Innovation is driven by our constant pursuit of flavour.
From our very first cart, we have been dedicated to flavour. From developing our first barista training class to sourcing our own green beans, we have looked to innovate. We make sure we know our stuff, then once we’re confident we’ve found the best way of doing something we create our own path.
We are the brand with the character to take a stand against the orthodoxies of coffee and to not follow the trends.
Our process of discovery has helped us solidify three foundational rules; know your stuff, make a stand and demand the best.
During his time in Seattle, Michael discovered a roast method known as 'fluidised-bed hot air roasting'. Every time he had an exceptional coffee, the beans it had been made with were hot air roasted. It became clear to him that this roasting method was superior, and a vital component in his flavour quest.
Along with this roasting technology, Michael also came across a Boeing-engineer-designed espresso cart in a Seattle monorail station. Inspired by the innovative production and design of the Seattle coffee scene, he returned home with an ambition to recreate the coffee cart experience in Auckland.
He took out a loan from his dad, wangled a $5,000 loan from the government and opened Allpress Espresso Coffee Cart in Victoria Park – the coffee cart that started it all.
While the air roasting technology was out of reach at that stage, Mike knew what he needed to aim for. This was the beginning of a flavour journey that continues to this day.
Mike with the first Allpress roaster – a reconditioned Swadlow drum-roaster
I’d just get a cup and I’d
go, “Wow! What is this?”
It was like bingo.
A roaster built by a roaster. The A.R.T. Roaster Mk2 Melbourne, Australia.
The convective heat lets us
push the flavour profile to
its complete development.
I don’t understand why you’d work
in this industry if flavour wasn’t the
most important thing you strived for.
“It’s a simple business. We buy beautiful green beans, we roast with a lot of skill and care, and we produce delicious cups of coffee.”
It starts at the source
Our trips to origin are always personal and have a lasting impact on connecting us to the growers. These trips help us understand what drives quality in the product and most importantly, we get to develop long-lasting and rewarding relationships.
