At just 28, Barbora Mařáková already shines bright in the European coffee scene. Originally from the Czech Republic and now based in Zurich, she works as a barista at MAME on Josefstrasse, the café that helped spark Switzerland’s specialty coffee wave. Her focus behind the bar is simple: make every cup feel personal, whether through conversation, a well-timed joke, or a brew that makes guests pause and pay attention.
Her competitive spirit has taken Barbora very far. This year, she has earned two National Titles and represented the Czech Republic on the World Stage in both Brewers Cup and Latte Art Championship on two continents in Jakarta and Geneva. Those intense months taught her resilience, adaptability, and the value of teamwork, lessons that fuel her approach in both competitions and daily café life.
Away from the spotlight, Barbora brings the same passion to her shifts at MAME. From morning espressos to evening clean-downs, she treats each moment as part of the craft. For her, specialty coffee is less about prestige and more about presence, curiosity, and the conversations it sparks across the bar.
Barbora, what is your first memory with coffee?
My very first memory is from a shooting competition as a teenager, trying to prepare instant coffee without any clue how. I still remember this advice: “Pour the hot water from a height, so you make this nice foam on top”!
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
Before coffee, I was studying at University to become a PE and English teacher, but in the 3rd term, I had this crazy urge to move to a foreign country.
I needed a job to save money quickly for my new adventure, and I found this cafe/bar close to my parents’ house. So to answer your question, ”Why?” – long story short, quick cash. Not romantic at all at first, but the reasons why I stay in this industry are actually very romantic. The community, the craft, the energy exchange with a customer and the beauty of coffee itself.
Tell us a bit about the place you work at. What is your role there?
MAME at Josefstrasse is the first location of this now successful chain. This is where it all started in 2016. I love the cosiness, which comes from the fact that it has been running for quite some time: no show off, no distractions, just the real experience.
I am ´just a regular barista´, as a champion, I am not spared of duties such as cleaning the toilet or mopping the floor. But besides serving coffee, I am also ready to serve ´sometimes funny jokes´.
What kind of experience do you want your customers to have when they visit you at the cafe?
I like it when people are fully present with their coffee experience. This is where my ´sometimes funny jokes´ come in. I like to ask or say a bit different things that you would not usually expect. ¨You were thinking about your next meeting? No, no, you are here and now with this beautiful coffee, which has travelled far and has been treated super special from bean to cup, and now I just made it for you fresh just to your order. So what do you taste?¨
What is your favourite part of the day in your cafe, and why?
There is something relaxing about cleaning in the evening. Closing the shift, preparing for the next day. Setting everything in place so my colleague has a smooth opening.
How do you stay motivated and inspired to keep improving your coffee-making skills?
I like this question very much. Since we are both the flower and the gardener at the same time. We have to make sure that we are exposed to the right environment, where we, the flowers, can thrive.
I am very lucky to be surrounded by coffee professionals all the time. So firstly, PEOPLE are a great (endless) source of inspiration. Then my curious SPIRIT (the one we are all born with, the inner child, but sometimes is overshadowed by tough reality) comes to play – ”what if” and “what about this and that”, but where can I make this all happen? So PLACE is also important, where I could train and try all the crazy ideas, thank you, MAME!
So to summarise it up – ENVIRONMENT with a pinch of CURIOSITY.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
Some people have not been kissed by any coffee fairy to tell them all the secrets about the differences between Robusta and Arabica or cappuccino and americano. Coffee is just coffee!
So I am surprised how many people I actually surprise with so many questions after they ask for ´normal coffee´. And how I like to approach such situations. Well, through some questions. I like to first ask: “What do you think is the impact of thermal shock on the aftertaste?“ Ooops, sorry, I am joking! How I handle the situation depends a lot on how scared the customer looks after I ask: “What does your normal coffee usually look like?”
You have some amazing achievements in championships. Can you tell us more about them?
Thank you! After I decided that coffee is my thing for life (at least for now). It has been my dream to compete in coffee. So, I moved to Switzerland to expose myself to the best environment and do everything possible to set myself up for success. Still, it was very surprising when I actually won!
Having the right people around you is very important, and when they even have amazing sensory skills, they are organised and they can calm you with just their being. That’s the best weapon in your pocket, and your game is half won. You never know when you’re gonna lose your sense of taste and smell, like me in Liberec! Or you get so paralysed with stress that you are not able to function, like me in Jakarta.
My learning is: Coffee competitions are team efforts!
Also, whenever you feel like competing, just do it! You never know when it’s gonna work out! Coffee competition is not about having the most expensive coffee or having the best equipment. There is much more to it. It is also about your flexibility, courage and stamina. You are exposed to so many new and sometimes uncomfortable situations in such a short time. Your boundaries are tested, you are overcaffeinated, stressed, and tired, but you still keep doing it! My other learning: You can win even with something rather simple (but made from the heart – Like a snail or a bunny!)
