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:
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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