Karl Purdy of Coffeeangel
“I wanted to show just how good coffee can be,” he says. “A lot of effort goes into delivering that perfect cup.” It all starts with really good beans sourced from farmers in countries as diverse as Brazil, Colombia, Ethiopia and Kenya and roasted days or weeks before being brewed to an exact ‘recipe’ in an increasingly large variety of ways.
Soon, Purdy had customers who came back time and time again. When he opened up a Coffeeangel van in the heart of Dublin’s financial district, business started to boom, but having been scarred in the restaurant trade, he was reluctant to open a bricks-and-mortar café. “Rents were very high back then,” he says. “It wasn’t until the financial crash came along and rents were much more affordable that I made that move.”