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While braaiing is my life and passion,
coffee is how I start and fuel my day.

The background

When my friends Pieter, De Waal, and Antonie opened the first Bootlegger Coffee shop in Regent Road, Sea Point over 10 years ago, I became one of their first and most loyal customers. Later, my office was next to another Bootlegger, and I frequented it so often that the waiters stopped bringing me bills when I left. Instead, head office opted to send me a monthly invoice for all the coffee I consumed. Cycling is my hobby and sport, and most of my rides to Chapman's Peak start and finish at the Bootleggers in Bakoven, which has become my go-to local coffeeshop. With the amount of money I've spent at their establishments over the years, the founders should have given me shares by now, but that's not the case. However, they did promise to roast bespoke beans for me so I can enjoy my espressos and flat whites at my local coffeeshop, not with the house blend, but made with my own beans. 

the coffee

Every batch is hand-roasted in Cape Town. I chose single-origin beans from the highlands of Costa Rica because they produce exceptional beans, and the colder climate of the highlands means the beans grow slower, resulting in more flavour. The bean I chose is naturally low in acidity, so although it's roasted within the temperature range of a City Roast, we pull it off at a slightly lower temperature to reduce bitterness. When paying attention, you'll notice notes of toffee, caramel, vanilla, butterscotch, and nougat. This coffee works well as espresso, cortado, flat white, cappuccino, latte, French press, and, obviously, kampketelkoffie.

My Rusks Recipe

To bake my rusks and enjoy them dunked in your coffee, you'll need 1kg cake flour, 4 tablespoons baking powder, 2 cups All-Bran, 1 cup oats, 1 cup desiccated coconut, 500g butter, 1.5 cups sugar, 500ml buttermilk, and 3 eggs. Making and baking them takes about 1 hour, and drying the rusks takes about 4 hours. You can find the easy-to-follow steps by clicking the button below.

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