Café-Guide #6: KAYA, Athens, Greece
With another bar in Athens written about, why not complement that with a very close by café, which also was my favorite flat white/espresso experience of our trip to Greece. Today we are looking at Kaya, in the center of the city, but hidden away from the tourists in a courtyard.
The whole café itself is one big shop window, so don’t expect any tables or seating area. My first impression was that of a trade show set-up, with grinders, brewers, espresso machines lined up next to each other behind the glass front.
Orders are taken by getting in line with the locals, who are waiting for their caffeine to start their working day, at a window. No big menus, just excellent coffee. A bit of a contrast to the more ‘planned’ Dope Roasting, where you mostly find expats working.
If the many different grinders were not already a hint, there are always different beans on offer, all suited and prepared meticulously, as the settings would differ depending on the bean itself and its use.
The two owners were somewhat pioneers when it comes to specialty coffee in Greece, and it shows in the level of detail and commitment and the fact that the café often looks more like a laboratory than an espresso bar. People matter here, and it is not surprising that Kaya is one of the few places in Athens that both serves contemporary roasts and also welcomes the old-school local coffee drinker, who will talk about the latest gossip at the order window while he waits for his brew.
My flat white was perfect in its nutty, almond taste, leaning away from the typical dark chocolaty espresso roast. As far as I know, their standard espresso blend is a mix of Brazil with some of the more ‘earthy’ origin countries such as potentially Guatemala. I recommend going there in the morning, simply to witness a more local way of specialty coffee in the center of Greece’s capital.
Let us know if you have been to either of the two cafés we have already written about, and keep an eye out for our next articles.
/jf
