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, family-owned coffeehouse to call home. We wanted to create a place that made people feel good when they walked out their front door and through ours. This meant building an inviting space that encouraged communion. It meant offering heartfelt, homemade food. Above all, it meant crafting superior coffee, roasted right on site, every single day.

"Kos Kaffe" (kōs kä fé) conveys the pleasure of one's daily cup in multiple languages. We believe that excellent coffee is for everyone; it shouldn't be intimidating. We source top-quality green beans and roast them in-house for superlative freshness and flavor. We’ve got skilled (and 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--we aim both to educate our customers and understand what makes their love of coffee tick.

Allon Azulai has been a professional coffee roaster for over 20 years; he trained under Stephan Diedrich and opened Ozzie's Coffee & Tea, one of Brooklyn's first specialty coffeehouses and microroasters, in 1994. He oversees all coffee buying and roasting at Kos Kaffe.

Sarah Huck has spent almost two decades cooking in New York City, from Savoy restaurant to Amy’s Bread. Sarah’s work has appeared in food publications and cookbooks and she is the author of two books: Campfire Cookery (Stewart, Tabori & Chang) and Fruitful (Running Press), a celebration of Red Jacket Orchards, a third-generation family farm in upstate New York. She holds a culinary degree from the Natural Gourmet Institute and a master’s degree in Food Studies from NYU. In 2017, she was awarded the Women's Entrepreneurial Leadership Fellowship from the James Beard Foundation.

We promise to get your day off to an excellent start.