Great question! Zero6 is one of the coffee brands proudly roasted under our wider umbrella: Slipstream Coffee. Over time, you’ll start seeing more of the Slipstream name as we bring everything we do — from roasting to sustainability — under one identity. Don’t worry though, the coffee, the values, and the team you know and love aren’t going anywhere. We’re just gearing up for a bigger, brighter future (and a smoother ride).

Specialty coffee is like the best-of-the-best coffee.

The beans are carefully grown, picked at the perfect time, and roasted by pros (like us!) to bring out their natural flavours — like chocolate, berries, or caramel.

Then, trained coffee tasters (called cuppers) score the beans out of 100. If they score 80 or more, it’s called specialty coffee.

That means it’s extra delicious, high quality, and full of flavour — with no flavourings needed.

We offer free shipping on all orders over $60.

For orders under $60, there’s a flat $6 shipping fee — anywhere in NZ, including rural addresses.

Place your order before midday, and we’ll usually dispatch it the same day. We use NZ Post’s Overnight service, which typically delivers to main centres the next business day — though delivery times can vary slightly, especially for rural areas.

If your order hasn’t arrived within 3 business days, please get in touch so we can help track it down.

Returns & Replacements

Because our coffee is freshly roasted and packed to order, we’re unable to accept returns on beans or grounds. However, if we've made a mistake with your order — wrong beans, wrong grind, or anything else on our end — we'll make it right and send you a replacement at no extra cost.

Your satisfaction matters, so if something’s not right, please get in touch and we’ll sort it out.

Keep your beans in an airtight container, in a cool, dark place — like a cupboard (not the fridge!). Light, air, heat, and moisture are the enemies of fresh coffee.

- Whole beans (unopened): Can last 3–6 months.

- Once opened: Best used within a month, but still drinkable up to 3 months.

-Ground coffee: Starts losing flavour fast — use within 1–2 weeks if possible.

💡 Yes, you can freeze beans! If done right (airtight and moisture-free), they can stay tasty for months — even years. We once cupped a Kenyan that had been frozen for 2 years... still delightful.

📉 As beans age, you’ll lose those delicious aromas and flavours. The coffee won’t go “bad,” but it’ll taste flat and dull.

We get it — fresh sounds best. But when it comes to coffee, too fresh isn’t ideal.

So, what’s the perfect time to brew? The answer is 42 (click here for help on that answer). Most coffees taste best between 4–14 days after roasting.

Why? Because your beans need time to degas — that means releasing the carbon dioxide that builds up during roasting. Brew too early and you might get flavours that are a bit grassy, flat, or weirdly fizzy.

- Let your beans rest a few days after roasting (date stamped on bottom of bag)

- Store them airtight and out of light

- Then enjoy them in their flavourful prime!

After about 3–4 weeks, the complexity starts to fade — still drinkable, just not quite as magic.

The one you enjoy — and that fits your budget.

- Aeropress = clean, quick, and super portable

- French press =bold, rich, easy to share

- Pour over = smooth, light, and meditative

- Espresso = strong and short (but gear can be pricey!)

There’s no right answer — just start where you are, and experiment from there.

It’s all about how long the water spends with the coffee, and how fine or coarse your grind is.

- Sour or Sharp?
That’s under-extracted — water didn’t spend long enough with the grounds.
👉 Try grinding finer or brewing a bit longer.

- Bitter or dry?
That’s over-extracted — water stayed too long and pulled out the harsh stuff.
👉 Try grinding coarser or brewing a bit shorter.

- Just Right?
It should taste smooth, sweet, and balanced — not too sharp or too bitter.

💡 Think of it like steeping tea: too quick = weak and sour, too long = bitter and muddy. Your grind size and brew time are the keys to fixing it.

Where coffee grows shapes how it tastes. Think terroir, like wine — altitude, soil, and processing all leave their mark.

Those flavours are naturally part of the bean — nothing added, no syrups or flavourings.

Coffee is a fruit (the bean comes from a cherry!), and depending on where it’s grown, how it’s processed, roasted, and brewed, it can carry flavours like:

- Chocolate, nuts, caramel — usually from Brazil, Colombia, etc.

- Berries, citrus, florals — often found in East African coffees like Ethiopia or Kenya.

☕ But here’s the catch: You might not taste those flavours if the brewing method isn’t right for the roast or bean. For example:

- A dark roast brewed as espresso may mute fruity notes and boost chocolatey ones.

- A light roast brewed in a French press could taste a bit sour or sharp.

To really taste the unique notes, try:

- Using fresh, well-stored coffee

- Brewing with a method that suits the roast (e.g. pour over or Aeropress for light roasts)

- Tasting it black first — no milk or sugar — to train your palate

🧠 Think of it like wine or chocolate tasting — subtle at first, but gets more obvious the more you try.

Single origin = one farm or region; expect unique flavours. Blends = a mix, crafted for balance and consistency.

Because once coffee’s ground, it starts to lose aroma and flavour. Grinding fresh = a better brew, every time.

Great question. At Slipstream, we roast to bring out the natural flavours in each coffee — like chocolate, berries, or citrus. That means we keep things around a medium roast, well before second crack, so the bean’s character shines.

This makes our coffees versatile — perfect for espresso, Aeropress, pour over, French press… whatever you love to brew.

💡 And for our wholesale partners (like cafés), we can fine-tune the roast to better match their setup and their customers’ preferences — always keeping flavour and quality first.

Why no dark roasts?

We don’t go there because heavy roasting flattens out flavour. Instead, we roast just enough to highlight sweetness, balance, and clarity — not bitterness and smoke.

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