New Zealand Coffee

The Navajo Indians say they never talk about themselves – that is what others do. In New Zealand, however, our coffee story is one worth sharing.

Specialty coffee in New Zealand began with fewer than 20 small roasters, most of whom are now retired after long careers. Today, New Zealanders continue to pass on their coffee skills to the world. Coffee has a rich history here, and it has changed us – and we, in turn, have changed it.

When our pioneering roasters began, there were no multinational coffee companies to dominate or suppress the industry before it posed a threat. Without these predators, we had the freedom to invent ourselves, to flourish without corruption or outside control.

From the beginning, the focus was on quality. At that time, Italy was the only model for espresso coffee – from roasting to the cup. Learning the Italian process was not easy: Italians were protective of their secrets, conservative and cautious about sharing knowledge. Yet, over time, we experimented with their parameters – single and double shots, volumes, extraction methods – and gradually began to adapt them.

In doing so, we broke rules and created something new: the Flat White. This innovation reshaped coffee culture. The cappuccino, with its wasteful, fluffy foam, gave way to the more balanced and refined Flat White. Today, even Italy serves Flat Whites – a testament to New Zealand’s influence.