Gadling

***

“Dober dan! (Good morning!),” Orosi yells when I walk in. Eli’s Caffé is all white, from the hollowed-out cubes displaying coffee cups hanging in the front window, to the walls, ceilings and streamlined furniture in the espresso-sized room. There is only space for a few high-top tables for two, and they are occupied, and the patrons lounging on the couch in the front of the room look as if they’re staying a while. I zero in on the 5-foot red-lacquered bar in front of Orosi.

The room is jammed, wool coats diminishing the scant space between bodies, and the guttural din of Croatian is my soundtrack as I do the shimmy, duck and pardon-me dance toward the only empty stool. For a few minutes I just watch Orosi. His hands pound and twist and wipe and push out coffee, orders for which dart through the heated air like fruit flies. Each time the door opens, about every 30 seconds, Orosi looks up to greet a new wave of caffeinerati, many of whom he knows by name. I can’t help but think of “Cheers.” Eventually Orosi asks me where I’m from. When I tell him San Francisco, he asks me if I know Blue Bottle Coffee. Of course I do. It’s good coffee, I say.

“They do make very good coffee, but their baristas are too stuffy,” Orosi responds. He faults most baristas for using big words, similar to wine experts and sommeliers. “Why would they do this? People don’t understand. It’s elitist and scares people away.”

Orosi knows a thing or two about barista-ing. He was the Croatian national champion three times, in 2006, 2007, and 2008, and has several other titles that include the word “best” in them. But Orosi doesn’t brag. He opened Eli’s, named after his son, in 2005 because of a dream he had had — and “to bring coffee closer to people.”

I order a strong coffee with milk and Orosi’s hands and arms know what to do without consulting his mouth or eyes. The barista king effortlessly toggles between English and his native tongue, and simultaneously manages to collect money, make coffee, chitchat, and wipe down his spotless La Marzocco coffee machine that he dotes on like a prized Ferrari. Before he serves the fresh brew, Orosi puts his nose in the cup and takes a sniff, swirls it, then sucks a small amount in his mouth. “No. Too watery,” he says, dumping it. He starts over.

Like everything in the café, Orosi’s set up behind the bar is uncluttered. No CDs for sale. No mug-lined shelves or cookies or breath mints. Just stacks of white coffee cups and saucers, the espresso machine, a sink, and the white on white relief of his café name and again the words “simply luxury coffee.”

Orosi sets down a thick-rimmed white saucer on the bar and turns it a few centimeters clockwise. He then places a small silver spoon on the saucer, followed by the cup, which he turns so the handle faces right to expose his logo, which is really an anti-logo. He pours in the coffee, and then pours in the hot, slightly aerated milk. With a flick of the wrist, he conjures a heart pattern in the foam, then slides the concoction toward me.

I ask him about the writing on the cup that reads “No logo/ just taste.”

“I just want to make good coffee,” he says. “I don’t want people to think it’s good because it’s a certain brand.”

Orosi tells me that he also removed the menu that once hung behind the bar so that people would talk to him directly about his product. He also says the walls of the room used to be charcoal grey — the antithesis of the café’s current unpigmented interior.

“I don’t want people to come in and order #5. I want it to feel open, and for people to focus on coffee and learn something about coffee,” he says. “Just because you drink it every day doesn’t mean you know about it. I eat every day but I’m not going to call myself a chef.”

As if on cue, two women walk in, wave, and yell out something in Croatian. “See, that’s what I’m talking about,” smiles Orosi. I ask him what they said.

“They just asked for two of my best coffees,” he smiles, and wipes down his coffee machine again.

I take a sip and the coffee’s taste is full-bodied, not at all acrid like a lot of the coffee I have tried on my Croatian trip so far. It also contains just the right amount of heated milk. I close my eyes.

“Look at this,” Orosi says. He opens his hands to reveal a palm full of coffee beans: dry, brown, aromatic. Eli’s Caffé, for now, is the only establishment in Zagreb that roasts its own beans. Orosi takes a whiff and identifies the beans as Tanzanian and the ones he is using today. In the few moments we’ve been talking seven other orders have landed on his ears, and he grows silent to catch up.

“I love being busy but it keeps me from talking to people,” he says, not looking up.

I sip, watch and listen. Every now and again Orosi sings a few bars of the national anthem, the American national anthem, which I assume is for my benefit. I ask him if I can take his picture and he smiles sheepishly, lowering his eyes. His list of awards and accolades is long, and I know I’m not the first to ask for a photo, but he keeps moving, avoiding the lens and my request. I drain my last drop and begin to leave, but Orosi insists I stay for a second cup.

“After two glasses of Champagne, you’ll do something wrong. After two cups of coffee, it’s all right.”

For another 20 minutes, I am content to remain in Orosi’s caffeinated world, a world I serendipitously fell into and one I tell him I’ll return to in a week.

“Come on Monday,” he yells as I open the door to leave. “The Ethiopian beans will be perfect by then.”

When I return the coffee is indeed perfect, again. And Orosi still won’t look directly at the camera. Next time.

Eli’s Caffé
Ilica 63, Zagreb
+385 (0)91 4555 608
www.eliscaffe.com

Kimberley Lovato is a freelance writer based in San Francisco. See her full bio at www.kimberleylovato.com.

[image by Kimberley Lovato]