The dataset is evaluated using two established quantitative metrics:

• Total Dissolved Solids (TDS) — indicating beverage strength.

• Extraction Yield (EY) — indicating the percentage of soluble material extracted from coffee.

These variables form the basis of the Specialty Coffee Association (SCA) espresso standard, which defines an optimal extraction window of:

• 18–22% EY

• 8–12% TDS

All interpretations in this report are grounded in measured values and their deviation from these reference ranges.

All the espresso shots used for this report were either paid for by the author or donated by cafes. 

This report is a part of a joint project between specialtykava.si and zsks.si and is executed by Lev Volodarsky. 

We thank every barista and cafe that participated in this initiative.

To learn more about methodology and to see reports for 2025, we invite you to read the following article:

• Year of Espresso in Slovenia (2025)

• State of Specialty Espresso Quality, November-December 2025

• State of Specialty Espresso Quality, July-August 2025

• State of Espresso Quality, May-June 2025

Overview

The dataset includes espresso measurements from three regional clusters:

• Ljubljana (19 entries)

• Maribor (4 entries)

• Koper and Piran (2 entries)

Each entry includes dose, yield, time (when given by barista), TDS, and calculated EY. Blends without a clearly stated origin were excluded from origin and processing analysis to maintain classification accuracy.

Coffee Origin Distribution

Most represented single origins (non-blends only):

• Brazil

• Colombia

• Ethiopia

Brazil appears in a clear majority of non-blend entries across all regions. Colombia is the second most frequent, followed by Ethiopia, which appears less often.

This trend is consistent with the overall European preference, albeit some cafes with a clear priority of serving specialty coffee also have lots from Costa Rica, El Salvador, and other origins. 

This distribution reflects a strong preference for low-acidity, high-body coffees, as Brazil-dominant profiles typically produce:

• lower perceived acidity

• medium to higher body

• consistency in extraction behavior

Processing Methods

Most common processing (non-blends only): natural processing

The majority of identified single-origin coffees are labeled as natural processed. 

Washed coffees are present but less frequent, and alternative processes (e.g., honey) appear only sporadically.

Natural processing is associated with:

• higher solubility

• increased perceived sweetness

• heavier mouthfeel

From a technical perspective, these characteristics reduce the risk of sharp under-extraction defects, particularly in environments with inconsistent dialing practices. The prevalence of naturals, therefore, aligns with a system that prioritizes forgiving extraction profiles.

Extraction and SCA Framework

To evaluate performance, all data points can be mapped onto an EY–TDS coordinate system.

• X-axis: Extraction Yield (%)

• Y-axis: TDS (%)

SCA “Green Zone”

• 18–22% EY

• 8–12% TDS

Observed distribution

Within or near SCA range:

• Moderna (Ljubljana)

• TOZD (Ljubljana)

• Stow (Costa Rica, Ljubljana)

• Polek (Maribor)

• BrewPub (Maribor)

Below target strength (TDS < 8):

• Multiple Ljubljana cafés (e.g. Raw, Zvezda, Cacao)

Below target extraction (EY < 18):

• Several entries across all regions, more frequent in Ljubljana

Interpretation

Two measurable patterns emerge:

**Under-extracted espresso is common.**A significant number of cafés operate below 8% TDS, indicating:

• high beverage yield relative to dose

• or insufficient extraction concentration

**Under-extraction is regionally uneven.**Ljubljana shows a higher frequency of EY values below 18%, while Maribor entries cluster closer to the target range.

These observations are based on direct comparison with SCA-defined thresholds and do not rely on subjective evaluation.

Rankings

Top 5 Espresso (National Ranking)

Based on the minimum combined deviation from 10% TDS and 20% EY

1. Moderna (Ljubljana)

• TDS: 10.6

• EY: 19.03

2. Polek (Maribor)

• TDS: 9.6

• EY: 19.2

3. BrewPub (Maribor)

TDS: 11.41

EY: 21.39

4. TOZD (Ljubljana)

• TDS: 8.22

• EY: 19.93

5. Stow (Ljubljana)

• TDS: 8.48

• EY: 18.53

TDS Ranking

EY Ranking

Methodological note

Ranking is determined by proximity to the reference point (10% TDS, 20% EY), minimizing absolute deviation across both variables.

Ljubljana: Variability and Dispersion

Observed characteristics

• Wide dispersion in both TDS and EY

• Multiple entries below both strength and extraction thresholds

• Presence of high-performing outliers

The variance in Ljubljana is quantitatively evident:

• TDS ranges from ~5.3% to 10.6%

• EY ranges from ~15.6% to 23%

This spread indicates inconsistent control over extraction variables, including:

• grind size

• yield ratios

• shot time

• puck preparation

The presence of cafés operating within SCA parameters confirms that achieving target values is feasible within the same market conditions. 

Therefore, variability is not due to external constraints but differences in the regular quality control process.

Maribor: Tighter Clustering

Observed characteristics

• Narrower TDS distribution (8.1%–11.4%)

• EY values predominantly within or near 18–22%

• Fewer extreme outliers

Compared to Ljubljana, Maribor exhibits:

• Lower variance in both key metrics

• A higher average proximity to SCA standards

This suggests more consistent implementation of extraction parameters across cafés. The data does not indicate higher peak performance, but rather greater uniformity of acceptable results.

Koper and Piran

The coastal dataset is small, limiting statistical strength. However:

• TDS values fall below the optimal range in multiple cases

• EY values remain within or near acceptable thresholds

Kavarna Triglav (Koper) - Blend by Costadoro

• In 15

• Out 40

• Sec 22

• TDS 6.73%

• EBF 37.5%

• EY 17.95%

Neptun (Piran) - Brazil Caramelo Caparao, Natural, Bourbon, Catuai by Buna

• In 9

• Out 32

• Sec -

• TDS 9.275%

• EBF 57,5%

• EY 16.12%

This pattern suggests a tendency toward lower-strength espresso, though conclusions remain tentative due to limited data points.

Economic implications

From an operational standpoint, consistent extraction correlates with:

Reduced material waste

• fewer rejected shots

• lower coffee consumption per acceptable beverage

Increased service efficiency

• less time spent adjusting grinders

• fewer interruptions in the workflow

Product consistency

• repeatable flavor profile

• reduced variability between servings

These outcomes are direct consequences of process stability rather than subjective quality perception.

Conclusion

The dataset reveals three key structural characteristics of Slovenia’s espresso landscape:

Origin and processing choices are highly concentrated

• Brazil and natural processing dominate across regions

Extraction performance varies significantly by city

• Ljubljana: high variability

• Maribor: tighter control

SCA alignment is achievable, but not uniformly implemented

• High-performing cafés demonstrate consistent control

• Lower-performing cafés show measurable deviation in both TDS and EY

The distinction between cafés is therefore not stylistic but operational. Measured extraction data indicate that performance differences arise from process consistency rather than external constraints or market limitations.

