Report: State of Specialty Espresso Quality in Ljubljana and Maribor, July–August 2025

Field measurements conducted July–August 2025

We continue to track the development of the Specialty coffee scene in Slovenia by assessing the quality of shots offered in some of the most prominent cafes in the country. 

This is a second report that is done by specialtykava.si. Find the report for May-June 2025 here. 

Methodology

Between mid-July and mid-August 2025, espresso shots were sampled across a range of specialty cafés in Ljubljana and Maribor. 

For each shot, the following brewing metrics were recorded:

• Brew ratio (in/out, time)
  
• TDS (Total Dissolved Solids %) – indicates the strength of the beverage
  
• Extraction Yield (%) – percentage of coffee solubles extracted
  
• EBF (Espresso Brew Formula %) – distribution factor reflecting extraction efficiency

Measurement Protocol

Shots were stirred, filtered through a V60 paper to remove crema and solids, cooled to room temperature, and then measured with a calibrated Atago-pal refractometer. Several readings were taken to ensure stability. Target industry ranges are 8–12% TDS and 18–22% extraction yield.

All shots were tested and paid for by the author.

Ljubljana Results

Mala Pražarna – Brazil Fazenda Semente Honey Anaerobic (Arara)

• In 16g / Out 50g / 16s
• TDS 8.78% / Extraction 21.95% / EBF 40%

A strong extraction achieved in an unusually fast shot. While yield is within range, such a short time risks hollow or unbalanced flavors. Thin body but sweet finish.

Črno Zrno – Colombia Nariño Semi-Washed (Caturra)

• In 16g / Out 47g / 23s
• TDS 7.53% / Extraction 22.12% / EBF 34%

Over-extracted yield combined with low TDS suggests weak concentration and possible channeling. Likely watery with an astringent finish.

Stow – Colombia Danilo Perez La Cabaña Anaerobic Natural (Caturra)

• In 18g / Out 42g / 29s
  
• TDS 9.27% / Extraction 21.63% / EBF 42.8%

Strong and balanced shot within optimal range. Complex sweetness and structured acidity.

Stow2Go – Brazil Finca Bom Jesus Natural (Catuai/Mundo Novo)

• In 18g / Out 38g / 24s
  
• TDS 9.48% / Extraction 20.01% / EBF 47.3%

Well-extracted, medium-to-high strength. Rounded chocolate, nut, and milk chocolate profile.

Kavarna Cukrarna – Colombia Fellow Farms Anaerobic (Papayo)

• In 18g / Out 40g / 24s
• TDS 10.21% / Extraction 22.69% / EBF 45%

A high-performing shot: strong concentration and high extraction. Slightly overpowering bitterness at the start, but overall a rich, complex cup.

Renaissance – Brazil (Four Wheels Coffee)

• In 20g / Out 45g
• TDS 7.15% / Extraction 16.09% / EBF 44.4%

Significantly under-extracted. Nice acidity with a hollow finish.

Kavarna Specialka – Brazil Caramelo Caparaó Natural (multiple varieties)

• In 19.9g / Out 49.9g / 24s
• TDS 6.4% / Extraction 16.1% / EBF 39.8%

Extremely weak and underdeveloped. Presents as watery with harsh, papery bitterness.

Moderna – Costa Rica Villa Maria Natural (Colombia, Paraiso, Silvestre)

• In 18.5g / Out 37g
  
• TDS 10.32% / Extraction 20.64% / EBF 50%

High TDS, balanced yield. Excellent performance: syrupy, sweet, complex.

TOZD – Colombia Rio Magdalena Washed

• In 16.5g / Out 50g
• TDS 6.73% / Extraction 20.39% / EBF 33%

Yield within range, but very low TDS. Weak body and flavors may lean towards vegetative.

Pražarna – Brazil Fazenda Semente Yellow Anaerobic Natural (Catuai)

• In 18g / Out 41g / 25s
• TDS 8.93% / Extraction 20.34% / EBF 43.9%

Solid TDS and decent brew profile, suggesting balance and well-extracted structure. (Extraction data incomplete.)

Čokl – Panama Boquete Finca Hartmann Natural (Caturra)

• In 19g / Out 42g / 26s
• TDS 8.84% / Extraction 19.54% / EBF 45.2%

Balanced shot, comfortably within standard ranges. Fruit-forward with chocolate undertones.

Lana’s Corner – Coronini Blend

• In 16.5g / Out 60g
  
• TDS 7% / Extraction 25.56% / EBF 27.5%

Overly high yield, low concentration: classic case of over-extraction. Dominating bitterness, dryness, and a light mouthfeel.

R&B Coffee Roasters – Brazil Espírito Santo do Pinhal Natural

• In 17g / Out 38g / 32s
  
• TDS 8.35% / Extraction 18.66% / EBF 44.7%

Moderately strong with extraction just inside the range. Smooth, nutty, balanced.

Raw – Colombia Las Perlitas Washed (Chiroso)

• In 18g / Out 43g / 29s
• TDS 7.65% / Extraction 18.27% / EBF 41.8%

Slightly weak strength, extraction on the edge of acceptable. Clean but lacks depth and structure in the finish.

Maribor Results

Polek – Ethiopia Gedeb Organic Natural (Heirloom)

• In 20g / Out 40g
• TDS 10.67% / Extraction 21.34% / EBF 50%

High TDS and ideal extraction. Layered fruit clarity and syrupy sweetness.

Tovarna Kave – Ethiopia Yirgacheffe Natural (Heirloom)

• In 19.5g / Out 41g / 19s
• TDS 8.63% / Extraction 18.15% / EBF 47.5%

Within acceptable bounds, but at the lower end of extraction. Fruity, slightly sharp cup.

Brewpub – Blend

• In 18.5g / Out 42g
• TDS 8.62% / Extraction 19.57% / EBF 44%

Solid middle-of-the-road performance. Balanced body, well-accentuated flavor.

Why Regular TDS Measurements Matter for Café Economics

Beyond cup quality, routine TDS and extraction measurements offer direct financial benefits for cafés:

• Consistency = Loyalty: Customers notice when espresso tastes different from visit to visit. TDS testing reduces variability, improving repeatability of the flavor profile and therefore of the customer’s experience.
  
• Waste Reduction: Dialing in shots with precise data reduces wasted beans from guesswork adjustments.
  
• Optimized Brewing Ratios: Understanding extraction efficiency allows cafés to fine-tune doses and yields, stretching each kilo of coffee further without sacrificing flavor.
  
• Staff Training: Baristas can be trained on objective benchmarks rather than subjective taste alone, speeding up onboarding and improving reliability as well as building sensory skills for further troubleshooting. 

In sum, small investments in measurement tools pay off through improved quality, consistency, and cost-efficiency.

At Specialtykava.si, we provide quality control services, as well as barista and sensory training courses. 

Conclusion

This July–August 2025 survey shows a wide variance in espresso quality across Ljubljana and Maribor. 

Standouts include Kavarna Cukrarna, Moderna, Polek, and Stow, which delivered high strength and balanced extractions. On the other end, Kavarna Specialka, Renaissance, and Lana’s Corner showed technical shortcomings that may translate into disappointing cups.

Overall, the data highlights how precision in preparation—especially consistent monitoring of TDS and extraction—remains crucial to ensuring that Slovenia’s specialty coffee culture delivers on its promise of quality.