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New Study Reveals Kiwi Coffee Preferences

New Study Reveals Kiwi Coffee Preferences

By Fleur Revell
24 March 2014

Forget the City of Sails, Auckland is officially the flat white capital of New Zealand according to new research.

Aucklanders drink more flat whites than any other coffee throughout the country with 31% saying they prefer this as their daily cup over mochas (25%), cappuccinos (17%), lattes (19%), long blacks (2%) and tea at 4%.

The Muffin Break survey is believed to be the largest of its type and sought the opinions of over 22,000 Australasian coffee drinkers.

Along with Auckland, Otago locals said flat whites were also their preferred hot beverage at 31%, followed by cappuccinos (24%), mochas (22%) and lattes 17%.

Lattes were the favourite of Cantabrians with thirty percent surveyed saying it was their favourite drink.
In Wellington, New Zealand’s capital city coffee drinkers said when it came to their morning caffeine fix it was a tie between a latte and mocha at 24%, with tea being the least preferred at 3%.

Of the 95% of us who prefer milk with our hot beverages, half of us prefer it trim, 38% choose full milk with 8% requesting soy.

More than three quarters of those who like a sweeter drink prefer sugar (77%) with 23% choosing another type of sweetener.

Twenty five percent of those surveyed said that they like an extra shot in their coffee of choice.

Kiwis like to upsize their hot beverages with more than two thirds (69%) ordering a large or extra-large size compared to just 50% of Australians.

Australian’s prefer cappuccinos (38%) and lattes (32%) with New Zealanders preferring flat whites (26%) and lattes (24%). Just two percent of Australasians prefer tea.

Muffin Break General Manager, Garry Croft, says it’s fascinating to see the difference in our coffee preferences at a regional level.

“We all know how much we love our coffee in this country, but it was surprising to see how much variance there was throughout the main centres,” he says.

“As Kiwis we are incredibly discerning when it comes to our coffee and for that reason we have trained barista’s on site who are encouraged to continue to up skill and can stay in step with changing market demands,” he says.

The research was commissioned as part of the company’s new Muffin Break Facebook competition where entrants have the chance to win their daily cup of coffee for a year.

For more information about Muffin Break, visit, or check out the Muffin Break page on Facebook;


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