List of Cafes participated in the report

Ljubljana

1. Prazarna - Brazil Colectivo Caparao, Natural, Red Bourbon, Catuai by Prazarna

• Brazil

• In 18

• Out 40

• Sec 25

• TDS 7.73%

• EBF 45%

• EY 17.18%

2. RnB - Brazil Espirito Santo do Pinhal, Natura, Red Bourbonl by RnB

• In 19

• Out 50

• Sec 30

• TDS 7.25%

• EBF 38%

• EY 19.08%

3. Mala Prazarna - Ethiopia Daye Bensa Natural JARC 74112, Heirloom by Mala Prazarna

• In 17

• Out 47

• Sec 15

• TDS 8.34%

• EBF 36%

• EY 23.06%

4. Crno Zrno - Colombia el Aguacate, Narino, Caturra, washed by banibeans

• In 19

• Out 58,5

• Sec 25

• TDS 6.15%

• EBF 32,4%

• EY 18.94%

5. Čokl - Nicaragua-Brazil Blend by Buna

• In 18

• Out 41.4

• Sec 28

• TDS 8.00%

• EBF 43.4%

• EY 18.40%

6. Stow2Go - Brazil Bom Jesus, Mundo Nuovo, natural by Stow

• In 18

• Out 38,5

• Sec 26

• TDS 7.73%

• EBF 46.7%

• EY 16.53%

7. Stow - Costa Rica Los Campos White Honey, Yellow Caturai, Red Catuai by Stow

• In 18

• Out 39

• Sec 27

• TDS 8.48%

• EBF 48.7%

• EY 18.53%

8. TOZD - Colombi, Rio Magdalena, washed, Caturra, Castillo, Colombia by Escobar

• In 16,5

• Out 40

• Sec -

• TDS 8.22%

• EBF 41%

• EY 19.93%

9. Moderna - Colombia, Rio Magdalena, washed, Caturra, Castillo, Colombia by Escobar

• In 19.5

• Out 35

• Sec 28

• TDS 10.6%

• EBF 55.7%

• EY 19.03%

10. Stow Cukrarna - Brazil-Honduras “Racer” Blend by Stow

• In 18

• Out 40

• Sec -

• TDS 8.5%

• EBF 45%

• EY 18.89%

11. Specialka - Brazil Caramelo Caparao, Natural, Bourbon, Catuai by Goat Story

• In 20

• Out 46

• Sec 23

• TDS 8.03%

• EBF 43,4%

• EY 18.47%

12. TriMarije (Mesarski most) - Brazil Paubrazil, natural,catuai by Stow

• In 18

• Out 38.8

• Sec -

• TDS 8.24%

• EBF 45%

• EY 18.89%

13. TriMarije (Faculty of Economics) - Brazil Caica de Frutas by Rozali

• In 18

• Out 40

• Sec 26

• TDS 7.72%

• EBF 45%

• EY 17.16%

14. Raw - Colombia, Chiroso, washed by banibeans

• In 18

• Out 51.8

• Sec 25

• TDS 5.44%

• EBF 34.7%

• EY 15.66%

15. Bagel Embassy - Brazil Bom Jesus, Natural, Mundo Nuovo by Stow

• In 18

• Out 40.4

• Sec 22

• TDS 8.18%

• EBF 44,5%

• Extr 18.36%

16. Zvezda (BTC) - Blend by Prazarna

• In 15

• Out 47.7

• Sec 25

• TDS 5.4%

• EBF 31.4%

• EY 17.20%

17. Cacao (Lj center) - Blend

• In 13.4

• Out 44

• Sec -

• TDS 5.35%

• EBF 30.4%

• EY 17.57%

18. Teta Frida - Blend by Barcaffe

• In 18

• Out 37.6

• Sec -

• TDS 7.94%

• EBF 47.8%

• EY 16.59%

19. C1 - Blend by Goat Story

• In 16

• Out 38.3

• Sec -

• TDS 6.86%

• EBF 41.7%

• EY 16.35%

Maribor

1. Polek - Ethiopia Kabira Organic Natural by Cuchi Moreno

• In 20

• Out 40

• Sec 33

• TDS 9.6%

• EBF 50%

• EY 19.2%

2. BrewPub -Guest Blend by HiKoFi

• In 17.6

• Out 33

• Sec -

• TDS 11.41%

• EBF 53%

• EY 21.39%

3. Tovarna Kave - Blend Brazil/Nicaragua by Tovarna Kave

• In 18

• Out 36

• Sec 23

• TDS 8.11%

• EBF 50%

• EY 16.22%

4. Pisarna - Brazil Colletivo Caparao, Natural, Red Bourbon, Catuai by Tovarna Kave

• In 15.3

• Out 31

• Sec 20

• TDS 8.4%

• EBF 49,3%

• EY 17.6%

Koper/Izola/Piran

1. Kavarna Triglav (Koper) - Blend by Costadoro

• In 15

• Out 40

• Sec 22

• TDS 6.73%

• EBF 37.5%

• EY 17.95%

2. Neptun (Piran) - Brazil Caramelo by Buna

• In 9

• Out 32

• Sec -

• TDS 9.27%

• EBF 57,5%

• EY 16.12%

Join a three-hour guided specialty coffee-crawl hosted by local coffee expert Lev Volodarsky and explore some of the city’s most authentic and vibrant cafés.

What’s included:

Three iconic cafés and roasteries:

• Pražarna – powerhouse of roasting specialty and premium coffees. (Dunajska cesta 61, Ljubljana)

• Mala Pražarna – a hidden gem micro-roastery that has a direct impact on coffee culture around it. (Krakovski nasip 10, Ljubljana)

• Specialka – a magnetic place inside a buzzing Rog Center that boasts a beautiful terrace. (Trubarjeva cesta 75)

Coffee tasting: in each café, you’ll enjoy a drink that is both familiar and new, representing the ideas, goals, and vision of each café.

Stories & people:

• learn the intricate structure of Slovenia’s coffee market and culture;

• hear stories about the people shaping the city’s coffee culture;

• meet the owners and baristas themselves and find out how they became coffee craftsmen.

A walking experience through Ljubljana: between cafés we’ll stroll the charming streets, discovering architecture and local atmosphere, and discovering the best places for sightseeing, dinner, and after-party drinks.

Coffee sommelier assistance with picking the best coffee souvenirs from each cafe to take home.

