Our life

We wake up with coffee, meet friends, relax. We create ideas, work, and take breaks with coffee. We walk through the city with coffee. It's always time for good coffee. Be among the first to watch our new commercial. You will also be able to see it on TA3 television. What do you say?

Coffee is about relationships. Behind every cup is a story of several people, even before the cup of coffee was brought to your table. As part of our relationship coffee concept, we want to personally get to know the farmers who grow the coffee. We build long-term relationships with farmers, establish friendships, and also help them improve their living conditions through our partners. Back in January, we set off on a journey through Guatemala and Nicaragua so we could visit the very places where your favorite cup of coffee is created. Watch a short documentary about our journey.

The third recipe we will teach you to prepare at home uses our favorite Aeropress. This coffee maker was invented and patented only in 2005, yet it spread across the globe at an extraordinary pace, largely thanks to its versatility. For the favorite recipe of our colleague and Slovak Barista Champion Šimon Janík, you will need: 20 g of coffee, 200 ml of water, water temperature should be 93°C, medium-coarse grind (similar to V60), using the inverted method – plunger inserted from the bottom, preheat the Aeropress and rinse the filter to eliminate any paper taste. Šimon's recommended method: Step: Place the Aeropress on a scale, add 20g of freshly ground coffee, level it out, tare the scale, and start the timer. Step: In the first 30 seconds, pour 40g of water and stir thoroughly. Step: Pour the remaining 160g of water and stir thoroughly again. Step: Attach the filter cap and begin pressing at 1:30. Step: Aim for a slow press lasting 30–40 seconds. Step: Total brew time: 2:00–2:15 min. A final tip: Do not forget to swirl the coffee in the cup or decanter before serving. The flavors unfold gradually, and stirring brings them together. Avoid drinking filter coffee immediately after brewing; wait approximately 2–3 min. for it to cool slightly. Its flavor profile develops best at around 70–60 degrees. If your coffee tastes too watery, opt for a finer grind. Conversely, if it tastes overly intense or bitter, choose a coarser grind. Cheers! :)

Membership in our coffee club is an increasingly popular form of buying coffee for our customers. That is why we decided to create a competition for you for 3 Silver (three-month) memberships in our club. It's completely simple, just fill out the competition form below and answer 3 questions. All answers will be entered into a draw, which will take place on Monday, April 27, 2020. Loading...

Goriffee is celebrating 6 years this month. It is unbelievable how time flies – we are officially getting older! Such an anniversary certainly calls for a recap. Over these 6 years, many things did not go as planned, and we often found ourselves down dead-end roads that slowed us down – like our second café, which we closed over a year ago. Or the beer window on Nedbalova street, where we fell victim to scammers. However, such experiences teach you valuable lessons, making you stronger and more resilient. Yet, what we have accomplished outweighs the setbacks by far. We are successfully operating in our new roastery for the second year running, although after two years it might not feel entirely "new" anymore. Our Kaffeehaus café on Panenská turns 5 this month, which is truly remarkable considering we started there with very modest ambitions. We have professionalized numerous operations, expanded our team with kind and capable colleagues, and are exceptionally proud of the results of our "less waste" initiatives, where our reusable coffee containers have spared thousands of packages from going straight to landfill or incineration. I must also express our gratitude to our partners, without whom we would not be where we are today. We are delighted that top cafés across Slovakia, such as Urban House, Pán Králiček, Thalmeiner, and Leroy, put their trust in us. We are also active abroad, regularly shipping coffee throughout Europe – from Uppsala and Berlin to Warsaw. We can confidently say that our participation in last year's events, such as Coffeefest Amsterdam and World of Coffee in Berlin, was truly worthwhile. As I write this blog post, I can say we look to the future with optimism and determination. Allow me to say: happy birthday, Goriffee, and cheers! Enjoy a 10% discount on membership in our Coffee Club until 23.12. Simply enter the code "narodeniny" at checkout. Coffee Club gift vouchers are delivered electronically in PDF format right up until Christmas.

