Roasteries / TYPIKA
TYPIKA
Prague, Czech Republic
TYPIKA is a Prague specialty coffee roaster that opened its first café around 2019 and has since grown across Prague, Brno and Warsaw. Its roastery sits in a quiet Karlín courtyard where guests can watch roasting and join public cuppings; every coffee served in the cafés — alongside brunch, house lemonades, teas and wine — comes from that roastery. Source: typika.coffee.
10
coffees
Czech Republic
base
Locations
TYPIKA Roastery – Karlín
Šaldova 419/16, 186 00 Praha 8-Karlín, Czech RepublicTue–Fri: 08:00–18:00 · Sat–Mon: 09:00–17:00
TYPIKA – Nusle
Svatoslavova 21, 140 00 Praha 4-Nusle, Czech RepublicMon–Fri: 07:30–21:00 · Sat–Sun: 09:00–19:00
+420 702 031 041TYPIKA – Vršovice (Espresso Bar)
Kodaňská 24, 101 00 Praha 10-Vršovice, Czech RepublicMon–Fri: 08:00–18:00 · Sat–Sun: 09:00–17:00
+420 774 707 366
TYPIKA – Holešovice
Jankovcova 788/16e, 170 00 Praha 7-Holešovice, Czech RepublicMon–Fri: 08:00–21:00 · Sat–Sun: 09:00–18:00
Coffees
10 coffees
BASELINE coffee roasted by TYPIKA at its Karlín roastery. Roaster’s tasting notes (translated from typika.coffee): Chocolate, hazelnut, caramel — TYPIKA’s reliable everyday espresso blend. Source: typika.coffee.
Chocolate, hazelnut, caramel — TYPIKA’s reliable everyday espresso blend.
Natural Colombia coffee roasted by TYPIKA at its Karlín roastery, filter roast. Roaster’s tasting notes (translated from typika.coffee): Tropical fruit, cherry liqueur, cocoa — lively, fruity and clean. Source: typika.coffee.
Tropical fruit, cherry liqueur, cocoa — lively, fruity and clean.
A natural from Ato Mitiku Kebede in Gerisse, Yirgacheffe, at 2,120 m, roasted for filter. Ripe peach sets the tone with exceptionally clean fruit sweetness, jasmine lifts it, and oolong adds structure and depth; light, precise and fragrant.
Ripe peach, jasmine, oolong
A washed Kenyan from Gloria and Jarmo Gummerus on the slopes of Mount Elgon in Trans Nzoia, roasted for espresso. Blueberry brings juicy sweetness, lime a bright citrus spark, and molasses a deeper, rounder base; bold and structured but balanced.
Blueberry, lime, molasses
An unusual Kenyan filter coffee: Batian from Jane Kamau on Mount Elgon, given a 90-hour anaerobic natural process with Sakami & Wanrich Coffee. Ripe cherry fruit, quickly joined by dark chocolate richness, with rooibos tying the two together in a lingering herbal sweetness. Deep and layered, still easy to drink.
Cherry, dark chocolate, rooibos
Three Khuns Myanmar coffee roasted by TYPIKA at its Karlín roastery, espresso roast. Roaster’s tasting notes (translated from typika.coffee): Blood orange, red apple, light cocoa — lively, juicy and structured. Source: typika.coffee.
Blood orange, red apple, light cocoa — lively, juicy and structured.
Three Khuns Myanmar coffee roasted by TYPIKA at its Karlín roastery, filter roast. Roaster’s tasting notes (translated from typika.coffee): Grapefruit, red wine, honey — intense, layered and well structured. Source: typika.coffee.
Grapefruit, red wine, honey — intense, layered and well structured.
A washed Bourbon and Jackson Bourbon lot from the Amkeni cooperative in Mwika on Kilimanjaro, brought out by Rebecca Trupin and Frank Mlay of Wanza. Juicy blackcurrant balanced by delicate orange blossom, with milk chocolate adding a warm, sweet layer. Lively and elegant, roasted for filter.
Blackcurrant, orange blossom, milk chocolate
A washed SL14 from around 250 smallholders delivering to the Ajere micro-station in Ovuru village, Zombo District, near Paidha in north-west Uganda. Built on the contrast of fresh gooseberry and rich dried fig, with panela adding warm unrefined-sugar sweetness that softens the fruit. Unusual but harmonious; roasted for filter.
Gooseberry, dried fig, panela
Anaerobic Honey Venezuela coffee roasted by TYPIKA at its Karlín roastery, espresso roast. Roaster’s tasting notes (translated from typika.coffee): Blood orange, amaretto/marzipan, dark chocolate — rich, deep and sweet. Source: typika.coffee.
Blood orange, amaretto/marzipan, dark chocolate — rich, deep and sweet.