Between Shifts
Between Shifts is a series about the people behind the machine. We make the oat milk. They do the interesting part.
With Simon, our food service guy at Boring®.
Bonnie
The Coffee Shack & The Coffee Dojo, Wānaka
Bonnie runs the machines at The Coffee Shack and The Coffee Dojo in Wānaka. Two cafés, one Wānaka. She made us the Mt. Iron Sweetie, then took us out into hers.
Mt. Iron Sweetie (DF)
Iced black coffee with blood orange tea and apple syrup, topped with silky oat foam and cinnamon.
Jesse Neilson
Rosina Eatery, Hastings
Jesse is behind the machine at Rosina Eatery in Hastings. He made us the Apple Crumble Oat Matcha, which tastes more like pudding than it has any right to, then showed us around his patch.
Rosina Apple Crumble Oat Matcha (DF)
Matcha with house-made apple crumble syrup and Nomu matcha, layered over oat milk.
Dan Benjamin
Grey Roasting Co, Hamilton
Dan roasts and pours at Grey Roasting Co in Hamilton. He made us the Morning Mist, then took us along for what he does with the machine off. Turns out it is quite a lot.
Morning Mist (DF)
Miso caramel oat matcha with apple chamomile cold foam.
The signature drinks
One per barista, invented on the day. All dairy free, all made with Boring® oat milk.
Mt. Iron Sweetie (DF)
Bonnie, The Coffee Shack & The Coffee Dojo, Wānaka
Iced black coffee with blood orange tea and apple syrup, topped with silky oat foam and cinnamon.
Rosina Apple Crumble Oat Matcha (DF)
Jesse Neilson, Rosina Eatery, Hastings
Matcha with house-made apple crumble syrup and Nomu matcha, layered over oat milk.
Morning Mist (DF)
Dan Benjamin, Grey Roasting Co, Hamilton
Miso caramel oat matcha with apple chamomile cold foam.
More episodes are on the way. We'll keep making the oat milk in the meantime.
