specialty coffee is more than a label, for me, it is about paying attention to every part of the process. from where the coffee comes from to how it is roasted, ground, extracted and served
after working in coffee since I was 16 and founding and operating my own food production company. I've learnt that the difference between a good coffee and a great coffee often comes down to the smallest things. This was same for my food product, attention to detail is a must!
so, it starts with the beans
at moki35 we use house blend from ozone coffee roasters
it's a blend of coffees from brazil, colombia, guatemala and nicaragua, created around a flavour profile of milk chocolate, caramel, toasted hazelnut and cherry
it's a medium dark roast designed to bring out sweetness, balance and a rich body
for us, it's exactly what we want from an espresso
something that tastes great on its own but also works beautifully with milk
then comes the espresso
great beans still need to be treated properly
the grind needs to be right
the dose needs to be consistent
the espresso needs to extract evenly
the result should be balanced, sweet and full of flavour
with our house blend, ozone recommends an espresso recipe of 18.5g in with a 25g yield over 26 to 30 seconds
of course, coffee changes every day, temperature changes, humidity changes the beans change as they rest and of course we are outdoors!
milk changes everything
a flat white isn't simply espresso with hot milk
the milk needs to be textured properly
smooth microfoam
the right temperature
the right amount of air
then poured in a way that brings the espresso and milk together
when it is done properly, the coffee should still taste like coffee
the milk should make it sweeter, smoother and more balanced
specialty coffee should still be enjoyable
this is something I've always believed, coffee doesn't need to be complicated. just made right
why we chose ozone
our house is Ozone's signature blend. The blend changes seasonally as fresh crops become available while Ozone works to maintain the same overall flavour profile throughout the year. that consistency matters to us. when you order a flat white from moki35, we want you to know what you're going to get
rich espresso
silky milk
balanced sweetness
and a coffee that makes you want another one
specialty coffee in whangārei
I've spent years working in coffee in different parts of the world
from my family's café in whangārei to the Melbourne coffee scene and eventually The Barn in Berlin. now I'm back home building moki35 around my own experience and vision.
I don't want specialty coffee to feel exclusive. I want it to feel like part of everyday life in Whangārei, a great coffee before work, a flat white after a walk, an espresso before heading towards the coast. Something simple, something local, something done properly. that's what specialty coffee means to me and that's what we're bringing to moki35
Cheers,