Tour details: • ⏰ Duration: 3 hours • 👥 Group size: up to 10 people • 🗣 Language: English • 💡 Perfect for both visitors and locals who want to see Ljubljana from a different angle and learn about Slovene coffee culture. • 📍 Meeting point: Kavarna Pražarna, Dunajska cesta 61 • 🕰️ Meeting time: 10:00 • 📍 Ending point: Kavarna Specialka, Trubarjeva cesta 75 • 🕰️ Ending time: 13:00

Tour includes 1 drink in each of 3 coffees and does not include food.

Time:

During the 3-hour tour, we will visit three distinctively different and unique specialty coffee shops, spending 30-40 minutes in each. Between them lies beautiful Ljubljana, and the Guide will be happy to give pointers and tell stories about the place.

Why join:

• Not just another tour, but a lively immersion into the city’s coffee culture

• Discover hidden cafés beyond the typical tourist guides

• Feel Ljubljana the way locals do

Price:

• Join the Group (5+ people) 70€ per person (if the group is not filled 3 days before the date, an upgrade is offered: 90€ + a complementary coffee bag from coffee sommeliers private collection)

• Private event 200€ (1+1)

• Gift 210€ (1+1)

• Private event (5-10 people) 65€ per person

Cut off time: 3 days

Host information:

• Lev Volodarsky: Q-garder & Instructor, Authorized SCA Trainer, SCA Slovenia chair, specialtykava.si co-founder and author, SCA Slovenia Sensory Cup champion 2023, coffee consultant with over 8 years of experience in working within coffee industry.

• specialtykava.si: the largest regional coffee-centric media offering coffee-related experiences, courses, certifications, and reports.

While bitterness is a natural sensory attribute, its tight association with coffee is not an intrinsic measure of quality, but rather the outcome of roasting practices, brewing methods, and centuries-old trade dynamics.

In this story, we will try to uncover why coffee is associated with bitterness.

The origins of bitterness in coffee

Bitterness in coffee primarily arises from three sources: 

• over-roasting

• over-extraction

• caffeine itself

During roasting, green coffee beans undergo complex chemical reactions. When roasting is extended into darker stages, sugars and organic acids break down, while bitter compounds such as phenylindanes become more pronounced. The result is a heavier, smoky, often ashy profile dominated by bitterness.

Over-extraction during brewing further intensifies this effect. When water remains in contact with ground coffee for too long, or when grind size and brewing ratios are misaligned, bitter compounds are extracted after desirable acids and sugars have already been dissolved. 

This phenomenon has historically been common in traditional brewing methods, particularly when dark-roasted coffee is brewed.

Caffeine itself is also inherently bitter. Coffees with higher caffeine content, or brewing styles that emphasize high extraction yield, naturally accentuate this sensation. However, caffeine bitterness alone is rarely dominant without the reinforcement of roasting and extraction variables.

Historical roots: bitter monopoly

The widespread acceptance of bitter coffee cannot be separated from its historical transmission through the Ottoman Empire, which played a decisive role in the global spread of coffee from the 15th century onward. Coffee roasting and brewing traditions developed under specific political and economic constraints.

Ottoman authorities are historically credited with roasting coffee beans dark and thoroughly before export. This practice served a strategic purpose: heavily roasted beans could not germinate if planted. By preventing coffee cultivation outside controlled regions, the empire effectively preserved its monopoly over coffee production for a period of time. Dark roasting was therefore not so much a flavor choice, but a geopolitical instrument.

As coffee spread across Europe and later the Americas, these dark-roast traditions traveled with it. Bitterness became synonymous with authenticity, “strength”, and seriousness. Over time, this sensory profile was internalized as the benchmark of “real coffee.”

The natural taste of the coffee species

From a botanical and sensory perspective, bitterness is not the defining characteristic of coffee. Arabica coffee (Coffea arabica), which accounts for the majority of naturally exhibits a sour-sweet balance unless roasted dark. Its inherent profile includes bright acidity, fruit-like sweetness, and aromatic complexity. When lightly to medium roasted and properly extracted, Arabica expresses minimal low-intensity bitterness.

Robusta coffee (Coffea canephora), by contrast, is naturally bitter-sweet. It contains significantly higher caffeine levels, resulting in stronger bitterness. In traditional blends and mass-market coffees, Robusta has often reinforced bitterness, further shaping consumer expectations.

Historically, limited access to high-quality Arabica and the widespread use of Robusta in commercial blends entrenched bitterness as a dominant sensory reference.

Decaffeinated coffee and the bitterness misconception

Decaffeinated coffee is frequently associated with dark color and bitter taste, reinforcing the belief that bitterness equals quality or “strength”. In reality, bitterness in decaf coffee is not a necessity but a byproduct of processing and roasting approaches.

Modern decaffeination methods such as Swiss Water, CO₂, or carefully controlled solvent processes can preserve much of the coffee’s original sweetness and acidity. When decaffeinated coffee is properly processed, lightly or moderately roasted, and carefully brewed, it can display clarity, balance, and minimal bitterness.

The persistence of bitter decaf in the market reflects tradition and cost efficiency, not sensory potential.

Want to learn about decaf? We have a full article prepared for you here.

A legacy rather than a standard

The idea that good coffee must be bitter is a cultural inheritance rather than a universal sensory truth. It emerged from historical monopolies, industrial roasting practices, and limited technical understanding of extraction. 

Contemporary sensory science demonstrates that bitterness is only one component of coffee’s profile and often a sign of imbalance or defect rather than quality.

As modern coffee culture evolves, the understanding of the value of bitterness is shifting. What was once perceived as “strength” is increasingly recognized as a mask for lost sweetness, obscured acidity, and diminished complexity. 

Coffee, by nature, is not meant to be bitter. It is meant to be balanced.

Among them, Q-Graders represent the highest internationally recognized standard of sensory skill. In this article, we explore the profession of coffee taster and discover how one can become one.

A short story of sensory science in coffee

For centuries, coffee quality was judged informally—by merchants, exporters, or café owners relying on extrinsic parameters such as origin, cost, and phenotypical characteristics. As global trade expanded in the 19th and 20th centuries, inconsistencies in quality became costly. The industry needed a common sensory language and a standard for how to assign quality.

Modern coffee sensory science began taking shape in the mid-20th century, influenced by wine tasting, beer tasting, and food science. In the 1990s and early 2000s, organizations like the Specialty Coffee Association (SCA) and the Coffee Quality Institute (CQI) formalized evaluation systems. 

The result was the cupping protocol and tools like the Coffee Taster’s Flavor Wheel, which standardized how aromas, flavors, acidity, sweetness, and defects are identified and scored. This scientific approach transformed coffee from a commodity into a product that could be described, differentiated, and valued with precision.

Today, the coffee industry is transforming with yet another development in how coffee is evaluated. With the introduction of the new Coffee Value Assessment protocol (CVA) by SCA, the quality and value of coffee are to be reimagined and readjusted to better suit evolved growing, processing and consumption practices.

