Suuapinga opened its first café in Schwabing in 2021 and named itself after the neighbourhood, which was first mentioned as Suuapinga in the year 782. The three founders, Emanuel, Lucas and Pete, now run five cafés across Munich, in Schwabing, by the Münchner Freiheit, in Neuhausen, on Wiener Platz in Haidhausen and in Glockenbach, together with their own roastery and a bakery.

The roastery works in small batches with a few trusted partners, and the cafés, bakery, roastery and offices are moving together into one home in Glockenbach. The Suuapinga Espresso is meant as a constant: a natural Brazilian from Minas Gerais, chocolatey and creamy with some fruit, whose beans change with the harvests while the profile stays close. The Brasilianer, another natural from Minas Gerais roasted in Munich, is the coffee of Suuapinga’s partnership with TSV 1860 München, and part of every bag sold goes to the club’s youth academy. The filter coffees come from single producers and cooperatives, from Kenya’s Nyeri district to Sidamo in Ethiopia.

The bakery has baked everything in-house since the first day, by hand and fresh each morning, with regional flour and mostly organic ingredients. Its bread is slowly fermented sourdough, and the signature pastries are the Zimtschnecke and the cardamom bun, with seasonal bakes through the year. It bakes for all the cafés and sells from its own counter in Glockenbach, next to the café there.

Suuapinga also runs barista courses for beginners and home baristas, in filter coffee, espresso, latte art and sensory skills, in German or English.

Coffee on the shelf

Photograph: Suuapinga