Snack! Coffee Roasters

Espresso first, in a classic register

The way into Snack! is a classic espresso. The café is built around espresso and espresso-based drinks rather than a long brew list, and the aim is to make specialty coffee approachable through a format Bulgarians already order every day, instead of asking them to learn a new one at the counter.

Behind that sits a roasting programme with real ambition. The shelf has carried Costa Rica La Pachuca Natural, Guatemala Santa Ana, Rwanda Musaza and Ethiopia Duwancho, and the sourcing reaches into Cup of Excellence lots and nano and micro lots. Roasts are split by intent, with separate espresso, filter and omni coffees, so the same green coffee can be treated differently depending on where it is going to be brewed.

A small social room in Plovdiv

The café is small, roughly the size of a living room, and it uses that to its advantage. It is social rather than efficient, a room where the counter is a place to stand and talk rather than a hatch to be processed through, and hospitality is the thing the founder has chosen to be measured on.

Snack! also works well beyond the bar. It sells roasted coffee for home, runs a subscription, and supplies businesses through a wholesale programme, so the Plovdiv room is part community coffee room and part public face of the roastery. The brand has been roasting since 2019, and it appears in The World’s 100 Best Coffee Shops at No. 44 and in the European Coffee Trip awards for 2025.

Order the classic espresso first

Start with the classic espresso. It is the drink the whole room is organised around and the fastest read on how the roasting is going that week. If you want milk or something longer, stay inside the espresso family rather than looking for a signature drink; that is not what this bar is for.

Then move to the shelf. The named lots are where the roastery shows its hand, and Costa Rica La Pachuca Natural, Guatemala Santa Ana, Rwanda Musaza and Ethiopia Duwancho are the coffees to ask about, whether as a bag for home or as whatever is loaded in the grinder. Order espresso first, then use the retail coffees to understand the roaster behind the café.