K is for...

Kalita Wave: A device which facilitates the pour-over mode of brewing coffee. Designed with a flat-bottom, this particular contraption is exceptionally useful for achieving an even extraction. The name refers to the special wave-shaped filter that must be used in conjunction with it. 

Kenya: Kenyan coffee is universally adored for its rich flavour and aroma, balancing fruity undertones – sometimes citric – with a medium-to-full body. Like many other leading coffee nations, Kenya grows both Robusta and Arabica beans. Kenya is in the top twenty coffee-producing nations globally, and the coffee industry employs a significant proportion of the country’s citizens. Given the rigorous quality controls that have been adopted and the fact that Kenyans refrain from overusing chemicals during cultivation, coffee originating from Kenya is one of the most high-quality and environmentally friendly coffees available worldwide.

Knock Box: The thump of extracted coffee grounds being discarded from the portafilter by a barista is a common sound inside coffee shops around the world. The knock box is a receptacle that is specially shaped to contain spent coffee pucks.

Kopi Luwak: A more obscure coffee that is a must-try for aficionados. Extracted from the dung of the Asian palm civet (a cat-like creature that dwells on the Indonesian islands), kopi luwak is indisputably the rarest and one of the most gourmet varieties of coffee available. The palm civet eats the ripest fruit of the coffee plant, excreting the undigested beans which are then collected by harvesters. Unfortunately, the high price tag that this coffee fetches has encouraged individuals to cage palm civets for the sole purpose of producing kopi luwak. If you have a chance to experience the wonders of this unique beverage, make sure it is collected from a sustainable and wild source. The coffee is mild, with a nutty and earthy taste, and leaves a smooth finish.