What’s cooking: Amy Day

Amy Day says great coffee is made with pleasure. Picture / Carolyn Robertson

Amy Day loves the social aspect of working in a cafe so much she can't leave to do anything related to her film and television and psychology degree. She's been a barista on and off for 11 years and splits her time between city cafes Barretta and Puppy.

What's the secret to making the perfect latte?

A good roast, a clean machine and an enjoyment of your job. The best coffees are made by baristas who enjoy what they do and take a pride in their work.

What's your idea of coffee hell?

Starbucks' extra-grande half-decaf, half-regular soy mocha in a glass with cinnamon on the side and a shot of hazelnut syrup.

What's your favourite cafe?

Season on Ponsonby Rd. The food, service and coffee are great. Even better if you can get a table outside.

Any guidelines for when to drink coffee and what to drink it with?

Personally, I drink my one daily coffee between 9-9.30am every morning. That gets me through until 3.30pm when I finish but it's not so late in the day that it keeps me awake all night. I think coffee should be drunk by itself although I do like the affogatos at Puppy - a double shot short black tipped over a scoop of Kapiti vanilla bean icecream.

Your most memorable coffee experience?

Last year, travelling around the South Island for two weeks in a caravan I packed two bags of Barretta plunger coffee, a plunger and a thermos. We had great coffee whenever we wanted, pulled over on the side of the road surrounded by beautiful scenery.

Your favourite restaurant?

Tanuki's Cave Yakitori Bar in winter. It's the atmosphere and the deep-fried cheese.

What's your favourite bar?

To tell the truth, I'm a bit of a nana, especially in winter, but I do enjoy casual bars such as Rakino's on High St or a late night drink at Coco Club in Fort Lane.

Single most useful piece of coffee-making equipment?

Sharp grinder blades.

What do you eat when you can't be bothered cooking?

Crackers. Rice crackers or Vita Wheat cracked pepper ones with Marmite and cheese or hummus. I usually try to cook every night though.

What do you always have in your fridge and cupboards?

Kilo bags of dark and white Valrhona chocolate from Sabato, feta and parmesan cheese, yoghurt, hummus and barbecue-flavoured rice crackers.

Who would you most like to make lunch for you?

Hunter S. Thompson and the Swedish chef from the Muppets.