In a city known for its love of great coffee, Pour and Twist has quietly shaped a new kind of café experience in Wellington. Their space is calm, intentional, and rooted in slow craft. Every drink is made by hand, whether it is a carefully brewed filter coffee or a freshly whisked matcha.

As matcha continues to rise in popularity across New Zealand, Pour and Twist stands out as one of the cafés that embraced it early, championing quality and genuine curiosity long before it became a trend. We sat down with the team to learn more about their story, their connection to matcha, and how they see the future of Wellington’s growing matcha culture.

The Story Behind Pour and Twist

Can you tell us the story behind Pour and Twist and how it came to life?
It all started in 2014. We spent most of our days at cool cafés and posted aesthetic square posts of our flat whites on Instagram. One day we decided to try filter coffee and it completely changed things for us. We loved how easy it was to drink, how many flavour notes we could taste, and how the cup changed as it cooled.

After graduating, we moved to Queenstown only to find no good coffee around, so we ordered beans from Wellington and brewed at home every day. Our first brewer was a Swiss Gold filter, then came the Aeropress, Chemex, V60 and siphon.

When we moved back to Wellington in 2017, a lot of cafés had shifted to batch brew. Manual brewing was disappearing. We saw a gap and decided to fill it, setting up in The Courtyard at Reading Cinemas. The first few years were tough but also incredibly rewarding. We found our niche and met people who appreciated the same things we loved.

What makes Pour and Twist different from other cafés in Wellington?
The biggest one is that we do not have an espresso machine. Because of that, our space stays quiet and relaxed. Every drink is brewed fresh to order and that includes matcha too. We whisk it fresh for every customer.

We were also one of the first cafés to offer multiple coffee roasters on our brew menu. Back then most places stuck to one roaster. We also created fun drinks from the beginning like Orange Choffee, Matcha with KitKat, Taro Coffee and Pink Matcha. They helped make specialty coffee and matcha feel a little less intimidating.

Even now, we like to create new specials each month but we avoid doing what everyone else is doing. We put our own twist on things. That is who we are.

You are known for your manual brewing. What inspired this direction?
We fell in love with the process. Weighing beans, choosing a brew method, rinsing the filter. We enjoy taking our time and slowing down. That reflects how we live in general. We shoot film photos, listen to cassettes and records, and enjoy the analogue things in life. Even our dog fits that lifestyle. He is a greyhound but somehow the slowest dog ever.

Connection to Matcha

Why did you decide to bring matcha onto your menu at Pour and Twist?
We did not want to be another café with the same menu. From the start, we curated drinks we genuinely wanted to drink ourselves. Matcha was one of them because we wanted to introduce more people to it.

What role does matcha play in your menu compared to coffee or other drinks?
Honestly, sometimes we make more matcha than coffee. Especially on weekends after midday, it is matcha orders nonstop. It can be one coffee order to fifteen matcha orders.

What do your customers say about matcha? Are they first timers or seasoned matcha lovers?
A lot of them are seasoned lovers, but we also get first timers and it is an honour to serve them their first matcha. First impressions matter so much and we love that they choose us to experience it.

Rituals and Craft

Do you have a favourite way to serve or enjoy matcha personally?
E: I love an iced matcha with oat milk unsweetened. But I also enjoy it with coffee.
Z: Nothing fancy, just a hot pure matcha.

Community and Collaboration

Why is it important for you to work with local makers and suppliers like Thea?
We started at a similar time. They were the early ones trying to get people into matcha around 2015, and we were doing the same with filter coffee, matcha and cascara. We already shared the same values and mindset.

The Thea team visited us in February 2022 to introduce themselves and dropped off some matcha. Working with them has been so easy. They are hardworking, kind and passionate. We are really proud to see them getting so much recognition now.

How do you see matcha evolving in Wellington’s café culture in the next few years?
We have already seen big changes. In the last one to two years, many cafés that never served matcha now offer it. It is becoming the norm. Soon it will be expected. If a place does not have matcha, people will be surprised.

A New Ritual for Wellington

Pour and Twist reflects the heart of Wellington’s café culture. Their approach is thoughtful, slow and grounded in genuine craft. By offering freshly whisked matcha and championing manual brewing, they have helped shape a new wave of drink culture in New Zealand one that celebrates presence, flavour and curiosity.

At Thea Matcha, we are grateful to grow alongside them and share a passion for mindful drinks made with intention. Whether you are a long time matcha lover or discovering it for the first time, Pour and Twist is a place where every cup is crafted with care.