What does a coffee taster do?

A professional coffee taster’s work goes far beyond “drinking coffee.” Their role sits at the intersection of sensory analysis, quality control, decision-making, and often sourcing or sales.

Coffee tasters typically:

• Evaluate green coffee samples for defects and quality potential

• Cup roasted samples to assess aroma, flavor, acidity, body, balance, sweetness, uniformity, and aftertaste (flavor profile)

• Identify flavor notes and structural attributes using standardized vocabulary

• Ensure consistency across batches for roasters

• Support purchasing decisions, pricing, and blending

• Communicate quality findings to farmers, traders, and marketing teams

In specialty coffee, tasters help translate farm-level work into consumer value. A single sensory decision can influence whether a coffee is sold as a premium micro-lot or blended into a commercial product.

Who are Q-Graders?

Q-Graders are certified professional coffee tasters licensed by the Coffee Quality Institute (CQI). They are trained and tested to evaluate coffee according to globally recognized standards, ensuring that a score of 80+ in one market means the same elsewhere.

There are two main certifications:

• Arabica Q-Grader

• Robusta Q-Grader

Becoming a Q-Grader is demanding. Candidates must pass a series of rigorous exams covering:

• Sensory triangulation (detecting differences between cups)

• Identification of acids, aromas, and flavor attributes, as well as their intensities

• Recognition of green and roasted coffee defects

• Accurate scoring and calibration with international standards

• Deep knowledge of coffee terroir, processing, etc.

The certification is valid for three years and must be renewed through recalibration, ensuring ongoing sensory accuracy.

In Slovenia, there is currently only one certified Q-Grader: Lev Volodarsky, highlighting how rare and specialized this qualification still is in smaller coffee markets.

How to become a coffee taster

There is no single path, but most coffee tasters share a combination of practice, education, and curiosity. Common steps include:

1. Cupping regularly – Repetition is key. Tasting dozens of coffees weekly with other coffee tasters builds sensory memory.

2. Learning sensory language – Knowing how to translate flavor perception into comprehensive and universal terminology is key.

3. Working with coffee – Roles in roasting, importing, quality control, or cafés provide exposure to diverse coffees. This allows for building experience tasting various terroirs, varieties, and processing.

4. Taking SCA courses – Sensory Skills courses are the most popular solutions for establishing the career path of a coffee taster or confirming existing qualifications.

At specialtykava.si, we offer SCA CSP Sensory courses from the Foundation to the Professional level. Find out more here.

How to become a Q-Grader

After developing strong tasting skills, vocabulary, and experience, aspiring Q-Graders typically:

• Train extensively on cupping protocols and defect recognition

• Practice aroma recognition with the Le Nez du Cafe kit or analogues.

• Attend a Q-Grader preparation course (often several days long)

• Take the official CQI exam under licensed Q-Instructors

Success requires not only a sensitive palate but also mental focus, consistency, and discipline. Many experienced tasters need multiple attempts before passing.

Why coffee sommeliers matter

In a world of rising prices, sustainability claims, and regulatory pressures, professional coffee tasters play a critical role in establishing the value of coffee. They safeguard quality, support transparency, and help ensure that flavor - not just volume - drives value.

Whether they are cupping in a lab or advising roasters, coffee tasters, and Q-Graders are professionals shaping how the world experiences coffee - one cup at a time.

You can also experience a part of Q-Graders work during our regular Coffee Tasting events. Check the dates and register here.

Unlike many Western European countries, where coffee culture developed primarily in public cafés, the Balkan relationship with coffee evolved through domestic preparation and long-standing ritualized practices. 

In this story, we will try to understand the history of the region, examine how traditional homemade coffee became embedded in everyday life, and how modern trends are now reshaping consumption.

Introduction of Coffee to the Balkans

Coffee arrived in the Balkans during the 16th century through the Ottoman Empire. Historical records indicate that coffeehouses began appearing in cities such as Sarajevo, Belgrade, and Skopje shortly after being included in the Istanbul sphere of influence. 

The preparation method known today as Turkish coffee (cezva) became dominant due to its simplicity and compatibility with available tools and fuel sources. This brewing method relied on finely ground coffee boiled in water and served unfiltered. It required no specialized equipment beyond a metal pot and a heat source, which allowed it to spread rapidly across urban and rural areas. By the late 17th century, coffee consumption was common across most of the region.

Standardization of Coffee as a Ritual

Over time, coffee preparation became a standardized practice within households. Measurements, brewing time, and serving customs were consistent across generations and preserved as part of the family’s heirloom. Coffee was typically served in small cups, accompanied by water and occasionally sweets. This standardization formed the basis of what is now described as “coffee as a ritual”.

The domestic focus of Balkan coffee culture distinguished it from other European regions. Coffee was closely linked to hospitality practices, with serving coffee considered a basic social obligation when receiving guests. This reinforced coffee’s role as a daily, repeatable practice rather than an occasional indulgence.

Health Perceptions and Consumption Patterns

Throughout the 19th and 20th centuries, coffee consumption in the Balkans remained high. At the same time, discussions surrounding coffee and health emerged, particularly in relation to blood pressure, digestion, and sleep. 

While these discussions were informal, consumption patterns adapted accordingly. For example, coffee intake was often reduced in the evening or after meals.

In recent decades, scientific research has clarified many of these concerns, contributing to a more structured understanding of caffeine metabolism. This has influenced the growing availability and acceptance of decaffeinated coffee in the region, as well as coffee substitute products. 

Decaf products are now more widely consumed, especially among older demographics and individuals sensitive to caffeine, without disrupting established coffee rituals.

Industrialization and Market Expansion

The 20th century introduced industrial roasting and mass distribution. Ground coffee became widely available in retail packaging, allowing for longer storage and consistent flavor. During this period, storage practices were primarily based on convenience rather than quality, with limited attention given to how to store coffee to preserve freshness.

With big corporate entities establishing a hold over the Balkans, so too did an instant coffee start dominating patterns of coffee consumption. At the same time, Balkan markets were learning the difference between roast profiles and origins, albeit under the influence of Italian and Austrian coffee distributors.

Despite industrialization, the brewing method for traditional homemade coffee remained largely unchanged. This consistency allowed Balkan coffee culture to retain its core identity even as global brands entered the market.

Introduction of Specialty Coffee

The early 21st century marked the introduction of specialty coffee into the Balkans. Small-scale roasteries and cafés began focusing on bean origin, roast profiles, and alternative brewing methods. 

This shift introduced new parameters for evaluating coffee quality, particularly the flavor profiles of coffee, which expanded beyond bitterness to include acidity, sweetness, and aroma. With this, coffee academies, associations, and coffee-oriented events also started taking place.

