Tokar kafeterija

Tokar started in 2009 by making coffee tampers, and the counter in Belgrade still carries that engineering streak. The business grew into a barista shop selling machines, grinders, brewers, coffee and accessories, and the kafeterija sits inside it, so tools, recipes and brewing culture stay within reach of the cup.

A coffee counter with a workshop behind it

The identity is coffee craft and equipment rather than a sprawling menu. Tokar describes itself as a Belgrade barista shop, with products spanning coffee machines, manual brewers, grinders, coffee and accessories, and it traces the business back to tamper production in 2009. That history explains the technical feel of the room.

The café side belongs to the same ecosystem. This is a place to drink good coffee and buy the gear to repeat it at home, from filters and kettles to servers and grinders. The house also publishes brewing recipes and coffee news, which puts the kafeterija inside a wider culture of home brewing and method. Named equipment in its orbit includes Bialetti, Hario V60 filters, AeroPress paper micro-filters and a ceramic V60 dripper.

A quiet, smoke-free room

The room is compact, coffee-centric and non-smoking by design, so the taste and aroma of the cup are not competing with cigarette smoke. That sets the atmosphere: sensory coffee appreciation rather than bar noise or a heavy food programme. The look is simple and elegant, and service runs professional without ceremony.

It works either for staying or for taking away, and the shop and café functions overlap naturally. Ordering a drink sits comfortably beside browsing the brewing tools, which is the closest thing the place has to a signature experience. Tokar was included in the 2025 European Coffee Trip Awards.

Order the drip, then the cold brew

Start with filter coffee, the drink most closely associated with the counter and the one the equipment background points to, from V60 filters to AeroPress micro-filters and manual brewing gear. Cappuccino is on the list too, soft and milky, which gives a glimpse of the espresso side without making it the main story.

Cold brew is the other key order, and a peach-infused version shows the bar is willing to experiment beside the straightforward filter. For something sweet, ask for the fresh nuts with boiled condensed milk, the accompaniment most worth ordering, with cookies as the simpler alternative. Tokar is clearest when the order stays close to coffee, brewing culture and a small snack beside the cup.