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Munich's coffee scene is less flourishing then Vancouver's in many different ways. North America simply is way more open for innovation and entrepreneurship. As a result every industry that becomes popular is a playground for entrepreneurs that are willing to give their best and test their luck.
Coffee was the rising star a couple of years ago in North America and still is. Although many of the original roasters vanished over the years there is still a strong entrepreneurial vibe that lets people open new roasters like Timbertrain or Rocanini every now and then. But on this tough and difficult market only the strong survive.
Munich is not different and currently pretty much dominated by large roasters like Dinzler or Burkhof which produce under sub brands for different distributors or coffee shops or just sell their own signature roasts to cafes.
Large scale roasting does not necessarily mean that there is a lack in quality but it definitely shows a lack in individuality and variation.
There are however some refreshing examples of highly individual and perfectly roasted coffees in Munich. The newest member in this exclusive club is Mahlefitz. Creative genius behind the concept is Sebastian Lösch a well known german Barista and Latte Art champion.
Mahlefitz focusses on the upper end of the quality scale by roasting only the finest green beans available on the german market in a special cyclone roaster. Sebastian slow roasts every batch to the exact right point where it develops its best aromas. the result is astonishing and not at all what you would expect from coffee. A bright amber color and a smooth but fruity finish are Mahlefitz's coffee at its best.