From the moment we brewed our first cup on a blustery winter morning in 2012, the Kos Kaffe aspiration was simple: give our Brooklyn neighbors a truly local, mom-and-pop coffeehouse to call home. It’s no accident that we call ourselves a roasting “house.” We wanted to create a place that made people feel good when they walked out their front door and through ours. This meant building a beautiful, inviting space that encouraged communion. It meant offering heartfelt, made-from-scratch food. Above all, it meant crafting superior coffee every single day.
Kos Kaffe (kōs kä fé) means “cup of coffee” in multiple languages. We believe that excellent coffee is for everyone. It doesn’t need to be complicated or intimidating. We source top-quality green beans from around the world and roast them in-house several times a week for superlative freshness and flavor. We’ve got incredibly skilled (not to mention incredibly nice) baristas pulling shots behind our espresso machine, and local milk that comes from the cow to your cup in just a few short days. To us, that’s the beginning of a great coffee dialogue. The rest should be a genuinely democratic conversation—we aim both to educate and to understand what makes our customers’ love of coffee tick.
Who are “we”, exactly? We’re a husband-and-wife team: Allon, the coffee man, has been a professional coffee roaster for over 20 years; he trained under Stephan Diedrich and founded Park Slope’s beloved Ozzie’s Coffee. Sarah, the hands behind the kitchen, has spent over a decade cooking in New York City, from Savoy to Amy’s Bread, to working alongside New York Times food writer Melissa Clark. Sarah has also authored two cookbooks, Campfire Cookery (Stewart, Tabori & Chang) and the forthcoming Fruitful (Running Press), a collection of recipes that celebrate Red Jacket Orchards, a third-generation family farm in upstate New York.
Together, we promise to get your day off to an excellent start.
Yours in the pursuit of culinary goodness,
Allon Azulai and Sarah Huck