Red Rabbit is an independent New Zealand roastery built on a deep respect for process, a love of the sensory, and a belief that great coffee should always feel effortless.

Founded in 2013 by Steve Barrett after returning from his OE in the UK, Red Rabbit began with a simple goal: to share better coffee and make it more approachable. That mission still holds true today. What started in Wellington quickly grew, leading to a move to Auckland in 2016 to expand production while maintaining a strong focus on quality and café partnerships. Now operating under Red Rabbit Project Limited, Steve remains hands-on as head roaster, continuing to champion careful sourcing, precision roasting, and an appreciation for origin.

At the core of Red Rabbit is a commitment to seasonal, single origin coffees—sourced fresh, roasted with intent, and served with purpose. Each coffee tells a story of place, people, and process, and the team works to honour that journey from farm to cup. The approach is honest and accessible, stripping away pretension and focusing on what matters most: consistency, curiosity, and care.

Every roast is developed on a Loring Smart Roast system, one of the most advanced coffee roasters in the world. This technology allows for exceptional control and consistency, bringing out clarity, sweetness, and balance in every batch while maintaining efficiency and sustainability.

This month, subscribers will be enjoying Hopper Espresso—Red Rabbit’s signature house espresso. Designed to be approachable and dependable, Hopper is the same coffee served in Red Rabbit cafés, built around a smooth, rich, and balanced profile.

The current iteration features coffee from the Mogiana region in Brazil, one of the country’s oldest and most respected coffee-growing areas. Known for its deep red soils and diverse microclimates, Mogiana produces coffees with distinctive character and depth. Grown at altitudes of 900–1200 metres and naturally processed, this lot combines varietals including Acaia, Bourbon, Catuaí, and Mundo Novo.

In the cup, Hopper Espresso delivers notes of citrus, hazelnut, and cocoa, with a smooth sweetness and a creamy finish. It’s roasted to highlight chocolatey richness and caramel tones, making it equally enjoyable as a straight espresso or with milk.

For brewing, Red Rabbit recommends:

·       19.5g dose

·       36g yield

·       23–25 second extraction

When it comes to enjoying it, Steve’s go-to is a flat white. Milk enhances the coffee’s natural nuttiness and caramel sweetness, creating a balanced, creamy cup where the chocolate and roasted nut flavours really shine.

For Red Rabbit, coffee is more than just a drink—it’s a ritual, a rhythm, and a moment of clarity in the everyday. A few million cups in, that philosophy continues to guide everything they do.

Let us know how you enjoyed Hopper by reaching out on Facebook or Instagram, and of course head to Red Rabbit to learn more about how they bounce.