The Hangar

The high stud and exposed cinderblock walls are fitting for a café named The Hangar. You half expect a small aeroplane to be parked inside. “It used to be a parking lot,” says the café’s general manager, Toby Oliver Chen. “You can still see the parking lines on the floor.” Despite its industrial bones, this bustling space feels welcoming and homely. 

The menu offers classic café food with a refined twist. Try Belgian waffles with mascarpone and roasted plums, thick cut bacon butties, or Moroccan lamb-shoulder benedict. A range of grab and go cabinet food is popular with the morning rush. 

As the flagship spot for local roastery Flight Coffee, it’s no surprise The Hangar is known for its brews. Coffee is taken seriously here. Everything is weighed and timed precisely. Even the filter coffee, a somewhat rare offering in Wellington, is specialised and single origin. Baristas use a refractometer to test the total dissolved solids each morning — essentially checking how much coffee is in the coffee. The data informs future brews and staff recommendations. 

The Flight crew doesn’t gatekeep their expertise. Once a month, Toby and his team host a ‘cupping’ session for the public. They demonstrate a standardised method of tasting coffee comparing quality and flavour characteristics. “We want the community to understand what speciality coffee is. We try to teach them something different every time.” 

The team at The Hangar’s depth of knowledge is evident in every sip they serve. Their passion for the artistry around coffee creates a buzz in the café, and reflects that Wellington coffee scene that made it the (unofficial) caffeine capital.