• May 2017

    Vanished Delft

    Vanished Delft, an exhibition at the Pah Homestead curated by Anna Miles. Amongst the intriguing and conversational pieces were three coffee takeout cups and a takeout tray.

    3 Slides

  • May 2017

    We love banana

    Hung-up some bananas in the window of the refreshment room at Miller’s Coffee. They were picked on public land in the Auckland suburb of (redacted).

    2 Slides

  • May 2017

    Hibiscus display

    Hibiscus’s are flowering all around Auckland. Miller’s Coffee makes an arrangement to decorate their bench table.

  • April 2017

    Liam Muffins birthday

    Craig Miller, Izzy Johnston and Liam Muffins enjoy some birthday bubbles.

  • April 2017

    May the coffee be with you

  • April 2017


    ‘The Lighthouse’ on Queens Wharf.

    5 Slides

  • April 2017

    Miller’s Easter Eggs

    Millers Coffee made some Easter chocolate’s.

    2 Slides

  • April 2017


    Every wondered what the view from the Metropolis looked like.

    4 Slides

  • April 2017

    Heart of the City

  • April 2017


    Downtown Auckland coffee and patisserie.

  • April 2017

    Cross Street Art

    New street art in the service lane in Cross Street.

    2 Slides

  • April 2017

    Chuck Berry

    Hail Hail Rock and Roll

  • April 2017

    Anzac Day

    The Auckland Domain and the Auckland War Memorial Museum dawn parade, Anzac Day 2017.

    6 Slides

  • April 2017

    Street Art

    Waihi, Whakatane and Taneatua.

    5 Slides

  • March 2017


  • March 2017

    Hi Diddle Griddle

    The Hi Diddle Griddle was a café in Karangahape Road that opened in 1953 and ran through to the early 1960s. Its causal and fun atmosphere gave a new direction to Auckland hospitality. The image is of the front page of their menu.

  • March 2017


  • March 2017

    John Radford

    Artist John Radford, who manages his career in coffee houses, was interviewed at his house, in Newton, Auckland, as part of the Serious Espresso Oral History Project.

  • March 2017

    North Shore Bus

    Every wondered what the view was like up upstairs on the double decker bus to the North Shore and then back into the city.

    5 Slides

  • March 2017


  • March 2017


    Karangahape Road

  • March 2017


    Onehunga Wharf

    2 Slides

  • February 2017


    Out walking the city’s parks.

  • February 2017

    Pastel Street Art

    Uptown, Symonds Street, Auckland.

  • February 2017

    United Coffee Company

    A cool espresso bar in Virginia Avenue, Eden Terrace, Auckland. Wonderful espresso made on a 1956 Faema.

  • February 2017

    Dutch Museum

    A museum to honour immigrants from Holland is being planned for Foxton. This Cona set will be a part of it. Many Dutch immigrants opened coffee houses in Post-Second World War New Zealand. Such as the “Queen of Cona” Suzy van de Quast.

    Suzy van de Kwast sitting upstairs at her coffee lounge in Willis Street, Wellington.

  • February 2017

    Derek Townsend

    Espresso pioneer Derek Townsend was interviewed at his Eden Terrace factory as part of the Serious Espresso Oral History Project.

  • Janruary 2017


    The Cloud, Princess Wharf, Auckland

  • Janruary 2017


    Drying prepared green ume for making ume-soda.

  • Janruary 2017


  • Janruary 2017

    John Reynolds

    Espresso pioneer John Renoyld’s was interviewed at his Grey Lynn house as part of the Serious Espresso Oral History Project.

  • Janruary 2017

    Doing deliveries

    Someone has to do it

  • Janruary 2017


    Dance me to the End of love


Millers is a boutique coffee roasting company with a blend designed specifically to be used in the espresso machine.

The blend has remained unchanged since we began roasting in 1988. We have helped pioneer the skill and sociability that the Espresso machine has brought to our society over these 20 or so years. This espresso culture has made a deep and lasting impression. A greater freedom of self expression has been shared. We now see the positive influence that coffee has played in hospitality culture throughout New Zealand.


Millers has been strongly influenced by the espresso machine.

The first machine, a Faema E61, was a ’3 Group’, which enabled it to extract coffee into 6 espresso cups, simultaneously.

The E61, as it is fondly known, was purchased in 1984 and took pride of place in ‘Another Roadside Attraction’ – a small local cafe opposite the hospital in Grafton.

This beautiful, vintage machine is still in use today at Millers Coffee Roasting & Refreshment Room, 31 Cross Street Newton, Auckland

It began the Italian connection to espresso, and in particular to the city of Milan where many of the best espresso machines are manufactured and where the culture of espresso had its beginnings to become the strongest influence on the modern cafe culture.

A culture where people visit a favourite espresso bar on a daily basis as part of their lifestyle, creating a sense of community. Coffee is served at the bar and people take the time to meet friends, discuss business or have some time out by themselves while still having a feeling of connection and recognition. Along with the espresso machine came the roasted coffee.

  • 1984

    Another Roadside Attraction Park Road Grafton; purchased Faema E61.

  • 1986

    Belaroma, Albert Street, first stand-up espresso bar.

