Gregg’s is good honest coffee for real
New Zealanders.
Since 1861, Gregg's have been roasting coffee in Dunedin for New Zealanders. Today we continue to have a team of passionate coffee experts who carefully select coffee beans to roast, grind and brew.
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History
William Gregg was an entrepreneurial merchant, who founded what was to become one of Dunedin's best known firms. For decades, Gregg's Club Coffee in its distinctive tins was a national institution, and his products, recognised for their quality and purity, won over 50 medals in exhibitions here and
in Australia.
Gregg's Instant Coffee has been the mainstay of New Zealand pantries since the early 1960s. Red Ribbon Roast has been synonymous with coffee since the very beginning and is still the anchor for a range of top quality instant coffees developed to ensure there is an instant coffee for everyone.
Instant coffee processing
Gregg's Instant Coffee is manufactured in our Forth Street plant in Dunedin. Established in 1925 when William Gregg consolidated his import and export business, the plant is the only instant coffee manufacturing facility in New Zealand.
The green beans arrive in New Zealand in 60kg hessian sacks and are then sent to Dunedin for processing. The choice of bean is the first contributor to the flavour profile.
By combining beans of different origins, each with their individual characteristics, we are able to create the consistent, high quality flavour profile that Gregg's has become famous for. The type and origins of the beans chosen for roasting depends on the blend being produced, and those beans are then dropped into the roaster.
The roasting process is the second contributor to the flavour profile. During this process the sugars and other carbohydrates within the bean become caramelised, producing the coffee flavour that we know and love. The coffee beans are roasted until they expand and change colour from green to light brown or dark brown depending on roasting time. A light, medium or dark roast is achieved by the amount of time the beans are left in the roaster. As the beans reach the desired roast profile we quench them with water to slow the roasting process. Once the beans are cooled they are ready for grinding.
The roasted beans are put through a grinding process where the beans are broken down very carefully to ensure that they are a particular size and consistency. They then go through the careful process of extraction, where water is added to the ground coffee to extract a liquor from it.
Since its invention in 1901, coffee drinkers have formed strong opinions about which type or format of instant coffee they like.
While they are all made from pure coffee the processing methods result in a wide variety of differences in flavour, aroma and taste. At Gregg's we take great pride in creating one of the best quality instant coffees in the world.
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Origins
The coffee growing regions fall into the ‘bean belt’, roughly bound by the tropic of Cancer to the north, and the tropic of Capricorn to the south. Areas of rich soil, moderate sunlight and rain, with consistent temperatures of around 21°C, are the best for growing coffee.
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