Barista Dody Al-Fayed first drank coffee at the age of 11 - dark and black with a lot of sugar.
Al-Fayed has been making coffee for around six years and is currently working at downtown Auckland eatery, Williams. In his hometown of Pontianak, Indonesia, the barista was drawn to the trade when people around him began drinking single-origin and speciality coffee. He made pour-over coffee at a friend’s café and learned a lot from the workers around him there.
Al-Fayed’s favourite single origin at the moment is Thika, Kenya, from Space Roastery Indonesia. The coffee has a bright acidity, with berry and green apple, making his mornings a little different. He believes that great coffee is easy to drink, served by a barista proud of the beverage they have made. The barista’s go-to order when grabbing coffee locally is always filter or black from places such as Camper Coffee in Commercial Bay and Rumours on O’Connell Street.
Al-Fayed finds the most rewarding aspect of being a barista the genuine culture that surrounds coffee and its drinkers. He enjoys arriving at work, dialling up the coffee machine with his own recipe, putting on his favourite song and getting stuck in.
“It’s my dream job - a dream where I come to the shop, make good coffee, and chat with the regulars.”
When a customer orders their second cup, Al-Fayed knows he’s done it right.
“It makes me feel so good about my job.”
Williams Eatery is a family-owned, daytime café in downtown Auckland. The kitchen serves New Zealand and Filipino-inspired dishes, using the best seasonal and sustainable produce from local suppliers. Alongside the food, Williams pour low-intervention wine, cold beer and refined coffee from NZ roastery Flight Coffee.
This year at Williams, Al-Fayed has noticed a drop in the number of takeaway coffees served as, with the easing of pandemic restrictions, customers return to the experience of enjoying a well-made coffee in-house.
“You can’t beat the experience of drinking your favourite coffee and enjoying the space around you, not in a rush to go anywhere.”
However, one thing on the rise is the popularity of plant-based milk and milk alternatives in coffee orders. The barista describes oat milk as a ‘must’ for many people these days.
Essential to milk-based coffee of any kind, is latte art.
“Milk-based coffee without latte art is like a chef’s food without nice plating/garnish.”
When not at Williams, serving regulars, Al-Fayed can be found running around the suburbs or unable-to-be-found, at home with a good book. He is currently reading ‘The Spirit Level’ by Richard Wilkinson and Kate Picket.
Williams Eatery is located at G03/85 Galdy Street, Auckland CBD and is open seven days.
williamseatery.co.nz
