This March our La Marzocco Roaster in Residence is Grey Roasting Co., a coffee company founded by two time NZ barista champion, Dove Chen. For the entire month of March, we’ll be pouring Grey Roasting Co.’s Daily Blend Espresso Roast in our showroom and we’ll even be giving a complimentary bag with every linea mini and gs3 sold this month.
We caught up with Dove Chen to find out more about his coffee and what has inspired him on his journey from NZ Barista Champion to NZ coffee roaster.
First, tell us about the espresso coffee you have chosen to feature this month.
We are featuring our Daily blend. To achieve a balanced taste, it consists of three components.
- Brazil Kaparaó Pulped Natural
- Brazil Caldas Royal Natural
- Colombia Popayan Reserve Washed
It’s what we serve all day, every day at Grey Street Kitchen. It’s for everyone. It’s easy drinking and also interesting.
What is the recommended recipe for these beans?
Black coffee and tulip size milk coffee
19.5g in 22g out
Large white coffee(280ml)
20g in 32g out
Then add a sunny spot, some great company, and conversation and you’re set.
You recently launched Grey Roasting Co, what made you decide to get started in coffee roasting?
A few reasons — first, I don’t like to be settled! I like to be active and doing something new. Secondly, roasting has allowed me to continue to cultivate my passion for coffee and to be able to work with new people and gain knowledge. And lastly, it’s the dream, right? For someone in coffee, it’s pretty great to be serving your own coffee across the counter.
You’re a 2-time NZ Barista Champ. What did you learn from competing that you have brought with you to Grey?
It’s the mindset you have to be in to do well in a competition. From setting goals to making plans, putting in the effort, and then executing all your ideas.
Describe your approach to coffee and the coffee you serve and sell?
Being customer-friendly is our main priority. I want to bring a premium product to more people. It can’t be too challenging, but that doesn’t mean it has to be dumbed down for anyone. It’s just not obsessed with being the most progressive. I want the best coffee roasted really well.
What’s your morning coffee ritual like?
At work, I drink espresso. It’s the easiest coffee to make, but the hardest to please. At home, it’s V60 Filter coffee. I love the process of brewing filter coffee when I have spare time.
If someone falls in love with your coffee during the month of March, how can they keep stocked up? Where can they buy it for their home machines? Where can they have it in a café?
Hopefully, soon there’ll be stockists dotted all around! Obviously, our place, Grey Street Kitchen in Hamilton, is a great spot to grab a brew. Daily Daily on K’rd has been serving it as well in Auckland. Online is the best place to grab a bag for home.