Kokoda Coffee

After the coffee has been Roasted, the next step is to espress the coffee.  Asking individual people how they like their coffee is like asking them why they support a particular football team or why their favourite colour is what they say it is. The way you have your coffee, whether you like plunger, percolator, stove top or espresso coffee, your choice is as individual as you are.

Coffee has changed from just a beverage you have in the morning to a culture and a socially acceptable form of addiction.

Did you know that espresso coffee has far less caffeine then the equivalent volume of plunger or percolator coffee? Caffeine dissipates under pressure, so espresso coffee has a lesser caffeine content than coffee made in a plunger or percolator. Espresso coffee particularly is very hard to make consistently well. Unless your barista is passionately pedantic and expertly trained, chances are you aren’t getting the best espresso coffee. It takes a lot of time and effort on the barista's part to become a master at making Espresso coffee.

Kokoda Coffee Latte

Have you ever tried making a Subway sandwich or a McDonald's burger at home, without the proper training and equipment; its hard.  Making a perfect espresso coffee every time requires a high level of training to ensure consistency. The most common mistakes are the grind, the dosage of the coffee in the group and the tamping pressure. Other variables include, how far across the group is engaged, how hot and what pressure the water is, as well as how much liquid goes in the cup. Small variations in any of these will result in an imperfect coffee, and we haven't even talked about milk yet. Ask anyone who has made espresso coffee in their lives, frothing milk is probably the hardest thing about making coffee. Its not that its hard to do, its just hard to do consistently.  The barista must understand how each of the factors mentioned above combine to make a perfect coffee. The only way to learn this art is proper training and lots of practice.

Kokoda Coffee Flat White

Have you ever walked into a café you hadn’t been to before, ordered your favorite style of coffee and been thoroughly disappointed with what you got?  We all have but the more important question is, what did you do about it? Did you take it back and ask the barista if they could please make your coffee again or did you bin it in disgust and vow never to return? 
Unfortunately from experience we can say that most people follow the second course of action. At Kokoda Coffee when we have a new cafe come on board to use one of our coffees, we provide them with extensive professional training to make sure that no matter where you have a cup of Kokoda Coffee it will taste the same every time. Consistency, consistency, consistency would be our mantra, if we ever decided to have a mantra.