How we serve coffee

We steam our milk to between 55°C and 65°C – the range where milk tastes naturally sweetest, without overheating or burning the sugars. If you prefer your coffee extra hot, just let us know.

Reducing waste, one cup at a time

We're working to lower our environmental impact by phasing out single-use coffee cups. You can bring your own, or use Again Again – a nationwide deposit-return cup system helping us reduce waste.

Where our coffee comes from

In partnership with Turning Point Coffee, we source beans from organic smallholder farms around the world. These change seasonally, but the focus stays the same: quality, traceability, and sustainability.

The journey of your coffee

From planting and harvesting to roasting and brewing, coffee passes through many skilled hands and thousands of miles to reach your cup. Every step in our process is thoughtful and deliberate – because we believe good coffee deserves respect.

You are the final stop in this journey. You are its purpose.

Drink your coffee mindfully.

Roasted for flavour and the future

Our coffee is roasted by Turning Point using advanced infrared small-batch technology – a gas-free process that reduces emissions while bringing out the best in every bean.

Award-winning coffee roasters

At the 2024 Northland Business Excellence Awards, Turning Point Coffee was recognised for:

– Excellence in Sustainability & Climate Action

– Excellence in Business – Micro Business Award

Meet the roaster: Stu Hargie

Stu started in coffee in 1998, working in barista training and sales in New Zealand, before moving into green coffee sourcing and quality roles in both the UK and NZ. He led BrewGroup’s international sourcing program and is now based in Whangarei.

An active member of the global coffee community, Stu has been involved with the NZ Specialty Coffee Association and the Specialty Coffee Association of Europe, and has served as a sensory and head judge for the World Barista Championship and World Brewers Cup. He has been a certified Q Grader since 2010.

Stu's career has taken him across the globe, but what keeps him grounded is the people – the community, the shared passion, and the endless learning that coffee offers.