• Kokako coffee and drinking chocolate can be found at Raeward Fresh Queenstown
In a market flooded with options for coffee and drinking chocolate, it's the seemingly small but very significant details that matter. For instance, when it comes to buying coffee beans, the first thing I look for is the roasted on date, so I can know how fresh the beans actually are (as opposed to the use by date which only tells me how long the beans may last). Another important detail is the cocoa to sugar ratio in drinking chocolate. The mark of a sumptuous hot chocolate, in my books, is the rich flavour and tasting quality of the cocoa - not just gulping down a hot, sweet drink. Other factors such as the sustainable provenance of the product, the packaging design, knowing the story behind the people who make it - and, of course, how amazingly good the stuff tastes - will guide my decisions. The people at Kokako fairtrade coffee and drinking chocolate appreciate these details and have built an impressive brand based on the very important little things.
• Everything Kokako does from bean to cup must be traceably sustainable.
• Design matters for every aspect of the Kokako experience.
• The quality of Kokako coffee and chocolate (and their cafe etc.) must match their passion for design and sustainability.
(which you can also find at the Market)
• Grind your coffee using the store's grinder set to "espresso".
• Bring some water to just about boiling and pour it into the moka base, filling it up until right below the steam release point.
• Put your coffee in the filter part, filling it to the brim and leveling it off with your finger - no tamping!
• Screw on the top really tightly, then place on the stove over a medium heat with the lid open.
• Watch for the crema and then the coffee oozing out of the central spout. Keep it on the heat until it reaches up to around a third of the container, or starts to bubble, hiss, spit or steam out of the top.
• Remove from the heat, put the lid down and let it finish for another 30 seconds while you get your milk ready.
With freshly roasted Kokako beans and some decent raw Jersey milk (Retro Organics is the best around), I can make as good a latte or flat white at home as most cafes I’ve been.