Berenise Arriola came to New Zealand three years ago, from Argentina. From day one of making coffee as a barista at a lodge in Milford Sound, Arriola loved the experience and interactions.
“New Zealand is super advanced when it comes to coffee. People here love their coffee and are super knowledgeable about it.”
First arriving in New Zealand, Arriola’s English was “a little funny”, and being behind the coffee machine became her refuge. Her role as barista felt like home, in the small café Tees St, situated in Oamaru, Waitaki.
Interaction with people is very important to Arriola. She finds the most important part of her job is making customers happy.
“I have a degree in social work so people are my thing!”
Her go-to coffee is a soy flat white, and to Arriola, great coffee starts off with a very good cream and good extraction, with the right temperature milk.
After travelling for the last three years, Supreme coffee has become her favourite. Using the espresso blend at Tees St café, Arriola finds it the softest, with caramel, malt and toast aromas and no acidity making it easy to drink.
At Tees St, the team have seen a rise in the amount of choices customers have in dairy free milks. The café offers five different dairy free milk options. Arriola has also noted customers' particularity in the coffee they are drinking.
“I think people are becoming more interested in the coffee quality, they choose very carefully where to drink their coffee.”
On her days off, Arriola spends a lot of time travelling, enjoying the company of friends, and exploring local restaurants and cafés.
“We work in hospitality, so the topic of where to eat and drink are very important on our days off!”
