• THE BEGINNING

    On a hot summer day in 2011, we started a coffee corner with a single group machine, a kettle and a few cups in the Taipingshan Street neighbourhood of Sheung Wan. A few months on, we took our passion a little further by getting a 2-grouper, a 1kg roaster and an extra boiler – the framework of a modern coffeehouse took shape.

  • THE BEGINNING

    A community has since evolved. One that stretched across fields and professions, class and knowledge. We were driven by this passion, and we returned by becoming more resourceful; learning in due course. This reciprocal dynamic has earned us recognition, respect, and most importantly, friendship from across the globe.

  • THE BEGINNING

    The First Anniversary was a milestone. We moved to a new location in the heart of Kowloon. We insisted in calling it a coffeehouse, and not a coffee shop. Service extended to include pastry, sandwich and hot dishes. Our kiosk in the University Centennial Campus opened soon after.

  • THE BEGINNING

    Today, the aroma of Knockbox coffee not only can be found at our outlets, but also at restaurants who we supply beans to, and numerous offices at the commercial district.

  • Our Philosophy

    For every cup of coffee, there is a story – if you want to hear it, we are happy to share it. Indulge yourself in the Complete coffee experience from our artisanal brewing perfectly executed in every step. If you are a journeyman who elects for an intellectual refill, you know there is always a crowd of resourceful talents stationed at Knockbox enjoying their coffee. If you are merely looking for a public venue for some private time, leave your coffee to us, for you know it would be taken care of.

  • Our Philosophy

    We are dedicated to serving great coffee, and we believe that ”a good cup is no coincidence”: without the finest ingredient and artisanal roasting, our baristi would not be able to accomplish such goal. We constantly remind ourselves and customers that credits doesn’t just belong to the brewer, but also a series of personnel with whom the seed gets passed along and turned into a cup.

Our Coffee

We want to make it rather clear that no coffee is Regular at Knockbox.

There are a few NO’s on our menu – no Grande, Trenta, (or any other sizing nomenclatures), no decaf, no soy, no syrup – give good coffee the chance to speak for itself! We try to provide as much information as possible regarding each coffee on serving, this would include varietal, processing and tasting notes. Here are some characteristics of our drinks:

  • Artisanal
  • True Specialty
  • Single Origin
  • Direct Trade 
  • Freshly Roasted 

  • Founder’s Profile

    Patrick began his coffee journey with a flat white from a cart at White Cross Lane. Unlike Mr. Gwilym Davies, the owner of the cart who has yet to be crowned World Barista Champion, he pursued his interest systematically from brewing his coffee at home to becoming a certified barista, a Q-Grader, a roaster and a judge for Cup of Excellence. He is the founder of Knockbox Coffee Company, one of the finest Specialty Coffee House in Hong Kong that emphasizes on the artisanal role of coffee in every aspect, and is recognized as the place to be when it comes to specialty coffee among local and international coffee lovers.

  • Founder’s Profile

    Today, he has more channels to reach the public than a cup of coffee: he writes a weekly coffee column for a local newspaper, he speaks to university undergraduates and postgraduates as guest speaker on globalization, sustainability and trade, he has even published a photo journal on how a coffee seed gets turned into the daily cup from his farm trip to Nicaragua. Despite the many duties, he tries to take time off to travel around the world, visiting producing and consuming countries. He is inspired by the ever-changing trends in coffee, and is dedicated to be a complete coffee guy who knows a little more than just to brew at the bar.

  • Founder’s Profile

    He does not see himself a professional but a geek. He knows from his day-time job that professional qualifications represent rules and standards that is merely to protect the judgment of the executer; the best cup does not come from standardized brewing. There should be no rules in coffee, because artisanal appreciation of the beverage, its preparation, and current understanding of the science behind is constantly being rewritten. He still enjoys asking “why” when it comes to coffee.