Home' The Wellingtonian : January 24th 2013 Contents 14 THE WELLINGTONIAN, JANUARY 24, 2013
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www.thewellingtonian.co.nz A stylish caffeine treat
Get roasted: Flight Coffee Hanger in Willis
The Flight Coffee Hanger is one of
Wellington s newest speciality cof-
The Hanger is the latest cafe from Bink
Bowler, Nick Clark, Richard Corney and
Matt Graylee, the people behind Mem-
phis Belle Coffee.
It opened in September in an old con-
crete garage on the corner of Willis and
The conversion of the building is fan-
tastic and simple. Pale wooden boards
form the walls and the custom-built coun-
ter. The high ceilings and roller door give
it the feel of an aircraft hanger.
On a hot summer day it provided a
welcome break from the sun, although I
will be interested to see how easy it is to
heat in winter.
All the roasting equipment is in the
back of the cafe, and it is not just for
show. If you re lucky you might spot the
beans for your coffee week being freshly
roasted on the premises.
Because coffee is the main point of the
cafe, we decided to try as many as our
bodies would allow.
We had a chemex-prepared Suiza cof-
fee from El Salvador ($6) and a
V60-prepared Dolok Sanggul from Suma-
tra ($5.50), both served black, an esp-
resso Kathengariri from Kenya ($6.50)
and Flight Coffee s espresso Bomber cof-
Each coffee was served with an inform-
ation card listing its region, flavour and
some interesting facts.
They were excellent. The different
flavours in all of the coffees shone
through. I m not a big fan of black coffee,
but I preferred the two black filter coffees
to the espresso coffees.
The aroma was stronger, the flavour
was smoother and sweeter.
The Suiza was the overall favourite.
The information card even read like a list
of my favourite flavours: coffee, chocolate,
wine and fruit.
On the food side The Hanger is let
down a little by consistency.
The spinach, feta and capsicum muffin
($4.20) was good. It was toasted and
served with lashings of butter. My dining
companion deemed it excellent.
However, my roasted pumpkin and
bacon salad ($6) came to the table ice-cold
and I had to ask for it to be warmed. The
flavour was not that great and there was
not enough bacon.
To follow, we had a piece of the gluten-
free chocolate brownie ($5). It came
warmed and had a cream cheese topping.
The brownie melted in my mouth and
was a big chocolate indulgence.
We decided to order another slice. How-
ever, that one was cold and not nearly as
Co-owner Mr Clark said a small menu
was in the works and it was hoped to
launch it in February.
Once the food at The Hanger is as good
as the coffee the place will really take off.
Lunch and coffees for two came to
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