Wednesday, February 12, 2014

Sedona's First Blog

Please welcome our second guest blogger, Sedona Wilson, published author and Year 10 student at Glendowie College, who shares her views on coffee in New Zealand:

One thing that is different here from America (and a little confusing) is coffee. Here they don’t drink filter coffee. Most of their drinks are espresso-based, and don’t involve pots or coffee filters. A basic coffee menu would usually consist of:

Short Black (a shot of espresso)

Long Black (a shot of espresso served over hot water)

Flat White (espresso with hot milk and foam)

Macchiato (a shot of espresso with frothed milk)

Mocha (hot chocolate with a shot of espresso)

Latte (a shot of espresso with lots of hot milk)

Cappuccino (a shot of espresso with equal parts hot milk and foam)

Most drinks are around four dollars, but larger sizes are more expensive, obviously. Iced drinks are a lot more expensive than hot ones, for some reason. Some cafés also serve “fluffies”, which are just foam with flavorings like cocoa powder, mostly for kids.

They do have Starbucks, which mostly serves espresso drinks but will probably make filtered coffee if you ask, as would some restaurants and cafés.

The best part of the coffee, in my opinion, is how beautifully it’s served. They have barista schools where people can train to make pretty designs in coffee drinks. These designs often come on mochas, like the ones in the pictures. We met a coffee shop owner in Taupo who claimed that for the town’s Iron Man Triathlon, their barista could create the image of a runner, biker, and swimmer in their coffee!


Oh, and none of these mochas tasted half bad, either.

La Fourchette, St. Heliers

The Conservatory, Wyndham Quarter

Wintergarden Cafe, Auckland Domain

Eruption Cafe, Taupo

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