IN a decade or so, Jeffreys Bay has unearthed a rich mine of liquid black gold.
Coffee lovers and connoisseurs have the industry’s cream of the crop spoiling them for choice. There are roasters, competition winners, courses, brilliant baristas and, of course, the aromatic elixir. Jeffreys Bay has developed a coffee culture, becoming a buzzing hub for coffee lovers. And our caffeine gurus feature often in the media when they win provincial, national and global competitions.
The town boasts world chef Jayne Davies’ InFood stable with four top spots, each with a distinct flair and character, as well as her team of baristas, imported roasting equipment and superb house blend – the slogan is: No More Bad Coffee.
Around the corner is the home-grown First Light, where you smell roasting beans and the aroma of the cuppas. Heinrich Thiart and his team draw cups of comfort. A guilty pleasure is peanut butter ice-cream drowned in a potent espresso.
These are inventors of intricate bean varieties. Brews are honest, unassuming, and yet complex with depth. But coffee is also serious business: a science and an art. It demands dedication and focus to showcase nature’s gift, while aiming at consistency.
There have been four waves in the history of how coffee evolved in society – traditional coffee culture, branded coffee, artisan coffee, and a fourth focusing on sustainability. Jeffreys Bay coffee maestros unite coffee lovers and impress with cultivating and supporting the younger generation who are passionate about the art.
