Braamfontein Coffee Brewmasters - COFFEE Entrepreneurs

We chatted to Braamfontein coffee gurus and the respective owners of the area’s finest coffee stops:

NICK CHRISTOWITZ, CO-OWNER OF FATHER COFFEE
(73 JUTA STREET, CORNER DE BEER)


How & why did you get into the business of coffee?
The industry was seeing growth around the world and we wanted to make sure Johannesburg was right up there with the rest of the world in terms of quality and style.

Why did you choose Braamfontein as the location for Father Coffee?
We had all been partying in Braam for a while, and, once more shops and cafés opened, we found ourselves there more and more frequently. Braam just made sense to us! We did look at a few other areas, but we always knew Braam was going to be the one.


In your opinion, what makes the perfect cup?
It just takes a lot of care in every step of the process – that’s the easiest way to put it. From sourcing beans, to roasting them, and ultimately brewing them, a lot of care needs to be put in. Having the best damn equipment helps too! But without care and understanding, you'd be producing the same terrible coffee that most places in Johannesburg serve.

Why should someone stop in for a cup of coffee at Father?
It's a quick stop; our playlists are incredible; you're bound to bump into someone you will find interesting; people-watching from our bench is fun; and our coffee is probably of the best in Johannesburg!

What’s your must-visit Braam location and why?
Post for the burgers; DIP St. Store for the shopping; Great Dane for the parties. 


ALAIN DE ASSIS ROSA, DIRECTOR, DOUBLESHOT COFFEE AND TEA
(1 PEPPERMINT PLACE, CORNER JUTA AND MELLE STREETS)

How & why did you get into the business of coffee?
I have been involved in specialty tea & coffee for the last decade. [My business partner] Alex is the 3rd generation owner of a renowned tea and coffee estate in Malawi.

Why did you choose Braamfontein as the location for Doubleshot?
We were interested in being a part of the inner city rejuvenation. We saw growth potential, plus a need for an authentic coffee and tea producer in the area.

In your opinion, what makes the perfect cup?
What the customer enjoys the most. There is both a subjective and objective best cup. Objectively, the best raw beans (great varietals, terroir, processing, fresh crop), insightfully and precisely roasted, freshly served by competent baristas. Subjectively, the personal taste preferences of clients. Of the two, the subjective perfect cup is more relevant. We try to make coffee that we and our clients love, by doing the best we can without pretension.  

Why did you choose to focus on both coffee and tea?
Obsession. Alex's estate is primarily a tea estate, and famous for being one of the most progressive high quality producers in Africa. I have an obsessive personality disorder.