Fennec Coffee Edition | Vol 3 No. 3 by Review Publishing Ltd

coffee

VOL 3 I NO 3

Meet Harry Parsons of

HONEY BONES Unlocking the flavour potential of specialty coffee with

ESPRESSO WORKSHOP

A little shop on Karangahape Road...

Eighthirty

coffee – roasters

James Gilling

Ozone Coffee James Gilling is Ozone Coffee’s production and fulfillment supervisor, or as he likes to call himself coffee roaster.

“I

’m originally from the northeast of England, where I was a barista. I’ve worked in coffee for almost a decade now, in many roles, and have progressed into wholesale. “I’ve been roasting for just over two years now and have loved every hot minute.” Coffee is an incredible product that touches many skillsets, from design and packaging to food science and global trade, which is what Gilling loves. “Each day at work can be extremely varied and fastpaced; all centred around a product we get to taste and celebrate. What’s not to love?” Gilling also loves having access to a vast amount of contrasting coffee. “Being a coffee lover involved in tasting and roasting specialty coffee is amazing. The different processes, countries of origin and annual crops, long term relationships, plus the feeling of being trusted with these is extremely humbling.” According to Gilling, the characteristics of a great roast is not a one size fits all. “A roast that maximises the quality of the coffee without tainting it is what I’d call ‘great.’ It’s more about roasting to highlight the work of the farmer, the choices in processing and sourcing with clarity and respect. “Our goal is to allow the customer to appreciate these parts of the sourcing chain and fuel some conversation.” Ozone sources organic and FairTrade beans. “Organic certified coffee suggests that we source a product that treats the ecosystem the coffee grew amongst in a more considered way. FairTrade suggests we treat and pay the humans within that chain in a more considered way. “Both are excellent goals - we should try to do both at all times. As consumers of coffee, we should always try to understand the true value of what we drink beyond convenience.” Similarly, the roots of sustainability within the industry is encouraging, said Gilling.

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“Transparency is key to empowering customers to make considered decisions about where and how their coffee is grown, transported and brewed. “Sustainability is parament to all our operational decisions, both small and large; be that how we source our coffee to how we repurpose our packaging. “We have a duty and obligation to be a positive force for all the communities we interact with and to foster meaningful change in a thoughtful and enduring way.” Ozone is also in the process of becoming B-Corp certified. Sustainability is incredibly important, as climate change continually affects coffee crops. “Specialty coffee is under existential threat. There’s no way around it. A case in point being the frosts in Brazil which have devasted coffee crops and caused spikes in volatility within the coffee market. “On a micro level, individual coffee farmers face extremely worsening conditions in an already threatened sector. “On a macro level, global supply and trade of coffee is facing growing strain and disruption. It’s vitally important we continue to maintain strong, valuable and prevailing relationships with our partners at origin and work with them to highlight this issue to our customers and wholesale clients.” The covid-19 pandemic has also affected the coffee supply chain. “In the short-term, the physical movement of coffee globally has been extremely challenging, and we have been fortunate in New Zealand to have operated relatively normally in relation to other territories. “The pandemic has accelerated rapid change across all aspects of the industry, from travelling to origin to how your morning cup of coffee is physically paid for. “It’s important more than ever to reach out to each other and ensure that we are doing all we can to support our community and friends.

coffee – roasters

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coffee – roasters

Sample Coffee Sample Coffee is a small Australian roastery that believes in the big impact that little things can have. Its passionate team is just as excited about coffee as a kid before a school trip, and this includes head roaster, John Kaye. Although, Kaye was not always a coffee enthusiast.

ample Coffee is a small Australian roastery that believes in the big impact that little things can have. Its passionate team is just as excited about coffee as a kid before a school trip, and this includes head roaster, John Kaye. Although, Kaye was not always a coffee enthusiast. “I actually grew up not that into coffee. I worked in a cafe during high school to save for my trip to Europe and one day the barista refused to make me any more hot chocolates and instead started making me flat whites, and that was the gateway." When Kaye returned from his trip, he returned to coffee to pay his way through university, working in more specialty coffee spaces. After three years, his interest in the emerging and exciting world of specialty coffee flourished. Kaye has developed a love for sharing coffee with people, whether they be other cafes or home enthusiasts, and the progression of the industry. “There is still so much innovation and development in the coffee industry that there are always new varieties of coffee, processing styles and roasting approaches to share with people.” The pandemic brought many aspects of our daily lives closer to home, with the temporary closure of all but essential services. Subscriptions are not a new concept, but the increase in drinking coffee from home because cafes were closed led to home delivery of beans and now, ongoing

subscriptions. Sample Coffee was ahead of the ball when they launched their Brew Crew subscription in 2015. It was designed as an easy way for home-brewers to get a delicious coffee that suits their palate delivered right to their door, at a frequency of their choosing. Subscribers can choose from a variety of plans, from rotating origins, sizes and deliveries. The subscription service offers a great way to encourage home-brewers to try and experience coffees they may not have normally approached. It provides additional information about the coffees we consume and put a face to those who grow the coffee we know and love. Over the last two years, the home delivery subscription came in handy with the continuous lockdowns and the influx of online activity and demand brought about by the pandemic. Kaye believes the raw, green bean already contains all the quality that can possibly be extracted from a great roast. “The key to a great roast is to represent and express those qualities without overshadowing them with roast-y characteristics," said Kaye. "A great roast should have a good balance of sweetness and acidity, have clarity of flavour and an overall balanced mouthfeel and make you want to come back for more!” Kaye intends to keep roasting his coffee and grow slowly and organically to minimise environmental impact and support the community.

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Josh Hapi, Head Roaster

Heartland Brew Meet Josh Hapi, Head Roaster at Heartland Brew. Hapi started in the coffee industry when he was 18, keen to train in the hospitality industry, his sister and partner were looking for a barista in their business and he jumped at the opportunity.

s time went on, the opportunity to train as a coffee roaster presented itself when Hapi’s predecessor retired. “It is a privilege to learn coffee roasting as it is still an artisan craft and has to be taught from one roaster to another.” Said Hapi, who has now been roasting coffee beans for nine years. The coffee industry is incredibly compelling and dynamic, always keeping you on your toes. Hapi was drawn to the daily challenges of roasting and how he is consistently learning. But the most rewarding aspect of his job is knowing that people really enjoy drinking his coffee. Hapi’s favourite bean is the balance of Heartland Brew’s High Country Blend. He calls it rich and full - the perfect espresso blend. He also enjoys it as a ristretto triple shot flat white and said it is a great way to start a day of roasting. In Hapi’s opinion, a great roast is all about balance “all the complex flavours have to work together to make the most of the blend and you don't want any flavours overwhelming other more subtle tones.” Heartland brew is constantly looking at innovations in sustainability for its packaging and production practices. It is also something Hapi is incredibly conscious of when making any new innovations and recently put in a good afterburner to keep emissions low. The company is also engaged in the community, often working with local hospitality students and doing roastery tours for interested groups. Hapi is incredibly excited about the future of Heartland Brew, having nearly doubled their roasting in the past five years, he is hoping the brand will break into more supermarkets in the near future. Hapi is currently training an apprentice roaster in anticipation of this happening. For anyone that wants to become a coffee roaster, Hapi notes the importance of passion. To make coffee you have to be passionate about it and the path will open for you. “I love what I do, coffee roasting is a rewarding and exacting craft that I am proud to be entrusted with.”

