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Slurp Sessions: Uppers & Downers

Not too long ago we assembled the crew back together, asked some of our friends for favours – and put on a night to remember.

This time round Slurp Sessions came back bigger and better, but only made possible with the generosity of Saskia Marietta and Steve Barrett – the owners of Red Rabbit Coffee Co. We were able to use their Roastery in Parnell, which is a beautiful open space, to learn and brainwave together as a community. This was and is always done in an environment of inclusion and collaboration – inviting anyone to come hang out, and enjoy a few of the good things in life. As per usual, we took the pleasure in tasting a collection of coffees. But this time, we also invited beer to the party. Our friend Paddy Molloy from Hallertau Brewery was kind enough to lend his time, share his passion, and also impart his knowledge of beer upon us.

To initiate but also compliment, both the coffee and beer tasting, Steve provided a Le Nez du Vin for the night – a sensory kit which offers the chance to smell and recognise 54 different aromas, designed to enhance ones tasting vocabulary and experience. This allowed our guests, both the novice and the pro, the opportunity to identify flavours and notes whilst tasting the coffee and beer. The only problem was aroma 46, it was musk, and it brought back unrelenting memories of a previous damp flat.

Attendees of previous Slurp Sessions events will be familiar with the coffee tastings put on. However, this time it was really nice to add beer to the equation. Beer not only adds another educational and tasting element to the night, it also enables our community to grow and for the coffee lover to learn about beer, vice versa. “The concept for Uppers & Downers was borrowed from an event in the U.S. of the same name,” says Andrew, one of the founding members of Slurp Sessions. “The event in the US also centered around local beer and coffee companies. Slurp Sessions is run non-for profit. As such we are committed to creating unique sensory, educational coffee events independent from commercial interests. We wanted to take the base concept from the US and turn it into something that was ultimately engaging and informative.”

For the beer side of things, we were lucky enough to wrangle Hallertau Brewing Maestro Paddy Molly, to run the beer tasting for the evening. His expertise was invaluable, as he gave everyone an insight into the world of brewing through smell and taste. Paddy brought with him five different beers with their corresponding grains and hops. These beers ranged from the lighter Farmhouse Ale – which was fruity and more delicate on the palate, all the way to the Double Stout – inhabiting intense roasted flavours with solid hop bitterness. As for myself, I couldn’t go past the Statesman Pale Ale. It was poppin’ all over my taste buds. It was also a delight to smell the grains and hops, doing so provided an extra element to discern the beverage itself – better identifying the complexities of the beer and its ingredients.

Paddy Molloy of Hallertau Brewery handing out some wisdom. 

“One of the biggest hurdles we come up against, when we run these events is useable space… finding the appropriate space is key,” Andrew says. This is where Red Rabbit came to the party and they turned it on – providing the needs for the night – a beautiful space and their own delicious coffee. Red Rabbit provided three different single origin coffees, which Steve talked us through; one from the Guji region of Ethiopia, another from Ethiopia in the Sidamo region, and the third from Columbia in the region of Narino. Being single origin coffees, all had their own distinct qualities. The Guji had notes of peach, hard candy and floral citrus, the Sidamo lent itself to preserved lemon, honey and clover with a clean sweet finish, and the Colombian resembled blackcurrant, coconut and dark sugar. This time round, I had to refer to the flavour profiles that were provided, as my taste buds weren’t really doing there job, come coffee tasting, I think the free-flowing beer had something to do with that – oh well. 

Steve from Red Rabbit Coffee Co. taking us on his journey with coffee. 

Nice pour technique, Steve.

Cutting to the chase, not only did Hallertau supply the grains and hops to inspect and smell, they also refreshed the crowd with a generous amount of beer to satisfy. After all the slurping, we were left with a drink and each other. “It’s always so good to socialise, learn and brainwave with one another,” says Carly – a founding member of Slurp Sessions. “Not only that, it’s one of the main reasons why Slurp Sessions was created in the first place.” 

Thanks to everyone that came out – Saskia, Steve & Paddy – thank you guys for providing the ingredients for a good night. Also thank you to Carly and Andrew for bringing it all together and raising the volume just enough, so we can get excited about the next instalment. 

Until then.

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Slurp Sessions Far East Edition: Japan / PART 1

Ceremony.Company which is one the best spots in Auckland for coffee, food and hangs, teamed up with Slurp Sessions for an evening. We talked and tasted our way through some of Japan’s finest coffee.

I love seeing the growth of a community, simply through the collaboration of resources and philosophies by multiple collectives. The specialty coffee industry has always been a slightly covert establishment, each company doing their own thing. It’s refreshing to see two different operations, doing different things, find their common approach, and pull something great off. 

In this spread we have Lee from Camper Coffee, Lee has the high pressure role of being the pourer. His big smile is conveniently taking attention away from his shaky hands. He may be the reigning NZ aeropress champ, but it didn’t look like it tonight… We also had some sniffers doing their thing, yeah they did a good job, sniffing. 

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Slurp Sessions

Far East Session: Japan / PART 2

It’s not a surprise this collaboration came together, both actively pursue being a part of a community that is inclusive, while also providing a space to enjoy life’s essentials.

Community + Coffee + Food

Whilst it can be tricky attempting to capture the mood and the people in motion, tonight it was much more illuminating. I’ve saved all the sour faces for the next batch.

Join the crew, follow both Slurp.Sessions and Ceremony.Company on Instagram for updates on the next event. 

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A higher perspective. 

While staying with my girlfriend Annie-Rose and her family over christmas, I managed to overhear some exciting talk. Reuben, Annie’s brother, was casually borrowing a plane. He has a dream to fly for a New Zealand airline company, a dream job for a young pilot like himself. To become a commercial pilot, Reuben has to reach a certain amount of flight hours. He’s been having a pretty good time acquiring those hours, flying for a skydiving company all around the North Island of New Zealand. The job however, only takes place during the day. Reuben needs to also accumulate his night flight hours. Hence, the need to borrow a plane for the night. Fortunately, flying seems to run in the family. A relative, also a pilot, happens to have a spare plane, ready to use. Fortunately for me, I was in the right place at the right time. Spotted Rueben twenty bucks petrol money, and away we were. The night was right - and it was quite a ride. 

Update: Reuben is now fulfilling his dream, flying for a NZ airline - Sounds Air. 

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A field of bliss

Daily walks through this gorgeous field. A stone throw away from Lake Taupo. This is where we spent our christmas holiday with family. 

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Ceto Hoops by Alexandra Dodds

Annie-Rose unwrapping and wearing her new hoops.

It’s really good to be able to buy Jewellery that is beautifully crafted, without breaking the bank. Alexandra Dodds offers this among many other originally, hand made pieces. It was so nice to be able to buy theses hoops for Annie.

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Muralla Roja, by Ricardo Bofill Taller de Arquitectura, 1965-73, in Calpe, Spain.

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Not just another day, another coffee. 

Every now and then Coffee Supreme gets their hands on something extra special. The Honduras Yire (year-eh) was that little something special. It had notes of chocolate, pine and marmalade.

The Yire was my first limited series coffee from Coffee Supreme, may there be many more. 

For more quality goods and coffee related pleasure, visit https://www.coffeesupreme.com/ 

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Best Mug

Hasami Porcelain/Ceramic - Made in Japan

From Coffee Supreme

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Whatipu Beach to Waitakere Ranges

Auckland City is vast. I moved here at the beginning of the year and I’m leaping right into what it has to offer. I came from Wellington, which has everything you need, just a walk away. Auckland isn’t quite the same. But dear I say it, it may be just as rewarding, if not more so.