A MARRIAGE OF COFFEE AND FOOD
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. 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 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.
We’re a husband-and-wife team:
Allon 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.
Sarah has spent over 17 years cooking in New York City, from Savoy restaurant to Amy’s Bread, to working alongside New York Times food writer Melissa Clark. She has worked on over a dozen cookbooks, including two of her own: she is the author of Campfire Cookery: Adventures & Curiosities of the Great Outdoors (Stewart, Tabori & Chang) and Fruitful: Four Seasons of Fresh Fruit Recipes (Running Press), a celebration of Red Jacket Orchards, a third-generation family farm in upstate New York. She was also a 2017 James Beard Foundation Women's Entrepreneurial Leadership Fellow.
We promise to get your day off to an excellent start.
Allon Azulai and Sarah Huck