Roca Juniors - Artisan Coffee

📍 Maxvorstadt | 🟡 Neighbourhood | ☕️ All-round | 👨‍🌾 Guest roaster | 🎓 Courses & workshops

Roca Junior fits a dozen seats, a vegan pastry case, and light-roasted specialty into a Kreittmayrstraße room where regulars have been returning for years.

Visit if:

• You want specialty coffee with a barista who helps you find the right cup

• You want to taste two light-roast profiles side by side at the bar

• You're looking for a neighbourhood café you'll keep coming back to

Skip if:

• You prefer darker roasts or traditional Italian-style espresso

• You need space to work or linger with a laptop

Address: Kreittmayrstraße 5, 80335 München · Google Maps · Apple Maps

Area: Maxvorstadt (western edge), near Königsplatz. Getting there: U2/U8 Königsplatz, approx. 5 min. walk. Hours: Mon–Fri 7:00–18:00, Sat 9:00–18:00, Sun 9:00–17:00. Seating: Approx. 12 seats, bar and tables, outdoor when weather allows. Walk-in. Food: Banana bread (vegan, rotating daily), pastries (all vegan). Alt milk: Oat (no surcharge). Payment: Card only.

Order this: A flat white from the fruity hopper. Most regulars choose it: citrus brightness rounded by milk, clean, long finish. Add whatever banana bread is on rotation (all pastries are vegan). If you want the full picture, try both hoppers as straight espresso: without milk, the flavor development from first sip through cooling tells you everything about Rajmond's roasting.

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Colourful Altbau facades, a church spire at the end of the street. Roca Junior announces itself through glass: blonde wood, white tiles, the turquoise of a La Marzocco behind the bar. The room holds a dozen seats. Afternoons, it fills with regulars who already know what they want and visitors who followed a 4.9 rating into the neighbourhood.

The barista asks what you usually drink, then steers you toward one of two hoppers: chocolaty or fruity. Both are roasted weekly by Dénes Rajmond, two-time German Cup Tasting Champion and World Cup Tasters runner-up in 2021; that competition-trained palate is why the two hoppers taste intentionally different, not accidentally so. Founder Onur Kaya opened the café in mid-2022, knows some of his farmers personally, and runs the Rocademy with Rajmond: courses from barista basics to sensory training.

The fruity flat white pours citrus and brightness, lively in the first sip, rounded by milk into a clean finish. The chocolaty espresso opens nutty and round, then surprises with an acid note that arrives late and sharpens as the cup cools. Batch brew rotates through both profiles.

Wooden letter blocks above the machine spell out what is pouring. On the retail wall, each bag carries its own hand-illustrated label; no two origins share the same artwork, and they serve as visual anchors for remembering which coffee you liked. During the visit: a Costa Rica Aquiares Estate (Turrialba, red honey) with fig and chamomile, a Kenya Top Kabingara (Kirinyaga, washed) running redcurrant and grapefruit, and a Mexico Santuario (Veracruz, anaerobic natural).

Relationships that hold: Kaya knows some of his farmers by name and visits them at origin. Each bag on the wall names the farm and the region behind the coffee.