Coffee – by Jessica Godfrey

Jessica Godfrey is marketing manager at iconic Caffe L’affare. She’s just back from judging at the World Barista Championship in London and soon she’ll be checking out some of the Fairtrade cooperatives in Ethiopia that L’affare source their coffee from, as well as building local housing with Habitat for Humanity. Her new book How to Make Really Good Coffee written for Caffe L’affare is in bookshops from 20 August.

I’m a Wellingtonian born and bred. I’ve never been away for more than a year at one time. Wellington is home and I love it here. Lots of people complain about the climate, but I’m sure if our summers were 3 degrees warmer we’d double our population –and  that would ruin everything!

I love the lifestyle a city of this size can afford its inhabitants. It’s easy to get around. You can actually get a table at a restaurant on a Friday night. A taxi-ride home if I need to is only $12.

As for the hills and wind… that just means great views and loads of fresh air!

Why is the coffee so good in Wellington?
A mixture of history, geography, proximity and attitude, I think. Without a long espresso or coffee heritage, New Zealand was never hindered by any complacency. Once espresso machines were introduced and society freed up by the fourth Labour government there was a lot of curiosity and experimentation. Wellington benefited from being so compact. The few central cafes that started could make a real impact on the community. And having 2 or 3 coffee companies early on competing with each other meant that progress was rapid. Word got out. We were hooked!

What are my favorite Wellington spots?
I love New Zealand art. I always recommend the private galleries Hamish McKay, Peter McLeavey, Suite, Mary Newton etc.  Avid for amazing artisan ceramics and jewellery.

Even at the weekend I find myself at L’affare so addictive is the culture. My 2 year old often wakes up saying “pancakes L’affare”. I also love Kelda’s kedgeree at Nikau, the fresh fish from the boats at Harbourside Market on Sunday morning, baguettes from Le Moulin, the vegetarian buffet at Higher Taste, vegan cupcakes at Deluxe. Seafood laksa is my favourite cheap eat, we are lucky to have so many Malaysian restaurants.

Ortega Fish Shack is the most outstanding recent addition to Wellington dining. Matterhorn, Dukes and Scopa of course – Cuba Street is just outstanding. We often head there in the evening and just fit in wherever we can get a table. Martin Bosley’s if I’ve been really good and deserve a very special treat.

I’m looking forward to Wellington on a Plate. I’m booked to see Fernando Peire director of The Ivy in London. I’d love to bring together the Wellington coffee companies to put on a really outstanding coffee event at this time of year.

That’s something to aim for!

Coffee tips?
• Make coffee part of your weekly shop. Fresh is best!
• Grind your own beans. Invest in a good burr grinder and grind your coffee fresh as needed. You’ll get a lot more flavour in the cup!
• Use very hot, not boiling water. Boiling water scalds the coffee. Espresso machines are set at around 92 degrees
• Choose a coffee that’s right for your brewing method. Blends are best for espresso, but you can explore the world of wonderful single origin coffees when you use plunger and filter
• If you want to know how baristas put those wonderful patterns in their flat whites, you should check out my book!