London-born Theodore Martell-Turner spent most of his childhood in Whangaparāoa, enjoying arts, crafts and all things musical. He finished high school early and went abroad, which led to discovering a whole spectrum of coffee.
Now, Martell-Turner is the head barista at the capital’s Maranui Cafe, serving a unique roast from Havana Coffee Works, ensuring they extract the best of the beans.
“We’re right on the sand, about as close to the sea as you can get without sinking. Aside from the spectacular view, which never gets old, my coworkers keep the fast-paced environment fun, functional and refreshing,” said Martell-Turner.
He believes that as long as you treat your grind the way it wants to be treated and do not butcher the milk, even a decent roast can be a great coffee, with his favourite being a double shot piccolo or a cortado, the right balance of softening the espresso and still experiencing a full-bodied coffee.
When he is not working, Martell-Turner spends time with his partner, plays the guitar or takes photos. He loves hearing people’s hot take on beans and does not find requests annoying since he enjoys trying new and weird ideas.
