Ahh Kirra. The seaside suburb synonymous with surf, sunshine and ever-present good vibes. The breeze is balmy, the locals are all smiles and now, the smell of freshly roasted coffee beans is wafting down Churchill Street and into your caffeine-loving bloodstream.
You can thank specialty coffee creator newbies Zephyr Coffee Co. for feeding (read: amping up) your addiction and bringing completely unique blends into your orbit to alter life as you know it. Sounds dramatic but bear with us.
The cafe is a simple, relaxation-inducing space just a block back from Kirra beach ensuring salty ocean breezes aplenty on the umbrella-covered front deck. Greenery induces good vibes in the form of fancy wallpaper while the choose-your-own-adventure coffee roaster takes pride of place in the back corner.
Owner Justin has been a passionate coffee connoisseur for many moons and his idea to allow customers to roast their own take home blends is both genius and surprisingly unheard of around these parts.
He orders ‘green’ beans in from around the world and of course, creates his own roasts to make delicious cuppas for y’all while also allowing you to develop your own according to your tastes and preferences.
It’s an actual coffee addicts dream. Of course, the team also create two of their own blends – one for espressos and one for milk based coffees – for those who are all about less effort and faster swigging.
In terms of food, because we know you’re all wondering, there’s a fun range of smoothie bowls to sample, including some you’ve never seen before.
Get around the Black Bowl with charcoal, acai, banana, mango, blueberries and granola for a cooling, healthy snack. Or, if a full day at the beach has you craving carbs, definitely grab yourself a Spaghetti Bolognaise Jaffle and thank your lucky stars those bad boys came back into foodie fashion.
It’s your new favourite summer hang so head on down and get yourself acquainted.
LOCATION: 1 Churchill Street, Coolangatta
HOURS: 6am to 2pm Tuesday to Friday and 6pm to 12pm Saturday and Sunday
Words and photos by Kirra Smith