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coffee – roasters

Coffee Supreme A Supreme cup of coffee is one you can trust, for flavour and care. Coffee Supreme ensures that everyone is looked after right along the way — from the growers of great coffee to those who enjoy it.

or them, this means putting in the hard yards to build lasting relationships with the people who provide Supreme with the quality of coffee New Zealanders know and love. It’s coffee that roasts beautifully and is rich in flavour and history. It’s a better experience, from cafe counters to kitchen benches, built on quality, trust and a thirst for improvement. “The defining features of a great roast are sweetness, body and acidity,” said Fraser Lovell. Lovell began working at Coffee Supreme 16 years ago and has been in the coffee industry for 24 years. He’s learnt all the ins and outs over the years and has worked as a Barista, Technician, Roaster and Coffee buyer. Lovell’s journey started in wild, wet and windy Wellington as a cycle courier. He then began searching for a new job that was warmer and offered free coffee. “This was back in the halcyon days of the late nineties as the coffee scene in Wellington was growing and long before the third wave had even crested on the horizon.” "I don't have favourites as to have to pick just one seems so unfair to the coffees as they all have distinct defining characteristics that I like to enjoy," Lovell said. Coffee Supreme understands that although coffee grows on trees, enduring environmental sustainability doesn’t. “We understand that our environment is precious, and we need to take care of it. We know that coffee has an environmental footprint, and proactively reducing it is our goal.” They have always worked hard

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to source their coffee responsibly by supporting farmers and developing long term relationships with high-quality producers. One of the most recent innovative moves they’ve made was swapping their packaging to paper recycling. This has meant a huge reduction of plastic used and has gained them even more glowing feedback from their customers. Coffee Supreme has also undertaken a carbon audit of the business to understand its footprint and how best to respond to it. Wherever possible they are doing their best to choose responsibly LED building lights, Hybrid or EV vehicles, low emission Coffee Roasters or diverted waste streams. “This is a journey about always getting better, not waiting to be perfect; it’s about taking steps in the right direction and continual improvement.” Not only do they produce delectable coffee and strive for sustainability but Coffee Supreme additionally actively contributes to a wide variety of community engagement including proudly supporting the Mental Health Foundation, the Wellington City Mission and the Common Unity Project. At the origin, they have also engaged in several projects to help various coffee partners. With the recent shift to the traffic light system, the hospitality industry is struggling to stand on its own two feet and make ends meet. “Please continue to support your local cafes as every customer is crucial for them at the moment.”

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Eighthirty

coffee – roasters

Eighthirty In 2009, Eighthirty opened its doors to the public in a little shop on Karangahape Rd. Owned and operated by Glenn Bell and Christy Tennent, both of whom are part owners of Eighthirty to this day. They began roasting small-batch coffee for a few years from the small shop until 2014 when they uncovered their new permanent location inside a beautiful heritage building on Anzac Ave. Eighthirty presently operates out of two sites and supplies coffee to over 60 cafes all around New Zealand.

e spoke to Sarah Norris, the Regional Accounts Manager at Eighthirty and she described all of the rewarding aspects of working at Eighthirty. She revealed how they work closely with their farmers to ensure the beans are sustainably sourced and that their suppliers are getting paid a living wage. There is a lot of hard work that goes into ensuring these practices are maintained but it's integral to the farmers and Eighthirty that a healthy and close relationship is kept. “This aspect is rewarding in itself as it keeps the ebbs and flows of the coffee-making process a regenerative and sustainable one," explained Norris. Glenn Bell is the Founder and Strategist at Eighthirty. He revealed that his current favourite blend is The Colombian Campo Hermoso but said that each time Eighthirty receives a new single-origin it changes his mind. “That’s the great thing about coffee, there are so many flavours to explore, I get excited by a new flavour each time,” Bell said. Bell indicated the defining features of a great roast differ from bean to bean. “A great roast is about bringing out the flavour of the bean, caramelising the sugars just right. Our Loring Roaster is unique in that it does both convection and conduction.” This allows Eighthirty to fine-tune the blend with minor tweaks to be able to bring out the best qualities of each blend and single origin. Bell told us that the country he would most like to explore to learn more about coffee roasting would for sure be Colombia. “It's one of the best producers of coffee in the world. They're pushing the boundaries of where coffee is headed... and it's a beautiful country.” As well as the incredible coffee they offer, Eighthirty additionally offers a unique learning and improvement experience through courses. Their Coffee School courses are available for anyone and everyone looking to hone their skills behind the machine. From basic barista training, home customers wanting to tackle the craft, full roasting

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and courses that teach someone how to roast their own beans, the extensive courses are designed to ensure everyone can find something they need. One of the most paramount ideals from the outset of Eighthirty was ensuring that they were a coffee roaster that kept sustainable practices at its core. “It's imperative to us that our impact on this Earth is as light as possible,” added Norris. Their beans are sourced directly from coffee farmers where possible, but always with a focus on quality and consistency. Each crafted blend comes with an origin backstory so the customer knows exactly where their coffee beans are coming from. Additionally, Eighthirty works closely with Sustainable Coastlines on important events and have recently become members of 1 percent For The Planet, which is a programme that ensures a commitment to donating 1 percent of their annual revenue to organisations that protect climate & environmental rights. Norris told us that this was a really important milestone for them as they care deeply about sustainable practices. “We're excited to be able to utilise this membership and help run events alongside our partnership with Sustainable Coastlines. We're also looking to grow our home base this year by introducing some new products, so watch this space.” Glenn added valuable advice for those interested in becoming a coffee roaster voicing. “If you've got a passion for it, go for it. New Zealand is teeming with coffee culture, so be wary that the market is competitive here. If I got to start again I would head overseas. Some places are just beginning to find their coffee culture feet and would love to see our passion, knowledge and skill for roasting." “It's been a tricky 2 years for the hospitality industry. I think now more than ever we need to continue our support for the smaller, local businesses in New Zealand. Our goal and ethos have always been to help out the smaller guys, keep it local, and put money back into our community pockets. We love that we're still kiwi owned and operated and we plan on keeping it that way for a long time.”

