Barista Stories: Kateřina Myšková of Doubleshot, Prague

When asked “What is your favourite piece of barista equipment?”, Kateřina replied “Kindness.” In the current crazy times and challenges in the specialty coffee industry kindness is becoming one of the attitudes and behaviours that can still make our days better and motivate us to keep going. Meet Kateřina Myšková, a humble yet remarkably skilful and knowledgeable coffee professional that lives in Prague, Czech Republic.

Kateřina is the Head of the Doubleshot roastery Training Center and she’s responsible for all the topics concerning teaching, quality control and knowledge management within her team. She is also an Authorized SCA Trainer and an avid coffee competitor who many times stood on the podium of the National championships in the Czech Republic. Kateřina also proved herself in the role of an inspiring coach helping Kamila Chobotová place 12th at the World Brewers Cup in Athens.

Kateřina, what is your first memory with coffee? 

At our family cottage probably at age 14. Drinking instant coffee with 2 sugars and milk, haha. But my first encounter with really good coffee was in a cafe called Pod Pavlačí. My first sip of specialty coffee. That was the moment I realized coffee can also taste good without the milk and sugar. 

​​​​​​​What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I studied hotel school and I have always loved working with people. During school, I did internships in various establishments such as Hilton, Chateau Mcely… During these internships, coffee and cakes always fascinated me the most. This habit has stuck with me till now, haha. Even during my free time. After graduation, I baked cakes and pastries for weddings and other events, but I wanted to try coffee. And here I am, still with Doubleshot after 6 years of working with coffee. 

Tell us a bit about the place you work at. What is your role there?

My main role is taking care of the Doubleshot Training Centre. We do courses for the public, for professionals and also team building ones. We offer various types of training. Filter coffee, home espresso, sensory training, SCA barista skills courses etc.

I basically do what I love the most. Seeking new information, staying educated and spreading that knowledge more. I am also in charge of training our staff. Right now, Doubleshot has 4 cafes in Prague. It covers first shifts behind the bar, various training sessions with new staff and cuppings. With my colleague Ondřej and my boss Jara, I also do quality control in our cafes.

Which part of your responsibilities at Doubleshot do you enjoy the most?

I would say all of them. Each part creates new opportunities and develops or improves my skills. But this year I had an amazing opportunity to go to the origin and select coffee from Panama and Costa Rica. It was a highlight of working for the roastery. After 2 origin trips of just educating myself there, this was an amazing reward. It was also a huge responsibility, but with regular calibration cuppings we do, I gained confidence.

How do you stay motivated and inspired to keep improving your coffee-making and teaching skills?

To teach the right information, be the most helpful to my colleagues and also to know more, just for myself (it is a great base for competitions for example).

You have some amazing achievements in championships. Could you tell us more about them? 

I am always joking, I am a silver girlie (wearing mostly only silver jewellery), so second place it is. I was second in the Czech Brewers Cup 2020 and second in the Czech Barista Championships 2023 and 2024.

Coffee competitions are fun, but also really hard. It takes a lot of your free time, but it rewards you with knowledge and usually a fun time with coffee people. I was blessed with great people around me during competitions. They helped me a lot and it made a huge difference during the preparation.

You also had a chance to coach Kamila Chobotová for Word Brewers Cup. How was that experience for you?

Amazing, another new experience. It was my first time coaching someone. We started during the Czech Brewers Cup 2023 and continued in Athens. Kamila did great and placed 12th in the world. The whole mood during the training, preparations and competition itself was great. We are really good friends outside of coffee and I think this helps a lot (especially with the mental state during the competition).

We call it friend/coffee symbiosis!

What is in your opinion the most important thing to have in mind when you start to compete in coffee championships? 

Let people help you. Sometimes I want to do hard things on my own to prove I can do them, but I can also do it with help from others. And also, read the rules.

What coffee challenges are you looking forward to? Any new projects or collaborations?

I am looking forward to coach again. I challenge myself and my baby barista colleagues. We are preparing for the Barista Cup Ostrava this September.

Quick Fire Questions for Kateřina Myšková:

Would you serve filter coffee with milk if asked for it?

Yes.

Do you ever take sugar with your coffee?

No.

Espresso or Filter coffee?

Filter in the morning, espresso in the afternoon.

Milky or Black?

Black.

Slurp or spit?

Slurp.

Do you aim for Sweetness, Acidity, or Body?

Balance.

Cake or Pastry with your coffee?

Pastry.

Favourite piece of barista equipment?

Kindness.

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