This development led to increased comparison between traditional and modern coffee styles, often framed as a coffee vs discussion. Turkish coffee versus filter coffee, traditional blends versus single-origin beans, and home brewing versus café preparation became common points of comparison. 

These comparisons reflect market diversification rather than cultural replacement. We did our own comparison story on Commercial and Specialty coffees here.

Current State and Future Outlook

Today, coffee consumption in the Balkans exists in a dual structure. Traditional homemade coffee remains dominant in domestic settings, while specialty coffee continues to grow in urban areas. 

Decaffeinated coffee has become a stable category, supporting health-oriented consumption without altering cultural norms.

Education around storage, freshness, and sourcing has improved, aligning Balkan coffee consumption with broader European standards. 

However, the defining characteristics of the region - slow preparation and consumption, tendency to like full-bodied and rich flavor profiles, and social integration - remain intact.

Conclusion

The history of coffee in the Balkans is characterized by continuity rather than disruption. Introduced through Ottoman influence, Turkish coffee became a standardized domestic practice that shaped social behavior and daily routines. Modern developments, including specialty coffee and decaffeinated options, have expanded choice without displacing tradition.

Coffee in the Balkans remains structured around ritual, consistency, and shared experience. Its evolution reflects adaptation to new information and market conditions while preserving its historical foundation.

This report is a joint effort of specialtykava.si and SCA Slovenia (ZSKS)

This report highlights:

• dominant espresso styles in Slovenia

• most successful origins, processes, and cultivars

• and the Top 3 most consistent coffee shops of the year.

Find details about data gathering and analysis methodology in the first report.

Macro Trends Observed Across the Year

1. The Rise of “Modern Long Espresso”

Across both cities, a clear preference emerges for:

• Higher ratios (1:2.5–1:3+)

• Fast extractions (often below 25 seconds)

• Lower TDS, higher EY

While this style aims for clarity and approachability, the data shows it frequently leads to:

• diluted, watery mouthfeel

• hollow, short finishes

• increased astringency when EY rises without sufficient concentration

Key insight:

Many cafés achieve numerical extraction success but fail to maintain balance.

2. Channeling as the Dominant Technical Flaw

Repeated patterns point to channeling as the single biggest quality limiter:

• low TDS + high EY

• weak body + bitterness

• grassy, papery, raw nut notes

This appears consistently in cafés using:

• elongated ratios

• very fast shots

3. Sweetness Wins When Strength and Yield Align

The best shots of the year consistently fall into:

• TDS: 9.0–10.7%

• EY: 19.5–22%

• EBF: 45–50%

These shots deliver:

• syrupy texture

• layered sweetness

• controlled acidity

• clean but persistent finishes

This confirms that balance, not extremity, produces the highest sensory quality.

Most Popular Coffee Characteristics (Yearly Aggregation)

Most Popular Origin: Colombia

Followed by:

• Brazil

• Ethiopia

Colombia dominates due to:

• versatility across washed, natural, anaerobic

• compatibility with modern espresso styles

• reliable sweetness under varied extraction approaches

Most Popular Processing Method: Natural & Anaerobic

Followed by:

• Honey

• Washed

However, the data shows:

• Anaerobic coffees are the most mis-extracted

• Naturals perform best when TDS is kept high enough to anchor sweetness

Most Common Varieties / Cultivars: Caturra / Catuaí / Bourbon group

Followed by:

• Heirloom (Ethiopia)

• Mundo Novo

• Castillo

These cultivars exhibit the highest tolerance to modern extraction mistakes, while being widely found in high-yielding coffee-growing countries, which partly explains their dominance.

City Comparison: Ljubljana vs Maribor

Ljubljana

• Highly experimental

• Strong preference for anaerobic & co-fermented coffees

• Greater variance in quality

• More frequent under-extraction and dilution issues

Maribor

• More traditional espresso profiles

• Higher average TDS

• Better structural consistency

• Less experimentation, fewer failures

Conclusion:

Ljubljana drives innovation; Maribor delivers stability.

Top 3 Coffee Shops by Consistency

This ranking is based on:

• repeated appearances

• alignment of TDS, EY, EBF

• confirmation by sensory analysis

• minimal deviation across different coffees

1. Moderna (Ljubljana)

Why it wins:

• Multiple coffees consistently within optimal ranges

• Excellent alignment between theory and taste

• High TDS without harshness

• Clean dial-ins across origins and processes

Style:

• Modern specialty with discipline

• Signature: syrupy sweetness, controlled acidity

2. Stow (Ljubljana)

Why it ranks high:

• Repeated solid extractions

• Clear understanding of strength vs yield

Style:

• Contemporary, approachable, crowd-friendly

• Signature: chocolate, dried fruit, rounded profiles

3. Polek (Maribor)

Why it stands out:

• Best Ethiopian performances of the year

• High-TDS, high-clarity extractions

• Exceptional consistency with both blends and single origins

Style:

• Confident, technically precise

What the Data Clearly Teaches

What Works:

• Medium-long ratios only when strength is preserved

• Naturals with adequate concentration

• Ethiopia + honey/natural + higher TDS

• Slower, more deliberate extractions

What Fails Repeatedly:

• Fast shots under 25 seconds

• EY chasing without TDS control

• Over-elongated outputs (50g+)

• Anaerobics without structural grounding

Conclusion

The Slovenian specialty coffee scene is technically ambitious and stylistically modern, but often sacrifices structure for trend. The cafés that perform best over time are not those pushing boundaries hardest, but those that respect extraction fundamentals while adapting modern styles intelligently. Consistency, not novelty, remains the true marker of quality.

Coffee Value Assessment protocol taking hold

In 2025, the Coffee Value Assessment (CVA) protocol by the Specialty Coffee Association gained traction, changing how professionals evaluate and understand coffee quality.

As SCA pushed CVA into use, professionals were divided into camps with one pointing out weaknesses of the new system and criticizing the CQI and SCA merger. 

Another point of view is that CVA will finally build a bridge between professionals and consumers when it comes to describing flavor profiles and assigning quality.

2026 will be the year when we see CVA being finally implemented by market makers, and the first result of this change will start to show. 

“I see the CVA Descriptive form being used more and more in conjunction with the scoring logic of classic SCA protocol, and I believe that this is the way to evaluate and grade coffee going forward for green coffee traders and buyers, as well as roasters. CVA Affective form will probably be implemented for consumer testing.

The most controversial part of the CVA is the Extrinsic form, which assigns value but has no standard for translating data in the form to some sort of index. I hope we will see updates and revisions to a fledgling CVA form to address these issues.” — says specialtykava.si resident Q-Grader and AST Lev Volodarsky.

We also predict the growth of new mobile apps for coffee tasters such as Kavast_app, Catador, and others.

