All he had was a garage, a coffee machine and an unflinching certainty it was all going to work out. “Seriously, I didn’t even have a name yet, no name at all,” says Sikelela Dibela, laughing. Those early days, when Sikis Koffee Kafe was an unbaptised pipedream, a coffee shop with no identity in a township where people were sceptical of gourmet brews, were the hardest. But instead of giving up, Sikelela started a conversation.
UNFILTERED
When Sikelela talks about coffee, it’s clear he’s a convert. He analyses the grind, describing how cold weather shrinks the beans and how you have to load up the hopper and keep making adjustments to brew the perfect cup. It’s part science, part art. He’s a disciple of the third wave of coffee, a…
