April 22, 2018
We would like to introduce our newest addition to the roasting team. The IR24 Roaster from Diedrich. The fine, yet powerful burners, amazing build quality and the variable air control makes the IR24 roaster the one to have (and we have always had a hankering for). Unfortunately, the IR24 roaster was discontinued many years ago and replaced by the CR25. You can imagine how excited we would have been a few months back when we managed to get hold of this amazing IR24 roaster. We jumped to it and before you can say "matchy matchy", we had the IR24 roaster sitting next to our original IR3 roaster that we started out with back in 2006! Our new IR24 roaster is...
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May 25, 2014
What is the 'correct' grind for brewing filter coffee, whether it's Syphon, Pour Over or AeroPress? This has been a hot topic ever since the 'Third Wave' coffee scene took off a couple years ago. Some baristas say, that the grind has to been slightly on the coarser side, because we are not dealing with pressurized water. Some say the grind has to be finer, so the water and coffee have enough time to interact with one another. In this little experiment, I look at both sides of the argument, and try to come up with a rational answer. Firstly, we need to decide on what type of water we are going to use to brew our coffee. This subject...
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May 15, 2014
The New Zealand Brewers Cup was held in Wellington last weekend. It may of been a competition of four people, but these were four highly motivated, skilled individuals that had one common goal, and that goal was to go to Italy to represent New Zealand in the World Brewers Cup. Some may say, it was not a real competition with four people, but the amount of skill and application that went into each competitor’s routine, I doubt there would have been any difference in the finals placing. The competition consisted of two parts, a compulsory round and an‘open bar’ section. For the compulsory round, the competitors were given 500gms of the sponsorship coffee to use. The coffee was Guatemala...
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November 30, 2013
Wild wheat has opened a new quick stop bakery hot spot in Mt Eden. The space is divided into 2 distinct zones. One for artisan and specialty breads and the second for coffee; where you can casually wait for your delish coffee from bespecialty and be tempted by the pastries and savory items on display. The coffee setup has a refurbished 3group La San Marco 94, with a Mazzer timer grinder. All the coffees are served in takeway cups, but thats not really an issue, since you're there for a quick bread pickup. The environment is designed to be light and fresh with a strong natural element; expressed through the use of plywood paneling throughout, and complimented by the textured...
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