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Introduction
to New Zealand Coffee
"In
the land of the Long Flat White"
(did you know the flat
white began in New Zealand!)
and
there are more roasters per capita than anywhere in the world!
I
suppose first
we should give thanks to that
lone Ethiopean goat herder who during the long boring hours in the
mountains
discovered the coffee bean as a way to spark the old life up a bit. It
has always enthralled me to learn about early discoveries like this. It
was once thought the tomato was poison. How about olives. I wonder how
it was discovered these horribly bitter fruits from the olive tree
could be rendered tasty. All I know is I am glad these discoveries were
made especially about coffee.
I would also like to dedicate this website to all
those roasters,
baristas and cafe owners, who have stopped using instant coffee,
and
with passion provide us with some of the best coffee in the world -
from the person working in one of New York's many
coffee houses, to someone working in a Britannia Hotel in London
and, of course, all those
working in the cafés featured on this site, whose passion
provides us
with some of the best coffee in the world right here in New Zealand.
In international competitions our
baristas have consistently shown their passion and
expertise. I remember when Emma left these shores a
few years ago and came home with the number five slot in the
world. Ever since a New Zealand barista has been in the top ten:
Ben Simox, eighth in 2002, Carl Sara getting 6th and 4th in 2003,
2004, Luciano Marcolino, 7th in 2005 and so on..... Are these guys good
or what! and
it just gets better every year!
Most roasters now see that the baristas
who
represent them and their coffee are well trained. The Hospitality
Standards
Institute also provides a very comprehensive barista program.
The Purpose of the
New Zealand Coffee Guide
After eight years working
and living in
downtown Wellington Paula and I
had become quite spoiled for choice when it came to having at our
fingertips a more than excellent cup of coffee. We made sure we checked
out each and every new place that opened plus patronised daily our old
favourites. (Check out our personal "Coffee Lovers" page).
When we began our travel odyssey
we contacted one of the local
roasters,
who had proven to be one of the best for us, and asked for his list of
cafes in the South Island where we were to spend the summer. We
couldn't bear to contemplate the fact we might be without high
quality coffee.
After six years we no longer
have that
concern having investigated and listed the cafes we find
completely
acceptable and program our trip to be sure to be near one for
morning coffee and one for the afternoon each day.
With this in mind we have
decided to share this information to all of
the many coffee lovers who do not want to start their day with anything
less than a really good cup of coffee.
It is also a site where the many
cafes that are in this Coffee Guide
can add to their information plus any new ones can contact us to give
their place a go and get in the Guide for all of us to enjoy. It is
also a place for the Coffee Roasters to have a say on what they are
doing and/or plan to do.
I hope we can provide as much
information about the Coffee/Cafe
Industry in New Zealand as we can so everyone involved gets a
positive return.
We will always provide unbiased reporting and make sure of
authenticity. Everyone gets a fair go!.
So
how does
one get that "perfect" cup of coffee?
First we have the roasting
of the coffee bean. We have over one hundred twenty roasters here in
New
Zealand producing what they consider the ultimate in coffee
roasts using a multitude of beans from all over the world. Blending of two or more
beans to reach a coffee that has a full and balanced flavour is an art
form and a big part of the roasters successful product.
I hope we will have a lot of the
roasters on this website so they can
provide us insight to their work. The roaster looks to
provide great aroma, body and flavour.
It is up to us to find the ones
we prefer. Somewhat like wine we
all have an idea what we feel is the best. The problem with this is, of
course, we tend not to experiment. Hardly anyone wants to take the
chance to have a morning coffee that does not come up to our personal
standards. Here is where this website comes into its own
providing you information derived from actual testing the cafes and
coffees in these pages. If you are traveling the country you will have
the best guide to top coffee outlets available.
Milk
is very important. One of the biggest worries I have heard from
baristas around the country is how it is very hard to judge the milk
before using. Most have specific milk demands from their suppliers.
Sometimes due to weather, time of year there just isn't any real
control. Here is where a really top grade barista can work with the
milk and with their knowledge overcome, most of the time, the worst of
it.
If you get the chance you can
pick up on whether the barista is
frothing the milk correctly. Too high with the nozzle and
you can hear the spluttering and too low you can hear the
low rumble.
Air must be drawn into the milk
with a hissing sound showing
steam is being drawn into the milk just below the surface and creating
the proper froth. A barista should run the jug up and down
the nozzle in a slow and smooth operation. It's always nice to
think they clean the nozzle well after using soy milk.
Brewing
the
coffee should only take
between 18 to 25
seconds and must not exceed 30ml or will be thin and bitter. This is
where most of the new or untrained baristas will mess the coffee
up by the under or over-brewing. First it takes a great roast but if
the barista does not do the job you will have a ruined coffee.
