Technical precision in University Park
Kilo Coffee opened in September at the Snider Plaza shopping complex in University Park. The 45-foot U-shaped bar, topped with dark quartzite, sits at the center of the space. Baristas use a Meticulous Espresso machine with Sworksdesign filter baskets for 15-gram-dose shots at an 11-foot slow bar. The cafe’s technical setup provides the most impressive level of control over every pour.
The cafe uses two Weber Workshops single-dose EG-1 grinders positioned between the espresso machine and a manual brew station. This manual station uses Orea Z1 brewers that also pull 15-gram doses. An Acaia Orion bean doser fills Weber Workshops Bean Cellar vials, which the staff keeps in a chest freezer. Kilo Coffee owners plan to maintain a frozen library of eight to 10 single-origin coffees at any time. They buy whole-bean inventory in 5-pound bags from Onyx Coffee Lab in Arkansas before dividing the beans into single-dose or batch portions. Beyond the slow bar, a Mavam MM undercounter super-automatic espresso machine handles espresso for hot drinks and espresso batches that the staff chills for cold drinks.
| Equipment | Function |
|---|---|
| Meticulous Espresso | Espresso shots |
| Weber Workshops EG-1 | Single-dose grinding |
| Orea Z1 | Manual brewing |
| Acaia Orion | Bean dosing |
| Mavam MM | Hot and cold espresso |
Owners and drink categories
Victoria Vu, who earned a nutrition degree from Texas A&M University, leads the onsite kitchen where she produces a wide variety of sweet and savory pastries, sandwiches, burritos, and specialty desserts. The owners work alongside Kuzuu Design founder Hatsumi Kuzuu, who assisted with the shop layout and interior details. Bao Nguyen manages media and marketing for the business.
Co-owners Alex, Victoria, and Ryan Vu picked many interior features during overseas travels, while Anthony Nguyen and Bao Nguyen worked with Kuzuu Design on the shop layout. Anthony Nguyen develops signature drinks like Orange .013, a Mont Blanc coffee with orange, nutmeg, and dark chocolate, and Bergamot .008, an Earl Grey espresso tonic with lemon. Alex Vu, who leads the coffee program, says the goal is to make specialty coffee very approachable. The slow bar classifies coffee into three categories: Expressive for coffees with interesting post-harvest flavors, Refined for rare or high-scoring coffees, and Balanced for single-origin coffees and blends. Alex Vu notes the team plans to rotate coffees and brew methods as they develop a coffee omakase program.
