Small-town coffee with a kick
Top-quality coffee is scarce in many parts of the platteland, but residents of the Free State town of Marquard now have a coffee roastery in their backyard. MindBarista is a family business that opened its doors last winter to residents and visitors who stop to stretch their legs at the Engen filling station on the R708.
The owners are brothers Prashant Ravi and Sashank Pillay, and their diverse team members bring expertise to everything from genetics and medicinal plant cultivation to commercial production lines – there’s even a pastor! (The team jokingly says the pastor’s input is especially handy when science fails them.)
The collective knowledge of the team elevates the art of roasting coffee beans into a true science. “The seed was planted when we realised that our wide-ranging backgrounds could unlock something special. By opening a roastery, we could combine our passion for coffee and our skills to establish a unique brand,” Sashank explains.
The rural world in which the MindBarista team find themselves has influenced the way they do business. “The slower pace here allows us to operate the roastery in a more purposeful and practical way. We have the time to experiment with unique blends and techniques, and our customers appreciate the quality of meticulous craftsmanship,” says Sashank. “The values rooted in our rural community – a strong work ethic, responsibility and accountability – have become the cornerstones of MindBarista.”
A little kick
MindBarista offers unique product and aroma experiences in the form of their Connoisseur coffee beans, which are infused with alcohol. This means whisky and brandy drinkers can experience the flavour of their favourite drink in their cup of coffee.
The coffee is inspired by the Irish heritage of MindBarista’s in-house scientist, Dr Kim Canavan, who is married to Sashank.
“Kim’s love for Irish coffee took us on a journey to experiment with infusing our coffee with alcohol. The rapidly growing artisanal coffee movement has also ignited greater enthusiasm for unique coffees among South Africans,” says Sashank.
The beans from Africa and South America are soaked in high-quality whisky or brandy for seven days, then sun-dried before roasting. Drinking these coffees is a unique experience, according to Sashank. “Because it’s not just about the caffeine kick, but also about enjoying the aromas as they unfold, layer by layer, sip by sip.”
The Connoisseur coffees have caught the attention of distributors and will soon be available in places as far afield as Plettenberg Bay and Gqeberha.
MindBarista’s coffee beans are available online but if the 18 singleorigin coffees and four blends featured on their website overwhelm you, complete the “matchmaking test” and receive a personalised recommendation. Answer a few spicy questions about your preferences, and voilà, you’re matched to your perfect cup of coffee!
Otherwise, pay a visit to the MindBarista tasting kitchen at the Engen filling station on the R708 in Marquard and enjoy a cup brewed by the experts themselves. The team is also happy to chat about their unique roasting techniques and the origins of their coffee beans.
Contact mindbarista.co.za @MindBarista @mind_barista grind@mindbarista.co.za