Dove from Grey Roasting Co.
Grey was born in our garage, while we were looking for the perfect space and awaiting the production of our coffee roaster. We started by roasting our beans with our friends at Rocket. One day, Matt Stark walked me down to what would become our site at the Sheds and talked through his vision for Made. It became clear then that this was our dream home for Grey. The place where coffee becomes a full circle experience, from seed to cup.
Dove! Tell us, how did you get into coffee?
My love for coffee began a long time ago, sneaking cups of instant coffee and coffee flavoured lollies in my childhood. After many years of operating cafes and entering competitions, I accumulated a vast amount of coffee knowledge. I wound up roasting my own beans, as it was the best way to take control of green bean sourcing and the roasting perimeters I was looking for in a delicious cup of coffee. It’s been a very rewarding experience.
How did Grey Roasting Co. come about?
Grey was born in our garage, while we were looking for the perfect space and awaiting the production of our coffee roaster. We started by roasting our beans with our friends at Rocket. One day, Matt Stark walked me down to what would become our site at the Sheds and talked through his vision for Made. It became clear then that this was our dream home for Grey. The place where coffee becomes a full circle experience, from seed to cup.
Speaking of seed to cup - talk us through that process
Simply put, we sample a variety of seasonal coffee from different origins. We source some of our beans from local suppliers and some directly from our friends in Columbia and Panama. We then hand select tasty, drinkable, fun and exciting coffee and roast it in ways that showcases their own unique characteristics. From there, the process moves into quality control, packing, sending and serving. We have 18 wholesale partners, each who share our ethos for quality and serve a cup to make someone’s day.
Like all growing and living things coffee comes and goes with the seasons, sourcing coffee throughout the cooler, dryer months can be a challenge, but a valuable one, it also allows us to appreciate what is available and showcase these unique attributes.
Where does GRC source its' beans?
We source our beans world wide. Some from local green bean suppliers and some direct from our friends in Colombia and Panama. Like all growing and living things coffee comes and goes with the seasons, sourcing coffee throughout the cooler, dryer months can be a challenge, but a valuable one, it also allows us to appreciate what is available and showcase these unique attributes. Once roasted we use our beans to fulfil online and wholesale orders.
What is the typical flavour profile of a flat white at GRC?
We are always refining our daily blend. At the moment you’ll note malt biscuit, milk chocolate, and caramel in our flat white.
What are your biggest challenges as a roaster?
Sourcing fresh seasonal green beans is a big challenge, secondly, finding the balance between our vision of specialty coffee and ensuring we produce and understand customers preferences.
Most influential person in coffee to you?
For every stage of my journey there has been an influential person to name, in no particular order Carl Sara, David Huang, Sam Low, Scott Pepler, John Gordon, Jonny Calder, Glen Woodcock and Scott Rao.
Top tips for making a great coffee at home?
You honestly don’t need fancy equipment to make great coffee at home and the most delicious coffee is the one you personally enjoy. I believe anything can be delicious when brewed with the recommended recipe. Pay attention to your grind size, brewing ratio, brew time, water temperature and perhaps a set of scales. Making coffee is a lot like baking a cake, all about being precise. Our team at the tasting room are very passionate about coffee and love to share their expertise. We also sell a great range of coffee making essentials they’ll be able to talk you through to help you on your way.
What is your coffee order? How many do you have per day?
My go-to is a pour over or an adventurous espresso. Anything floral, tropical and clean is what I generally lean to. If you don’t count the many quality control sips, one - two coffees a day usually sits well with me.
Where is your favourite place to eat at Made?
When not roasting you’ll find me at Omo Omo Sushi or Oat Bros.
Favourite place to visit at Made?
Mr. Twist is always a good and very tasty time. The Green - Chefs table is right at the top of my wishlist at the moment, I’ve heard great things and I’m jealous.
What else has been happening at GRC?
We recently sponsored the NZ Latte Art Championship for another year at the Sapphire Room in Ponsonby Central. I was super stoked to take out the Aotearoa Cup Tasters Champion title, while our very own Dan Woodhouse of the tasting room placed second in the Latte Art Champs.
Visit Grey Roasting co. at the Made Sheds