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coffee – roasters

Dan Brown

Underground Coffee This week in our series on New Zealand's coffee-roasting industry, we chat to Dan Brown of Underground Coffee, our first South Island roastery.

ith 16 years under its belt, Christchurch’s Underground is still one of the younger major roasteries in New Zealand, but it’s already seen its fair share of bumps in the road. Starting out quite literally underground, in the basement of a Cashmere café now known as ‘The Cup’, the roastery has relocated several times in the last 10 years in the wake of the Canterbury earthquakes. These days, they call 190 Durham Street, in central Christchurch, their home. Throughout such tumultuous times, though, the team at Underground have always maintained their commitment to their niche as a roastery. Dan Brown runs wholesale and retail for Underground. “90% of our coffee offerings are tailored with the espresso machine in mind,” Dan told R&C Magazine. “We have always been, and always will be, a Full City coffee roaster.” ‘Full City’ refers to a roast somewhere between a medium and a dark roast, also known as a ‘light espresso’ or ‘Continental’ roast. It’s a notably darker roast than those purveyed by many of Underground’s contemporaries in the specialty coffee scene, who are increasingly opting for lighter and more delicate roasts. This is no accident on the part of Underground. “We are unashamedly proud of our origins,” said Dan, “although we build functionality into our blends, so soft brew methods can shine through too.” This steadfast approach has seen Underground stay afloat as the coffee wave grew to massive proportions. “Over the last 20 years I’ve seen the C price explode,” Dan told us, “and rightly so. As negotiation for quality and uninterrupted supply at a sustainable price has become one of most important bottom line functions for roasteries worldwide, it’s more important than ever to have congruent and

respectful relationships with suppliers.” Making a good cup of coffee is about so much more than a bearded barista and a well-oiled espresso machine, and Dan makes it clear that Underground’s job as a roastery starts long before any green bean meets the heat. “Value for us comes in the shape of duty of care for all stakeholders in the supply chain, with a strong emphasis for how people and communities are treated at the source,” said Dan. Specialty coffee is a quality product that requires care and attention, so ensuring standards are maintained across the supply chain is not just good ethics – it’s good business. As Dan says, “Care for our people equals care for our coffee.” This awareness of the business’s impact also applies to the front-end of Underground’s operation. On the café floor, Dan told us, Underground routinely employs a simple pair of questions to guide the business: What are the customer’s needs? And what are the customer’s ‘wants’? “It’s important for us to have a healthy mix of the two so we can continue to meet and exceed customer expectations without falling too far down the rabbit hole of distractions.” Of course, it’s important to retain a sense of ownership and direction, else the dialogue between the business and its customers can turn into something of directionless feedback loop; an idea Dan succinctly ponders with an elegant turn of phrase: “Does the dog wag the tail or does the tail wag the dog?” Looking ahead, Underground is in no hurry towards world domination, preferring an organic approach in line with its principles of quality and sustainability. “We like keeping things simple,” said Dan. “The backbone of our business is built on a partnership of trust, so we will continue to spread this message nationally.”

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coffee – roasters

Lucas Sena, Co-founder

Malatto Coffee Co-founder of Malatto Coffee, Lucas Sena moved to New Zealand from Medellin, Colombia, in 2017 to study at the University of Canterbury. Falling in love with the country, after his studies he decided to stay.

ena has fond memories of his fathers cafe in Colombia. Around age 10, Sena remembers selecting equipment and coffee, and the incredible time spent together at the cafe. Bringing back memories of his fathers cafe, when Sena met his partner and co-founder of Malatto Coffee, Rose Kuru, the pair started trying different coffee brands, preparing them together and acquiring coffee equipment. The only thing missing was the roaster -and from there Malatto Coffee was born. Malatto Coffee are artisan roasters. Roasting in small batches under close supervision, each batch of green coffee is thoroughly examined to determine the ideal roasting curve for its density, profile and final destination. “The oils stored within the cell walls of the bean are the most important aromatic components in coffee. We take great care during the roasting process to ensure that these structures do not degrade and that the oils remain safely sealed in the bean until it is ground and brewed.” Despite his roots in Colombia and love for Colombian coffee, Sena has fallen in love with coffee from Panama’s Santamaria Estate. Sena most enjoys hearing customers' experience with Malatto coffees -how they prepare the coffee, what the tasting notes are, helping to improve the coffee Malatto roast. As a small roaster in New Zealand, Malatto focus their efforts into achieving sustainability in their brand. Creating partnerships with farms in Central and South America opens up the opportunity for these farms to receive a fair price for their quality, and access a fair sustainable trade chain. Malatto are also committed to using 100% recyclable packaging to mitigate the negative effects of waste on the environment. Sena finds being patient and having fun essential in the art of roasting, especially when making mistakes. “Don’t be afraid to seek advice from New Zealand’s roasters. We found that most roasters are friendly and eager to teach when you are starting.” the Malatto Coffee are looking forward to launching their first specialty coffee mobile van in Wellington soon.

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Espresso Workshop

coffee – roasters

Espresso Workshop Espresso Workshop was founded in 2007 with a mission of unlocking the flavour potential of specialty coffee, advocating the merits of unique flavour profiles and the advancement of premium single-origin coffee.

wner and Foundational Roaster, Andrew Smart, sat down with us to speak about his experience, business start-ups, innovations and all of the initiatives Espresso Workshop has taken in efforts to give back to the

community. “I’m an Auckland local, raised in Pakuranga and have been living in Pt Chev since 2004." When he went travelling overseas in his 20s he uncovered his passion for food and beverage. Upon returning to New Zealand he became determined to launch a soup and juice bar business called SUJU in Central Auckland. “I was spending my downtime hanging out in an espresso bar on Shortland Street, really enjoying, not only the product but the culture that came with it. It spawned my curiosity around the roasting part of the process.” He decided to wrap up his Juice business in 2005 and pursue a production assistant role at Allpress. Once his foot was in the door of the coffee industry that was it. He wanted to absorb all of the information he possibly could and see what else he was able to learn outside of regular hours. The initial appeal to this career path for Smart was the inspiration of the flavours and feelings that coffee has the ability to spark within people. “It’s the feeling coffee gives you, it’s not just a tasty beverage, it’s a vibe, it’s nourishing, energetic and aspirational.” For Smart, being the Owner and Foundational Roaster is incredibly enjoyable, satisfying and rewarding. “In running the business I get fewer chances to do it these days but… roasting coffee is what floats my boat!” He told us about the feeling of pride and satisfaction after a roasting shift and bagging up hundreds of bags of coffee, knowing that you have helped produce thousands of cups of joy every week. “… and of course, tasting the results of some of the most banging coffees you can find is a massive perk of the job.” The defining features of a great roast are straightforward for Smart. He said that it comes down to striking the perfect balance between sweetness, body and acidity. “Coffee can deliver more flavour by finding the right level of development, in my book, body and sweetness is essential, but a good level of acidity is required to allow the coffee’s amazing flavours to sing.” The coffee roasting process at Espresso Workshop is

