Chances are at one stage today you have ingested the sweet nectar that is coffee.
Maybe you're the type of drinker who sips from a nice minimalist ceramic cup.
Or maybe you get your coffee on the way to work in a cardboard vessel with a plastic takeaway lid.
You might even enjoy a double-shot strawberry caramel vanilla-ice frappe with multiple sweeteners in a clear plastic cup with your name spelt incorrectly on the side. No judgement here.
We are a nation of coffee drinkers, diverse in our blends and consumption methods. New Zealand coffee consumption is, per capita, one of the highest in the world, with an average of just under a cup per head consumed every day.
Coffee is the oil that lubricates the wheels of society. Without it there would be an enormous amount of friction on the moving parts. Eventually the friction would become so great the machine would stall, and grind to a halt.
There were just over 5000 attendees at this year's annual New Zealand coffee festival.
Tom Handiside of La Marzocco spoke to us about exactly what makes the perfect cup of coffee:
What makes the perfect cup?
The perfect cup really depends on your prefered method of making.
But there are a few universal elements that make a good cup of joe great.
As with anything that you ingest or prepare food wise clean equipment always leads to better results and tastes
Fresh, quality product
Don't use stale old beans that have been sitting in the cupboard for a year and a half, use quality fresh beans. The same goes with milk - use a quality milk that is nice and fresh.
And fresh clean water goes along way too.
Just the right amount
The right amount of time to let the average espresso shot drip is 20 to 30 seconds.
The optimal temperature for an average coffee is between 65degC and 70degC
Practice makes perfect but if you're not willing to put in the time, maybe leave it to your local barista.