Šimon Janík is no newcomer to the coffee community. Many know him as the Slovak Coffee 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 technology and what the master barista drinks when no one is looking.

Simon, you won the Slovak Master title in 2019. What has this experience given you for your current job at Goriffee, where you help cafes grow?

I’m very happy about the title, but the biggest benefit of competing is the feedback. Anyone who competes will tell me that you get direct feedback on your work. It teaches you a better system, attention to detail, and a deeper understanding of the product. This then translates beautifully 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 reserves?

I would modify this question a little bit. I think Slovakia is world class. Whether it is the preparation of the coffee, the 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 every month. When you walk into a stranger’s café, how do you immediately know if they’re doing it right?

The first thing that catches everyone’s eye in the community is technology. The choice of coffee machine, grinders and the overall layout of the bar. This is the first hallmark of a quality coffee shop. 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 to have more than one grinder on the bar today?

I definitely recommend not to skimp on the technology and allocate a sufficient part of the budget for it, as it directly affects the final taste of the coffee. Having multiple coffees to choose from is now standard in modern coffee shops. Whether it’s two different espressos, decaffeinated coffee or a filter, it makes sense to offer guests variety.

What is the most common mistake that start-up cafes make when choosing a supplier?

(Laughter) When they choose Goriffee, they don’t make a mistake! But seriously – it’s often more a case of neglecting certain areas. Whether it’s the aforementioned choice of technology, or a lack of knowledge of the market and location they want to open in.

Let’s hang out a little bit. What trends await us in 2026? Will dark roasting make a comeback?

I don’t think we’ll be going back to a darker roast. Rather , we will see more automation coming forward in all areas. In terms of tastes, I think the co-fermented and fermented coffees are going to be with us for a while . It’s a great way to attract new customers who may not have drunk coffee before and are getting to know it better thanks to the fruity notes.

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

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

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

I can say with a clear conscience that at home I love to pour our instant coffee – but be careful, 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 coffee shop, what would it be?

There is probably no universal advice, but the key is to get a few things together: the right choice of location, a realistic budget (and a reserve!), quality technology and a reliable roaster who guarantees quality in the long term. And of course, contact me and we’ll work 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 demolished. My vision is to bring this quality product closer to the people and make it more accessible. And I’m delighted to see that choice coffee is making its way into cocktail bars too – welcome to Mirror Bar! It’s great to see that bartenders are starting to treat coffee as a full ingredient for fabulous drinks,.