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intertwined with sustainability as they understand its impacts on the global environment. Espresso Workshop strives to make their coffee process transparent and traceable, as they aim to ensure environmentally sustainable farming practices are followed by their suppliers. At the consumer end, Espresso Workshop also assures that they are using products that don’t cause further damage to the environment. “You’ll find that almost all of our café packaging is compostable, and, you’re the first to know, that we are a few months away from launching our 100% paper recyclable retail coffee bags. No plastic bits to remove or stickers to tear off… just put the whole thing in your paper recycling.” As well as sustainability, giving back to the community is another significant aspect of Espresso Workshop. In the last year despite going through tough times, Espresso Workshop continued to support NZ locals in numerous ways including fundraising for Starship, donating coffee to the hospital and helping school fundraisers. On top of all this, Espresso Workshop also supported the Britomart Vax Van with a Free Coffee service in Takutai Square. “We love to connect with the community and strive to be an active part of Auckland’s societal fabric.” Andrew had advice for anyone who wanted to pursue a career in roasting, “Well firstly… go for it!" "Be prepared to be a sponge for a few years, with every new coffee you roast there is a new understanding of the product, but it takes time. There are so many factors in roasting that you need to be very observational, I think it suits people that are patient and strategic. There are very few education courses available to a roaster so most of it is learnt on the job and the best roasters will go to greater efforts to acquire more knowledge, you have to go searching for it!" Espresso Workshop highlighted the importance of now more than ever, supporting local when you can. “There are indeed a lot of brand options in New Zealand but there are not that many local, independent brands. Many of the market leaders have offshore parent companies or don’t roast in regions that they service. To support local and support sustainability it would be amazing if cafes, other hospitality venues and the public would connect with their local roastery. Be curious, ask who owns your coffee roasting company, and ask where the coffee is roasted.

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coffee – roasters

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coffee – roasters

Joop Verbeek, Co-owner

IncaFé Coffee The most rewarding thing about roasting is “of course the positive feedback from customers. We try to be original and lead the way with sustainable coffee, especially when it was less fashionable. It is nice to see that the appreciation is growing.” Said Joop Verbeek, Co-Owner and Head Roaster at IncaFe Organic Coffee.

hildren don’t shy away from coffee in the Netherlands where Verbeek is originally from, he remembers drinking it from as young as three years old. He doesn't think there would be many days since he was a teenager in high school that he has not had a cup. His brother in law took him to a coffee plantation where he grew up in Peru, and it was there he realised coffee was great to work with and wanted to take his ventures further than just a hot drink. After growing up in agriculture, he saw the possibilities coffee beans provided as an ideal form of organic agroforestry. Verbeek and his wife Carmen first started roasting back in 1999, but moved to New Plymouth in 2000 for his engineering job. In 2003 the couple set up a small business, only to develop their current roastery in 2006. “We did a whole lot of cupping in those early days. I have done a lot of cupping on plantations, with many different varieties that are subjected to different drying processes. It is amazing to see how coffees from the same area can taste so differently. It is quite a puzzle to get the flavour right and consistent, that is what makes roasting and running the business so fun.” Sustainability is at the core of the IncaFe Organic Coffee brand and is part of why the business was started. Verbeek considers organic agriculture to be the way forward for the industry. “It is the best way to sequester carbon, mitigate climate change, clean up waterways, improve biodiversity, improve insect quantities, stop soil deprivation and produce healthier, better-tasting foods.” “We have to change our thinking and the food system” by looking after the environment and rewarding others that do the same. Verbeek wants to prove that if anything, he can produce high-quality, sustainable coffee at a good price point.

IncaFe won Organic Beverage of the Year at the 2021 Organic NZ Awards and was the Environmental Excellence Award Winner at the 2020 Excellence Business Awards. His favourite coffee variety is one of the most prized in the world - Geisha coffee. As a soft brew, it teleports him to the beautiful plantation where it grows in Peru. After working closely with growers since 2006, Verbeek now tends to drink decaf as the days he can handle more than five cups a day are gone. When seeking a great roast, Verbeek “always lets a black coffee get lukewarm or cold. Then if the coffee is still nice and balanced or richer in flavour, it was a good coffee from good beans.” He would love to visit the home of the coffee bean in Ethiopia and learn about the age-old ceremony where beans are roasted in a pan on an open fire. Looking forward to the future, Verbeek cannot wait to get back to Peru as it has been almost three years since a visit to his growers pre-Covid. He has also had to put plans for IncaFe’s own plantation on hold but hopes to pick them back up when in Peru. Verbeek has some final advice for anyone that wants to become a coffee roaster: “Like with winemaking, by far the most important factor of flavour is the quality of the main ingredient, the green coffee. So our main focus is always on the quality of the green beans.” “Most coffees have an optimum roast profile so once you have established that, it is all about making small tweaks to the profile to accommodate variances between batches of green coffee. I love that part, but can be tedious and is not for everybody.” “The romance of cupping new coffees is only a small part of the job but it is certainly fun and challenging.”

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coffee – roasters

Wētā Coffee Miles Masters and Sandra Allan of Wētā Coffee started their coffee journey in 2013, setting out to create a coffee blend that kiwis could fall in love with. The pair became obsessive coffee nerds, researching, learning and experimenting for many months after purchasing a 15kg Has Garanti roaster from Turkey.

iles Masters and Sandra Allan of Wētā Coffee started their coffee journey in 2013, setting out to create a coffee blend that kiwis could fall in love with. The pair became obsessive coffee nerds, researching, learning and experimenting for many months after purchasing a 15kg Has Garanti roaster from Turkey. “We knew by the time it reached New Zealand shores, we needed to know a lot more about roasting!” Putting the stamp on their signature One Tree Hill blend, Masters and Allan opened their Wētā roastery in 2014. Masters and Allan find a great roast will satisfy the espresso and black coffee drinkers, but must also have a good cut through milk as 80 percent of Kiwi coffee enthusiasts drink milk-based coffee. The pair decided from day one to have one blend, done really well. At Wētā, they created a blend based on what they like - a bold, citrusy first hit with a wellrounded chocolate caramel finish. Wētā Coffee also roast single origins, generally from microlots that offer something special, and created an award-winning Wētā Hot Chocolate powder that teams up perfectly with their coffee for the perfect mocha. Creating a product from start to finish and watching people really enjoy it is the most rewarding feeling to the roasters at Wētā Coffee. Masters and Allan enjoy being a person’s choice of beans for their home coffee machine, as well the energy in a group's congregation, chatting and laughing while waiting for their takeaway coffees. Wētā Coffee is strong on sustainability, and all Wētā takeaway cups are compostable. A return bin is collected for commercial composting along with coffee grounds and chaff from the roasting process. Masters and Allan have noticed a large customer base using their own cups, and encourage this with Wētā’s own branded reusable cups. Wholesale customers have sustainable options in the choice of having coffee delivered in reusable pails which Wētā collect and reuse, and their newly branded about-to-launch compostable coffee bags. Having outgrown their current roasting space, Wētā Coffee’s next project will be to move the roaster into a larger industrial space with another on-site espresso bar. Their current location’s espresso bar will be staying put and the New Zealand expansion is alongside an international Wētā Coffee outlet operated by a business partner in Tonga. Overall, the team at Wētā Coffee have found the coffee industry to be very welcoming and friendly, and (except for secret recipes) find roasters generally very happy to help each other.

