Like many others, Luke Roberts found studying wasn’t for him. Finding enjoyment in social interactions and prioritising people and connection immediately led him to the hospitality industry.
Working up the chain from drying dishes, kitchen hand, then finally barista, Roberts found he had a natural talent for making customers into regulars.
As Roberts grew up, he often found himself at a little cafe in Titirangi, where he witnessed the community and people coming together.
“It had the type of energy which made you always feel welcome. You would start to learn and know the other people that visited too,” said Roberts.
Community and coffee intrigued Roberts, leading him on his current journey. He finds that seeing regulars come in often makes his and their day a little bit brighter.
Roberts does not believe that COVID cause customers to pivot away from takeaway coffee; in fact, he finds that nowadays, people seek the enjoyment of connection even stronger through the transaction of coffee. Furthermore, the touch of latte art conveys that the barista understands the craft on hand well.
When Roberts isn’t working at Crave, he spends his time at ‘KIND’, Crave’s sister cafe, which is plant-based. While both cafes serve various types of milk, he has seen a shift towards milk alternatives across the board.
Of course, the type of milk does not portray the defining features of good coffee. Roberts believes that the colour of the crema as it pours from the portafilter shows the nuances of flavours coming together to make a perfect balance.
Roberts firmly believes “good product and having perfectly aged beans also makes a big difference.”
If you don’t see Roberts at Crave or Kind, he enjoys vinyl and mixing music or listening to talented musicians in his spare time.