Now to the way to initially
judge a good espresso. First
impressions. In Italy it is called the Crema and is the
golden-brown milk that rests on the top. The colours are produced by
the emulsion of the coffee oils where the flavour lies. Depending upon
the type of coffee the colours will be darker such as when a robust
bean has been used. The real important part to be aware of is the crema
should consist of very tiny bubbles for the minimum of at least two
minutes. You have a problem if the top layer of foamed milk is large
bubbles and quickly disappears. We won't even touch a coffee that had
been delivered to us like this.
The baristas, with all their
personal talents, must first begin with a
fresh quality bean, a espresso machine of good quality, a proper
grind, and good water, and the ability to be able to tamp that ground
coffee just right. A lot of essentials in combination to
create that perfect cup of coffee and all in 25 seconds!
Tasting
the
coffee! There
are two main areas to be aware
of - First the quickly tells you if this coffee will meet your desires.
Next is
the aroma/body
where
after a swallow you can quickly establish the taste you enjoy
plus receive an agreeable after taste. We enjoy the full-bodied
chocolate nutty taste that lingers. If
these meet with your approval then you have before you a coffee you
will truly enjoy.
Paula and I always order a
double shot flat white in a tulip or long
black cup since we prefer
having a coffee and not a cup of milk. When I worked every day in
Wellington at a 9 to 5 job I started with just a double shot.. period.
When we first started three years ago on this "coffee odyssey"
traveling New Zealand in search of the best coffee outlets we
ordered cappuccino to best judge on the barista's expertise. Since
those early days we have gone to the double shot flat white. Much more
to our taste. It always surprises us to find out
so many cafes do not even have small cups except for the shots. There
is a lot of people out there missing out on cup with more coffee and
less milk. Perhaps that is the way most people prefer it? The cafes are
missing out I figure since I am sure the cost of more milk cuts into
their profit.
GEE-WIZZY
COFFEE FACTS
Some interesting facts I have
dug up about coffee that adds to its
positive side beyond just the pure delight in taste. I plan to create a
page of gee-wizzy facts about coffee as we go along with input from
everyone. Here are a couple of
gems:
The average coffee tree only
produces one to two pounds of roasted
coffee per year, and takes four to five years to produce its first crop.
Tests have shown caffeine
creates increased frontal lobe and anterior
cingulum activity. This means
your memory is sharper and
your attention is heightened.
The mind is easier focused and
there is an increase in creativity.
(Told you so!)
Long distance traveling you
can control the circadian rhythm.
Abstain from coffee (if you can) for several days before getting on the
plane then have a couple of cups upon arrival.
When the colonial United
States decided to protest to the British about taxation and begin their
War of Independence Congress declared coffee the
country's national drink.
The dollar trade in coffee ranks
second in the world only to oil.
Over 400 billion cups of coffee are consumed every year. Nothing else
compares.
Here is a short
paragraph on how finding the enjoyment of the Italian
coffee culture
brought success to Howard
Schultz.
Howard was a salesman for a
Seattle coffee bean shop when in 1983 he
went to Milan and experienced the Italian espresso bar. He was
made aware the espresso bar was the heart and soul of human
enjoyment
and connection along with providing a more enjoyable cup of coffee.
From there in April 1984 he set up the first of his espresso bars. He
bought out Starbucks two years on and now has over 10,000 cafes
world-wide and growing. The largest coffee provider in the world.
Did you know that the first
roaster of coffee beans for espresso in New
Zealand was
Alfred Fagg who in 1926 opened his shop at 60 Cuba Street, Wellington.
A few years after WWII there were over twenty coffee roasters
throughout New Zealand.
So Let's Get On
With It!
Lets not waste any more time
with the introduction to our Coffee
website. The most important part is we are on a non-ending search that
will constantly change as we continue our journey on the quest of the
holy grail of coffee. We want to keep you informed as to what we
discover. Even though our particular tastes may vary we all want a good
to perfect cup of coffee. If the cafe is good at one chances are they
are good at all they do.
The coffee is most important but
if the ambiance and the service are
horrible it will keep us from mentioning a cafe. We don't want to start
telling negative tales about any place so if we find one that is really
bad we won't mention it. We visit each place at a
minimum of three times to make sure of consistency most many more
times. We
try to keep up with any owner changes and re-evaluate.
Because we are limited to only
visiting a cafe for coffee twice each
day
also be aware there are many we have not had the opportunity to try
yet.
What
I suggest is to have a look at the cafes we do recommend and see what
coffee roasts stand out. It is a good chance you will find the coffee
you prefer.
We look forward to hearing from
you with references to good cafes. Not
interested in ones that make bad coffee so don't waste our time. There
are too many good ones that need to be pointed out. We have a bulletin
board for your comments. Again don't waste everyone's time with
bitching. We would like to hear from you especially if you go to a cafe
we recommend and you didn't get what you expected though. Also mention
when
you get a good coffee plus how their food stacks up,
their service and the ambience.
If you are a cafe owner/manager
or a roaster please jump on the
bulletin board to let us all know anything you feel is relevant to the
cause. We need your input since you are the ones doing the work. Our
job is to enjoy what you do and support those who are doing it right.
Happy
quest.................................
The Google New Zealand Coffee Guide
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