Kiwis and Coffee

Imagine a land of immense natural beauty and wide-open spaces, where farming is still a common occupation and gumboots are common attire in restaurants. As the work day comes to a close, men and women with strong, calloused hands, dust in their hair, and dirt-stained clothes meet up to unwind over a hot drink.

Now imagine that hot drink is a cappuccino.

Does that make sense?

Not to me.

New Zealand has a robust coffee culture and of course, plenty of Kiwis aren't farmers. But this country has an odd cross-section of coffee drinkers that is one of the weirdest things about it. North Americans are well-known for their disregard for "real" coffee - we like it watery and drink it by the gallon as we walk, or more likely drive, to work. Coffee is fuel. In Europe, it's almost the opposite - they drink it sitting down or not at all, and always in reasonable quantities. Coffee is an event.

Kiwis fall in between the two. Espresso-style coffee is the norm here, and most people know the difference between the various drinks, the most common being a flat white (known as café au lait outside the Antipodes). Most coffee companies offer barista training, and that can be a highly skilled position. In Wellington particularly, getting a job as a barista is difficult without a year's experience.

Outside of New Zealand's few large population centers, the espresso machine still dominates coffee. In the farming region of Central Otago, a local café owner made me a coffee as tasty as any I had in Wellington (but I'd go back for the pancakes). The café that I work in at the moment is beside a state highway, and plenty of truckers order large takeaway espresso coffees, usually with a couple sugars. In New Zealand that makes sense, but in North America that sounds like a bizarre joke.

But the people who really intrigue me are the older Kiwis, many of whom probably remember a time before espresso coffee took over. Most of them have learned to navigate through all the Italian words on the menu and figure out what they actually want, but the ones who don't stand out. Like the man who ordered a "flat white cappuccino," a drink that doesn't exist, and said, "I only wanted one," when I brought him a flat white and a cappuccino. Or the woman who asked for "a coffee," and when I asked her to clarify, she talked about how she used to get it out of a packet. And, just today, the woman who asked for a latté, and when I asked if she wanted sugar, replied, "Yes, sugar and milk too, please."

It seems to me that most of our customers just want espresso and hot milk in a cup. Perhaps that's why being a barista is, in practice, not as abhorrent as I thought it would be - there are very few coffee snobs in Arthur's Pass. But with my North American perspective, it's frustrating to watch people who would be perfectly happy with "a cup of joe" feel obligated to order something more complex. Especially since, for most drinks, after grinding the beans, running the shot, and steaming and pouring the milk, all you've added is air. 

A flat white with a fern drawn into the milk. Bonus points for presentation.

Basic intro to espresso coffees - we don't make espresso con panna or café breve.