Mieko Matsuo, head barista at Ozone Coffee, described the most significant turning point in her life as her introduction to the 2014 NZ Barista Champion.
After helping champion Hanna Teramoto during her national and world championship competitions, Matsuo learned about the specifics of coffee, such as processing, aging, different roasting portfolios, and espresso extraction.
Despite her experience as a barista in Japan, Matsuo felt nervous about doing the same job when she moved to New Zealand. She pushed past these feelings and saw it as a challenge: how she could use her skills to attract customers without using her first language.
"A well-balanced coffee has mild to medium acidity, with good body and sweetness," expressed Matsuo.
Mieko Matsuo
"A good barista focuses on coffee details and considers the best brew method for each cup."
The first time Matsuo encountered Ozone Coffee was while she competed in the Aeropress Championship. The experience caused her to fall in love with the coffee beans, eventually landing her position as head barista and becoming part of the team.
Matsuo witnesses firsthand the profound impact coffee has on her customers' lives. It's not just about the beverage but the connections and friendships forged over a cup of coffee, making her role as a barista all the more meaningful.
"One of my customers told me, 'Without morning coffee, I'm like a dried-up piece of goat.' It's very true."
At Ozone Coffee, Matsuo detailed the special menu, which included a cold brew with oat milk infusion, an innovative drink that takes 24 hours to brew. As the head barista, Matsuo sticks to a simple batch of filter coffee or occasionally a flat white for her day-to-day drink.
In her spare time, Matsuo seeks time away from coffee, often visiting the beach to refresh her brain. Spending time with her friends and family also gives her the break she needs to stay energised and motivated behind the espresso machine.
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