Introducing new member company, Meebz Coffee Roasters, based in Auckland. We chatted with Mike Tan, about all things coffee.
Tell us about your company?
Meebz Coffee Roasters is a small boutique company that specialises in roasting a large variety of coffee for retail and our cafe partners. Being small gives us the ability to work closely with our partners and tailor an offering specific to their needs. Our ranges include single origins, blends, decaf and organic coffee each distinguished by one of our geometric symbols.
How long have you been trading?
Five years.
Tell us about your role?
I’m heavily customer-focused and that includes the interaction with our cafe partners, barista training and bean deliveries.
What is the best part of your job?
Seeing progression and joy from cafe partners, baristas and staff.
What is the biggest challenge your business faces?
Storage space! We have coffee (and boxes) everywhere!
What is your favourite part of the industry?
The people. I have met some amazing friends and people through coffee who have placed a large impact on my life.
What is the biggest change you’ve seen in the industry since your company has been operating?
Customers are becoming much more discerned and educated with coffee. This doesn’t necessarily mean they know what origin and altitude of bean to choose but it does mean that they are able to distinguish between a good and bad cup of coffee. They are also starting to push for coffee that has more character and a brew that is more flavoursome.
What change would you like to see?
A direction of understanding the differences between different grades of coffee and an appreciation for these grades to be placed in different price brackets. e.g your regular cafe may sell a flat white for $5 but I feel there is merit to also have an understanding why a flat white could also be charged triple this amount because of its rare variety or processing method.
What would be your dream ‘coffee experience’?
To do an exchange with a coffee farmer and be directly involved with experimenting with new processing methods.
Name two coffee legends would you want to have coffee with and why? What would you drink?
James Hoffmann – I’d let him select choose something exciting from the latest harvest.
Emma Markland Webster – something with alcohol in it as I heard it would lead to a boozy night.
