State of Espresso in Slovenia, Report (Feb–March) 2026

This report presents a structured analysis of espresso extraction data collected across cafés in Ljubljana, Maribor, and coastal Slovenia between February and March 2026. 

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%