication to all things coffee that borders on (or just plain is) obsession. This is a must; coffee is the lifeblood of the business and as such, needs to be top shelf.

· Some experience in the high-end of the coffee market. As per the previous point; desire to learn, challenge and better yourself as a barista is more important. I don’t expect perfect rosettas off the bat nor do I want a know-it-all hotshot. Comprehensive training will be given to bring you up to speed if need-be.

· Experience in kitchens and/or a systematic approach to basic workstation management (cleanliness, mise en place) will help.

· At least 6 months supervisory or management experience. I need someone who is confident managing a small staff, taking care of ordering , making decisions and cashing-up. You need to maintain standards, help develop systems and keep a tidy house.

· A bright and outgoing personality; you must be a people person. This is almost as important as the first point; I have worked hard at building rapport with my customers; I know many of their names and orders and they respond to this with their loyalty -you can’t get that everywhere and it’s those intangibles that need to be nurtured.

If you think that you fit this brief, get in touch. Email your c.v. to james[at]dose-espresso.com or come in and chat to me, ask for James.

Remuneration will be based on experience, potential and commitment.

Chulumani, Sud-Yungas, Bolivia

On-site washed processing, sun dried.                         Varieties: Criollo (80%), Caturra (20%)

Grown by Maria and Mario Nina Lupe del Rosario Andrade.

A very special coffee for Steve (the roaster) and it’s a privilege to be trusted with it. Here it is in his words:

“…very complete in the cup. It just has the most wonderful sweetness, but not too much, a great dark chocolate and rich drinking chocolate. But that’s not all; it has just enough green grape acidity, though not enough to dominate the cup. It has body, big bold body in fact, with a spicy aftertaste. I’m making this sound like a wonderful coffee, or at least I hope this is the case because that is precisely what it is, simply wonderful. It is certainly not too big a claim to make in saying this is one of the best coffees that I have ever had.”

Roasted by Steve Leighton at Has Bean, Stafford www.hasbean.co.uk

Follow us on our blog (dose-espresso.com/blog) or twitter (twitter.com/dose_espresso) for guest coffee and daily menu updates

Sandwiches: made in-house on organic, wood-fired sourdough

Grilled courgettes, fresh tomato, goat cheese, cashew pesto and watercress £3.30

Napoli salami, ricotta, semi-dried tomatoes, pesto and rocket £3.80

Pastrami, horseradish, tomato, gherkins, cheddar and watercress £3.50

Bacon, grilled halloumi and avocado on seeded baguette £3.80

B.L.T. with dry-cure English back bacon on organic ciabatta £3.50

Vegemite and cheddar on soft baguette £2.50

Cheddar and chutney on baguette £2.70

Grilled croissant with free-range Sussex ham & emmenthal or emmenthal & tomato £2.50

Grilled sourdough with home-made cashew pesto £1.50/slice

Salads: made fresh daily, just before lunchtime £3.00

Spinach, feta, cherry tomatoes, yellow pepper, cucumber, lemon thyme, mint and oregano with red wine vinaigrette

Chick peas, char-grilled courgette, sun-blush tomatoes, pesto, goat cheese and rocket

Curried Lentil; served with toasted sourdough

Sandwiches: made in-house on organic, wood-fired sourdough

Fresh yellow pepper, cucumber, tomato, basil, lemon thyme, spinach and feta £3.00

Milano salami, ricotta, sun blush tomato, pesto and rocket £3.50

Pastrami, horseradish, tomato, gherkins, cheddar and watercress £3.00

Bacon, halloumi and avocado on Kentish flute £3.50

B.L.T. with dry-cure English back bacon on ciabatta £3.50

Grilled croissant with ham & emmenthal or emmenthal & tomato £2.50

Salads: made fresh daily, just before lunchtime £3.00

Cos lettuce, feta, cherry tomatoes, yellow pepper, cucumber, lemon thyme, mint and oregano with red wine vinaigrette

Chick peas, char-grilled courgette, sun-blush tomatoes, pesto, goat cheese and rocket

Soup of the day: by Bea’s of Bloomsbury £2.50 sml/£3.20 lg

Cauliflower; served with toasted sourdough

Sandwiches: made in-house on organic, wood-fired bread

Cucumber, yellow pepper, tomato, basil, shaved parmesan and Dijon mayo on white sourdough £3.20

Milano salami, ricotta, sun blush tomato, pesto and rocket on wholemeal £3.50

Tomato, goat cheese, pesto and rocket mini sandwich £2.00

Bacon, halloumi and avocado on Kentish flute £3.50

B.L.T. with dry-cure English back bacon on ciabatta £3.50

Grilled croissant with ham & emmenthal or emmenthal & tomato £2.50

Salads: made fresh daily, just before lunchtime

Watercress, feta, cherry tomatoes, yellow pepper, cucumber, lemon thyme, mint and oregano with red wine vinaigrette £3.50

Char-grilled courgette, sun-blush tomatoes, pesto, goat cheese, pine nuts and rocket £3.50

Climpson and Sons espresso blend

Seasonal house blend from the Broadway Market institution.

“Dark chocolate and hazelnut over a spiced fruit background” –I reckon there’s some liquorice in there too (that’s good). Right tasty in a Gibraltar!

Roasted by Nick at the Climpson’s roastery in Broadway market, Hackney

Follow us on our blog (dose-espresso.com/blog) or twitter (twitter.com/dose_espresso) for guest coffee and daily menu updates

Soup of the day: by Bea’s of Bloomsbury £2.50 sml/£3.20 lg

Pea and zicchini; served with toasted sourdough

Sandwiches: made in-house on organic, wood-fired bread

Cucumber, yellow pepper, tomato, basil, shaved parmesan and Dijon mayo on white sourdough £3.20

Milano salami, ricotta, sun blush tomato, pesto and rocket on wholemeal £3.50

Bacon, halloumi and avocado on Kentish flute £3.50

B.L.T. with dry-cure English back bacon on ciabatta £3.50

Grilled croissant with ham & emmenthal or emmenthal & tomato £2.50

Salads: made fresh daily, just before lunchtime

Watercress, feta, cherry tomatoes, yellow pepper, cucumber, lemon thyme, mint and oregano with red wine vinaigrette £3.50

Char-grilled courgette, sun-blush tomatoes, pesto, goat cheese, pine nuts and rocket £3.50

Guest coffee: Climpson and Sons espresso blend. Dark chocolate and nuts over a spiced fruit background. Roasted by Nick in Broadway market £1 espresso at the bar

I had a little taste as Gwilym’s cart last weekend and it was a sensation! Soft, bright fruit flavours with a nutty body and toffee on the end.

It consists of 2 single origins:

80% Del Obispo - Huila, Colombia

100% Caturra variety, washed process

20% Fazenda Monte Alegre - Minas Gerais, Brazil

Mixed varieties: Acaia, Bourbon, Catuai, Mundo Novo - Fully washed