A CURIOUS CAT. A GOOD CUP.
A closer look at our beans, our system and the everyday drinks we love.
ORIGIN
Our current coffee uses medium-dark roasted Catimor beans from Tianhao Estate in Pu’er, Yunnan, China. Grown at elevations of 1,500–1,800 metres, it has tasting notes of almond, malt sugar and raisin. These are flavour descriptors, rather than ingredients added to the coffee.
Explore our coffee ↗OUR SYSTEM
At Kafey Haus, coffee on tap describes how our precision system prepares and dispenses the coffee base for your drink. The coffee is extracted and freeze-dried during production. At the outlet, it is combined with water and dispensed in a measured serving. Our team then completes your order according to the drink you choose.
THE PROCESS
Freeze-drying starts with extracted coffee. The liquid is frozen, then dried under a vacuum, removing water through sublimation. The resulting soluble coffee can be prepared again with water. The method helps preserve flavour, while the beans, roasting, extraction, storage and final recipe all contribute to the finished cup. We see it as a practical way to bring enjoyable coffee to more everyday settings.
IN YOUR CUP
An Americano combines our coffee base with water. A latte brings coffee together with fresh milk. Our flat white uses a higher proportion of coffee to milk than our latte, for a more coffee-forward drink. Whichever you choose, our team follows measured recipes and prepares your drink to order.