Red Rabbit Coffee Co.

Red Rabbit Coffee Co. At our heart, we want to show you how great coffee can taste when passion and dedication come together to create something amazing in a cup.

We aren't about conventional Espresso and roasting methods – that's not what gets us out of bed in the morning. Red Rabbit Coffee Co. is the brain child of Steve Barrett. Moving the Roastery from Wellington's coolest little laneway to Parnell, Auckland in 2016 to a standalone premises to showcase great coffee to enthusiasts, geeks, lovers of taste - whether you just drink coffee or you are thinking about using us in your cafe we are always happy to see you.

The new warehouse has given us room to breathe.More roasting, more packing, more coffee heading out across Aotearoa. The...
06/06/2026

The new warehouse has given us room to breathe.

More roasting, more packing, more coffee heading out across Aotearoa. The goal hasn’t changed, we’ve just got the infrastructure to support more people than ever before.

☕️

Mogiana.Milk chocolate, toffee and citrus in the cup. Brew it at home, take a bag to the office, or try it in one of our...
04/06/2026

Mogiana.

Milk chocolate, toffee and citrus in the cup. Brew it at home, take a bag to the office, or try it in one of our cafés next time you’re in.

A crowd favourite for a reason. 🐇☕️

02/06/2026

The Burrow, Episode 8.

We stopped by newly opened neighbourhood café Dill Pickles in Onehunga and caught up with manager Camilla.

If you’ve been meaning to check it out, weekdays are a good time to swing by, grab a coffee, and explore the menu before the weekend crowds roll in. ☕️

King’s Birthday.Parnell closed.Newmarket open 8.30am–7pm. ☕️
30/05/2026

King’s Birthday.

Parnell closed.
Newmarket open 8.30am–7pm. ☕️

Current rotation. Colombia Aponte. Great filter option this winter Aotearoa. ☕️
26/05/2026

Current rotation. Colombia Aponte. Great filter option this winter Aotearoa. ☕️

21/05/2026

Grind Ep. w/ Asako.

We’ve always leaned toward single origins, but The Burrow was a different conversation. Built to how we drink coffee here in Aotearoa. Something made with flat whites in mind, while still keeping what matters to us at the centre.

Our amazing barista Asako takes us through the blend and what lands in the cup at Newmarket. Come say hi ☕️

A lot of long days, problem solving, moving parts and figuring things out as we go, but seeing the new warehouse slowly ...
17/05/2026

A lot of long days, problem solving, moving parts and figuring things out as we go, but seeing the new warehouse slowly take shape alongside our friends .nz has made it worth it. Still a bit of road ahead, but we’re excited for what this space will become and what it’ll allow us to share with everyone moving forward. ☕️ 🍞

12/05/2026

The Burrow’s back—Ep. 8! Chriz walks us through the bagging machine, and she’s got more time now to dive deeper into the craft. ☕️

Treat mum this Mother’s Day. ☕️ 🫘
08/05/2026

Treat mum this Mother’s Day. ☕️ 🫘

Quietly moving through it all.Roasted, packed, stacked, sent. 🫘
03/05/2026

Quietly moving through it all.
Roasted, packed, stacked, sent. 🫘

28/04/2026

Koiki out of 277 Newmarket.

We care about who’s behind the bar, and she’s someone we’re proud to have representing Red Rabbit.

In this episode of Grind, Koiki is sharing a little bit of her world. Her Japanese origin where coffee leans more filter focused, and that influence comes through naturally in how she approaches each cup. Nothing overdone, just clean and sweet.

In this one she’s pouring a Yirgacheffe. Stone fruit through the middle, a bit of peach, then it settles into a soft chocolate finish. It’s clean, a little tea like, with a gentle citrus edge that keeps it light.

Pop in and have a chat with Koiki. Yirgacheffe is available in both filter and espresso roasts at 277 Newmarket if you want to try it there, or take a bag home and run it your own way. ☕️

Yirgacheffe on the shelf, ready as ever for your home espresso brew. ☕️
26/04/2026

Yirgacheffe on the shelf, ready as ever for your home espresso brew. ☕️

Our Red Rabbit ANZAC weekend hours 🐇
23/04/2026

Our Red Rabbit ANZAC weekend hours 🐇

20/04/2026

Not our usual lane. But we want to bring you guys more.

We’ve always leaned single origin. Clear, traceable.
This one’s different. Not any less Red Rabbit.

Burrow is a blend built for balance.
Berry up front, caramel through it, hazelnut to finish.

Still roasted here in Auckland. Still us. 🐇

Lately in the Burrow. 🐰 ☕️
18/04/2026

Lately in the Burrow. 🐰 ☕️

12/04/2026

Things are picking up. We’re getting everything dialled to bring you more. 🐇

Hope everyone is having a lovely Easter weekend. 🥚🐰
06/04/2026

Hope everyone is having a lovely Easter weekend. 🥚🐰

Our Easter opening hours. 🐇
02/04/2026

Our Easter opening hours. 🐇

🐇 Update:
30/03/2026

🐇 Update:

FOH TEAM MEMBER 🐇We’re looking for someone to join the team on weekends.Saturday and Sunday shifts. Casual hours.This is...
26/03/2026

FOH TEAM MEMBER 🐇

We’re looking for someone to join the team on weekends.
Saturday and Sunday shifts. Casual hours.

This is a junior role. Open to anyone keen to get into coffee or with some hospo experience already.

Reach out to [email protected]
Tell us a bit about yourself

23/03/2026

New look, same bold flavours ☕️🐇

We built this space alongside our friends .nz so we can serve more of you, properly.More room, more control, same care i...
18/03/2026

We built this space alongside our friends .nz so we can serve more of you, properly.

More room, more control, same care in every batch.

For the people who’ve been with us, and those just finding us now.

Our team’s been working hard behind the scenes to get this right, we’re grateful and excited to share it with you. ☕️

12/03/2026

Pour overs at Red Rabbit Newmarket.
Right now we have some great options one being Aponte, Colombia. Clean, bright, and dialled for clarity.

If you’re in Newmarket, Auckland, drop by and try it.

Gaitania, Colombia.Washed process, grown high in the mountains between 1700 and 1900 m.a.s.l.In the cupGuava, pineapple,...
10/03/2026

Gaitania, Colombia.
Washed process, grown high in the mountains between 1700 and 1900 m.a.s.l.

In the cup
Guava, pineapple, caramel.

Clean, bright and built for filter.
Roasted at Red Rabbit

05/03/2026

Bread and coffee have always gone hand in hand.

With our new purpose built space alongside .nz , we now have the room to keep doing both properly.

It means more capacity, more consistency, and more of the things we care about most. Good coffee, good bread, and a place where we can give you guys more of what you love.

Address

Unit 3, 34 Westmoreland Street West
Auckland
1021

Opening Hours

Monday 7am - 3pm
Tuesday 7am - 3pm
Wednesday 7am - 3pm
Thursday 7am - 3pm
Friday 7am - 3pm
Saturday 8am - 3pm
Sunday 8am - 3pm

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