Max Coffee are a specialty coffee roastery based in Kerikeri, in the beautiful Bay of Islands, Northland. At Max Coffee their mission is simple: to roast specialty coffee that fuels better days — for their customers, their community, and their café partners. They do it with care, consistency, and a hands-on approach that puts people first.
Max Coffee was born in 1999 in the Bay of Islands, when a bloke named Ben decided to name his coffee company after his son, Max. Why? Because Max was bold, full of beans, and had a spark that made people smile — just like a good cup of coffee should.
Since then, Max Coffee has grown, changed hands, and kept roasting the good stuff — always staying true to that original spark. Three years ago, Jason and Zara took the reins. Jason’s background is in speciality coffee training, having worked across the UK, while Zara came from a design world but quickly dove headfirst into coffee, bringing fresh eyes and big energy.
Today, Jason and Zara are proud to carry the Max name forward. They roast specialty coffee for Kiwis who value quality, flavour, and a bit of fun. They’re about making great coffee that fuels you to Live Your Max - whether your Max looks like chasing waves, hiking hills, reading in the sun, or just five quiet minutes before the chaos kicks in — They’re here for it.
They stand for doing the simple things right. That means roasting in small batches, dialling in each profile with care, and working closely with their café partners to lift every cup. From green bean to brew, they believe consistency, honesty, and good vibes make better coffee — and better days.
They roast on a vintage Otto Swadlo — a classic, manually controlled roaster that demands attention and rewards precision. Every roast is hands-on, with careful adjustments made in real-time. It’s not about pushing buttons; it’s about reading the roast, trusting your senses, and knowing your gear inside out. And they love that.
This month you are sampling their Black Forest Blend. Rich, smooth, and deeply comforting — Black Forest is their limited-edition blend for the cooler months. Crafted from four origins — Honduras, Colombia, Kenya, and Brazil — each component is roasted individually, with multiple profiles used for some origins to build depth, sweetness, and complexity. After roasting, they’re post-blended for a layered, full-bodied cup that brings warmth and indulgence to your morning routine.
At its core is a base of dark chocolate gateau — rich and velvety — with blackcurrant and kirsch adding a juicy, dark fruit lift. A touch of warm spice lingers on the finish. It’s bold, smooth, and quietly decadent.
Designed to shine through milk with its punchy flavour and structure, but balanced enough to drink black. Ideal for espresso, plunger, or stovetop.
Black Forest is a medium roast, tailored for body and richness. Blended post-roast for a smooth, warming cup with depth and structure. Best suited to brew methods that bring out body and crema — like espresso, plunger, and stovetop. Creamy and bold with milk; rich and rounded black.