For the world competitions, I repeated what worked for the national competitions, which, let’s say, I needed to do a bit more than that. In both cases, I end up in the middle of the ranking. Though I am happy! My biggest achievement is that we all survived this ride, we all learned something, and we pushed ourselves out of our comfort zone. Thank you, my dearest coaches! Miss Lena and my 2 Greek Gods – Kosta and Dimi <3 And also to my dear boyfriend Juan, who has been incredibly supportive all the way through.
How did it feel to compete on two World Stages in one year? How different were they from each other?
What I know for sure is that I will not sign up for 2 competitions in 1 year again! Haha. Jakarta was a totally crazy, mad mission. I also wanted to place decently, since I spent a lot of time on the preparation. Being in Asia for the first time in the most hectic city. I have this one story to kinda show the vibe there:
I am planning my way to the compulsory meeting. If you are late to this meeting, you are disqualified. Google Maps say: 7km, 14mins, yeah sure. I am going 1,5 hours earlier for my compulsory meeting, knowing the reputation of the city. I sit in a car looking at a massive traffic jam on this 7-lane road, which is moving very slowly. It is ok, I count on this, that’s why I left so early, right? But on this 14-minute trip, I was already stuck for an hour at almost the same spot. I am imagining how I am being disqualified after my team and I flew here for 18 hours, and I had to act! I got out of the car and waved at one of the million motorbikes around. “Please bring me there, I am late.” Helmet looks likeee, oof, never mind, let’s go! And this is how I made it on time!
Geneva, on the other hand, was super smooth and easy, also because I chose not to stress anymore. I had to, my hair loss reached a new record, with my skull shining with a wide smile at people. This time I had Lena, my coach and my boyfriend with me. On top of Lena’s drive for excellence, analytical skills mixed with OCD, I could also experience the love, care and understanding a woman can give, mixed with the support of my dear boyfriend. Exactly what I needed after Jakarta.
How did you approach preparations for two such demanding championships?
I will start with a little timeline here:
– January – Czech Brewers Cup in Liberec.
– April – Czech Latte Art Championship in Prague.
– May – World Brewers Cup in Jakarta.
– June – World Latte Art Championship in Geneva.
Let’s start with preparation for the Czech Brewers Cup. I don’t remember exactly what came first: the concept of breathing (I asked judges to breathe deeply to relax and arrive at the present moment in my outro) or the coffee. Probably everything has been selecting itself on the go. I had this wide idea, what I would like to bring and by time (+- 3 months) it started to narrow down until I had my final version.
Czech Latte Art Championship – I wanted to skip it and stay fully focused on the World Brewers Cup. After I remembered, though, that I signed up for a reason and that I should keep my word, I participated. And bam, here we go again – 2nd National Title.
After this moment, I had to prioritise my focus. I had to be honest with myself, and since my latte art skills are bunnies and snails, I went full on with Brewers only. This decision left me with 1 month of preparation for Latte Art in Geneva. So most of the days I spent on preparing for the World Brewers Cup. Where I would either train after my shift at the cafe, or I would make my way to the roastery on my days off. I would like to mention that water science is fun!
After I came back from Indonesia, I took a lesson with Dario Pieber. Dario placed 4th at the World Latte Art Championship 2024. I tried to do my best with the limited time I had left. My focus was different this time. I wanted to enjoy this competition and I did!
What, in your opinion, is the most important thing to have in mind when you start to compete in coffee championships?
Your attitude, which leads to your mental sturdiness and your overall mental wellness. I like to repeat those sentences to myself:
That to deliver MY 100% is enough.
That who I am is enough.
That my voice matters.
And also ”Tutto Passo”. There will be disagreements. There will be days when your hope, energy, and spirit feel low. And inevitably, comparison to others will creep in. Sometimes you just need to remember who you are and what you came here to do – in your own unique way at your own pace, and that’s totally fine.
What are your passions and hobbies apart from coffee?
I love to do yoga, breathwork, meditation, walk, travel, eat good food and listen to inspiring stories.
What coffee challenges are you looking forward to?
Is it true that there is really less and less Arabica in the world due to climate change? I am ready for the new species!
Quick Fire Questions for Barbora Mařáková:
Filter coffee or espresso-based?
Filterrrr.
Milk coffee or black coffee?
Both!
The most underrated coffee drink?
Cold Brew.
The most underrated coffee brewer?
AeroPress.
Favourite piece of barista equipment?
Temperature-controlled kettle.
How do you make coffee at home?
I don´t brew coffee at home!
Favourite city outside your own for a coffee tour?
Prague, there are just so many good ones!
