Ken Shi doesn’t just roast coffee, he lives it. From competition stages to the roar of Hampton Downs Motorsport Park, Aoraki Coffee Roaster has quietly become a place where craft, curiosity, and consistency meet.

Back Behind the Roaster

If you’ve followed our past collaborations with Aoraki, you’ll know Ken isn’t new to the game. His journey started back in 2007, but not behind a roaster straight away. After selling his own café, he stepped into Roma Coffee Roasters as a barista, and that’s where things shifted.

Curiosity kicked in.

Why did some coffees shine while others fell flat? What was happening inside the roaster? How much did equipment really matter?

That curiosity turned into hands-on experience across roasting, machine servicing, and barista training, eventually leading to the launch of Aoraki Coffee Roaster in 2018.

Today, based at Hampton Downs Motorsport Park, Aoraki is more than just a roasting operation. It’s a full-circle coffee hub, roasting, serving, training, and supporting cafés across the region.

A Philosophy Grounded in People

For Ken, it’s not about chasing perfection, it’s about listening.

Taste is personal. No single roast will please everyone, and that’s exactly the point. Aoraki’s approach is shaped by feedback, constant refinement, and a focus on what keeps people coming back for another cup.

That mindset shows in everything they do, from their roasting decisions to how they engage with customers.

And despite years of experience, including competition success and certifications like CQI Q Grader and SCA Roasting, Ken is quick to point out that coffee is a never-ending learning curve. The deeper you go, the more there is to uncover.

This Month’s Feature: 1960s Blend

The 1960s Blend is a reflection of that philosophy, balanced, adaptable, and built for everyday drinking.

It brings together three origins:

• Colombia Medellín (washed)

• Papua New Guinea Waghi (washed)

• Peru San Ignacio (washed)

Each component is roasted separately before blending:

• Colombia at a medium-dark roast for body and chocolate depth

• Papua New Guinea at a medium roast for structure and balance

• Peru at a medium-light roast to lift the cup with subtle brightness

The result is a blend that’s easy to enjoy without being simple.

In the Cup

Expect a classic, comforting profile with enough nuance to keep things interesting. There’s a clear thread of sweet chocolate running through the cup, backed by gentle stone fruit acidity and a clean, tidy finish.

It’s the kind of coffee that adapts to how you like to drink it, equally at home as a black coffee or paired with milk.

How Ken Drinks It

Ken keeps it traditional.

His go-to is a 6oz flat white with a double ristretto, tight, rich, and full of flavour. If he’s feeling a little more adventurous he leans toward a 12oz Americano with a double espresso and a splash of fresh cream, a slightly old-school touch that suits the blend’s character.

Final Thoughts

Aoraki continues to do what it’s always done well: focus on the fundamentals, stay curious, and let the coffee speak for itself.

This latest release is a reminder that great coffee doesn’t need to shout. Sometimes, it just needs to be consistently good, cup after cup.