Yannick Schroth
Founder of Cafeography. Spent years working remotely from cafés in Asia and Latin America.
Photo: Pixabay, Pexels License
Yannick Schroth writes the guides on Cafeography. He is German, studied International Business and then Global Studies, and spent years as a digital nomad, living and working in Thailand, Taiwan, Mexico, Colombia and Peru before settling in Asunción, Paraguay.
Working remotely meant the office was usually a café: a table near a socket, a connection that held through a client call, and staff who did not mind a laptop for the afternoon. Every move started with the same questions. Which cafés open early enough to get work done before the heat? Which ones close at 17:00, just as the afternoon gets going? Where is the Wi-Fi password printed on the receipt, and where does the café want the table back after one drink?
The other half was the coffee itself. A small black coffee is a tinto in Colombia, coffee simmered with cinnamon and piloncillo is café de olla in Mexico, and in Thailand an iced oliang comes through a cloth filter. Each country has its own word at the counter and its own way of paying, and learning them made every new city feel less foreign.
Cafeography grew out of those two searches: where to sit, and what to order. The guides cover café customs, ordering phrases, working from cafés and the farms behind the cup. Each fact links to its source at the end of the page.
Alongside Cafeography he runs Topblog Agency and founded The Nomad HQ, a guide to cities for remote workers, and Paraguay Steuerfrei, which helps German speakers settle in Paraguay. He speaks German, English and Spanish.
Guides by Yannick
- Bringing coffee home: customs, carry-on and freshnessCoffee travel
- Café opening hours around the worldCoffee travel
- Espresso drinks from ristretto to café bombónHow to order
- The Ethiopian coffee ceremony: buna, the jebena and three roundsCoffee cultures
- French café culture from the zinc to the terrasseCoffee cultures
- How to order coffee in Italy at the bar, standing upHow to order
- How to order kopi in Singapore and MalaysiaHow to order
- Korean café culture from the kiosk to the buzzerCoffee cultures
- The Australian flat white and the cups around itCoffee cultures
- Café etiquette around the worldHow to order
- Café Wi-Fi for travelers who need to workWorking from cafés
- The coffee harvest calendar and when to see itCoffee travel
- Colombia's coffee region: farm visits from Salento to ManizalesCoffee travel
- Colombian tinto and the coffee Colombia kept at homeCoffee cultures
- How to order coffee in Japan from kissaten to konbiniHow to order
- How to order coffee in Spanish from Mexico to ParaguayHow to order
- How to order coffee in Thailand and how to make it less sweetHow to order
- Indonesian kopi from the tubruk glass to es kopi susuCoffee cultures
- Japanese kissaten and how they still workCoffee cultures
- Café de olla and Mexico's other coffee habitsCoffee cultures
- The Portuguese bica and how to order itCoffee cultures
- Vietnam's coffee highlands from Đà Lạt to Buôn Ma ThuộtCoffee travel
- Working from cafés in Chiang Mai and Bali: the two nomad hubs comparedWorking from cafés
- Working from cafés without wearing out your welcomeWorking from cafés
- Vietnamese coffee and how to order itCoffee cultures
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