Before moving to New Zealand from Japan, Yuika Sakai, the barista and manager of La Cloche Central, did not even drink coffee. After encountering the country’s coffee culture and engaging with many baristas, Sakai has become captivated by the depth of the coffee industry.
“Every person and experience I've encountered in this country has brought me to where I am today,” said Sakai.
Before taking up the job, Sakai met two baristas who shared a wealth of knowledge with her and taught her how to make coffee, emphasising its ability to build connections.
As a barista, the best part of her job has been seeing the smiles on customers' faces when they take that first sip of their go-to coffee or discover a new favourite.
“When I began this job, witnessing customers' smiles as they enjoyed their coffee and service became my greatest joy. It's all about spreading those good vibes one cup at a time.”
She could clearly see how people were connecting, and these moments only deepened her passion for coffee.
As the cafe manager, Sakai has also found it rewarding watching her team thrive and become strong while creating a chill hangout spot for the regulars.
“It's amazing to see everyone grow and nail their roles.”
Sakai’s favourite offerings at La Cloche Central have been the iced coffee with cafe latte gelato and the unique candied walnuts. She also added that the gelato and walnut combination was terrific.
However, her go-to coffee order usually consists of a flat white or piccolo with oat milk and sometimes a filter coffee. She added that great coffee often exhibited a balance of acidity, sweetness, and bitterness, with complex flavour notes and a pleasing aroma.
How baristas care about coffee also has an effect on the quality of a cup.
“In New Zealand, for example, we have flat whites, so silky, shiny milk makes for better coffee.”
During her free time, Sakai loves to hike, stay in and watch a movie, or make coffee with her partner, in addition to their usual shopping and cafe-hopping adventures with friends.
