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Tel:  (09) 634 1977
Fax: (09) 634 1987

PLEASE NOTE: All prices GST exclusive

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Saeco Conti Puly Caff Nuova Simonelli WBC Mazzer Coffee NZ

Q Card now accepted in store

Westpac ARHT


The Perfect Grind for the Perfect Coffee


Your coffee should be ground to a consistency similar to that of fine sand.

TOO COARSE: The coffee pours out very quickly and the result is a watery coffee and the small amount of crema disappears quickly.
TOO FINE: The coffee drips out of the handle very slowly, the crema separates into small blocks or islands. Coffee tastes bitter.
PERFECT: Pours in a smooth consistant flow, struggling but not stopping – ultimately the extraction time should be 24 seconds. Crema is caramel coloured and completely covers the coffee shot. Coffee tastes full bodied and well rounded with no bitter kick.