Earlier this week I had the privilege of sitting down for a chat and touring through Framework Coffee. Framework is proudly owned and operated by Jessica Macdonald and John Gordon, a partnership with almost 20 years of industry experience. These two share the common desire to source and roast the best coffee possible, while educating other speciality companies in the industry to explore and discover the best green coffee the world has to offer.
Framework Coffee is located in Mt Eden, Auckland, and will be opening its doors for the very first time on the 30th June. Moreover, Jess and John have warmly invited anybody interested in checking out what they have dedicated their time and energy to over the past several months to come through for a coffee and chat on this date.
Q & A:
1: What got both of you into the industry?
I have been heavily involved in hospitality my whole life, if it were working in cafes or bars – it’s the only thing I've known. When I moved to London I said that's it no more, but ended up at a coffee shop. London was a real turning point for me as I realised coffee was more than a passion.
2: Favourite thing about the NZ industry?
Right now questions are being asked. The country is thirsty for more knowledge, the desire to be better, and hungry for a change. It’s an exciting time to be part of such an invigorating industry.
3: How does the NZ coffee industry differs from London’s industry?
London coffee is so new, and because it’s a young industry everyone is coming together to form a community to share and explore ideas. On the other hand, New Zealand businesses’ in the beginning were worried solely about their own things and therefore operated in a competitive nature. It is only now that everyone is coming together to celebrate and further discover the love of coffee.
4: Where do you think coffee will go in the next decade within NZ?
Situated around the idea of ‘traceability’
Customers becoming more aware of the extent of the product, along with having an interest in where it comes from.
5: Who in the coffee industry has inspired you the most?
We both have had the opportunity to work for James, and I admire his unique business view. He too has been a huge supporter of us throughout our journey.
Sasa is the 2015 World Barista Champ, and the way he operates his business is just so inspirational. To see a business where all of the staff admire and really look up to their boss is something very special and cool to see.
Sang is somebody who simply doesn’t stop. He continues to strive to broaden his knowledge and skill set. To follow his progress is a very inspirational thing.
6: What is your most memorable coffee?
Suke Quto – 2010
From the Operation Cherry Red project is a sweet, refreshing and complex coffee. Pleasing florals on the nose and in the cup it tastes like a fantastic peach tea, with a soft, light body and an exceptionally clean finish.
We liked it so much we named our cat after it – Suke.
7: What is your favourite thing about being a judge at various different events?
Definitely tasting the coffee.
For the Cup of Excellence – it’s a pretty amazing feeling, because it’s all from one country. Moreover, working with the national jury because of their extensive coffee knowledge.
It is also very special because you can see how competitors have put their whole heart into it.
8: What is your favourite thing been about designing and creating an espresso machine with San Remo?
No limitations on creativity – real freedom to think outside the box.
It has also really broadened my mind in terms of engineering.
9: What is it that makes you two a good team?
We have complimenting skill sets.
John has a real strength for technicalities such as machines, where as this isn't my strong suit.
Jess is awesome with coffees, I could spend all day looking at coffees but not remember them but Jess can remember the tasting notes, origins and everything else associated.
10: What are you goals for the next 5 years?
Helping people do what they do a little bit better.
For instance your 5-kilo a week roaster – allowing them to buy coffees they genuinely want, and helping them get to origin.
Giving smaller guys the opportunity to get what they desire but currently unable to get due to size – not limited by choice.
5 Fenton Street,