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Kōkako

coffee – roasters

Sam McTavish, Head Roaster

Kōkako

Sam McTavish has been working in hospitality for close to 20 years. Though having always had an interest in coffee, it was while living in Melbourne that he really discovered speciality coffee, and upon returning to New Zealand had a goal to work for a coffee roasting company.

hen the opportunity arose to work as a roastery assistant at Kōkako, Sam jumped at the chance. From there, he was able to learn a lot from the team, develop his roasting skills and progress from roastery assistant to head roaster. For Sam, working with the roastery team is one of the most rewarding aspects of the job, along with tasting coffees and refining roasting profiles. “Developing roast profiles for new coffees and hearing from someone who's really enjoyed the coffee we have produced is very rewarding.” The blend Sam is most proud of right now is the Everyday Blend, created for Kōkako’s new supermarket brand, Everybird. The roast has a bold, chocolatey profile, which the team had fun developing. The new brand appeals to a broad group of people. “Seeing it in supermarkets and getting good feedback from those who have tried it has been awesome.” Making a roast great comes in the ability to let the natural characteristics of a given origin shine through, achieving a balanced, delicious cup of coffee. Sam’s favourite origin is Ethiopia, where really unique flavour profiles are found across the different regions. He finds the best tool in coffee roasting is your palate. Developing this means tasting lots of different coffees, tasting the same coffee in lots of different ways and engaging with other coffee professionals to help grow your coffee knowledge. “It helps to not be too fixated on what you think coffee "should be" and be open to different ideas and concepts.” At Kōkako, sustainability is taken pretty seriously, and the company is proud of its certifications. Kōkako offset their unavoidable carbon emissions through the Fair Climate Fund and all coffee across Kōkako and Everybird is certified Fairtrade and organic. Kōkako product packaging is compostable and they produce a sustainability report every two years where they share the ways they are endeavouring to do what’s best for people and the planet. Kōkako has just reached its 20th anniversary, and though Covid-19 got in the way of a big party, the team are proud of the achievement and enjoyed reminiscing on their time. Some pretty cool merchandise was also created - “I’m a sucker for merch!”. In exciting plans for the future, Kōkako will continue to expand its Everybird brand across New Zealand stores. The two blends currently available are the Everyday Blend and Half-Caf - bold and tasty, with half the caffeine. As the brand builds traction, the team are looking at developing more blends to expand the range. Kōkako itself has some “awesome” limited release singles coming out in 2022, with one from Honduras launching “real soon”.

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coffee – roasters

Aaron Wyatt

Roma Coffee Auckland born and bred, Aaron Wyatt was still a child when his father owned a loose-leaf tea importing company, also bringing in a small amount of coffee. Over time, the coffee side of the business overtook the tea side, and in 1983 Wyatt’s father began roasting his own coffee. At some point in the 90s, Wyatt himself fell into the family business and has not looked back.

“I

was extremely lucky as a young man to be involved with some of the pioneering names of the NZ coffee industry. I owe Dad and many others a huge debt of gratitude for teaching me about the coffee roasting

business.” The coffee industry is so varied, from roasting and tasting coffee, to green bean importing, coffee equipment sales and service, to amazing baristas. Wyatt finds reward in working and interacting with people - learning new things daily and passing on his own knowledge. With so much time going into growing, processing, roasting and blending the quality coffee that ends up in your favourite café, Wyatt believes a welltrained barista can make all the difference at the final stage. At Roma Coffee, Wyatt has a dedicated training room with a SCAA qualified trainer. The training room offers a wide range of courses from full barista training resulting in an industry standard qualification recognised worldwide, to home barista training on getting the best out of your domestic machine. “I have an awesome, diverse group of staff. It really is rewarding to see them growing in their respective roles as genuine coffee industry professionals.” Lucky enough to travel, Wyatt has always been amazed at how different cultures roast and drink their coffee. To him, a great roast must start with quality green beans. Taking time to roast to their own individual colour

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profiles and blending different origins together to create something greater than the sum of its individual parts always works. With so much available from around the world, Wyatt finds it hard to pick a favourite roast, but enjoys a medium-roast Colombian ‘Supremo’. “Well balanced and full-bodied with a pleasant aftertaste sounds like a great roast to me.” With so much to explore and learn as the birthplace of coffee, Wyatt would love to travel Ethiopia. “The traditional methods of cultivating, processing and roasting would be amazing to experience firsthand.” Doing its part in the sustainability practices important to everyone’s daily lives these days, Roma Coffee is partnered with “Rainforest Alliance” to source ethically traded beans. Though coffee bean packaging is not easy to find sustainable solutions for, Roma try to cut waste by reusing coffee bags up to five times and deliver coffee to customers in bulk reusable buckets. Roma also use only biodegradable takeaway cups and lids and compost their waste coffee grounds and chaff. As the world reopens from the Covid-19 pandemic, Wyatt is excited for the future - being able to meet with overseas suppliers, attend industry events like The World of Coffee, and visit coffee origins again. His advice for those wanting to become a coffee roaster? Be prepared to work. “70kg sacks don’t move themselves.”

coffee – baristas

Paige Simoneau

Black Coffee Paige Simoneau loves coffee, loves how other people love coffee and she loves making people coffee that they love. As the General Manager, Owner and Head Barista at Black Coffee Newtown in Wellington, Simoneau has always found herself behind a coffee machine.

riginally from Canada, she left her home nation to go backpacking in 2011. Three years later she arrived on the shores of New Zealand and fell in love. Working numerous jobs in hospitality, Simoneau was always asked to make coffee, however, had to learn the hard way that Kiwi coffee is incredibly different from Canadian coffee. Simoneau’s favourite blend is Black Coffee Newton’s very own, which she had an amazing time co-desiging with Dark Horse Coffee Co. “The proof is in the pudding,” expressed Simoneau. While there are many defining features of a great coffee, in Simoneau's opinion, the right temperature and a good crema is what brings the flavour straight to your lips. Her go-to coffee order is anything black. Long black, Americano or Filtered. During the pandemic, Black Coffee Newton did experience larger volumes of takeaway orders, but Simoneau believes it was out of necessity rather than preference. She believes that when people go out, they eat with their eyes as much as their mouths, so latte art and in-house dining are all a part of the cafe experience. Being the face of a coffee shop requires what Simoneau called being a “social butterfly 24/7” and while she loves her job, downtime is best served quietly. Book in hand, dog in lap, and in the sun by her man is what she called pure bliss. "If you are serving right, a customer will leave with a smile on their face and come back for more." Simoneau considers this to be the most rewarding part of her job, especially with Black Coffee Newton’s large community base, adding that the last few years have been an unimaginable struggle for many hospitality venues and the reason they are still open is because of the community support. “Thank you Newtown and thank you Wellington," she expressed. "You're the reason why we get to keep serving up the love.”

