Sourcing, Roasting and Resting
These three verbs represent the most important stages in the beans journey, from origin country to cup. They are also the areas in which, I believe, speciality coffee differs the most from the wider coffee scene.
We source our beans from what are known as green buyers, these are organisations that work as an intermediary between the roaster and the producer. The green buyers cultivate long term partnerships with producers, developing trust and ensuring accountability, this allows high quality coffee to demand a high price. At Kofra we buy fresh crop from a lot of different of farms, with varying lot sizes, thus we gain experience working with a wide range of origins, processing methods and flavour profiles. Subsequently, multiple producers receive equitable payment that is a true reflection of the excellence of their coffee, which in turn enables them to develop their methods, farms and reputation.
Once the green beans have been selected, sampled and bought, the next stage is roasting. Kofra’s journey with roasting began with a craving from the owner, Jose, to attempt a new challenge. In 2018, amidst the whirlwind of everything that year brought, Jose made the decision that Kofra should no longer just brew coffee. The ambition of Kofra to establish it’s own roasters identity, amongst truly high class veterans of the field, was not undertaken lightly, nor without counsel. With the guidance of one roastery in particular, Caffènation, the roasting style we now so fondly call to mind was born.
We roast in a light, Scandinavian style. With the aim to highlight and enhance the brightness and complexity of the high quality and premium coffees that we source.
Throughout Kofra’s seven years of brewing coffee, we’ve always tried to adapt and evolve the way we do things to improve the end result. One crucial change we implemented was resting coffee before brewing it. We discovered that a brew from a well rested coffee, of at least 10 days, had an incredible depth of flavour when compared with it’s unrested brew. So now we rest of all our coffee before putting it out on shelves and hoppers, and recommend our customers do the same.
Barista at Upper St Giles
If you are a little bit like me you know that the first song you listen to in the morning has the power set you up for the day. At Kofra, we are always on the upbeat side, using beats that instinctively make you move around and smile, and just like that you started your day on the right foot. In need of caffeine and good vibes? We’ve got you covered.
We are always happy to be there for you! It’s not only about the coffee, it’s all about the experience you get when you come over to Kofra; a smile and maybe a quick chat before kicking off your day, and of course: some great coffee!
The way we see it, coffee is pretty special.
Barista at Onley Street
At Kofra, we strive to ensure that every cup served is of exceptional quality. Over the years, we’ve fine tuned our set-up to include only the tools which help us deliver such unrivalled consistency. I’m firstly going to run you through the gear we use to extract a bright, punchy and delicious espresso. After that, we’ll do the same for brewing a sweet, clean cup of filter.
Anfim SP II
Titanium burrs powered at 650rpm offer fantastic consistency in grind size. Stepless grind adjustment allows for total control and precision when dialling in.
Gone are the days of sore wrists and fluctuating extractions! Delivers a perfectly flat and level tamp, with pressure adjustable to the kilogram.
Independent grouphead boilers, advanced temperature profiling, and a brain bigger than mine: this absolute workhorse is the trustiest of steads.
This guy is a game changer. Perfectly textured milk on tap - you heard me right! Delivered to our pitchers at 64 degrees, and in under 10 seconds.
With humble beginnings as a spice grinder, the EK43 has evolved into the undisputed king of the coffee world. Outstanding particle size distribution, for perfectly balanced and consistently on point extractions.
Bunn Infusion Brewer
Customised precisely with pre-infusion, pulse brew, and bypass settings. I would love to tell you our recipe, but then, of course, I’d have to kill you.
And last but not least, the final and most crucially important piece of the puzzle - the knowledge and passion of our wonderful team of baristas. Without them, this equipment would be totally redundant: reduced to shiny pieces of metal with flashing lights and oddly sized knobs. Their tireless quest to improve their palettes, and innovate in their methods, to ensure that you get that exceptional cup of coffee is truly inspiring.