Not sure how to pronounce them, but we know how to prepare their coffee. For the First time we offer you coffee roasted in Spain and happy to break new ground on our nomad barista tour through Europe.
Koppi was founded in 2007 by the Swedish barista champions Anne Lunell and Charles Nystrand. The roastery and coffee bar, situated in the heart of Helsingborg, offer coffee experiences out of the ordinary.
Our ambition is to be one of the best roasters in the world and our aim is always to buy, roast, brew and serve coffee from the worlds best coffee producers.
You might get to know Rubens Gardelli this year's Austrian Aeropress Championships, where he judges the competitor's recipes. He himself has a lot of experience in award-winning, so you will be able to judge his skills in our shop, tasting his broad selection brought to us in a super-transparent way.
Coutume Café started off in Paris and opened up more stores, yes, in Japan. Based in the leading gourmet countries, you know exactly what you have to expect. Although a small selection initially, the quality of these coffees really shone through on the cupping table.
Prices to be updated very soon!
For the first time in Vienna kaffemik is pouring delicious Workshop coffee from London. One of the bigger players in our lineup. Fresh new logo, fresh new beans but steady, reliable quality. Some single origins are still t.b.a. So stay tuned!
#1 Coffee has more „aromas“ and is more complex than all those expensive wines. And even more important: coffee is for everyone.i.e. also for Viennese people.
#3 Sometimes life is just bitter. Your coffee shouldn't be like that.Exactly.
La Cabra is a Scandinavian roastery and a coffee shop in Aarhus, Denmark.
We came across them several times in our coffee-drinking career and were always delighted by their tasty beans.
They are a company that takes pride in serving a unique nordic coffee experience, by bringing out a delicate and dynamic clarity in every coffee they produce.
They describe themselves as forever curious and always uncompromising in their quest for delicious coffees.
Please note that the Sumava beans come in unusual 170g bags!
Alpha Coffee is a new, small roastery in the Vienna Woods that is uncompromisingly striving for best quality. They offer just a few coffees that should cover the main directions taste-wise: Fully developed, classical taste and light bodied with rich acidity. To serve these demands they source excellent coffees from Nordic Approach and roast them and deliver them freshly via mail. For this month we showcase their current selection in detail and want to work on the taste profiles for different brewing methods. You're invited to get on board!
All bags contain the usual amount of 250g.
Coffee Proficiency is not only a roastery, but also a school and sources green beans. They are proud of their good connection to Guatemala. Therefore they hold a great selection of fresh south american coffees ready for you.
Johanna Wechselberger is the roaster who supplies the kaffemik with its popular Balanced Blend and runs the Vienna School of Coffee. To meet the demand more precisely, you can pre-order 250g bags of her selection as well.
We met the guys from Green Plantation in Seattle, fighting for being world champion in aeropressing. Sadly, we lost and they won. Luckily, we serve in August their coffees!
With every new coffee comes a chance to experiment, learn and expand ones coffee knowledge. We brew our coffees in every conceivable way until we feel we know them inside and out.
And so do we: trying our best in coffee experiments. In Summer it seems only fair to work on iced brews. When Vienna is getting hot in July, maybe you wanna get nude?
Since 1936 Stoll is roasting coffee in Switzerland. We're proud to showcase their new speciality coffee selection in June. We cupped them already and are impressed by the high level throughout the selection. Each coffee comes as espresso roast and as lighter filter roast.
All of our coffee is traceable and roasted by our roasters Joanna Alm and Erik Rosendahl with a clear vision of how our coffee should taste. We roast the coffee in small batches, slowly and carefully so that as many of the bean's 800 potential aromas are preserved and developed.
Sorry for the delay! See here the cupping notes and prices. Didio Ordones is the coffee, the swedish Barista Champion Linnea used at the WBC.
White label coffee is a specialty coffee roastery founded by Elmer and Francesco: we roast and serve high quality coffee which we love to share with you!
A white label is at the heart of our philosophy for it is simple, plain and open to creation.
Just when we decided to open the Kaffemik, we stumbled across Caravan Coffee at King's Cross, where we got immediately drawn behind the bar for cupping their newest batches. It was a year ago, so we're looking forward to taste a whole new selection of coffees and offering them to you. New is the Off Grid-concept, in which they try to highlight unusual coffees. This time they serve the rare Tabi varietal. Plus: a Blend, that is designed to work as filter coffee - the Special Brü.
Attention! All bags contain 350g of coffee!
Lomi is encountering the same challenge as Viennese artisan roasters and speciality coffee shops: Paris has its own, very strong coffee culture. The French are used to their French roast -- only slightly darker than the Italian roast, i. e. very dark. But the guys from Lomi are skilled ambassadors of the third wave in Old Europe, supplying many little cafés in Paris with their artisan coffee as well as us in February! All bags 250g.
Casino Mocca lets you choose between three bag sizes. Perfect conditions for some coffee degustation. But in case you know already exactly, what you're into and want to go for the 400g bags, leave us a note! They're available for 15,– EUR.
In the eyes of many coffee afficionados Tim Wendelboe already reached his goal, namely to be placed
among the best coffee roasters and espresso bars in the world and to be a preferred source for quality coffee, knowledge and innovation.
In Schwabhausen Johannes Bayer roasts some of the most refined coffees.
Bayer wants to "let the coffee speak for itself" – that's why they come without any cupping notes.
There is no need to create the 'perfect' balanced cup. It's possible to roast the same bean in two different ways and blend them together again. So I carve out different aspects to emphasize the true character of the bean. The coffee keeps its rough edges.
All bags contain 250g of beans.
As the name implies, doubleshot was launched by two coffee enthusiasts with two different professions, two points of view but one single mission: To show the true potential of specialty coffee and its yet undiscovered possibilities.
Please note: All bags contain an unusual 350grams of coffee.
Niko Hartmann is well known in the Austrian coffee scene as the winner of the national brew championship and through his pop-up café, Café Atelier. This year he launched his own roasting label, Süssmund, and is debuting at kaffemik throughout September.
We came across Third Floor Espresso while traveling to Dublin and they also made a strong impression during our pre-opening. We're glad to have them as our guest roasters in August.
The dream that drives The Coffee Collective is to explore and unfold exceptional coffee experiences in a manner that gives better living conditions to coffee farmers across the globe.Launched in 2007, The Coffee Collective quickly became one of the most reputable coffee roasters in Europe.
While definitely on the pricy side, both their dedication to flavour and better living conditions for farmers make their coffees extremely worthwhile.
The Coffee Collective were one of the first roasters to show us what coffee could be, so we are very happy to have them at kaffemik.
The Barn opened in September 2012 in Berlin.
Their philosophy isn't making it easy for themselves:
"We only buy handpicked arabica coffee beans of speciality grading. Preferably from Micro-Farms that operate with a strong focus on detail and a passion to improve their product. It is important to us to avoid too many merchants between farming and roasting so that most of the value goes back to the farm. The benefits of direct trade are far beyond of what fair trade could achieve. It also gives the farm a sustainable product and an identity to be proud of. [...]
Our roast style is rather light to bring out the full flavour profile of a bean and not to change it. Our aim is to produce clean and consistent coffee of highest quality."
The results speak for themselves. We're glad to have them as our very first guest roaster at kaffemik.