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coffee – baristas

Donna Black

Five Loaves Donna Black started in the hospitality industry at a very young age. Now the manager and Barista at Five Loaves in Ponsonby, Auckland, she fell in love with coffee making because of the joy on customers' faces when giving them the small pleasure that is coffee.

lack takes pride in remembering and returning her customer's orders, it is something so small that can make a huge difference to a day. Making someone feel special with a hot and fresh pick me up. At Five Loaves, Black has noticed the increase in takeaway coffee sales and the want for alternative milks. Customers are less and less likely to sit down for a pretty cup of Java these days, instead needing something for on the go. Continuous lockdowns also seemed to give customers time to think about what milk was best for their bodies, with oat becoming one of the main preferences. She thinks that the defining features of a good cuppa are taste and temperature. There is “nothing worse than being excited for your first sip of sunshine, only to get a warm cup of mud,” said Black. When she is not running the show at Five Loaves, Black enjoys not smelling like a coffee bean and being with her family.

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Bestie Cafe

coffee – baristas

Emma Lyell

Bestie Cafe Emma Lyell is the Barista at the Auckland hotspot, Bestie Cafe. After working in cafes throughout the entirety of her University degree, it was only after graduating with a big student loan did she realise hospitality was home.

yell was drawn to the customer service side of the hospitality industry, not necessarily considering herself ‘super nerdy’ about coffee, but she does love the mix of speed and multitasking that being a barista requires. She said the best part of her job is when things at the cafe are incredibly busy but everyone in the store is happy, staff and customers alike. Lyell’s favourite coffee blend is Eightthitry and it was a no-brainer for her to have the brand on board for Bestie’s opening, “Eightthirty for life!” Her go-to coffee order is an oat milk flat white, noting that there has definitely been an increase in the popularity of plant-based milk and milk alternatives. With oat milk orders nearly matching cow milk orders at Bestie, she uses the All Good brand as it froths like regular milk and matches well with the coffee. Bestie cafe is pivoting towards more takeaway coffees at the moment, with customers making the change during the pandemic and continuing the trend as restrictions lift. Despite all the takeaway orders, Lyell still considers latte art to be important for the customer experience, as it shows a barista takes pride in their work and has attention to detail. When not behind the coffee machine, Lyell can be found hiking, spending time with her boyfriend and cat, or watching F1 on Netflix with a glass of wine. She is incredibly grateful to have people back out and about, as it serves as a reminder of why she loves being a barista. “It’s been a crazy couple of years and it finally feels like things are heading back to a positive space for the industry.”

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coffee – baristas

Shanshan Ma

The Storehouse Cafe The Storehouse cafe is a place for Taupō locals and travellers alike. It is a place to get your coffee fixed first thing in the morning…and often again, later in the day. We met with Shanshan Ma, the Head Barista at the Storehouse Taupo and ‘all-round SH legend.’

hanshan Ma was born in Chongqing in China and New Zealand has been her home for 5 years now. She has a lovely 16-month-old son, known to the staff and locals as Kombucha. She told us this inside joke was due to the phenomenal amount of Kombucha she craved whilst pregnant! Her coffee journey started at 21 years old when she began working part-time in a Starbucks while finishing University. “Honestly, I originally only wanted to work there because coffee was so expensive and I figured I could try it while on the job.” From there, Ma worked in several cafes before moving to Australia for a year and furthering her skills. Ma’s New Zealand journey began in Lake Tekapo at Mackenzie Bar & Grill and after a couple of years and the start of a new relationship she found herself in Taupo at The Storehouse and the rest is history. She joked that the most rewarding aspect of her job was delicious coffee every day. Ma told us how working at Storehouse is a pleasure as they have a good, strong team who work together exceptionally well. Even on their busiest days The Storehouse team always manages to get through it with no drama. “My bosses are a huge part of that team and understand the need for family time, which is amazing. Of course, I love to make our customers happy and seeing our regulars coming back day after day is a great feeling (Hi Jo, Hi Sue!) but this little family we have here at SH really makes the job.”

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When it comes to the perfect coffee, Ma told us there are many technical factors that come into play like the weight of the coffee going into the machine, the pour time, the milk. But she believes that it's not just the taste or body of the coffee that makes it great, but it’s the overall atmosphere of the place you drink it. Whether it be a chilled coffee shop, down by the lake or even at home. With years of coffee tasting experience under her belt, she told us that her favourite go-tos often change with the weather. On colder days she opts for Filter or Long Black. Hot days – the same, but over ice. “Some days I enjoy a more bitter flavour, others sweeter but that’s the beauty of being a barista, I can change the flavour for myself. On my days off I will treat myself and add some cream.” When she's not working as a barista, her time is spent with her family. “Since having my son, he has become my priority so being a mama is my main role outside of work. My partner and I always enjoyed exploring New Zealand so when ‘Kombucha’ is old enough we will be taking him for lots of adventures.” Rose, cafe Manager of The Storehouse added they are blessed to have such a happy and hardworking person in their team. “Storehouse really wouldn’t be the same without Shanshan. Of course, her coffee is outstanding, we will all wait for her to make our orders, even on days off! But her personality is just the best, she works so hard and brings so much light and laughter to our little café.”

Lola Café

coffee – baristas

Tomomi Costello

Lola Café

One overwhelmingly good coffee sparked Tomomi Costello’s interest in learning how to make great coffee herself. Previously not knowing much about coffee, Costello started her hospitality journey in various roles, from restaurants to sushi making.

elatively new and always learning, Costello has been a barista since 2019 after training under compatriot Takahito Koyanagi, 2016’s NZ Cup Tasters Champion. At Lola Café in Mount Wellington, she defines a great coffee by the extraction and temperature of the steamed milk, served to customers right away while tasting and looking its best. “When they buy a second cup, you know they enjoyed it!” Costello finds customer feedback a rewarding aspect of the job. At Lola, Costello has noticed a rise in the use of eco cups, alongside popularity in milk alternatives, with oat milk becoming most popular over almond and soy, after regular milk. Her go-to order is a small-sized coffee with a double shot, usually opting for a flat white, cappuccino or long black. Her favourite blend is Kokako ‘Mahana’, sold at Lola, though she is recently enjoying Kokako Guatemala ‘Guaya’B’ filter coffee. Costello is a dog lover, “Unfortunately, my dog is in Japan with my family. I love when customers come to the café with their dogs.”

