Working his way up from being a barista at a local coffee shop in Takapuna to a cafe manager, Michael Ngyuyen has had a decade-long career in the coffee industry.
Over the years, Nguyen also grew curious about how coffee beans are processed and their journey from bean to cup and got involved in coffee roasting and wholesale.
“I started because I was interested in doing latte art. As I got into the industry, I became more passionate about specialty coffee and started diving deeper into delivering the best coffee to the customers,” said Nguyen, who now works at Fluff Cafe.
Fluff Cafe gets its name from its signature specialty, homemade fluffy sando, the milk bread common in Asia. While most cafes at the time only offered sourdough bread, the cafe wanted to bring something different and full of childhood nostalgia: the soft and fluffy cloudlike bread.
“A small cup of coffee can make a day for our customers, and to be part of that is the most rewarding. I hear our customers share their stories and exciting experiences from all walks of life just through that small cup of coffee. I like that sense of community while working in the cafe.”
Nguyen prefers coffee that has a clean taste, with a light body, a sweet aftertaste, and a touch of floral or fruity aroma. His go-to is v60 pour-over coffee.
He likes experimenting with different coffee brewing methods at home and trying recipes from world barista champions. He is also a fitness enthusiast.