Specialty Coffee’s growth in 2026

With the rapid growth of the C Market in 2025, wider coffee consumers have learnt to pay more for any grade of coffee, which bolstered Specialty positions. 

We see 2026 being yet another year of strong growth of Specialty coffee. To learn what Specialty coffee is, follow the link to our dedicated story.

Co-Fermentation and Flavor Experimentation

Innovation in processing continues to take center stage. A recent trend gaining traction in specialty cafés globally, especially in cultural hubs. While challenging the consensus among professionals when it comes to “perception of quality” and terroir “clarity”, consumers appreciate the new flavors in high-end coffees. 

It is important to remember that although the co-fermented and experimental coffees are the loudest in the media and often are presented as flagship lots in specialty roasters’ lot collections, they still constitute a minority share in the overall specialty coffee sector.

In 2026, we foresee that this type of creative processing is likely to spread. 

As producers experiment with fermentations beyond traditional methods, expect novel flavor profiles that defy the usual terroir taste maps, appealing to adventurous drinkers and social-media-driven hype.

Health, Wellness, and Mushroom Coffee

The link between coffee and wellness continues to strengthen, but takes a turn to a new format, taking the market by storm.

Functional blends — incorporating adaptogens and medicinal mushrooms — have attracted attention among health-oriented consumers. 

The wellness trend is expected to deepen with coffees marketed for mood support, cognitive benefits, and gut health. 

We expect more branded offerings in 2026 with added botanicals, nootropics, and tailored nutritional profiles, supported by new scientific research to support the health benefit claims.

Rise of non-SCA coffee associations

2024 and 2025 see a rise of regional non-SCA groups of coffee professionals offering small local events oriented to entertain baristas and roasters with fairs and festivals, with non-SCA championships being the main attractions.

Most prominently, such activity is seen in Eastern Europe and the Balkan regions that are emerging as new specialty coffee culture powerhouses. 

We see 2026 being a year for such associations to solidify their status as party-makers in their respective areas. 

Conclusion

After a stormy 2025, we expect 2026 to bring more clarity and stabilization to the coffee industry and new standards for understanding coffee value and quality to take root.

We decided to compare mushroom coffee with another type of coffee that we deem healthy, namely decaf coffee.

Whether you’re sensitive to caffeine, a fan of bio-hacking, chasing cognitive clarity, or just curious about alternatives to traditional coffee, both of these options offer compelling reasons to sip. 

But which one is truly better for your health? 

In this article, we break down both products to compare benefits, price, and performance to help you understand which one is a good choice for you.

What Are We Comparing?

Before diving deeper, let’s clearly define the two contenders:

Mushroom Coffee: A blend of ground coffee and powdered medicinal mushrooms like Lion’s Mane, Chaga, Reishi, or Cordyceps. 

The mushroom extract adds bioactive compounds known as “beta-glucans”, which are associated with immune and cognitive support.

Decaf Coffee: Traditional coffee beans that have undergone chemical or CO₂ processes to remove most of the caffeine. 

Decaf aims to retain the flavor and beneficial polyphenols of coffee while reducing caffeine-related effects.

Both are popular with people looking to enjoy coffee with less acidity or added health benefits. But their roots, chemistry, and effects can be quite different. Let’s explore.

Scientifically Proven Benefits

Mushroom Coffee:

Mushroom coffee is marketed as more than just “coffee with funk.” The mushrooms blended into these drinks contain compounds extensively studied for biological activity.

• Cognitive Support

Certain mushrooms like Lion’s Mane have been shown in clinical research to support nerve growth factor (NGF), potentially enhancing mental focus and memory. While human studies are still growing, early results suggest benefits for mild cognitive function and sustained mental energy.

• Immune Modulation

Many medicinal mushrooms are rich in “beta-glucans” - complex sugars known to interact with the immune system. “Beta-glucans” may help support a balanced immune response without overstimulation. For individuals prone to seasonal illnesses, this can be a welcome benefit.

• Anti-Inflammatory & Antioxidant Effects

Compounds found in Chaga and Reishi mushrooms exhibit antioxidant and anti-inflammatory effects in lab models, which may offer protective support against everyday oxidative stress.

However, it’s important to note that while there is promising evidence, most research has been done in vitro (test tubes) or in animal models. Larger, long-term human trials are still emerging. 

The biggest criticism of Mushroom coffee products is tied to the effects that are heavily advertised, having little scientific proof. 

Decaf Coffee:

Decaf coffee retains many of the benefits traditionally associated with regular coffee - minus most of the caffeine. Decaf is rich in antioxidants, particularly chlorogenic acids, which have been associated with reduced oxidative stress and possible protection for metabolic and cardiovascular health.

• Antioxidants

Coffee is one of the largest dietary sources of antioxidants worldwide. Studies suggest that even decaf coffee can contribute significantly to daily antioxidant intake, helping neutralize free radicals.

• Metabolic Health

Some research has linked consistent coffee consumption (including decaf) to improved liver enzymes and a lower risk of Type 2 diabetes. While caffeine plays a role, other components like polyphenols are believed to be key contributors.

• Digestive Comfort

Since decaf is lower in caffeine, many people with acid sensitivity, heartburn, or anxiety find it easier on their digestion and nervous system balance.

Decaf is often criticized for having a flat and mildly bitter flavour as well as being slightly more expensive compared to the same coffee with caffeine content intact.

Price Per Serving

When comparing the cost, several factors come into play: raw material quality, extraction processes, and brand positioning.

Mushroom coffee often sits at a premium price point compared to regular or decaf coffee. Why?

• Medicinal mushroom extracts are expensive to cultivate and process.

• Some brands source organic, wild-harvested ingredients.

• Specialized extraction (e.g., dual extraction for full spectrum) adds complexity and cost.

On a per-serving basis, mushroom coffee can range from moderately more expensive to significantly higher than decaf. For many health-oriented consumers, the additional cost is justified by the claimed functional benefits.

Decaf, especially when sourced from high-quality beans, typically costs less per serving than mushroom blends. However, the price varies depending on:

• Decaffeination method (the Swiss Water Process tends to be pricier than chemical solvents)

• Bean quality (specialty vs commodity)

• Origin and roast level

If budget is a concern, decaf coffee often offers a more economical path to daily enjoyment without sacrificing quality.

Flavor Profiles

Mushroom coffee has a unique flavor profile that sits somewhere between earthy and nutty while often being robust:

• Initial Notes: Light caramel and chocolate flavor deriving from coffee, sometimes muted depending on the ratio of mushrooms to coffee beans.

• Mushroom Notes: Earthy, nutty, sometimes described as a mild forest floor character.

• Finish: Smooth, often less bitter than traditional from-the-shelf coffee.

For many drinkers, the earthiness is a welcome twist — it’s comparable to a light herbal infusion mixed with coffee. However, purists who love bold coffee might find some blends too mild or too “mushroom forward.”

