Coffee is a way of life in New Zealand. This vibrant coffee culture is reflected in the 8,740 Cafés1 across the country, a figure only set to grow with 52% of Kiwis willing to go out of their way for good coffee2.
Beyond the daily ritual, getting coffee has become a social affair, a practice of mindfulness, and even a wellness experience. From sustainable sourcing to specialty coffee, new consumer values are changing trends in coffee culture.
Here’s what to watch out for and how some Café owners are staying on trend.
Our daily cup can give us more than a much needed caffeine hit—added peace of mind, perhaps? Fair trade means coffee that not only tastes great, but also does a whole lot of social and environmental good.
With responsibly sourced coffee, it’s an opportunity to be ethical every single morning, as Bitton Café does with their fair trade Grinders Classic blend. “It’s perfectly suited to milk-based coffees that most of our customers prefer. We use a fair trade blend whenever possible as our way of supporting the environment, coffee farmers and their communities,” Café owner David Bitton shares.
Make a foray into the new frontier of “mylks”. That’s milk with a ‘y’ to set it apart as a dairy-free alternative. Almond milk, coconut milk, macadamia milk, rice milk, hemp milk, oat milk: the list literally goes on, and it’ll be hard not to find a mylk to suit any dietary need or lifestyle preference.
As mylks start going mainstream, Cafés like Joseph Hyde are finding it easier to meet frequent requests for dairy-free alternatives in their coffees. And with each mylk having a distinct flavour, you could get really creative with your food pairing and coffee creations. Coconut cream affogato, anyone?
Ditch the disposable and keep the cup—that’s the latest trend with the conscious consumer crowd, as Cafés see more demand for reusable cups. It’s a good sign that sustainability is starting to keep up with our to-go culture.
If you have a steady stream of coffee lovers returning for takeaway, as Brewtown Newtown has, Café owner Pete Raad suggests doing discounted options for bringing their own cups or tumblers. “Keep Cup” culture could be a great way for your business to inspire environmental responsibility in your local community.
Black coffee is no longer a bitter drink just for the sleep-deprived. Casting its shadow on well-loved lattes and flat whites, this java is slowly charming coffee drinkers with its aesthetically cool process (nitro!) and incredibly smooth flavour (cold steeping!).
“We do cold brews made with single origin coffee, which tastes best in black to enjoy its lighter citrus or fruit notes,” Louise Hunt of Joseph Hyde says. Between customers wanting a dairy-free alternative and enthusiasts keen on the next big coffee experience, we could be looking at a new level of appreciation for this dark delight.
