Slovene Cold Brew Coffee Gem: Zora

Among the rich and flavorful specialty coffee scene of beautiful Ljubljana, there is one tiny place that hosts an interesting cold brew coffee project. The place in question is Mala Pražarna, a coffee shop already mentioned in our previous articles. Still, there is much to tell about. 

In this interview we will tell a story about Zora, a micro-batch cold brew project. Unlike most of our reads this will be a longer one so do pour yourself a cup or glass of your favorite coffee. 

Done? Then let’s dive in!

Zoran and his Zora Cold Brew Coffee

The man behind the project is Zoran Milisavljević, a barista in Mala Pražarna. So we met with Zoran to discover everything there is to know about Zora Cold Brew Coffee.

– Hey Zoran, thank you so much for finding time to share about your coffee journey and your cold brew!

– Zdravo Lev, always happy to!

– Let’s begin with discovering the origins of it all. When did you start working in coffee? How did it happen?

– I started my career in hospitality in high school at the age of 14, working at Maximarket and the Maxim restaurant. However, my real passion for coffee was sparked in 2014 when I opened my first bar. It was there that I discovered the intricate world of coffee and developed a deep appreciation for its complexity and variety.

– You started out early! Why and when did you start making your cold brew?

– I started making cold brew coffee five years ago, during the height of the COVID-19 pandemic. The crisis was a turning point for many, and for me, it was an opportunity to delve deeper into specialty coffee. I wanted to create something that not only connected people with the rich, nuanced flavors of specialty coffee but also offered a comforting and refreshing alternative to the more commercial options available.

– Does your cold brew project have any mission or philosophy behind it?

– Absolutely. The mission behind my cold brew coffee project is to encourage everyone to start drinking better coffee. I believe that specialty coffee, with its diverse and complex flavor profiles, deserves to be appreciated by a wider audience. My goal is to make high-quality coffee accessible and enjoyable for all.

– I see. I have seen and tasted a number of cold brew specialty coffee drinks over the time. I do like yours in particular. What do you think makes your brew stand out?

– What sets my cold brew apart is the use of fresh harvest beans that are roasted in a local roastery. This commitment to using the freshest and highest quality ingredients ensures a superior taste experience. Each batch is meticulously brewed to highlight the unique characteristics of the beans, offering a fresh and flavorful coffee experience that stands out from the rest.

– So freshness and high quality is the name of the cold brew game for you, understood. How can your cold brew stay in the fridge without going bad? Any recommendations on storing?

– To ensure the longevity of my cold brew coffee lifespan, it’s best to store it in a sealed container in the refrigerator. This way, it can maintain its freshness and flavor for up to two weeks. Proper filtration is also a crucial part of the process, as it helps prevent any sediment that could affect the taste over time. Keeping it airtight and cold is key to preserving its quality.

– Two weeks is long enough. I don’t suppose anyone stores it for so long anyway. Where and how can people buy it?

– Currently, I sell my cold brew on a small scale, more like a boutique operation. People find me through social media, my website, and word of mouth. I deliver fresh cold brew directly to them.

– I saw you delivering your merchandise yourself. Is it possible to pick up a bottle or two anywhere?

– Yes, it’s possible to pick them up at Mala Pražarna, where I work on weekends. However, I need to know in advance so I can prepare it, as I don’t keep a stock.

– So it’s an order by order kind of deal as of now. What are the main challenges for a small cold brew project such as yours?

– One of the main challenges is educating people about cold brew—its preparation and benefits—especially for those trying it for the first time and who are unfamiliar with specialty coffee. Additionally, maintaining the cold chain, managing orders, and finding the time to handle everything are significant challenges.

– Wouldn’t supplying cold brew to other coffee shops help you out with the flow? What do you need to be featured in bars and other coffee shops?

– Education about the preparation and the specialty coffee scene is crucial because many establishments usually prefer commercial coffee and don’t appreciate specialty coffee. Often, the owners’ mindset is the biggest hurdle. Besides that, effective promotion and outreach efforts are essential.

– What is your recommendation on consuming the cold brew? Any recipes?

– There are so many delicious ways to enjoy cold brew! I recommend enjoying the cold brew just on the rocks. It pairs wonderfully with tonic for a refreshing twist or orange juice and it’s a fantastic base for espresso martinis. You can also use it to make an affogato, pour it over ice cream, or incorporate it into desserts like tiramisu. For a unique culinary application, try adding it to tomato sauces to enhance the depth of flavor. Use your imagination—that’s the fun part!

– Thank you so much for talking about your cold brew coffee Zoran. You have an opportunity now to address a wider coffee-drinking audience. Any words of wisdom?

– To all the coffee enthusiasts out there, I encourage you to explore and savor the diverse flavors that specialty coffee has to offer. It’s a journey of discovery that can transform your daily coffee ritual into an extraordinary experience. Appreciate the craftsmanship and dedication that goes into every cup, and you’ll find a world of taste waiting to be explored.

Conclusion

If you are familiar with our read on how to make cold brew, then you can imagine the effort poured in what Zoran is undertaking. Building a specialty cold brew coffee operation is a time consuming and tedious work.
But Zoran is ever driven by joyful patrons enjoying his cold brew anywhere.

Now, with this interview finished I feel like cracking open a bottle of chilled specialty cold brew coffee. Do you?