Located in the iconic 1920’s Tasman Building (Anzac Ave, Auckland), the space is actually eighthirty’s wholesale production facility. They just happen to also be open cafe hours, so you and I can grab a brew and a bite. It’s been designed with the same meticulous attention to craft and care that eighthirty take with their coffee, and is a collaboration between architect Dominic Glamuzina and eighthirty founder Glenn Bell, who set out to create a modern coffee laboratory.
The state-of-the-art tech here includes a stainless steel Loring roaster (there’s only one other in New Zealand) that lets eighthirty triple their output, with impeccable consistency of roast. There’s also precision coffee scales, a reverse osmosis water filter which guarantees the proper water mineral content for your coffee, and New Zealand’s very first Modbar pour-over system – an intelligent tap that pours water at the perfect temp and perfect speed for Chemex and V60 brews. Cool Science.
Details you would have spotted but that I still want to mention: white La Marzoccos with matching matte white milk jugs (I want this at home!), that hulking faceted concrete counter, black timber stools designed by Ben Glass, and steel wire furniture custom built by eighthirty engineer and co-owner Tim Solomon.
Don’t ask for a trim bowl latte here. (Not that you would.)