Classic flat white go-to for baker turned barista
Jasmine Purdie-Smith is fresh off the boat in Wellington.
The barista at Coffix Ballance St arrived in the capital from Christchurch just two weeks ago, moving with her partner who got a job here. Before the move, she spent six years working in Christchurch’s hospitality scene, having a previous baking career that included working as a barista.
“While I was doing the barista part of my baking career, I realised I love making coffee,” she said, as being able to talk to customers gravitated her to making coffees.
Her go-to order was a classic flat white. “Nothing beats just milk and coffee.”
Owner Gil Salz has kept a seven-year-old clipping of The Dominion Post from when the Ballance St store opened, after he took over the space when a previous owner was bowing out of the industry.
He originally chose Ballance St for Coffix’s first Wellington store because of the location. He owns another of the chain’s stores on Molesworth St.
“A new entrant is trying to shake up Wellington’s crowded coffee market by selling all its regular-sized coffees for just $2.50,” the story from 2017 said, accompanied by a picture of Salz standing behind the counter as baristas worked on the coffee machine.
“Long blacks at $2.50 can be found in various spots in Wellington, but Coffix is offering all its regular coffees at that price. Extra shots, soy milk, and syrup shots are free, and it's $3.50 for a large.”
In 2024, the price board varied only slightly: short and long blacks and macchiato cost $3.50; regular coffees are priced at $4 and $5 for a large. Decaf and soy milk options are free, and it costs $1 extra for oat, coconut or almond milk.
Salz said the prices meant customers came from near and far, even tif hey had other options closer to where they work.
The store uses organic and fair-trade beans from Colombia and Papua New Guinea, which are roasted in Auckland before making their way down to the baristas in Wellington.
While regulars from the nearby offices usually go for more traditional options like flat whites, Salz said, the store also offered non-coffee drinks, such as London Fog lattes made from Earl Grey, vanilla extract and milk, matcha lattes and iced matcha.
– Love your barista? Know of a generous loyalty scheme, an excellent brew, a must-try bean or a steady price? As cafes do it tough The Post wants to hear from coffee drinkers and cafes alike, so we can spread the word about, quite simply, good coffee. Email news@thepost.co.nz.