Kinetto Coffee & Kitchen

Kinetto Coffee & Kitchen is the new kid on Adelaide’s Frankin St block. With the opening taking place in mid February, Owner Fred El Sayed has been busy working long past the sun goes down most nights for the last few months.

“Kinetto comes from the Greek word ‘kineto’ meaning motion or movement,” says Fred. “Think of kinetic energy – we’re always on the go.”

With 20 years of experience working in the hospitality industry, Fred says he loves the fast-paced nature of café work and the comradery that develops between both staff and customers.

“We want Kinetto to become part of the community here,” he says. “A place where customers can come in and they know they’ll experience both quality coffee and delicious food made with love.”

With its polished timber tabletops and concrete floors the café layout is quite minimalistic. The high ceilings and exposed rafters create a modern look suited to the open-plan design.

Kinetto is serving its customers Mocopan’s Roast ’54 from the brand new Black Eagle VA 388, which sits proudly on the café counter. “We use Mocopans’ Roast 54’ for our espresso because it’s a really versatile coffee,” Fred says.

Roast 54’ is a blend of Sumatran Mandheling, which is a grade one, triple-picked and sorted bean, as well as beans from Inza in Colombia, a Papua New Guinea Kimel A, and the Djimmah in Ethiopia. “It has a rich and earthy flavour, with dark chocolate notes,” Fred says. “It works well as a black or milk-based coffee.”

Fred says that the food served alongside the coffee is simplistic, with flavours that stem from his European background. “Kinetto’s food is influenced by our Mediterranean culture using fresh, local, seasonal produce,” he says.

Kinetto serves a range of dips, Greek pita and cakes, in addition to fresh salads, sandwiches, and burgers, all made in-house.

Fred says he’s always been quick to make friends with his regulars and likes nothing more than a good chat over the counter. “I love spending time getting to know all the people I see every day,” he says. “I’ve been working in cafés a long time – it’s still my passion.”

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