As Winter deepens, the heart of Wood Street keeps beating...

With roadworks underway around Molesworth Drive and Wood Street, it’s a challenging time for small local businesses — but we’re still open, still creating, and still here for you.

The new back carpark is open this Friday via Fagan Place, and pedestrian access is being maintained throughout the work. It might take an extra minute or two to get to us, but your support right now makes a real difference — not just to us, but to all the local spots that give Wood Street its unique flavour.

We’ve got some good reasons to visit, too: a special Matariki set menu, winter day and night discounts, and school holiday deals like kids eat free from 12–2pm, Monday to Friday. Booking for a crew of 8 or more? You’ll get 10% off. More details below...
 

Thanks for sticking with us — your support means everything.

At Brewed, music is usually our way of nourishing the soul — rhythms to match our mood, melodies to lift the day. But this month, we’re switching it up. Instead of a playlist, we’re offering a podcast — something rich, grounding, and just as stirring as a good tune or a great cup.

This episode of Āio: A Road to Peace dives into the world of cacao — not just as a food, but as a plant ally, a source of healing, and a ritual with a story that’s deeper and more complex than social media would have you believe.

Host Tarikura Kapea speaks with Irma, founder of Mamamuti, a premium organic cacao brand based in Raglan. Together they explore the emotional, energetic, and physical ways cacao can support wellbeing — without needing to be 'spiritual enough' to enjoy it.

This kōrero covers:

The true origins of cacao and its journey west

How cacao ceremonies emerged — and what they aren’t

The science, the sourcing, and the soul of this powerful plant

Whether you're already a cacao lover or just curious, this is a warm, grounding listen. So grab a cup, settle in, and let this one nourish you in a different way.

Upcoming events

Matariki at Brewed As Mangawhai

Join us for a shared feast inspired by local ingredients, vibrant flavours, and the spirit of togetherness.

Wednesday 18th – Saturday 21st June

Five-plate shared feast for 2 – $50 pp

Curated wine pairings – 3 glasses for $40 | 4 glasses for $52

Featuring:

– Fried Oras Oyster Mushrooms

– Seared Haku Kingfish with Penang curry

– Broccolini & Bok Choy

– NZ Wild Venison Loin

– Your choice of dessert

Our curated pairings feature the likes of:

Organic Marlborough Rosé with fried Oras oyster mushrooms

Northland Viognier with seared Haku kingfish in Penang curry

Clevedon Bordeaux blend with wild NZ venison loin

Waitaki Valley late harvest Riesling to finish

Book now at brewedas.com – spaces are limited.

We get it — it’s cold, the couch is winning, and leaving the house takes serious motivation.

But winter’s a whole lot better when we get through it together. That’s why we’ve lined up some tasty winter promos to help nudge you out the door — from kids eat free lunches during the school holidays, to discounts for group bookings, to day and night winter specials.

Your support means the world to us (especially with the roadworks around us), and every visit helps keep the heart of Wood Street beating strong. So rug up, rally the crew, and come share a bite — we’ll have the heaters on and something delicious waiting.

New 'Next Level' Coffee has arrived and it is fricken delicious, I (Gareth) have been enjoying it as my morning plunger or pour over coffee each morning.
We use our Next Level for v60 pour overs, cold brew and filter coffee. Roasted a little bit lighter than our espresso to really let those delicate flavours shine.

Location: Dega, Wolisho, Gedeb region, Ethiopia.

Altitude: 1950-2300 m.a.s.l

Cupping score: 87.8/100 (huge score)
Cupping notes: Ripe pear, currant, earl grey tea, malbec, violet.

I've been playing around with different ratios of coffee to water to exploring the different flavours and strengths. I recommend you do the same, I've noted my experience so far
1:18 (30g coffee, 540g water) Tea-like & Floral (brewed at a lower 88°C)
1:16 (30g coffee, 480g water) Pear & red currant (brewed at 92°C)-Probably my favourite so far
1:14 (30g coffee, 420g water) Emphasise on the Malbec notes (brewed at 94°C)
1:15 (30g coffee, 450g water) This was the most balanced (brewed at 93°C)-This will most likely be my go to.
With all the delicious aromatic compounds that we're using hot water to dissolve into the water (each of those compounds dissolve at different temps/contact time with the water) so it's important to remember to limit how many variables you're changing, otherwise you might hit jackpot of your favourite cup, but won't be able to replicate the recipe, as you won't know what it was that made it amazing for you. I'm not saying you have to get out your lab coat and beaker, but at the very least, some scales that measure to 10th of a gram (14.1g and 14.9g will give different results). At the end of the day, what dictates your cup is how much coffee to how much water, it can be that simple.
Details below are the details from our coffee importer.

Coming up in the July (details in the next newsletter), we'll be holding one day a week, where we invite you down to ask me any of your coffee questions, learn how to brew better at home etc. we'll be playing around with different brew methods, coffees, and simply just having a bit of fun with coffee. Each week will be something different to explore.