Barbora Mařáková: From Commercial Coffee to Specialty

The champion of Czech Brewers Championship 2025, Barbora Mařáková’s journey in coffee began in a small village in the Czech Republic, where she worked at a restaurant/bar/café serving commercial coffee. 

That first encounter with coffee sparked her curiosity, leading her to dive into YouTube videos about latte art. Back then, she had no idea about the technicalities of brewing, focusing only on the aesthetics of latte art—swans, tulips, and rosettas. The satisfaction of creating those intricate patterns kept her engaged.

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Her journey took a significant turn when she moved to Malta, where she lived for five years. There, she found herself surrounded by people deeply knowledgeable about specialty coffee. “For some unknown reason, I wanted to know it all too! My interest was shared with someone. This little fire in me ignited. The passion was born! Hello Alena and Roman,” she recalls warmly.

Barbora Mařáková | photo by Barbora doc.

Competing was a natural step for Barbora, given her competitive nature and her history of pushing herself beyond her comfort zone. She have been competing her whole childhood and teen years, so it came naturally that if there is something she love so much, she wants to go deeper, and a competition is a good way.

However, she acknowledges that having the right people around her was crucial. “Being exposed to the right environment is one of the keys,” she says, expressing gratitude for the support from her family, chosen family, and the coffee professionals around her.

Her coach, Kostas Kontodimas, played an essential role in her Czech Brewers Cup victory. “He was absolutely unbelievable, because guess what? I lost my smell and taste during the competition! So if you want to win, get him as a coach,” Barbora says. Being in the presence of World Brewers Champion Emi Fukahori was also a great source of inspiration.

Barbora’s first dripper was a plastic V60, a tool she now appreciates for teaching her the many things that could go wrong—bypass, flow rate, agitation, and the lack of consistency. “Forget consistency,” she jokes. “Now I am slowly learning about it.”

While she can’t pinpoint a single most memorable coffee, she remembers a transformative moment in her coffee journey: learning to pay attention to smell and taste. Coming from a family where eating quickly was a tradition—“Whoever eats the fastest wins, then you call ‘king!’”—she found a new appreciation for slowing down and savoring flavors. Now they know that the slower, the better.

When asked about the impact of brewing equipment versus coffee quality, Barbora firmly believes that great beans set the foundation for a great brew. With good coffee, it is almost a won game. However, she also highlights the importance of a barista’s connection with the coffee, something she refers to as “magic hands.” With the right touch and understanding of a coffee’s potential, she believes one can achieve a delicious cup regardless of the equipment.

For the Czech Brewers Championship, Barbora chose a White Honey processed Geisha from El Placer, Colombia—an easy decision after experiencing its distinct flavors of Earl Grey and Orange Blossom. “We had it for a week on our menu of exceptional coffees, and I immediately fell in love,” Barbora recalls.

An opportunity to visit the farm and meet producer Sebastian Ramirez further deepened her connection with the coffee. “I would like to believe that such a connection with my coffee and terroir helped me win,” she says.

She brewed her competition coffee using the Hario Switch ceramic brewer. “The whole company—Mame—is switching to the Hario Switch,” she notes, explaining that their testing showed well-extracted coffee with cleaner, fuller, and sweeter flavors in a shorter time.

Water was another game-changer. She mixed Lauretana, Europe’s softest water, with minerals from Aquacode to achieve 80 ppm. “Once I started playing with water, this was life-changing. I recommend it to everyone. I love side-by-side comparisons! If you ever have a bit of free time, brew the same coffee with two different waters… Well, filter coffee is 98% water. Have fun!”

Zurich’s Coffee Scene and the Rise of Coffee Tourism

Having lived in Zurich for a year, Barbora has observed the city’s specialty coffee scene closely. The high initial investment required to open a café has limited the number of specialty coffee shops—European Coffee Trip lists about 30. “It feels like all of Zurich comes to Mame on Josefstrasse on Saturdays and Sundays,” she laughs, while acknowledging that Mame’s Seefeld location might be even busier.

Despite the demand for specialty coffee, classic espresso-based drinks remain the top sellers. However, Mame offers around eight different espresso and filter coffee options, ensuring that every visitor can find something they love.

One of the most exciting developments, in her view, is the rise of coffee tourism. “It’s amazing to observe people from all over the world traveling to Zurich just to visit Mame. Coffee tourism is a thing, and it also seems that ‘café tourism’ is becoming a thing too.”

If she had to describe herself in three words, Barbora chooses: Curious, stubborn, authentic.

She also shares her perspective on how emotions influence brewing. While acknowledging that not every day can be a good day, she believes that professionals have the tools to ensure consistency. 

“You have your well-roasted coffee, recipes, good quality brewers, good water, your colleagues, and sometimes even nice, funny customers to lift you up,” she says. “The coffee community is amazing!”