Here’s What It’s Actually Like Being Paid To Drink Coffee

Happy Monday, everyone. If you can pop the coffee down for a few minutes we’re going to tell you about a job where you won’t have to drink coffee just to get through the day, you’ll literally get paid to guzzle down hot Joe. You probably won’t sleep, like, ever, but imagine how great this job would be?

The ‘Culinary Lab’ where you’d work is run by American brand Dunkin’ Donuts and be managed by Senior Research and Development Technologist for Dunkin’ Brands, Janet Rock.

Rock spoke to Cosmopolitan about what it’s like drinking coffee for money. This is what we learned.

Tasting coffee for a living can have you tasting up to 200 cups of coffee a day! You would so motivated to work… and by that we mean you’d be motivated to drink more coffee.

You won’t get tired of coffee

This is hard to believe, but getting tired of drinking the same stuff everyday just doesn’t happen apparently. Then again, it’s hard to get tired of anything when you’re pumping your body with caffeine eight hours a day.

Rock says, “Being over-caffeinated is a risk. I try to start each day with a healthy, non-sweet breakfast that usually includes whole grains to moderate the caffeine intake.”

Coffee testing is surprisingly similar to wine tasting

We don’t know much about wine or coffee tasting but we know we love coffee and wine. If you hadn’t figured already, this job is more about tasting coffee then guzzling down cup after cup – that would kill you.

“Think of it like wine tasting. You slurp to get the flavours across your tongue. A lot of your taste actually comes from your sinuses, so aromas are a big part of flavour and taste.”

You’ll literally spend the whole morning drinking coffee

This does sound like every other job, ever but as a professional that happens to drink coffee for money, you have to drink with strategy.

“I always start [the day] with black coffee taste testing. I need to be able to pick out positive elements of the coffee or faults in the coffee — we’re very strict. We look for positive flavour attributes as well as negative or off flavours in the coffee.”