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coffee – baristas

Manaia Feather

C1 Espresso Following the earthquakes of 2011, C1 Espresso was reconstructed in the heart of Christchurch's High Street. Re-established in the iconic High Street Post Office, C1 continues to serve up their unique brand of pioneering espresso & big breakfasts.

ollowing the earthquakes of 2011, C1 Espresso was reconstructed in the heart of Christchurch's High Street. Re-established in the iconic High Street Post Office, C1 continues to serve up their unique brand of pioneering espresso & big breakfasts. It's the same (but different) warm, welcoming atmosphere, with the same (but different) professional staff. They worked hard to ensure that the cool, retro locale has the heart of the old C1 blended in with the new. Cafe Manager of C1, Manaia Feather, moved down to Christchurch from Taupo in 2019. With no hospitality or coffee experience, she began working at C1 Espresso. Since then, she has worked her way up and has been delighted to learn and lead, especially behind the coffee machine. Feathers' favourite blend is the C1000 blend from C1 Espresso and she told us that a golden crema is the best sign of a great coffee. “I didn’t know a lot about coffee before moving to Christchurch so it was fascinating to expand my horizons and have the opportunity to learn from some of the best,” Feather expressed. “I always feel good when customers come up and grab another coffee and tell you how much they enjoyed it, those are the best compliments.” Feather noted the rise in the popularity of plant-based milk, notably over the past year and in particular oat milk. Her favourite plant-based alternative is coconut milk and revealed her go-to coffee order is a coconut flat white. On her days off Feather loves to check out other cafes with friends. The chilled atmosphere at cafes is very relaxing which she relishes on a day off.

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Honey Bones

coffee – baristas

Harry Parsons

Honey Bones Honey Bones is Grey Lynn's coveted cafe with an entirely Middle Eastern-inspired menu. This corner cafe is well known for its friendly staff, superb service and mouthwatering food and drinks. We met head barista, Harry Parsons, at Honey Bones to find out more about his story, his passion and his creativity.

is adoration for coffee began at 15 at his first job in a small cafe in his hometown of Cambridge. "I always admired the baristas and how they could elegantly turn the pouring milk into cups, it’s such a beautiful and delicate art form," Parsons said. "I was always trying to learn at any spare moment. I think it's just another way of expressing one's self, and as a creative, I was instantly drawn to it." When he's not working at Honey Bones, Parsons is a musician and artist. He moved up to Auckland at 18 to study music at the University of Auckland and pursue a career as an artist. One morning when he was in his final year of study he strolled into a little corner cafe in Grey Lynn to see if they had any jobs going. To his delight they did. Throughout his time at Honeybones, Parsons picked up the best tips and tricks from the various baristas surrounding him which led him to his role as head barista. The most rewarding part of being head barista for Parsons is noticing the regulars coming back day after day to get the same coffee just how they like it. Having that familiarity and banter with so many different and interesting people is such a perk. "You learn so much about everyone!” Over the lockdowns, when the only possibility for a cafe flat white was takeaway coffee, Parsons and the Honey Bones team took the time to pay extra attention to the taste of the coffee to enhance their takeaway experience. “How you poured the milk in and the balance of the espresso shots became even more key as all that people could judge the coffee on was the taste.” As soon as New Zealand went into the traffic light system

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and 'have here' coffees became available, Honey Bones was back to normal serving up Coffee Supreme. “There's something about coming into a nice space that has the right vibe, sitting down and enjoying a beautiful looking (and tasting) coffee. That will never get old.” Parsons' favoured go-to coffee is always changing, some mornings opting for a classic flat white, or switching it up with an oat piccolo. If it's a hot summer's day he said he would reach for an iced americano with a splash of oat. “I think we go through more oat milk than cow's now, or at least at an equal level.” Parsons revealed how a perfectly weighted and timed shot is always key, (especially when drinking black coffee) and having the milk smooth and at hot yet drinkable temperature is what truly matters when making the perfect cuppa joe. “If there's a cool rosetta or heart that's the cherry on top of an already delicious coffee.” As well as its oh-so-tasty coffee by Coffee Supreme, Honey Bones is renowned for its vibrant menu. We asked Parsons what his most loved items on the menu were. “I tend to fall in love with the seasonal specials and then they leave me forever. This summer we had the Berber Spiced Ribs which blew my mind. They were so good I couldn't think or speak properly until the plate was clean. However, a staple that I always go back to is the Cilber Eggs. Creamy, buttery, spicey and crunchy all in one.” When he's not expressing his creativity as a barista Parson's puts his inventive energy into his music. His days off at Honey Bones are filled with music, especially in the last couple of years working on his debut album. If you can’t find him at Honey Bones he will either be in the studio with his producer or working on tracks or in writing sessions for other artists helping make heaps of tunes.

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coffee – baristas

James Mcdonald

Common Ground Ten years ago, James McDonald started his first job volunteering at a small Brisbane community café which focused on giving back to the community by paying it forward. As a coffee lover, it’s obvious why he is still in the coffee scene today.

ow Café Manager and Barista at Common Ground in Browns Bay, James can’t help but get involved with the customers. “There’s a lot to be learned from your community, and Common Ground certainly has one of the best. Browns Bay is home to some really special people working to make it better and I'm curious to see where it goes.” At Common Ground, the staff know their people, what they like and how they like it - it’s what keeps the people coming back. Though unable to count the number of names he recalls in a single day, it’s nuances like this and Browns Bay’s community aspect that keep the job interesting, particularly when customers make the effort in return. Having been working at Common for a few years, James saw many people continue to support them through Covid-19 lockdowns and restrictions. “The experience was very hopeful. You can secure the next transaction simply by waving goodbye and smiling with your eyes. Or by ensuring the daily paper is neat and ready for them.” Latte art isn’t a focus at Common Ground, as regulars

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make the shift to takeout only. Good looking coffee is important but not as important as understanding why a particular customer likes a coffee the way they do. James has found there are no favourites when it comes to coffee blend. “Every blend has a method and it’s my job to figure out that method.” However, James does notice a lot of favouritism around Kenyan blends when it comes to single origin. He has also noticed a favouritism towards oat milk, an interesting variable that is proving more popular as time goes by. “We use nearly as much oat milk as we do blue top milk. People love the creaminess of oat milk without sacrificing too much of the coffee's flavours, unlike the results of using coconut or soy milk which can taste too heavily of their own product.” James himself has a reputation for enjoying a number of beverages using milk and milk alternatives. “I used to drink coconut flat whites on my days off, but those don't occur too often anymore so I generally stick with a blue top, flat white or long black - that way I don't spend too much time thinking about it.”

Tees St Cafe

coffee – baristas

Berenise Arriola

Tees St Cafe Berenise Arriola came to New Zealand three years ago, from Argentina. From day one of making coffee as a barista at a lodge in Milford Sound, Arriola loved the experience and interactions.

“N

ew Zealand is super advanced when it comes to coffee. People here love their coffee and are super knowledgeable about it.” First arriving in New Zealand, Arriola’s English was “a little funny”, and being behind the coffee machine became her refuge. Her role as barista felt like home, in the small café Tees St, situated in Oamaru, Waitaki. Interaction with people is very important to Arriola. She finds the most important part of her job is making customers happy. “I have a degree in social work so people are my thing!” Her go-to coffee is a soy flat white, and to Arriola, great coffee starts off with a very good cream and good extraction, with the right temperature milk. After travelling for the last three years, Supreme coffee has become her favourite. Using the espresso blend at Tees St café, Arriola finds it the softest, with caramel, malt and toast aromas and no acidity making it easy to drink. At Tees St, the team have seen a rise in the amount of choices customers have in dairy free milks. The café offers five different dairy free milk options. Arriola has also noted customers' particularity in the coffee they are drinking. “I think people are becoming more interested in the coffee quality, they choose very carefully where to drink their coffee.” On her days off, Arriola spends a lot of time travelling, enjoying the company of friends, and exploring local restaurants and cafés. “We work in hospitality, so the topic of where to eat and drink are very important on our days off!”

