Coffee 101WHAT THE NUMBERS ON THE JAR MEAN
Aromatics, body, acidity — the label translated into plain language.
STORIES
FROM KAFETERIJA
How we roast, what happens behind the counter and why some beans drink differently. We write the things we would want to read over the first cup of the morning.
FEATURED
RoasteryHOW WE ROAST
COLOMBIA SUPREMO
We followed one sack from a farm in Huila, by ship and through customs, to the drum in our roastery — and explained why the roast date matters more than the best-before date.
Read the storyALL STORIES
- Coffee 101
BaristaWHY OAT MILK FOAMS DIFFERENTLY
Our trainer explains the physics of steam and why temperature decides.
TeamA DAY IN THE ROASTERY, FROM FIVE IN THE MORNING
The shift starts before the city wakes up. Everything that gets done before the first message arrives.
BaristaLATTE ART IS NOT MAGIC, IT IS PRACTICE
The three shapes everyone learns in the first week, and the mistake everyone makes at the start.
CateringBEHIND THE SCENES OF ONE EVENT
From the first call to the last cup — what a day looks like when we are guests somewhere else.
Newsletter
Budi u toku
We write
once a month
New beans from the roastery, the seasonal menu and the odd offer you won't find anywhere else. No spam, we promise.
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