Cupping Room

A Masterclass in Atmospheric Design Mazelab Coffee represents a radical shift in the European café scene. Founder Jackie Tran transformed a former car repair shop in Prague into a minimalist sanctuary that prioritizes spatial breathing room over seating density. Drawing inspiration from the sleek, airy aesthetics of South Korea and Germany, Tran utilizes wide-open spaces to separate social interactions. The layout features distinct zones: a private back area for public cuppings and a focused front bar where guests witness the extraction process as if watching a stage performance. Curating the Extraordinary: The Geisha Focus The heart of the operation lies in a commitment to rare botanical varieties. While many shops offer a single "guest" bean, Mazelab Coffee frequently hosts multiple Geisha lots simultaneously. This variety—often sourced from prestigious roasters like La Cabra and Momos Coffee—caters to a highly discerning clientele. Remarkably, seventy percent of the shop's patrons specifically seek out these high-altitude, floral-forward coffees, proving that a market for elite, expensive flavor profiles exists outside traditional competition circuits. Engineering Precision at the Brew Bar Technique meets top-tier hardware at the bar, where the equipment selection emphasizes both aesthetic harmony and thermal stability. For batch brewing, the team employs the 3TEMP Hipster, chosen for its minimalist silhouette and precision. The espresso program is equally rigorous, featuring a customized Kees van der Westen Spirit and specialized grinders like the EG-1 Onyx for competition-grade beans. This technical rigor ensures that volatile flavor notes, such as the intense lavender found in the Bambito lot, are captured perfectly in the cup. A Growing Culinary Legacy in Prague Jackie Tran isn't just running a shop; he is building a coffee ecosystem. From the vibrant Cafefin to newer ventures like Format Coffee, his projects redefine Prague’s gastronomic map. Mazelab Coffee remains the flagship of this movement, demonstrating that when you treat the barista’s bar as a stage and the bean as a rare ingredient, you create an experience that transcends a simple caffeine fix.