On the espresso grinder
BrazilCerrado Mineiro, Minas Gerais
- Farm
- Fazenda Santa Bárbara
- Variety
- Yellow Bourbon
- Process
- natural
- Altitude
- 1300 m above sea level
- Roasted for
- espresso
Tasting notes
- dark chocolate
- hazelnut
- redcurrant
- maple syrup
The kind of coffee where nobody watches the clock.A café and pâtisserie at Jedności 3A in Zielona Góra
01News
What's new
with us?
Changed hours, days off, new beans and new things in the pastry case. Have a look before you drop by.
All quiet for now. When our hours change, new beans arrive or something new turns up in the pastry case, we'll post about it here.
02About us
It all
starts with
butter.
Our croissants are roughly half butter, and butter in Polish is masło. It's what makes all those layers, the smell by the pastry case and the crumbs on every table. And that's partly where our name comes from.
And palone? That's butter left on the heat for longer than common sense would suggest. First it hisses and foams, then it goes quiet and turns brown. The French call it beurre noisette, because it smells of hazelnuts.
On top of that, we roast our espresso beans ourselves, and palone also means roasted, so the name fits us twice over.
Block
from the fridge
Cold butter goes into the pan. Nothing's happening yet.
Foam
about 100°C
The water cooks off, the butter hisses and turns to foam.
Hazelnut
about 150°C
The milk solids sink to the bottom and turn brown. It smells of nuts.
Browned
a moment longer
That one moment. A second too late and it's all over.
Butter in the croissants, roasted beans in the cup.
A café the size of one afternoon.
We're on Jedności, a short walk from the main pedestrian street, just far enough for things to get quieter. Inside there's an espresso machine, a grinder, flowers in a vase and a sofa where someone always stays longer than they meant to. Drop in for ten minutes or stay the whole afternoon.
You come in for a coffee.
You leave two hours later.
“Such coffee as in Poland you'll find in no other land.”
03Menu
Coffee first
We roast our espresso beans ourselves and switch to different ones every few months. You'll see which ones we're using right now further down, by the grinder.
And with your coffee
Croissants, pastel de nata and whatever's just come out of the oven. The pastry case is always changing, so it's worth coming back.
Something cold
With ice, with tonic, with orange. For warm afternoons, when it's too hot for a hot coffee.
Not just coffee
Sometimes coffee just isn't it. Then there's tea, yerba mate, juice or a glass of wine to end the day with.
For autumn
A little menu that changes with the seasons. Right now it's the autumn one.
Fillings of the day
What's inside
today?
There's something different inside our croissants every day. You'll find today's filling in the pastry case or on our Instagram. So far we've had:
- white chocolate and raspberry
- pistachio
- earl grey and bergamot
- apricot and vanilla
- classic chocolate
- gianduja
- lotus and currant
- pumpkin spice
04Our coffee
From bean
to cup.
We roast our espresso beans ourselves. They reach us green, and before they end up in your cup they pass through our hands a few more times.
Here's how it goes, step by step, from the roaster's drum all the way to latte art.
- 01
Green beans
This is how coffee arrives. Hard, green and without any coffee smell yet.
- 02
Roasting
We keep an eye on the temperature and the time. This is where coffee gets its flavour.
- 03
Cooling
The finished beans pour out to cool. This is the moment that smells best.
- 04
Grinding
We grind right before brewing, one dose at a time.
- 05
Espresso
A moment of patience, and the espresso is in the cup.
- 06
Latte art
Milk, a steady hand and a bit of practice. Done.
What's in the grinder?
We change our beans every few months. When new ones arrive, this label changes with them.
05Orders
Order ahead,
skip the wait.
Pick a day and we'll have everything ready for you. If you need something that isn't on the list, describe it and we'll get back to you with a price and a date. You pay on the site and collect at the café.
Basque cheesecake
Whole, or cut into 12 or 18 slices. Order ahead and pick it up from us on Jedności.
195 zł
Order a cheesecakeSpecial order
Something that isn't on the menu, or more than we have in the pastry case? Describe what you need and we'll get back to you with a price and a date.
- a tray of croissants
- pastel de nata for the whole crew
- something sweet for the office
How it works
- 01
You choose
What you're ordering and for which day. For a special order, you describe what you need.
- 02
You pay on the site
Straight away, through Przelewy24. For a special order, once you've accepted our proposal.
- 03
You pick it up
Drop by Jedności 3A on the day you chose, and everything will be ready and waiting.
06At the café
Before you drop by.
Answers to the things you ask us most often at the counter.
To go
The same coffee, just for the walk down the pedestrian street.
Dogs welcome
Come together. Four-legged guests are regulars here.
Wi-Fi, no need to ask
For one email, a whole afternoon of work or nothing at all.
Tables outside
When the weather allows, you can have your coffee in the fresh air.
Plant-based milk
Oat, pea or coconut, in any coffee with milk for 2 zł extra.
Closed on Mondays
One day a week just for us. We're back on Tuesday from 11:00.
07Live
What's playing
and who's winning?
The music playing in the café right now, and the daily showdown at the counter: coffee versus matcha.
The speakers are quiet
We'll put something on soon.
Until then, have a listen to 70's Funky Jazz Fusion, the one we play most at the counter.
Showdown of the day
Coffee or matcha?
Soon every coffee and every matcha from the counter will score a point for its team. The count will reset every morning, and you'll see the day's score right here.
The live score from the counter will go here. We're still building it, so check back in a while.
08Photos
Take a look inside.
Scroll sideways. No stock photos, only shots of our own.
Lately on Instagram
@palonemaslo
pastéis de nata- małe, waniliowe, mocno maślane🧈🇵🇹
U nas lato w pełni ☀️ Kolejny sezonowy napój odblokowany 🕶️
sezon jagodowy u nas w pełni 🫐 🫐jagodzianki 🫐croissanty z jagodami 🫐jagodowa matcha 🫐pastéis de nata z jagodami i wiele innych☀️
Dzisiaj, środa 1 kwietnia 2026; Prima Aprilis, a palonemu masłu strzelił pierwszy roczek! Zleciało nie wiadomo kiedy, ale w sumie to jak dobrze i przyjemnie spędza się czas to zawsze nie wiadomo kiedy to mija! Otwierając kawiarnię nie wiedzieliśmy czego się spodziewać, szczególnie otwierając kawiarnię w Zielonej Górze i chociaż było to marzenie, to ryzyko jest zawsze.. Okazało się, że była to super decyzja, żeby stworzyć miejsce, którego nam brakuje, z bardzo dobrą kawą…
09Contact
Where to find us
Palone Masłoul. Jedności 3A
65-018 Zielona GóraGet directions to the café4.9165 reviews on Google Maps
When to drop by
- Tuesday-Friday
- 11:00-18:00
- Saturday
- 11:00-17:00
- Sunday
- 11:00-16:00
- Monday
- day off
Our hours can be different over public holidays and long weekends. At those times, check the news or our Instagram.
Let's keep in touch
Something on your mind? Write to [email protected] or send us a message on social media.
For anything about the website, your account or online payments: [email protected]
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