  • 1988

    Millers Coffee begins roasting in Exchange Lane. First outdoor seating.

  • 1990

    Roaster moved to Craig Miller's home in Onehunga, Alastair Burns gets involved as engineer, builder, designer.

  • 1993

    Serious Espresso with Millers Coffee in Bledisloe Lane.

    A stand-up espresso bar and roastery.

  • 1994

    Sweet-Inspirations, Williamson Ave.

    Dayna roasting Miller's Coffee and baking small cakes.

  • 1996

    Miller's begins roasting at 31 Cross St.

  • 1996

    Apples Blend @ 23A Gallery “Coffee and conversation” an exhibition by Billy Apple.

  • 1997

    Serious Espresso relocates to Civic Theater corner site.

  • 1997

    Civic Theater closed for refurbishment.

  • 1998

    Serious Espresso relocates to St. James Theatre Queen Street. (built during Auckland’s power black out).

  • 1999

    Serious Espresso Wellington opens in the BNZ heritage building.

  • 2000

    Serious Espresso opens on Princes Wharf (inspired by old ferries of Auckland).

  • 2001

    Serious Espresso opens at Swanson Street, Auckland.

  • 2003

    Roasters meeting called to form an association, resulting in the NZCRA (www.nzcra.org.nz).

  • 2004

    Apples Blend @ Micheal Lett Gallery. “Coffee and conversation” an exhibition by Billy Apple.

  • 2005

    BNZ Wellington closes.

  • 2006

    Princes Wharf becomes BaraBra.

  • 2010

    Business as usual.

  • 2015

    Miller's Coffee roaster fresh.
    Monday - Friday, 7:30am - 12 noon.
    Ready to welcome you.

In Milan, the market was controlled by only a few very large and established coffee companies. But in New Zealand, the way was open for individuals to more easily begin roasting their own to give themselves greater quality control.

When Millers began roasting coffee there were only 10 roasters in New Zealand. Today there are more than 100.

History, cafe culture and today In those days there was the coffee lounge. Sandwiches and cakes were displayed in a way that people were able to help themselves. The coffee offered was usually ‘cona style or filter but it was the last consideration. Today it is often the first.

Then in 1988 came Millers – freshly roasted on an Otto Swadlo 3kg Roaster, with the id of the espresso machine.

As more successful cafe owners took control of roasting their own coffee, their understanding and confidence grew and the new players who secured a brand of espresso machine were able to identify their machine with their particular brand of coffee and attract new customers keen to be a part of this new phenomena.

Along with the high standard of espresso machine know-how, came a desire to continue sourcing a high standard of green beans.

Combined with concientious roasting, New Zealand has created much mana around the humble cup of coffee. We have become world leaders in setting a consistently high standard.

Millers coffee has been able to make a valuable contribution to this standard and continues to do so by encouraging many who have wanted to take part in helping shape this important industry.





30% 40% 30%

From day one, our green blend of Arabica beans have been sourced from the same three countries – Papua New Guinea, Colombia and Kenya.

The blend has never changed. There has been no reason to alter it. We have had the continuity of supply and have avoided blending on price.

Papua New Guinea: Sigri A 40%

This country is a more recent producer. Coffee was first grown commercially in the early 1950′s but only in more recent years has it appeared on the world market where its popularity has grown fast.

coffee tree sketch Sigri Coffee Estate is known for its excellence. Situated in the 40 mile long Wahgi valley in the eastern highlands province the coffee is a 100% high grown washed Arabica.

The estate is highly regarded for its programmes of sustainability both in regards to the husbandry and care of the plants and also to the community that it serves. The people who work for the company are offered health care and education.

The fine quality coffee has balanced acidity, is full bodied with a rich smooth flavour and makes up 40% of our blend.

Colombian: Medellin Excelso 30%

Medellin is in the central mountain range of Colombia’s coffee growing region. It is the most famous and like most of their coffee is grown on small plantations. It is carefully picked, wet processed and graded.

Excelso is a combination of grades ‘supremo’ and ‘extra’, has a beautiful flavour, a fragrant aroma and a fine balanced acidity.

Kenya: AA 30%

The main growing area in Kenya stretches south from the slopes of Mount Kenya almost to the capital Nairobi. The deep fertile volcanic soil, combined with ideal temperatures and rainfall produce one of the worlds finest coffees.

‘AA’ is the grade which commands the highest prices at the weekly auctions during the season and is the finest quality. It is a full bodied coffee with excellent flavour and fine acidity.

Millers Coffee is a taste. Fresh tastes best. We roast together a green blend of three different origins. Sigria, Medellin Excelso, and Kenya AA.

This blend produces a coffee that has a clean distinctive flavour and aroma.

The degree of roast is dark but with no oil on the surface of the beans. The roasted beans are designed to be used primarily in the espresso machine and will produce a full strong flavour without any bitterness. How amazing to see virtually odourless green beans spring into life when roasted.

The Petroncini 30kg drum roaster has been the focus of the roasting room at Cross St. for around 14 years. At around 215ºC each roast takes approximately 20mins and during that time a moisture loss of around 20% occurs. Once roasted the coffee is packed and usually dispatched on the same day. The staling process has already begun.