Coffee & Tea

Coffee & Tea

We strive to serve the best quality coffees and teas we can find. We work closely with Herkimer Coffee Roasters to assist with our coffee. Almost all the coffees are sourced directly from farmers where they are paid a fair wage and take pride in nurturing their crops to ensure quality. Coffee is a seasonal product so our menu reflects the seasonality of coffee. This way we are able to serve fresh coffee with a varied menu.

Our teas receive the same treatment. Most of our teas are sourced through Jagasilk. Jagsilk travels regularly to tea producing regions to establish relationships and taste teas. The result is new and interesting teas all year around.


The Hario V60 Dripper is an excellent way to brew pourover coffee by the cup. The 60 degree angled cone is specially designed to optimize extraction and regulate the flow of water. The result is a clean and delicious cuppa joe.


A syphon or Vacpot brews coffee using two chambers where vapor pressure produces a super clean, smooth, and exciting cup of coffee.


The ultimate in brew methods. Espresso is created by forcing water through coffee grounds, usually at 9 bars of pressure. At Kafka’s we have a specially modified Synesso, and we brew at variable rates, depending on the shot.


Our cold brewed coffee is steeped for more then 12 hours. It never comes into contact with hot water which results in a very different taste to regular brewed coffee. It's extremely chocolate forward and refreshing with low acidity. We mix ours with nitrogen gas which adds a creaminess to the texture and taste.


Our teas are curated by JagaSilk. We rotate our teas seasonally both to ensure freshness and to provide interesting new flavours. Jagasilk sources all of their teas direct from farmers and are extremely skilled at finding the perfect cup. We always have a small but suitable selection of black, green, and herbal tea.