Geneva is one of those sleepy Swiss cities that doesn’t get much attention. I believe it’s because a) it’s super expensive and b) nothing wild ever happens there. So, unless you work at the U.N. or in banking or you’re going skiing, why would you visit?
Well, in my case, I was there recently because the annual World of Coffee took place in Geneva, albeit to some surprise from the coffee community. And while I was in town discovering its small specialty coffee scene, I realised that Geneva is really nice.
One café that I loved in particular was Universe Specialty Coffee. Let me introduce you.
Universe Specialty Coffee owner Maurizio Boi learned the trade at Bugan Coffee Lab in Bergamo, one of Italy’s best known specialty coffee roasters and schools. I’ve had a close relation with Bugan for years and one of its stars, Andrea Villa, was a Coffeevine subscriber for many years.
Yet, it was during the fierce Covid lockdowns that Maurizio felt the walls caving in on him and when he decided to get out of there.
One of the reasons he decided to set up shop in Geneva is because the Swiss city still offers quite a lot of opportunities for new coffee shops. Its wealthy and very international population craves the good things in life and specialty coffee is no exception.
His coffee shop opened only a few weeks ago and is located right by the river Avre and only a short ride from Lake Geneva.
One of my biggest bugbears when it comes to specialty coffee shops is how often how dirty cups and dishes are left to pile up in plain sight. I know it’s a lot of work to make coffee, take payments and do the dishes but in my opinion, not enough effort is being made to keep cafés clean and tidy.
Maurizio, on the other hand, keeps his shop absolutely spotless at all times. When I commented on this, he was glad I noticed. For him, he said, there’s nothing worse than a messy counter.
I also felt that because the shop is quite small, it was very welcoming and cosy. Being able to talk to the barista/owner in such an intimate way instantly creates a completely different experience.
In 2025, Maurizio came in second place at the Swiss Latte Art Championships and while I didn’t ask him to show off his pouring skills, it was nice to see that he’s challenging himself. He makes all of his espresso based drinks using the elegant Modbar, which is largely tucked away under the counter.
Instead of having another milk-based coffee – I already had two earlier that morning – I asked Maurizio to pour me a refreshing cold brew, which he had made using a delicate and floral natural Ethiopian lot from Nensebo roasted by Bugan.
Be sure to pay Maurizio a visit next time you’re in town!
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