The specialty coffee movement arrived in Czech Republic later than in some Western European countries, but it has taken hold with particular intensity. In the space of roughly fifteen years, a country with a strong tradition of instant coffee and the classic Central European coffeehouse has developed a sophisticated specialty scene that competes with the best in Europe.
This is partly a story about Prague, which has the density of population and the international connections to support a large number of specialty cafes and roasters. But it is also a story about Brno, Olomouc, and smaller cities where independent operators have built loyal local followings without the benefit of tourist footfall.
Understanding Czech Coffee Culture
To understand where specialty coffee fits in Czech Republic, it helps to understand what came before. Czech coffee culture has two distinct historical strands: the grand coffeehouse tradition, imported from Vienna in the 19th century, and the domestic tradition of home-brewed instant coffee that became widespread during the communist period.
The grand coffeehouses — Café Louvre, Café Slavia, Café Imperial — were places of social and intellectual life. They served strong, dark coffee alongside food and alcohol, and they functioned as semi-public living rooms for the educated classes. This tradition survived the communist period in attenuated form and has been revived and celebrated since 1989.
Czech specialty roasters have developed a distinct approach — favouring medium roasts that preserve origin character while remaining approachable to a broad audience.
The Rise of Specialty Roasters
Café Rokoko in the Wenceslas Square passage — one of Prague's atmospheric historic cafes.
The first wave of Czech specialty roasters emerged in the early 2010s, typically founded by people who had encountered specialty coffee while travelling or working abroad and returned to Czech Republic with the knowledge and enthusiasm to build something new. These early operations were small, often starting as wholesale suppliers to restaurants before opening their own retail spaces.
By the mid-2010s, a second generation of roasters had appeared, many of them trained by the first wave. This generation was more confident, more experimental, and more willing to engage with the international specialty community through competitions and direct trade relationships with coffee-growing regions.
What Makes Czech Specialty Coffee Distinctive
Czech specialty roasters have developed a recognisable approach that distinguishes them from their Scandinavian or British counterparts. Where Nordic roasters often favour very light roasts that emphasise acidity and delicate fruit notes, Czech roasters tend to work with medium roasts that preserve origin character while remaining more approachable to a broad audience.
This is partly a response to local taste preferences — Czech coffee drinkers, shaped by the coffeehouse tradition, tend to prefer coffee with body and sweetness over the more austere, tea-like profiles that very light roasting can produce. It is also a considered aesthetic choice by roasters who believe that medium roasting allows for more nuanced expression of terroir.
Where to Find Specialty Coffee
Specialty cafes in Czech Republic are concentrated in Prague and Brno, but they are not limited to those cities. Olomouc, Plzeň, and Liberec all have at least a handful of quality independent cafes. The following gives a general orientation rather than a comprehensive list, which would quickly become outdated.
Prague
Prague has the largest concentration of specialty cafes in the country. The Vinohrady and Žižkov districts are particularly well-served, with a cluster of independent cafes within walking distance of each other. The Old Town has fewer specialty options — the economics of the tourist-heavy centre make it difficult for quality-focused independents to compete — but there are exceptions, including some cafes attached to specialty roasters.
Brno
Brno's specialty scene is smaller than Prague's but has a distinctive character. The city's strong student population and its tradition of independent cultural life have created a receptive audience for quality coffee. Several of Brno's best cafes double as cultural spaces, hosting exhibitions, readings, and events alongside their coffee programmes.
Brewing Methods to Look For
- Pour-over (V60, Chemex, Kalita Wave) — the most common filter brewing method in Czech specialty cafes; allows precise control of extraction and showcases origin character.
- AeroPress — popular for its flexibility and the clean, concentrated cup it produces; often used for single-cup filter service.
- Batch brew — filter coffee brewed in larger quantities and kept warm; practical for busy periods and often surprisingly good when the cafe turns it over frequently.
- Cold brew — available in warmer months at most specialty cafes; Czech roasters often produce cold brew with interesting origin-specific profiles.
- Espresso and milk drinks — the backbone of most cafe menus; flat whites and cortados are widely available and generally well-made.
Engaging with the Community
The Czech specialty coffee community is relatively small and quite open. Many cafes host cuppings, brewing workshops, and other events that are open to the public. These are excellent ways to learn more about coffee and to meet the people behind the cups. The Specialty Coffee Association maintains a directory of member businesses that includes several Czech operators.
Prague also hosts occasional coffee festivals and competitions that bring together roasters and baristas from across the country and beyond. These events are worth attending if you happen to be in the city at the right time — they offer a concentrated introduction to what Czech specialty coffee is doing at its best.