Mazelab Tasting Studio

Choose the bean, then choose the brew

Service at Mazelab runs in two moves: pick a house-roasted coffee, then pick how it is made. The card in front of each lot carries origin, variety, processing method, altitude and tasting notes, so the decision sits with the person drinking rather than being handed to the bar. The roastery behind it is a Prague micro operation that selects for taste and character instead of committing to a fixed light or dark style, and the reserve shelf shows how far that reaches: Geisha lots washed, natural and honey processed, Finca Nahaliel, Finca Sophia, Gichangi Estate AA, Njimbi PB and Kiawamururu among them. An Ethiopian Hambella heirloom has come through with apricot, yellow peach, honey and white floral notes. The studio was listed in the 2025 European Coffee Trip Awards.

A tasting room that behaves like a quiet living room

The house calls the space a living room for hand brews and little brunches, while the people who use it reach for sharper words: quiet, minimalist, stylish, closer to a laboratory than a bar. Both readings are useful. The room is built for attention rather than volume, so it suits a slow hour with a filter brew far better than a fast takeaway stop. Brewing equipment is part of the furniture and part of the retail shelf, with the Solo dripper line, the Wave Hiflux and the Wave Daily among the tools in use and on sale, and the cups are handmade ceramic. The effect is tactile and equipment-aware, with the bar doing its work in plain sight.

Order the carrot cake beside a hand brew

Food supports the coffee here rather than competing with it. The kitchen side runs to little brunches and a short pastry case, and carrot cake is the item worth ordering first, because its spice and sweetness hold up against the cleaner, high-clarity coffees the roastery favours, particularly the ones carrying honey, stone fruit and floral notes. For the drink, take a hand brew from the reserve shelf rather than an espresso if the point of the visit is to understand the roasting. If espresso is the habit, ask what is on the grinder that week and expect the same origin-led logic to apply. The most complete first visit is one hand brew, one slice of carrot cake, and enough time to let the cup change as it cools.