Decaf can vary widely in flavor depending on origin, processing method, fermentation type, and roast, but generally aims to keep regular coffee’s character:

• Acidity: Lower than average coffee.

• Body: Medium to light.

• Flavor Range: From fruity and bright to rich and chocolatey, depending on the bean.

The key with decaf is that the quality of beans matters most. A good decaf roast can be just as satisfying as regular coffee.

Technology and Origin Transparency

Transparency in mushroom coffee is essential because:

Source traceability is rare: Wild vs cultivated, organic certifications, and testing for contaminants are important but not always present.

Consumers should look for brands that disclose their mushroom sources, extraction processes, and third-party testing results.

For decaf, the decaffeination method is the most relevant technological consideration:

• Swiss Water Process: Chemical-free, utilizes water to remove caffeine.

• CO₂ Process: Uses supercritical carbon dioxide, selective and efficient.

• Chemical Solvents: Less expensive but can leave trace residues if not properly processed.

Origin transparency in decaf is often more established, especially among specialty roasters who provide farm, region, and sometimes roast profiles. Decaf beans from a known origin with ethical sourcing practices tend to be of higher quality and can offer better flavor and traceability.

Shelf Life

Mushroom coffee (especially powdered blends) tends to have a long shelf life — usually 12–24 months — due to low moisture and stable powdered extracts. However:

• Store in a cool, dry place.

• Avoid exposure to light and humidity.

• Oxidation can affect delicate compounds over time.

• Pre-packaged stick sachets often stay fresher longer than bulk jars once opened.

Whole bean or ground decaf coffee follows standard coffee shelf life:

• Whole Beans: Best within 1–6 months after roast

• Ground Coffee: Best within a few days after grinding

Grinding accelerates oxidation, so buying whole beans and grinding on demand preserves aroma and flavor longer.

Which is Better for Your Health?

An ultimate answer does not exist. It depends on your goals:

• If you want cognitive support and immune modulation: Mushroom coffee makes a strong case thanks to bioactive compounds not found in regular coffee.

• If you want antioxidant benefits with a familiar coffee flavor: High-quality decaf delivers polyphenols and an enjoyable cup with minimal caffeine.

• If you’re caffeine sensitive: Both options reduce caffeine load, but decaf typically contains very little caffeine, while mushroom coffee may still have modest amounts depending on the blend.

From a “wellness standpoint”, combining functional ingredients (mushrooms) with coffee offers a hybrid experience that resonates with many people seeking performance plus pleasure.

But decaf retains classic coffee enjoyment with scientifically backed benefits and fewer variables.

Your Choice Matters

Choosing between mushroom coffee and decaf isn’t just about caffeine — it’s about how you want your beverage to taste and support your day. 

Both drinks offer compelling reasons to be part of a mindful lifestyle:

Mushroom coffee brings adaptogenic, immune, and cognitive potential at a premium price and interesting flavor.

Decaf coffee delivers antioxidant strength, digestive comfort, and classic coffee enjoyment with broad availability and lower cost.

The aim is to document current brewing practices, evaluate alignment with widely accepted specialty espresso standards, and identify observable trends across major Slovene cities.

The report focuses on measurable variables — brew ratio, Total Dissolved Solids (TDS), Extraction Beverage Fraction (EBF), and Extraction Yield (EY) — which together provide insight into strength, efficiency, and consistency in espresso preparation.

Methodology

Espressos were ordered and measured as served to customers. 

Beverages were stirred, cooled, filtered, and measured using a refractometer. Extraction Yield values were calculated using a standard industry formula based on beverage weight, dose, and measured TDS.

To learn more about methodology, visit our first report.

Standard specialty espresso reference ranges:

• TDS: 8–12%

• Extraction Yield: 18–22%

• EBF: typically 40–55% but may vary depending on espresso style

Results are interpreted in context — lower or higher values may still produce enjoyable cups but can indicate stylistic or technical tendencies.

Sweet Spot is the highlighted sector in the Map table.

Sample list and details

Ljubljana

1. Mala Pražarna - Ethiopia Daye Bensa Natural

• In: 16.8 g | Out: 46 g | Time: 15s

• EBF: 36.5% | TDS: 8.27% | EY: 22.64%

A very fast extraction paired with an elongated ratio produced a high extraction yield despite moderate TDS. This suggests efficient solubility, likely aided by roast development and grind size choice. The short contact time, however, risks uneven extraction and a disbalanced flavor profile.

2. Črno Zrno - Colombia El Silencio “Jamaica” natural co-fermented Caturra

• In: 16 g | Out: 50 g | Time: 36 s

• EBF: 32% | TDS: 7.12% | EY: 22.38%

The extraction yield is high, but the strength is on the lower edge, which may be perceived as a lighter-bodied cup.

3. RnB

Brazil Espírito Santo Pinhal Natural Bourbon

• In: 19.1 g | Out: 53 g | Time: 27 s

• EBF: 36% | TDS: 6.4% | EY: 17.76%

This shot sits slightly below specialty strength and extraction targets. The data points toward under-extraction, possibly due to grind size or flow rate.

4. Stow

Costa Rica Esmeralda Caturra, Catuai

• In: 18 g | Out: 36 g

• EBF: 50% | TDS: 8.41% | EY: 16.88%

A classic 1:2 ratio with solid strength, but the extraction yield remains low. This suggests short extraction time or limited solubility, resulting in a punchy but potentially sharp profile. Most likely caused by critical channeling.

5. Stow2Go

Brazil Bom Jesus Natural Mundo Novo, Catuaí

• In: 18 g | Out: 38 g | Time: 25 s

• EBF: 47% | TDS: 8.01% | EY: 17.84%

Well-balanced strength with slightly low extraction. The slight underextraction is most likely caused by mild channeling. 

6. Specialka

Brazil Caramelo Natural Caturra, Catuaí, Bourbon

• In: 20 g | Out: 43 g | Time: 22 s

• EBF: 46.5% | TDS: 6.7% | EY: 14.41%

Both TDS and extraction yield are significantly below target. This espresso is technically under-extracted, likely tasting thin and short, despite a modern ratio.

7. TOZD

Colombia Rio Magdalena Washed Castillo, Colombia, Caturra

• In: 16 g | Out: 30 g

• EBF: 53% | TDS: 10.91% | EY: 20.46%

A very concentrated espresso with high strength and solid extraction yield. This sits firmly in traditional espresso territory, delivering intensity and body.

8. Moderna Colombia Rio Magdalena Washed Castillo, Colombia, Caturra

• In: 19 g | Out: 38 g | Time: 28 s

• EBF: 50% | TDS: 9.44% | EY: 18.84%

A technically strong and balanced shot, comfortably within specialty ranges. Good alignment between strength and extraction suggests solid dial-in and consistency.

