MIEL

Ask what came in this week before ordering. MIEL is set up for that conversation: a Poznań counter where the barista will talk through the beans on offer, then brew them through a Chemex if the filter side is what you want.

Coffee, and a case that runs to composed desserts

The cafe pairs good coffee with sweet pastry and a running commentary on where the coffee comes from, which gives it more shape than a cake counter with an espresso machine. Chemex is named on the filter side, so slow brewing is an actual option rather than an implication. Cappuccino is the drink most often singled out, praised for balance, and decaf and lactose-free milk broaden the choices without complicating the list. Beyond coffee there are herbal infusions, hibiscus with berries and elderflower with lemon among them, plus wine and cider, and matcha has appeared through a limited collaboration. The pastry side runs from morning croissants and slices of cake to composed desserts: a puff filled with raspberry and white chocolate cream under pistachio flakes, and a white chocolate cherry tart.

Airy, minimalist, and built for a long sit

The room is defined by light and clean lines rather than dense cafe clutter: white walls, a French-leaning airiness, and a minimalist interior that stays inviting instead of austere. There is ample seating and reliable internet, which makes it a practical place to stay for an hour or two over coffee and cake. A small mezzanine gives a second rhythm above the main floor, a perch for watching the increasingly busy Św. Marcin below. In season, coffee can also be taken on a pared-back platform out front, extending the same design language onto the street. The building adds one more local detail: a municipal apiary sits on the roof of the tenement house.

Order the cappuccino, then choose the tart

Begin with the cappuccino if you want the drink the counter is most confident about. If a slower cup suits better, ask which beans are current and take the Chemex, since that is the brew method the cafe is associated with. For pastry, the composed desserts are the more interesting choice over a plain croissant: the raspberry and white chocolate puff with pistachio flakes, or the white chocolate cherry tart, which is the one people come back for. Those are the reason MIEL gets discussed as much for its desserts as for its coffee. The straightforward version of a visit is exactly that: talk beans at the bar, choose cappuccino or Chemex, and let the case decide the rest. It was recognised in European Coffee Trip’s 2025 awards.