This weekend, at the annual Good Food & Wine Show in Cape Town, coffee competitors from around the Western Cape participated in the regional SCASA championship (Speciality Coffee Association of South Africa). Tribe Coffee sent baristas, Ken Ophen Muchnge and Dayle Visser, resulting in 2 of the top 10 wins for the overall competition; with Dayle Visser in 2nd place and heading to the national competition and Ken Ophen Muchnge in 7th.
Dayle’s style began developing in Durban, while he mastered his barista skills by picking up pieces of knowledge from travelling around the country. And, Kenny, originally from Zimbabwe, has a long history with coffee, and joined the Tribe team in 2014 as head Barista and Cafe Manager.
‘Tribe competitors are professional baristas who can train in any cafe and make drinks with a consistent regularity which shocks the lay person,’ says Jake Easton, Tribe co-founder.
The Tribe team has spent 8 years mastering the science of roasting, cupping hundreds of different beans, and becoming green bean assessors. With a desire to remain inquisitive and continue to learn, Tribe offers their customers an opportunity to explore their own curiosities surrounding coffee. Combining science with artistry, this genuine coffee brand provides novices and pros with tasting sessions and multi-sensory experiences that help them get to know the story behind the coffee they are drinking.
The SCASA works with industry leaders from all sectors of the South African coffee world, promoting consumption of quality coffees and standards that recognise outstanding employees in the world of coffee. Their commitment to quality in farming and integrity in the process of bringing the bean to cup, aligns South African coffee standards with the global coffee community.
Just as the SCASA promotes coffee education, Tribe believes in continuously learning and growing their brand with mindfulness to the environment and social consciousness.
At home coffee tips from Tribe’s co-founder, Jake Easton:
- Boil your water then add a bit of cold water to take the temperature to 90C.
o This will extract the best flavors
- For a plunger:
o After pouring the water, push the screen down until all of the coffee is under the water, this will allow for better extraction from beans.
- If you have a crema (the light coffee foam) on top of your cup after pouring your coffee, skim it off with a spoon for a sweeter, smoother, and cleaner coffee.
About Tribe Coffee
Tribe Coffee promotes a well rounded offering from bean to cup, with a passion for perfection. Owned and run by coffee loving gurus who search for the ultimate beans from around the world, the best baristas from around the country, and latest scientific coffee making methods, Tribe’s coffee blends come together to tickle your palate with diverse and surprising flavours.
Find Tribe at The Foundry in Woodstock, 112 Buitenkant in Cape Town (serving breakfast and lunch), and represented at some of South Africa’s top restaurants, hotels, and companies.
