Slovak coffee is world-class: Interview with Master Barista Šimon Janík

Šimon Janík is no rookie in the coffee community. Many know him as the Slovak Coffee Preparation Champion (Barista of the Year 2019), but today he passes on his experience as the key face of Goriffee for B2B clients.

In this interview, we looked at how the Slovak coffee scene has changed, why cafes shouldn't skimp on technologies, and what a master barista drinks when no one is looking.

Šimon, you won the title of Slovak Champion in 2019. What did this experience give you for your current work at Goriffee, where you help cafes grow?

I am very happy about that title, but the biggest benefit of competing is the feedback. Anyone who competes will agree with me that you get direct feedback on your work. It teaches a person a better system, emphasizing details, and a deeper understanding of the product. This can then be perfectly translated into everyday working life.

You also represented Slovakia on the world stage in Boston. When you compare our scene with the world's top, do we still have room for improvement?

I would modify this question a bit. I actually think that Slovakia is world-class. Whether it's coffee preparation, roasting, or the overall product, we are at a high level. Many Slovaks are world champions in various coffee disciplines, even though they often represent other countries. So yes, I think we are already world-class.

You visit dozens of establishments a month. When you walk into a strange cafe, how do you immediately recognize if they are doing it right?

The first thing that catches the eye of everyone in the community is the technologies. The choice of coffee machine, grinders, and the overall layout of the bar. That is the first identifying sign of a quality specialty cafe. Of course, the menu also plays an important role.

We often deal with the dilemma of owners whether to invest in more expensive equipment. Why is it crucial today to have more than one grinder on the bar?

I definitely recommend not skimping on technology and allocating a sufficient part of the budget to it, because it directly affects the final taste of the coffee. Having a choice of more coffees is now the standard in modern establishments. Whether it's two different espressos, decaffeinated coffee, or filter, it makes sense to offer guests variety.

What is the most common mistake starting cafes make when choosing a supplier?

(Laughs) If they choose Goriffee, they are not making a mistake! But seriously – it's often more about neglecting certain areas. Whether it's the mentioned choice of technology, or insufficient knowledge of the market and the location in which they want to open.

Let's do a little fortune-telling. What trends await us in 2026? Will dark roasting return?

I don't think we will return to darker roasting. Rather, we will see more automation, which is advancing in all areas. As for tastes, I think that co-fermented and fermented coffees will stay with us for a while longer. It's a great way to attract new customers who maybe didn't drink coffee before, and thanks to the fruity notes, they are getting to know it better.

And what about companies and offices? Is specialty coffee becoming a standard benefit?

The end customer today is more demanding and educated, so naturally, they demand higher quality at work as well. I wouldn't confidently say yet that it's the standard everywhere, but I see a strong start – people are interested in good coffee in offices.

Finally, a personal question. You have hundreds of tastings behind you. What does a master barista drink at home in private?

With a clear conscience, I can say that at home I really like to pour our instant coffee – but watch out, with good water! Absolutely no problem. But at the moment, I probably enjoy filter coffee the most.

If you had to give one piece of advice to a person who wants to open a cafe, what would it be?

Universal advice probably doesn't exist, but the basis is to put a few things together: the right choice of location, a realistic budget (and a reserve!), quality technologies, and a reliable roaster who guarantees quality in the long term. And of course, contact me and we'll figure something out together.

Where do you see the future of the B2B community around Goriffee?

I believe that the myths that specialty coffee is only "sour" and not for everyone will be broken. My vision is to bring this quality product closer to people and make it more accessible. And I'm glad that specialty coffee is also penetrating into cocktail bars – greetings to the Mirror Bar! It's great to see that bartenders are starting to take coffee as a full-fledged ingredient for fabulous drinks.