I’ve known Harry and Mario Kapoulas (owners of HAM cafe) for over ten years. I remember when I first met the two charismatic Greek brothers. They grew up in Sydney’s Sutherland Shire and were eager to learn everything they could about espresso.
The industry has progressed a lot since the boys started their coffee journey with me. The coffees I source and the way I prepare espresso has evolved and Harry and Mario have continually adapted with these changes.
A few years into their coffee journey Harry and Mario came to me very excited about an opportunity that had arisen to open their own café. When the boys opened the doors to HAM in 2008 they were hopeful they would have enough customers to serve around 40kg of coffee per week.
I remember receiving a call in both the second and third weeks asking for more coffee urgently!
They were smashing it at over 60kg per week, less than one month in. They now average 90-100kg of ‘Paul’s Blend’ and 20-25kg of Single Provenance coffee per week.
I believe HAM’s success stems from the fact that Harry and Mario are great operators. They’re a core part of the local community and always have been. There’s a special energy you feel when you walk in the door of HAM – a direct reflection of Harry and Mario’s personalities. The consistently high quality coffee, homemade Greek-influenced food and great location has resulted in an extremely loyal customer base.
I work closely with Harry and Mario and their team of baristas to ensure they have a detailed understanding of the Bassett Espresso coffee philosophy.
They attend cuppings and barista training sessions and are able to share their knowledge about each coffee with HAM’s customers.
HAM has played a core part in the development of the Shire’s coffee scene and will continue to as it expands to keep up with its growing customer base. Drop in for a Bassett Espresso coffee when you’re next in the area and don’t leave without trying my favourite Spanikopita, homemade by Harry and Mario’s mum Kitty.