Stuart Cross brings with him 20-years experience in the hospitality industry, spent predominantly specialising in wine and then in the last 11-years transferring that expertise into the coffee industry.

He first discovered the passion for coffee in his first sales job where he had an excellent mentor who steered him in the right direction, where he soon became submersed in the many facets of the coffee world, working both in front of the roaster and in behind the counter.

Stuart along with a business partner set up a very successful coffee brand 6-years ago which successively won medals every year in the NZ Coffee Awards and then prior to selling won the ‘SUPREME COFFEE BLEND AWARD 2007/08’, a very prestigious award recognised within the industry and the public arena.

His passions are in the blending, roasting, tasting of coffee and the up skilling/training of Baristas.

To find the right operators to produce coffee and give it justice is the key to having a successful brand. This is why he set up Velvet Coffee Roasters 10-months ago, to retain the boutique label and sell to passionate operators who make that ‘damned good cup of coffee’ consistently!

Currently roasting in Auckland on the North Shore, we use a 30kg Petroncini Hot Air Drum Roaster to deliver a smooth and consistent flavour and an even roast colour. We then place the coffee through a destoner to ensure no stones, needles, nails, and corn, in fact anything is left in the coffee except what is supposed to be there.

Each roast is tasted and bagged fresh in recyclable paper bags; we do not store our coffee and ensure it is delivered the next day. Coffee is ideally best consumed within 24-72 hours after roasting. Coffee needs to degas to start developing flavour and body however coffee is drinkable for up to 2-weeks as long as it is in bean form or stored properly. (Airtight container in a dark cool cupboard). Do not have aftershave or perfume around coffee – it will destroy it.