Barista - Simon McKenzie

Simon is our resident barista and the face of The Bean and café culture in Whakatane. Simon was a chef and barista in cafés and restaurants in Auckland for 10 years before starting at The Bean.

The Bean started out as a small boutique café and roastery in The Strand East (next to the old Post Office building). Ian, Sue and Simon McKenzie bought The Bean Cafe as a going concern in 2002 and continued to operate from those premises, attracting a regular following of coffee buffs.

In August 2005 the Run 'N Racket shop on The Strand was renovated and converted into The Bean as we know it today. The prime location, directly opposite the local Information Centre and Intercity bus stop, has brought the café a much higher profile, and into the lives of many Whakatane residents as well as travellers from all around the world.

The Bean also serves as a gallery for local artists; there is a constant stream of exhibitions from renowned, and soon to be renowned artists.

Also legendary are "The Bean Parties", particularly the end of year Christmas function which commands a high priority on the local yuletide calendar of events.

Simon is supported by a staff of long term employees that make The Bean really special.

Coffee tips from the Barista

Here are some tips from our barista to make your coffee experience more enjoyable.

How to brew the perfect cup

• Always make sure your equipment is clean
• Quality is always important.  This applies to the water as well as the coffee beans
• It is best to grind your coffee just before brewing
• Use the correct grind for you brewing method.  As a general rule the faster the brewing method the finer the grind.  An espresso machine uses a fine grind, whereas a plunger a very coarse grind
• Use the right amount of coffee - 1.5 to 2 dessert spoons per cup
• Drink your coffee soon after it has been made; reheating may cause it to be burnt and bitter

Get the best from your Beans

The wonderful fresh roasted flavour will remain with the coffee beans for about 10 days.  After three weeks your coffee will have lost about 60% of its flavour.  Coffee stored for longer than a month may become rancid; it is difficult to brew a good cup with old coffee.  Coffee must be kept away from heat, moisture and air.

Follow these guidelines:

• Start with fresh beans
• Store beans whole and grind as you need them
• Store your beans in an airtight moisture proof container
• Store your beans at room temperature