The roasters writing the coffee scene in Thessaloniki: who they are, where they source from and where to drink it.
The roasters writing the coffee scene in Thessaloniki. who they are, where they source from, and where to drink the result.
Roasters Kolektiva is Thessaloniki's leading specialty roastery with five locations across the city. The Sykies flagship doubles as the roasting facility. Single-origin beans from Ethiopia, Colombia, and Guatemala rotate quarterly alongside a house espresso blend.
The eastern suburb Agios Ioannis branch of Roasters Kolektiva serves the full single-origin pour-over and espresso menu in a neighbourhood format. Retail bags of fresh-roasted beans available for home brewing.
Sortie near the Rotunda serves Roasters Kolektiva as its house coffee while rotating guest roasters from across Europe for filter and pour-over formats. The afternoon switch to natural wines gives the space unusual breadth for a city cafe.
Kappa is the most technically focused pour-over bar in Thessaloniki. The menu is built around three single-origins available as V60, Chemex, or cold brew, with brief tasting notes for each. Retail bags of lightly roasted beans are available to take home.
Seven Roses in Ladadika is a specialty coffee operation with its own small roaster and a street-level espresso bar. The house blend is balanced for espresso, while the filter menu changes monthly based on what has arrived fresh from the importer.
North Coast operates as a micro-roastery with a coffee bar on Venizelou. The Nordic-influenced roasting approach prioritises acidity and fruit notes. Retail bags include detailed origin tasting cards and are the best edible souvenir for coffee-minded visitors.
Passe Passe on Karolou Dil near the city centre is a specialty all-day cafe that takes its espresso seriously while also offering the Greek cafe full-menu treatment: freddo, frappuccino, frappe, and cold brew alongside single-origin pour-overs.
Mikros Roaster on Mitropoleos runs a visible micro-roaster behind the espresso bar, allowing regulars to track fresh batches. The small-batch approach means the espresso is always within days of roast and the filter menu reflects the most recent arrivals first.