How a CPA Became a Coffee Trainer and Muay Thai Fighter

Most people don’t picture accountants scaling coffee trees in Costa Rica or trading punches in a Muay Thai ring. But Thomas Mak isn’t most people. Once a numbers man with one of the ‘Big Four’ accounting firms, he walked away from spreadsheets and into a coffee career that spans continents, cups, and combat sports. His journey explains how a seemingly unrelated background can fuel mastery in specialty coffee—and how physical discipline sharpens sensory skill.

Thomas Mak trained as an accountant but switched to coffee full-time after a college friend introduced him to the industry. He now serves as training manager and green coffee buyer for Pacific Coffee, teaches university students, and regularly travels to origin countries like Costa Rica to select beans—a career shift driven by passion, not chance.

The CPA Who Became a Coffee Professional

Thomas Mak’s path to becoming a “coffee prince”—a nickname he earned in the industry—began with an unlikely foundation: accounting. After graduating and working at a Big Four firm, a chance meeting with a former classmate pulled him into the coffee world. He was so captivated that he left accounting behind and committed to coffee full-time. His first major role was with Pacific Coffee, where he now wears multiple hats: trainer, buyer, and business developer.

“My accounting background actually helps me in coffee,” Mak says. “I understand data trends, market curves, and costing—skills that give me an edge in sourcing and training.” Despite long hours—he routinely works from 9 a.m. to 9 p.m., split between meetings, equipment discussions with European suppliers, and roast discussions with U.S.-based roasters—Mak thrives on the variety. “Every day is different. One hour I’m teaching students, the next I’m analyzing a Costa Rican lot.”

Coffee Sourcing and Training at Pacific Coffee

As Pacific Coffee’s green coffee buyer, Mak travels to origin countries to assess and purchase beans. In early 2024, he visited Costa Rica’s coffee farms, walking the fields and evaluating lots firsthand. Back in Hong Kong, he leads weekly coffee appreciation classes for University of Hong Kong students, teaching them how to taste and understand specialty coffee. He also selects beans for the company’s menu, collaborating remotely with roasters in the United States to refine profiles.

“Coffee is ever-changing,” Mak says. “Even beans from the same farm can taste different based on mood, weather, or processing. That variability is what makes it fascinating—and a lifelong pursuit.” He starts every workday with a cup of his own brew, a ritual that underscores his belief in precision and care. “Every step matters, from roast to extraction.”

Muay Thai, Football, and Finding Balance

Mak’s intensity doesn’t stop at coffee. Known for demanding excellence—from himself and colleagues—he once pushed so hard he experienced heart issues. To manage stress, he turned to sports: football and Muay Thai. Football taught him teamwork; Muay Thai, self-discipline. “In football, it’s about collaboration. On the Muay Thai mat, it’s about patience and restraint,” he explains. “Both sports helped me reflect and reset.”

He trains in Muay Thai for about an hour weekly—a session nearly as intense as a football match—and plays football regularly. These aren’t just physical outlets but mental reset buttons. “The lessons carry back into coffee. Patience, precision, teamwork—they all matter when you’re training baristas or selecting beans.”

Frequently Asked Questions

What is Thomas Mak’s background, and how did he get into coffee?

Thomas Mak originally trained as an accountant and worked at a Big Four firm. A college friend introduced him to the coffee industry, and he decided to pursue it full-time, eventually joining Pacific Coffee as a trainer and green coffee buyer.

Does Thomas Mak still work as an accountant?

No. Although he has an accounting degree and worked at a Big Four firm, he left accounting to focus entirely on coffee. He now works at Pacific Coffee in training, buying, and business development roles.

Why does Thomas Mak travel to places like Costa Rica?

As Pacific Coffee’s green coffee buyer, Mak visits origin countries, including Costa Rica, to evaluate and purchase coffee directly from farms. His first trip was in early 2024, where he assessed lots and met producers.

What sports does Thomas Mak do to handle stress?

Mak practices Muay Thai once a week and plays football regularly. He uses these sports to release pressure, build discipline, and reflect—lessons he brings back to his work in coffee.

How does Thomas Mak teach coffee appreciation?

He runs weekly coffee tasting classes for University of Hong Kong students, focusing on sensory skills and coffee knowledge. He also selects beans and collaborates with roasters to develop Pacific Coffee’s offerings.

What’s Thomas Mak’s daily work routine like?

Mak typically works from 9 a.m. to 9 p.m., dividing his time between internal meetings, discussions with European suppliers, and remote sessions with U.S. roasters. He also teaches and sources coffee.

Recommended FrontStreet Beans for Coffee Professionals

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