A born-and-bred Stewart Islander, Gareth Hamilton was always more interested in fishing than coffee - although plenty of pots were brewed in the wheelhouse as crayfish and blue cod were pulled in.
Fishing was Hamilton’s career for many years until his wife Donna decided to purchase a small café in Invercargill. The fishing boat started to spend more and more time on the moorings, and the trips got increasingly shorter as Hamilton’s interest in the café grew - as did his love for coffee and southern food.
The Batch Café began ten years ago and needless to say, Hamilton now feels more at home behind a coffee machine than a boat’s wheel!
His interest and passion became perfecting a great brew while growing friendships with staff and the people that pass in and out of The Batch.
“Life comes to us in the café - it’s fast, it’s stressful, it’s fun, it’s addictive.”
Hamilton’s go-to coffee in his caffeine-focused morning ritual is a long black, though he changes this up in the late mornings with a four-shot, oat milk tulip. The barista and café owner likes his coffee strong, with a bite that is achieved by that perfect crema that can be tasted and seen when using a complex and well-balanced espresso blend.
At The Batch Café, Hamilton finds a great coffee is really in the taste of the customer.
“It is so individual, and a good barista knows his customers and their preferences.”
The team strives to give customers the exact coffee that they, as an individual, prefer. This involves ensuring the right milk is available, heated to the right temperature, and the customer is greeted by name as they order.
The Batch extracts Hummingbird Coffee, serving their customers cups of heaven. Alongside the cafe's two partners, Joe Wilkes and Kate French, Hamilton, has seen a huge increase in requests for alternative milks over the last few years as people embrace new foods and self-care.
The Batch Café caters to many dietary requirements with their milk alternatives, vegan treats and sell-out gluten-free scones. Whether grabbing a bite to eat from the cabinet or choosing from the ‘all day’ grill menu, all of The Batch’s offerings are made on-site, whipped up daily using real ingredients.
Free time away from the café is spent in Hamilton’s garden. The garden is vast, and the café certainly benefits from his produce.
“Farm to table is my thing.”
Be it vegetables or any southern meat or produce - the southlander is in continuous awe of what New Zealand’s South Island is producing and loves being a part of the groundswell of learning and the extension of knowledge that is shared and celebrated by locals.
In his garden, Hamilton has a passion for composting, in particular composting café cups. The owners at The Batch have spent a great deal of time learning how and perfecting systems of circularity within their business. The hard work paid off, and Hamilton was blown away when The Batch Café received a Highly Commended award from the Environment Southland Environmental Awards for their sustainability initiatives.
The café barista’s advice for home baristas is to “do what works for you”. As each of the modern home machines are different, practice will eventually have at-home coffee makers nailing what they love. YouTube, podcasts, and more offer guides on how to create the perfect brew.
“Watch them all, take out the bits that work - and enjoy your coffee!”
The Batch Café is located at 173 Spey Street, Invercargill.