9. Čokl Brazil / Nicaragua Blend

• In: 17.8 g | Out: 50 g

• EBF: 35.6% | TDS: 8.21% | EY: 23.08%

High extraction yield with relatively low EBF indicates a long, slightly diluted style of espresso. While efficient, it risks dryness or hollow aftertaste flavors.

10. Raw

Colombia Las Perlitas Washed Chiroso 

• In: 17.8 g | Out: 47 g | Time: 25.3 s

• EBF: 37.8% | TDS: 5.95% | EY: 15.71%

Very low strength and extraction suggest clear under-extraction, which may mute acidity and complexity in a coffee known for aromatic clarity and result in watery and hollow flavor.

11. Pražarna Brazil Colectivo Natural Caturra, Catuaí, Bourbon

• In: 18 g | Out: 38 g | Time: 25 s

• EBF: 47% | TDS: 7.2% | EY: 15.52%

Balanced ratio but low extraction yield. The cup will be perceived as mild and empty.

Maribor

1. Polek Iconic Blend

• In: 19 g | Out: 35 g | Time: 32 s

• EBF: 54% | TDS: 11.42% | EY: 21.04%

High strength and solid extraction place this espresso at the upper end of specialty intensity. A bold, dense profile likely appeals to traditional espresso drinkers.

2. BrewPub El Salvador / Ethiopia Blend

• In: 18.5 g | Out: 42 g

• EBF: 44% | TDS: 10.7% | EY: 24.52%

The exceptionally high extraction yield, combined with high TDS, suggests very efficient solubility. While impressive technically, this will be perceived as bitter due to over-extraction.

3. Tovarna Kave Brazil / India / Nicaragua Blend

• In: 17 g | Out: 41 g | Time: 15 s

• EBF: 41.4% | TDS: 7.48% | EY: 18.04%

A fast extraction produces an acceptable yield but lower strength. This reflects a lighter, more modern approach, though potentially lacking complexity.

Overall Observations & Trends

Ljubljana shows wide stylistic diversity, but many cafés fall below ideal extraction yield, indicating conservative dialing or low solubility approaches.

Maribor demonstrates generally higher TDS and extraction yields, leaning toward bolder, more traditional espresso profiles.

Several cafés achieve good strength but miss extraction targets, suggesting opportunities for improved grind distribution, shot time control, or recipe adjustment.

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 offer quality control and consulting services, including extraction control and support.

Conclusion

This snapshot reveals a specialty scene that is technically engaged but stylistically divided. While some cafés consistently hit balanced specialty ranges, others prioritize speed, mildness, or intensity at the expense of extraction efficiency.

Improving consistency to an 18–22% extraction yield while maintaining adequate TDS would enhance clarity, sweetness, and repeatability across both cities, benefiting both customer experience and café economics.

Whether your coffee aficionado is just beginning to explore the world of specialty coffee or is already dialing in espresso shots like a pro, here are some thoughtful gift ideas that will delight them this Christmas.

1. A Specialty Coffee Course From SpecialtyKava.si

One of the most meaningful gifts you can give a coffee fan is education — and in Slovenia, SpecialtyKava.si offers a range of world-class coffee courses. 

• Home Barista Course: A 4-hour workshop where participants learn how to brew using methods like V60, French Press, and even Turkish cezve. They’ll also taste specialty beans and troubleshoot common brewing problems.

• Specialty Coffee Cup-Tasting: Guided by an Authorized SCA Trainer, this course helps attendees learn how to taste and evaluate coffee like a professional.

• Coffee Sensory Training: A 7-hour intensive that teaches how to taste, assess, and even certify coffee using the World Coffee Research lexicon — culminating in an SCA-recognized certificate.

• Barista Skills Foundation Course: Covers espresso techniques, milk texturing, basic latte art, and equipment maintenance, ideal for anyone serious about elevating their home barista skills.

• Introduction to the Specialty Coffee World: A 3-hour immersive experience in a café, covering coffee origins, terroir, and flavor differences.

If you’re unsure which course suits them best, SpecialtyKava.si also offers gift certificates that never expire. 

2. High-Quality Coffee Beans

Nothing says “I know your taste” like a tasting kit of freshly roasted specialty coffee. Go for single-origin beans from Slovenia’s leading micro-roasters. 

We made a guide to specialty coffee roasters in the region here.

 Here are some of our seasonal favorites:

• Ethiopia Shakiso by BaniBeans

• Colombia El Diviso by Mala Prazarna

• Discovery Box by R&B

• Ethiopia Decaf Mensur Abahika by Cuchi Moreno

• Colombia Aroma Nativo Gesha by Prazarna

3. Home Brewing Equipment

For someone serious about improving their craft, upgrading their gear makes a fantastic present:

• Manual coffee grinder — A durable burr grinder helps them dial in grind size precisely for different brew methods. Look for models from Comandante and Timemore. Or go local with a Goat Story Arco, a hybrid of manual and electric grinders.

• Pour-over set — Think V60 dripper, gooseneck kettle, and scale — perfect for someone who enjoys a slow, contemplative brew.

Espresso machine — If they don’t already own one, a compact “entry-level” espresso machine or a separate milk frother can transform how they make café-style drinks at home. Find a perfect fit of budget, looks, and performance at coffeetime.si. 

4. A book Is the Best Gift

From coffee history and origin stories to recipe guides and barista handbooks, a good book can be a source of inspiration. Here are some that we recommend:

• Coffee: A Global History

• The World Atlas of Coffee

• Cold Brew Coffee

• The Coffee Companion: A Connoisseur’s Guide

5. A Coffee Tasting Experience

Beyond courses, a degustation (cupping) event is a memorable gift. SpecialtyKava.si hosts specialty coffee tastings in Ljubljana, where participants sample multiple coffees, learn proper cup-tasting techniques, and are guided by an SCA-qualified trainer. It’s a fun, social, and educational way to deepen one’s appreciation of coffee.

Why These Gifts Hit the Mark in 2025?

• Education meets enjoyment: Courses and tastings from SpecialtyKava.si don’t just teach — they inspire.

• Sustainable and thoughtful: Specialty-grade beans and durable gear show that you are supportive of your special person’s passion.

• Local impact: By choosing Slovenian roasters or local courses, you’re supporting the domestic coffee community.

Final Thoughts

This Christmas, skip the generic mugs or mass-produced coffee nonsense. 

Instead, choose gifts that grow with the coffee lover — gifts that educate, engage, and elevate their daily ritual. A course with SpecialtyKava.si, in particular, can be a transformational experience and a gift they’ll remember long after the holidays.

May your gift be as rich, nuanced, and satisfying as their favorite cup!