Perron 25 Coffee Shop Kleinmond

28/01/2026

PERRON 25 – LOCAL NEIGHBOUR DAY

📅 21 February 2026

Kleinmond, we’re opening our doors ( and tearoom and garden) to our local makers, bakers, artists and small businesses — and we’d love you to be part of our very first Local Neighbour Day at Perron 25.

📍 Venue: Perron 25, 88 Main road, Kleinmond

This is a celebration of community: good coffee, beautiful handmade things, delicious local food, friendly faces, creative hearts and lovely music.

If you’d like to apply for a vendor stall, please complete the application form below:
👉 Apply here: https://bit.ly/localperron

Spaces are limited and vendors will be carefully selected to ensure a lovely variety on the day.

Let’s gather, support local, and celebrate Kleinmond — together

Please feel free to share with your favourite local creators.

For enquiries:
📞 064 690 6904
WA 0824152837

28/01/2026

PERRON 25 – LOCAL NEIGHBOUR DAY

📅 21 February 2026

Kleinmond, we’re opening our doors ( and tearoom and garden) to our local makers, bakers, artists and small businesses — and we’d love you to be part of our very first Local Neighbour Day at Perron 25.

📍 Venue: Perron 25, 88 Main road, Kleinmond

This is a celebration of community: good coffee, beautiful handmade things, delicious local food, friendly faces, creative hearts and lovely music.

If you’d like to apply for a vendor stall, please complete the application form below:
👉 Apply here: https://bit.ly/localperron
Spaces are limited and vendors will be carefully selected to ensure a lovely variety on the day.

Let’s gather, support local, and celebrate Kleinmond — together

Please feel free to share with your favourite local creators.

For enquiries:
📞 064 690 6904
WA 0824152837

28/01/2026

Ever wondered about the Americano?

It's simply a shot of rich espresso topped with hot water – think bold espresso flavour, but stretched out into a smoother, more approachable cup that's less intense than a straight shot and way more flavorful than plain drip coffee.

The story?

Back in World War II, American soldiers in Italy found the local espresso way too strong and bitter compared to the milder drip coffee they knew from home. So they asked baristas to dilute it with hot water... and boom – the "caffè Americano" (literally "American coffee") was born! What started as a homesick fix became a global classic.

At Perron 25, we love pulling a perfect Americano, but at Perron 25 we call it the "Afrikano" with our Tribe beans – smooth, full-bodied, and just right for those slow stoep mornings. Who's grabbing one this weekend?

28/01/2026

Die perfekte espresso!

18g in
36g uit
25 sek.

Nou by Perron 25!

28/01/2026

At Perron 25 we pride ourselves that we have the widest range of Coffee blends available everyday.

What is your fancy today?

Have you tried our Espresso Blend from Tribe?

27/01/2026

☕ The king of frothy mornings: the Cappuccino! or as we call it at Perron 25 - "Die Koi -Chino"

It's that perfect little masterpiece – equal parts rich espresso, velvety steamed milk, and thick, pillowy milk foam on top
(traditionally 1:1:1).

The result?

Bold coffee flavour balanced with creamy sweetness, silky texture, and that iconic foam "cap" you can sip through like a cloud. Often dusted with a sprinkle of cocoa or cinnamon for extra magic.

The name? It comes from the Capuchin friars (Capuchin in Italian = "cappuccino") – those humble monks with their hooded brown robes. Back in the 1700s in Vienna, a coffee-with-milk drink was nicknamed "Kapuziner" because its color matched the friars' robes. By the early 1900s in Italy, after the espresso machine arrived, it evolved into our modern version: strong espresso topped with steamed and frothed milk. What started as a color-inspired nickname became Italy's beloved breakfast ritual!

At Perron 25, we pull ours just right with Tribe beans – strong, smooth, and topped with perfect foam for those slow stoep sessions. Who's craving a classic cappuccino?

26/01/2026

26/01/2026

Power down in Kleinmond on Wednesday 28 January 2026?

At the station the power is always on.

Do not miss out on your cup of strength !

26/01/2026

The bold Aussie-Kiwi twist on black coffee: the Long Black! or as we call it at Perron 25 - "Die Lang Afrikaan"

It's a strong, flavourful black coffee – a double shot of rich espresso poured over hot water (usually 100–120 ml) in a smaller cup .
The key? Water first, then espresso on top – this preserves the gorgeous crema (that golden foam layer full of aroma and oils), giving you a punchy, intense espresso taste with layered complexity: bold upfront, smooth and aromatic as you sip, without the full dilution of other black drinks. Stronger and more crema-forward than your average black coffee!
The origins? Born in Australia and New Zealand in the mid-20th century, as Italian immigrants brought espresso culture Down Under after WWII. Locals loved the punch of espresso but wanted something closer to a "long" black coffee (less intense than straight shots, but not watered-down like filter).

They flipped the Americano method – hot water first to keep that precious crema intact – creating a refined, crema-rich version that's become an everyday staple in Aussie and Kiwi cafes.

At Perron 25, we pull a killer Long Black with Tribe beans – that preserved crema and bold flavour make it perfect for those crisp stoep mornings when you want coffee with attitude. Who's switching up their black coffee game with a Long Black ?

25/01/2026

Vrek lekker!!!

Nou by Perron 25.

Plek van lekker mense!

25/01/2026

The comforting classic that feels like a hug in a cup: the Latte (or Caffè Latte)! - or as we call it at Perron 25 - "Die Koffiesluier"

It's the milkier masterpiece – typically 1 shot of rich espresso blended with a generous amount of steamed milk (around 1:3 to 1:5 espresso-to-milk ratio), topped with a thin, silky layer of microfoam.

Served in a larger cup , it delivers a smooth, creamy texture where the bold espresso mellows into sweet, velvety milkiness – milder and more approachable than straight espresso, with room for beautiful latte art swirls on that soft foam top.

The origins? The name "caffè latte" (Italian for "coffee and milk") traces back to Europe as early as the 17th century, when folks simply mixed coffee with hot milk at home.

The term first appeared in English in 1867 in William Dean Howells' "Italian Journeys," describing milky coffee enjoyed by travelers in Italy.

But the modern espresso-based version we love exploded after the espresso machine's rise in the early 20th century (thanks to steam wands for perfect milk texturing). It really took off in the US during the 1950s–80s (think Berkeley's Caffe Mediterraneum and Seattle's coffee boom with Starbucks), where it became bigger, creamier, and a global favourite for those wanting espresso's punch without the intensity.

At Perron 25, we make ours with Tribe beans for that perfect creamy balance – ideal for long, lazy stoep chats or when you just need something soothing and indulgent. Who's treating themselves to a latte today?