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I love stuff Stuff Nick Loves Flight Coffee Roasters' Rainbow Slayer Nick Clark New Zealand Barista Champion 2013 Chair, New Zealand Barista Guild Flight Coffee Roasters Wellington, New Zealand Why do you love it? Aside from its hilariously awesome name and super sexy curves, it makes insanely good espresso. It really gives us a lot of control and room to play while making coffee throughout each day. How does it work specifically well with Flight Coffee's bar? Our company is all about developing excellent people and outstanding coffee. We're specialty-coffee roasters doing the best we can to educate not only ourselves, but our customers and the lovely folk we get the green from, too. So there's naturally a couple of things we really focus on as a company: Customer engagement is huge for us, and so is always having a good range of specialty coffee. The Slayer enables us to do things to our single origins that we wouldn't be able to do on your standard machine, which really gives each coffee a fantastic platform to be showcased on. a good thing. It keeps us on our toes, which keeps us learning—a solid thumbs up from the Flight crew on that. Who customized it for you? Tell us about the message. Our other business partner Matt [Graylee] laid up the design and our buddy Jack [Candlish] from Stik (www.stik.co.nz) did the machine wrap. For us, equality in life, business, coffee, and pretty much everything we do is key for a sustainable future. One of our goals is to always try and add value to everything we do, whether it be who we trade with to who we work with and how we support the local community. We've got a good little following now so this was a great way to turn a few heads and say "Come on, guys and gals, this shouldn't even be up for debate!" What do your baristas think about it? They love it, now. When we first got her out of the box and popped her on the bench, it was the first time many of us had made terrible coffee in years! At the same time, we were all pretty chuffed to have another opportunity to try and learn something new while simultaneously feeling a little nervous, which I think is only www.baristamagazine.com 45