This summer, TV Markíza reached out to us to speak on the Reflex show about acrylamide and its content in coffee. Today, we take a deeper look at the topic and bring you more data and research that did not make it into the report. What is acrylamide? It is a chemical substance formed when carbohydrates are exposed to high temperatures, usually 120°C and above (the Maillard reaction). Acrylamide is therefore found, for example, in fried and baked foods such as bread, potatoes, cereals, crisps, biscuits, but also in coffee, as coffee contains carbohydrates as well. Since acrylamide causes cancer in high amounts, it would certainly be a concern for us coffee lovers if it were present in coffee in high amounts. The darkest section on the right (black) contains the most acrylamide So I began investigating this topic and found two interesting studies, which I will briefly summarise here. I found that the maximum tolerable intake of acrylamide is 0.2 mg per 1 kg of human body weight. The Polish Instytut Żywności i Żywienia (National Food and Nutrition Institute) examined 42 different types of coffee: whole bean, ground, instant, and coffee substitutes (such as chicory). The highest acrylamide content was found in substitutes at 800 µg per 1 kg, which is nevertheless still 3 times less than the average value in potato crisps and 8 times less than in butter biscuits. This was followed by instant coffee with 358 µg/kg and whole bean coffee with 180 µg/kg. Arabica vs Robusta: is there a difference in content? Researchers found no difference in acrylamide content between Arabica and Robusta, while also identifying a correlation: the darker the coffee is roasted, the significantly higher the proportion of acrylamides. I also found an interesting figure in research conducted by the Institute of Food Science, Technology and Nutrition in Madrid. Since no one consumes, for example, 20 g of coffee as such, but rather the beverage prepared from it, researchers at this institute examined how much acrylamide is directly present in a cup of coffee. They found that the average content was around 20 µg per litre of beverage. I believe it is very unlikely for a person to drink even a litre of coffee a day, and even if they did, they would still not come close to exceeding the maximum tolerable intake of acrylamide. I therefore consider the myth debunked. Without doubt, we can continue to consider coffee (specifically freshly roasted and freshly ground) a superfood packed with antioxidants such as flavonoids or chlorogenic acid, and even caffeine itself possesses strong antiseptic properties. Watch the report on the Reflex show, where we discuss acrylamide in coffee.

We make every effort to reduce our environmental footprint. The reality is that coffee packaging is a single-use consumer item that is discarded as soon as the contents are consumed. The main issue with conventional coffee packaging is that it cannot be separated and is therefore not recyclable, as it contains both a metal and a plastic layer, often along with a paper label. qrf We have therefore taken steps to ensure that our packaging is 100% recyclable. The new packaging is made from a single type of plastic that can be separated and recycled, including the labels. We recognise that this is only the first step. Our next goal is transitioning to biodegradable packaging, but only in a few years when we are certain that it will decompose fully and solely into organic matter. An even more crucial step will be encouraging as many customers as possible to buy coffee by weight using their own containers. For this reason, we introduced versatile silicone pouches a few months ago that are completely watertight and airtight. At the same time, they take up very little space, and to top it off, they are dishwasher-safe. (View product) For larger volumes, we introduced returnable containers, which have already eliminated the need for thousands of packages. (Read the article about Reusable Boxes) We intend to continue in this direction and believe that through careful packaging choices, supporting zero-waste sales, and encouraging reuse, we will successfully minimise waste from our roastery.

A year ago, in May 2018, we introduced reusable boxes to supply specialty coffee to our clients across the Bratislava region as well as Košice. We would therefore like to reflect on this system with a one-year review. It was inspiring to see our partners embrace the reusable box initiative responsibly and embark on this journey with us, even though we were not entirely sure how it might affect the preservation of freshness and quality in our coffee. We felt strongly that the state of our planet demands extraordinary actions and solutions, delivered promptly. After one year, we are pleased to confirm that the system is functioning seamlessly across dozens of our partners. Without exception, their feedback has been outstanding; our concerns regarding freshness or quality never materialized, and the containers perform even better than standard bags. Moreover, we promptly expanded the range to include capacities from 2 kg up to 10 kg, allowing each partner to match the volume to their consumption rate. Most importantly, thanks to you, we have saved over 3000 packages from ending up in the trash and subsequently in local landfills. This offers immense encouragement for the future, proving the value of the system, which we aim to expand as widely as possible alongside further solutions we are implementing across our operations. We will highlight those in our upcoming blog post.

Hello everyone, Many of you have been asking about our opening hours during the holidays and after the New Year. The café is closed from Saturday 22.12 and reopens on Wednesday 2.1. The roastery is closed starting Friday 21.12 and we resume roasting on Monday 7.1. The final orders will be dispatched on Thursday 20.12, arriving in time on Friday 21.12. Parcels in the new year will be dispatched starting Tuesday 8.1. Do not forget to stock up, there are only a few days left! We wish you a wonderful festive season and a Happy New Year 2019.

Our Kaffeehaus Goriffee café will be closed until August 13, 2018. We have arranged an alternative location for personal pick-ups. All orders placed for personal collection will be waiting for you at the lab.cafe located on SNP Square (Námestie SNP). You will be able to collect your personal pick-up orders between 8:00 and 18:00 on business days.

If you order any 3 coffees from us during July, we will automatically add a complimentary 250g bag of Colombia Finca Palmichal to your order. Colombia Finca Palmichal Atilano Giraldo represents the third generation of his family growing coffee on the Palmichal farm. Over the years, he has perfected the cultivation and processing methods, allowing you to enjoy a balanced and sweet cup of coffee. Price: 8,49 € / 250g pack