We chat to a titan of the coffee industry, Megan Wyper, to see just what goes into brining us our morning cup – and ever so stylishly, too!
You’ll know Acme even if you don’t know Acme – they’re the iconic Kiwi cups you see in almost every cafe across the motu (and I actually, coincidentally, happen to be drinking out of one as I type this!) Two years after buying the company, Megan Wyper’s had an absolute trial by fire when it comes to running a business, but her life-long passion for coffee keeps her excited (and caffeinated!). Megan is an absolute titan in the coffee world – a go-getter, devoted mother, and industry luminary, Megan has been focussed in propelling Acme forward since acquiring the business (including a new dinnerware range released this month). As the President of the New Zealand Specialty Coffee Association and armed with more than 15 years of hospitality experience, Megan’s journey began humbly, roasting coffee in Scotland before swiftly rising to prominence as an award-winning barista. We chat all things coffee, business and what it’s like to be a successful businesswoman in tough times.
Kia ora Megan! Life must be quite busy of late, what are you up to right now?
I almost think that busy might be putting it lightly, yes busy but in the most ideal, perfect way. I’ve just gotten back from Copenhagen and Germany, showing our products at a coffee trade show and hosting coffee tastings with our customers in Germany, and talking about Acme and NZ coffee – two things I absolutely love. I’m also preparing to show off some new products that Paddy and I have been working on for the past 18 months. It was our first European coffee trade show since 2019 so we were excited to be back and it was the first coffee show were we felt we weren’t selling our brand. People came looking for us and were excited to see what we had to show off – which was quite a bit more product since 2019!
What made you make the decision to take over such an iconic brand, and did you feel any pressure doing so?
It really just felt like the next step. I’d been working as the marketing manager for the past four years when Jeff and Bridget approached myself and Paddy about purchasing the business. Paddy had been with Cups for 10 years, basically since the beginning and myself four years and since COVID we had been taking a much more hands-on approach on managing of the company, so for both of us there was never a hesitation to step all in. I think we’re both coming from a unique perspective having been employed by the company prior to taking it over, so really understand the brand and what we’re walking into. We both feel so incredibly fortunate to have been offered this opportunity.
Your background is coffee – what is it about coffee that you love so much, and did you ever think, when you were growing up, that coffee could be a career?
Coffee, for me, has always been about people, and it then became about working in coffee. I finished school after sixth form and trained in childcare. I didn’t really know what I wanted to do but I was told that I was good with kids! But after a year of private nannying in Auckland I sat down with a phone book and called around cafes asking for a job. I realised that I needed to be around people, and my mum had a coffee cart when I was a teen and made the best coffee – plus had the best chat with her customers! I think I was drawn to what that was. I managed to land a job at Miller’s Coffee – I later realised how lucky I was as Craig is one of the founders of the New Zealand Speciality Coffee Association and he gave me the best start in coffee, managing his café, while learning top customer services while I was there that the joy for coffee was sparked.
I didn’t know that you could have a career in coffee, when I started I was just doing something that I enjoyed. I drifted away for a split second as I thought nannying in Europe might be different but, nope! I ended up being drawn back in and started working with a company in Scotland that was one of their first speciality coffee roasters. I had to really personally invest in my own growth which is hard when it’s a minimum wage job, but the owners supported my ambition. I competed in the UK barista champs, judged competitons, managed and opened stores, learnt e-commerce and marketing – all while learning to roast coffee as I saw all of as an opportunity to not only grow the company but also grow my own profile within the industry. After moving back to NZ for a role as Head Roaster at Flight Coffee and then having my wee babe, I was offered a job at Acme Cupco and the rest is history.
I’ve been on the New Zealand Speciality Coffee Association board for six years now and I’m currently into my second term as the president. I’m passionate about showing people pathways within the industry so they’re also able to have long and fulfilling roles within the industry. There’s so many skilled people about, baristas who could tell you all manner of details about your coffee that a Sommelier could tell you about your wine, but they’re treated completely differently and that shouldn’t be the case.
Kiwis have an absolute love affair with coffee, why do you think we love it so much?
In Aotearoa we really grab onto things and put everything into it. As we don’t have the coffee culture history like most other countries do, we have been able to make it our own. We created the flat white after all! The café is the community hub – we meet for catch ups, to work and sometimes our morning chat with the barista can be the only chat we have during the day. Kiwis love a chat! But we also love coffee, so much it’s almost to our detriment, coffee isn’t given the value it deserves. We’re so lucky that we can go anywhere, from small town Aotearoa to a local chain and the coffee used and served is of a high standard but for example, in Europe, you really have to know where to go to get a good flat white.
As business owners ourselves, 2024 is, shall we say, an interesting time to be at the helm! How are you guys battling through the cost of living crisis?
Yes, interesting is a good way to sum it up! We have definitely seen a shift this year in people’s shopping habits, our cups can often be preserved a nice-to-have for both the home and the café, but we’re fortunate to also be in the overseas markets, which a year ago were slow but this year have picked up again. So while the NZ market was supporting our international business last year, it’s flipped around again. Diversifying in markets and with new products I think is key at the moment.
What’s been the biggest challenge so far?
Balancing company growth with resources and cash flow and also heating our new office. Being in an old warehouse is cool and everything but I think we would all prefer to be warmer!
What have you learnt in the almost-two years since you took over Acme?
The biggest thing for sure is time, or how little I have of it, and attempting to manage it better?! I’m still doing a lot of what I’ve always done in the business, but now also co-running the company so yeah, that juggle I think will be an ongoing learning situation. So while I haven’t really learnt, I’ve more come into a realisation and am continuing to learn!
Tell us about the new range!
Customers for years have been requesting a side plate to go with our classic espresso range so we’re finally giving them what they want! We just wanted to make sure we did it right prior to jumping in – the process from starting a new product to selling it is anywhere from one year to 18 months, and being a small company that’s a lot of resources! The classic plates and bowls are an extension of our classic cup range, keeping to our design ethos of form and function. Plates and bowls have a lip so they’re easy to pick up and stack and we have named them simply, big and small, so you can work out what you want to use them for. This range is designed to be ageless and as it’s made from durable porcelain it should last an age too.
The new range
And finally, we have to know – how do you have your coffee?
I always start the day with an oat flat white, then likely a second flattie once I’m in the office annnnd if someone is brewing a filter of something tasty I’ll have some of that too. We’re lucky that we get sent some pretty tasty beans so I absolutely have to taste them!
