Prague Coffee Festival brings coffee enthusiasts from around the globe to test new brews in its 12th year
Prague Coffee Festival is an event that brings together the world of professionals and coffee enthusiasts alike. The 12th edition of the Prague Coffee Festival took place on 12 and 13 October 2024 in the Holešovice Market Hall. I went there to speak to its head coordinator Tereza Vybíralová to find out more about the event and what was new this year.
The Prague Coffee Festival has evolved over the years, expanding its reach both in terms of size and offerings. Its inception came from the idea of promoting Czech coffee culture and bringing together those who are interested in coffee. Whether they are professional baristas or casual coffee drinkers who simply want to learn more about coffee’s flavors and aromas, there was something for everyone.
In my interview with the festival’s head coordinator, Tereza Vybíralová, she said that what started as a small gathering has now blossomed into a much larger event with numerous roasteries and stands, ensuring that visitors get to taste an incredibly diverse range of coffee.
“This is the 12th year of the festival. We started as a really fun event for professionals and coffee lovers. We are slowly growing. This year, we have three halls, more than 50 roasteries, and 30 stands that last all weekend long, where you can try different coffees – anything you can think of.
“And then we have a few espresso bars and brew bars at which people rotate. So, each roastery has two-hour logs and then another comes to and presents itself.
With rotating espresso and brew bars, attendees interacted with and learned from different roasteries. And then there was something many might not be familiar with, Tereza explained.
“Apart from the coffee roasteries, we also have a lot of different stands for teas, chai lattes, matcha, beetroot lattes, and specialty drinks you can try out.”
So, the festival was not limited to coffee – although, they most certainly dominated the event. On top of the inclusion of tea and other specialty drinks, enthusiasts could look forward to various lectures.
For example, Tereza especially highlighted Martin Hudák, a prominent figure in the coffee and cocktail world, as well as Dr. Samo Srke, who offered a scientific lens on coffee to attendees.
“I would say that the highlight is Martin Hudák who is a world-renowned bartender. He brought his own book [Spiritual Coffee] he had just published, so he was presenting it as well. And then we have Dr. Samo Srke, he’s a scientist from Switzerland. And he’s describing coffee from the chemical point of view.”
Martin also won the 2017 World Coffee In Good Spirits Champion award. His lecture at the festival focused on the history of coffee, from the discovery of coffee beans to the first combination of alcohol and caffeine and current trends. Speaking specifically on Dr. Srke’s lecture, Tereza said:
“The thing is, even though he’s a professional, he describes it easily. Even if you are not very versed in chemistry, you can still get it.”
Tereza emphasized that the festival's educational content is approachable. Whether you’re deep into coffee science or just curious, the presentations cater to most of us. Complex topics become digestible; even those who can’t appreciate all that coffee has to offer are able to gain something.
The quality of coffee on display was second to none. Tereza proudly talked about the high standards the festival sets, with roasteries bringing their best beans and brewing techniques from around the world.
But for Tereza, the festival is about more than just the coffee. It’s about community and connection.
“Yes, this is specialty coffee. It’s world-renowned. The quality the roasteries are bringing is really high. I think every year we are seeing improvement. And they are bringing different styles of processing of the coffee.
“You can even try different types of decaf, which is great. I think for me what the festival is about is the community and the people because each year has a topic. Last year, it was focused on technology. And this year it’s coffee by all senses. You are not drinking coffee only by using your tongue but it’s also about seeing, hearing, and touching the stuff. So I think it’s also about the feeling which comes from being here.
Tereza noted that the festival showcases specialty coffee, a niche that focuses on high-quality beans and unique brewing methods.
In addition, the festival highlighted local talent, with a significant portion of the roasteries coming from the Czech Republic and Slovakia. But the event also drew international participants.
“More than half of the roasteries are Czech or Slovak, but we also have guests from the surrounding countries like Germany, Austria, Poland, and Latvia.”
The festival’s success relied heavily on the support of its partners. From providing logistical support to enhancing the festival’s offerings, Tereza claimed that these collaborators are crucial in making the event possible every year.
Similarly, volunteers played a critical role in making the festival run smoothly. Tereza was quick to acknowledge their contributions, noting that without their help, the event wouldn’t have reached its current scale.
“I would like to emphasize that it’s not only about the partners but also about the volunteers. A huge part of the festival is supported by the volunteers. We have more than 70 volunteers and without them, we would not be able to do it the way it is now. Big thanks to them and big thanks to the partners.”
“And maybe one more thing is we also have workshops for the visitors because one of our partners is also organizing them to learn how to make coffee at home which is also very helpful.”