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Ashley Cooper

Field & Green Field & Green Café Manager, Ashley Cooper is originally from Forster, a coastal town in New South Wales, Australia. He studied a Bachelor of Business in Hotel & Resort Management before moving up to the Gold Coast and working his way up the hospitality food chain.

etting the itch to travel, he made his way to British Columbia, falling in love with Whistler “as most Australians do”, before he and his wife made their way to New Zealand. “My wife and I made our way to New Zealand for a one year working holiday. Three years later - we are looking to call New Zealand our permanent home!” Now in Wellington at European soul food eatery, Field & Green, Cooper was at first attracted to a career in coffee for the hours hospitality can offer. “You can always find more work in hospitality when you are proficient in making espresso coffee.” Starting out in a pub bistro, Cooper figured his way around the coffee machine by making kitchen staff their before-shift beverages. “Great way to practice for customers!” He enjoys helping people start their day right, with a little cup of joy. To Cooper, first and foremost, coffee needs to taste good! “With the rise of smartphones, people tend to judge a coffee immediately by the latte art.” But, like the old adage goes ‘you should never judge a book by its cover’. In Ash’s experiences, perfect latte art does not guarantee the best drink. “For a barista there is nothing worse than getting your coffee and seeing a perfectly formed rosetta, only to take your first sip and immediately be let down by bitterness and burnt milk.” Cooper is making his stamp in New Zealand and Australia’s phenomenal coffee cultures, and has seen trends across the industry.

“The trend that really stands out to me is the absence of new baristas and floor staff coming through the doors with resumes. With the hospitality industry in New Zealand comprising at least 50 percent overseas working holiday visa holders, the border restrictions have created a massive skill shortage.” He hopes that the Covid-19 pandemic restrictions don’t dampen the region's reputations as coffee masters, and hopes to see the next generation of baristas coming through. Cooper also acknowledges the huge rise in popularity of plant-based milk and other milk alternatives. When he started his coffee-making journey, soy milk was the only alternative option. “Oat milk has easily overtaken other options as the most popular alternative to dairy. In my opinion, it is the best milk alternative as it allows the coffee to shine rather than overpowering it.” Cooper’s go-to coffee order is a large oat flat white, with one sugar and his favourite blend comes from an Australian company called Campos. “I really fell in love with the blend of Ethiopian, Kenyan and Colombian beans.” He also enjoys the Don Wilfredo blend from People’s coffee, finding it the only one that comes close to Campos’ blend. “Interestingly enough, they both have a very strong farm-to-cup focus on quality and fair trade. It must make it taste better!” His advice to baristas in the making - “Dial in your grind first thing in the morning, don’t burn your milk and put your soul into that cup of beans!”

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coffee – baristas

Oisin Tegeler

Franks

Oisin Tegeler moved to Wellington just over two years ago, after spending time living and working in Australia. The Irishman studied law back home, but after graduating got a job in hospitality and knew instantly where he wanted to be.

egeler is curious about all things food and wine, loving to cook and partial to a pint of Guinness. “I was always into coffee but where I'm from nobody was doing anything interesting with coffee or even thought there was anything more to it, much less considered there was a career in it. When I got to Melbourne I saw that coffee was all that and more so I said let's give it a go.” Now four years into “barista-ing”, Tegeler finds reward in his happy regular customers at Frank’s. Though he loves Kenyan coffee, as Café Manager Tegeler reps the Frank’s house blend. “It's a great introduction to what we do and tastes great black or white.” The industry trend toward automation is something the barista finds interesting to watch and be a part of. The role of automation in coffee brewing and roasting sees espresso bars with automatic tampers, automatic milk steaming and gravimetric espresso machines and grinders - even wifi compatible machines with digital feedback options for machine and barista performance. These automations make the barista's life easier and make the coffee more consistent as a result - but they are also things that change the nature of the role of the barista. “We're not far off from fully automatic machines. Do people really want that? Would cafes have a different feel to them?” Another trend Tegeler has witnessed is the rise in popularity of plant based milks. “Oat milk has risen to become the new King/Queen of Mylks thanks to its crossover appeal.” To Tegeler, a great coffee is something that is clean, has great flavour clarity and intensity, with a pleasant mouthfeel. Filter coffee is his go-to. “If there's no filter available I'll most likely go for a Long Black.”

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coffee – baristas

Dayna Holloway

Big Fig

Dayna Holloway grew up in Central Otago and discovered her love for hospitality at 15, working in a restaurant and events venue near Clyde. Her love for the industry and coffee in particular grew even more during her working visa trip to the USA where Holloway was able to further her barista skills in a funky café.

oming back to Auckland, she had the opportunity to put her knowledge and skills to the test, working as a Barista Tutor. This role helped Holloway develop her skills to a whole new level while communicating with others who also had a passion for coffee. Now in Wanaka, Holloway is settled in continuing her barista and management journey as Front of House Manager and Head Barista at Big Fig, serving up delicious Allpress Espresso. Holloway loves the precision and mindfulness of crafting coffee, and the attention to detail in the coffee-making process, as well as creating beautiful art. She finds reward in creating an environment and experience that people want to come back to, through coffee and the Middle Easterninspired cuisine at Big Fig. Her favourite coffee blend is always changing but recently, Shyira from Rwanda one is she’s loving. “Consistency is key when preparing coffee! Timing, taste and temperature are super important as well as presentation. You want it to satisfy that craving every time.” Holloway's go-to coffee order is a Long Black, though she will occasionally switch it up for an oat milk Flat White. In her hospitality experiences, Holloway has seen the

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trend of sustainability rise. “More & more people are starting to switch to the use of ‘borrow cups’ or bringing their own keep cups to reduce the use of single-use-cups and the impact these have on the environment.” Borrow cup systems such as Again Again are popular in Wanaka, and Big Fig is on board. “I would absolutely encourage any hospitality business to get on board. Takeaways have definitely increased, so the more responsibility we as individuals can take on ourselves to not contributing to single-use cups the better!” Holloway has also seen a significant increase in the request for plant milks, particularly oat. “I think there is a certain demand for a diverse range of plant milks that’s increasing as well.” The only downside she sees to this is the ability to recycle Tetra Pak packaging being fairly restricted, but is hopeful that progress will be made to aid in moving away from contributing to landfills. The coffee culture in New Zealand is amazing and Holloway is keen to encourage anyone interested in becoming a barista to dive in. When not working the coffee machine, Holloway spends her time outdoors, with her husband, dog, and family and friends.

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