Cafe culture in Kiwi homes

Photo / Hawke's Bay Today

The recession is brewing a new generation of coffee connoisseurs, with caffeine lovers buying blends to make at home.

A survey by Euromonitor International on hot drinks in New Zealand showed the huge varieties of coffees on offer in supermarkets and specialist stores has prompted a booming cafe culture for higher quality coffee at home.

The report reads: "The consumption of hot drinks, particularly coffee, is a longstanding habit for many consumers in New Zealand. Even in the face of an economic recession, consumers are unlikely to quit this habit ... many [are] beginning to consume increasingly sophisticated hot drinks within the comfort of their own homes."

Our love for coffee is reflected in figures from Statistics New Zealand, which shows the amount we spend on importing coffee has jumped from about $32 million in 2000 to almost $50m in 2008.

The number of cafes and restaurants around the country has also steadily increased in the same time, leaping from 4800 outlets to nearly 7000.

New Zealand Coffee Roasters Association president Chris Dillon said consumers are becoming more particular about coffee - asking for specific blends in cafes.

He calls this shift a "third wave culture" and said the importance of coffee and its country of origin mirrors the wine industry.

Cafes will need to adjust to our more "refined" preferences, he said.

"Some people will take it very seriously, like they would with choosing a wine, and will pursue their favourite coffee.

"Most people can't differentiate where coffee is grown, but there are those who become quite specific, and that's likely to be the way of the future of the industry."

A taste test conducted by the Herald on Sunday showed Aucklanders do know their coffees, with the most expensive brands proving the most popular brews.

Auckland barista, Fernanda Penito, of Ponsonby's Cafe Cezanne, said plunger coffees are best to buy for home because they are a cheap way to enjoy good coffee.

"You want it to smell strong and you want it to be a dark colour when you make it, because that flavour will be lost if you add milk and sugar."

For choosing coffee to drink at home, Dillon said to avoid being too specific on the aroma, flavour and body.

"Basically, a coffee should have a clean, hearty, real coffee flavour and that's all most people need to know."

Taste test notes the difference
We Kiwis know our coffees, a Herald on Sunday taste test shows.

With the help of Auckland barista Fernanda Penito, of Ponsonby's Cafe Cezanne, we tested five supermarket-bought plunger and instant coffees to see if the average Aucklander could spot the difference.

The most expensive, Lavazza Torino medium blend ($10.29), was third most popular after the Robert Harris' Columbian Smooth ($7.49).

The least popular was the $2.99 Home Brand instant coffee which our tasters said "doesn't taste like coffee".

All coffees were tested on their aroma, body and overall flavour and marked out of 10 for each.

The highest score (10 marks) for the aroma of coffee, related to whether it smelled "flowery", "chocolatey" or "earthy", opposed to "burned" or "flat" (1 mark). Highest mark for the body of the coffee was for a pleasant, strong and creamy feel (10 marks) or watery and thin (1 mark).