As someone who thrives under pressure, Jessica Menzies is in her element behind the coffee machine at Floriditas during a busy Sunday brunch.
A trained makeup artist who found herself back in hospitality following the aftermath of Covid, Menzies is constantly striving to improve her craft, knowing how easily a cup of coffee can make or break a customer's day.
Floriditas has amassed a loyal customer base after 18 years of trading and Menzies believes the space is inviting and offers people from out of town an opportunity to enjoy a classic cafe, done well.
A standout dish in Menzies opinion is the Floriditas variation of an eggs benedict - Green Eggs and Ham. “It’s poached eggs with honey glazed ham off the bone on a slice of toasted sourdough. It’s lathered in a parsley hollandaise - the green part - and it’s amazing,” expressed Menzies.
“It doesn’t matter how velvety your steamed milk is, if the shot isn’t perfect then the coffee itself can’t be great,” said Menzies, highlighting the importance of a well pulled shot of espresso, something she strives to achieve every time.
Seeing customers enjoying their time in the cafe is what Menzies enjoys the most about her job. “Having a customer settle up the bill and express gratitude for the service that was provided - maybe even a compliment on my coffee - is very rewarding.”
A coffee lover through and through, Menzies drink of choice is a long black with cream. However, in what might be a controversial move, Menzies admits to drinking a fair amount of decaf, reminding us that “coffee is good, but too much caffeine isn’t.”
When she isn’t behind the machine at Floriditas, Menzies enjoys making the most of the incredible hospitality scene in Wellington and treating her flatmates to homemade baking.
