New Zealand has the best coffee

Bear with me as I go on my coffee rant….

As mentioned before, I was working in a local cafe for several months before leaving Auckland for university (college as the Americans call it). It was a great work experience and my boss provided me with barista training. By the time I left my job, I could make a decent (ranging from averagely decent to good decent) cup of coffee from grinding the beans to extracting the espresso to steaming the milk to pouring the milk. You name it, a cappuchino, latte, flat white, long black, moccachino or hot chocolate. It took me a while to overcome the bitter espresso and the burnt milk but eventually I was happy to have picked up a new skill; although if you were to ask me to make one now, I wouldn’t have high expectations…

While I was overseas, I came to the realisation that coffee in New Zealand is truly of a gold standard. For example, I was shocked at the numerous times where I was served coffee with bubbly milk that was far from the velvety texture it should have been. There were also lattes filled with way too much foam. I would never have dared to serve customers some of the coffees that I was served. Keep in mind I am absolutely not, a coffee snob.  I don’t know a whole lot about the art of coffee making and coffee flavour. But at the risk of sounding like a pretentious customer whining about absurd experiences, I am disappointed by the overall standard of coffees overseas.

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Finding a good cup of coffee is a mission and the filter coffee served at my school cafeteria is very questionable. There are also several differences between coffee culture here and in the states. 90% of the time, cafés serve their coffees in takeout cups regardless of whether I was staying in or taking out. Also, I soon realised after my first few visits to the local coffee shops around my school that often just ‘coffee’ refers to filter coffee and self-serve milk over the counter as opposed to coffee made from the espresso machine with steamed milk. Another thing is that a flat white is almost an unheard of thing in the states. In February this year, I was in New York over the weekend and noticed signs with phrases along the lines of ‘try our new flat white!’ in several coffee shops. Given that flat whites have been around in New Zealand for many many years it was surprising to find that it is only being introduced in America recently.

Since coming back home for a month in my summer break, it sure is great finally drinking a tasty latte. My solitary café visits are reignited!