Kokoda Coffee

The concepts behind Kokoda Coffee are two inseparable halves, just like a coffee bean!  While both are important, each half is nothing without the other to complete it. You have already walked through the first half, our Coffee Knowledge section. This section is the second half, the Kokoda Coffee Experience. Here we will explain what makes our coffees so different and why they taste so good. Enjoy.

Unique. Kokoda Coffee is unique. Welcome to the Kokoda Coffee Experience!

A Kokoda Coffee

What makes Kokoda Coffee unique? Now that we have shared with you some of our extensive Coffee Knowledge and experience, it is time to reveal the Kokoda Coffee difference.

After a proper production process the coffee must be roasted in such a way as to bring out all the delicate hidden flavours and traits of the bean, without over-roasting. While coffee is inherently bitter, if it has been roasted correctly and made using proper espressing techniques, there should be very little bitterness left.

Once the green bean has been roasted perfectly, the next step is the decision of how to extract your coffee. The choice of which method to use, be it plunger, drip filter, french press, stove top or espresso machine is as individual as each person who drinks coffee.  Espresso machines are fast becoming the method of choice. Read more about the different methods of extraction on our Espressing and Drinking page.

Organic Coffee
In this age of genetically modified and heavily fertilised crops, more and more people are turning to Organic produce.  As with any food, coffee is no different.  There are a few facts you should know about Organic foods in general, especially Organic coffee. 

Why is an Organic product more expensive then its conventional counterpart?
What do the different certification standards mean?
How do I know that an Organic product really is Organic?

Read more in the Kokoda Organic section.

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