For Lisa Sorger, coffee began as a practical job and grew into a lifelong pursuit of flavor, connection, and community. Originally from New Zealand and now based in Munich, she has spent nearly six years shaping her place in the specialty coffee world – most recently as Quality Manager at Sweet Spot Kaffee, where she ensures that every cup meets the highest standards.
Her days move between quality control, cupping sessions, education, and competition. Whether on stage, behind the bar, or judging at events like the Comandante Championship, Lisa approaches each role with the same curiosity and enthusiasm that first drew her in.
What defines her most, though, is her belief that coffee is ultimately about people. She thrives on connecting others, building community, and creating spaces where passion and craft meet – where one meaningful interaction can make a big difference.
Lisa, what is your first memory with coffee?
My first vivid memory of coffee is my mom grinding coffee every morning on an old DDR wooden hand grinder – the sort you nowadays see decorating and collecting dust on the shelves of cafes.
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
I fell into working in coffee by accident. I was studying marketing and needed a job close to home, so I asked at Bean Batter, a cafe so close I could look into the kitchen from my own kitchen. At the time, I didn‘t even drink coffee, even once I started, it took me a while to understand the hype! But 6 years in, it’s the people and the passion (and delicious coffee) that keep me here.
Could you tell us a bit about the projects you are involved in?
My day-to-day is making sure that the quality of coffee in Sweet Spot, where I work, is consistently delicious. That is a fun job which I am so lucky to be able to do, it’s a team of incredible baristas and we work with the best roasteries from around the world, who in turn source coffees from the best farms. I am also constantly looking out for exciting roasteries, so I spend a fair bit of time cupping coffees which are all of a high calibre, something I am very privileged to be able to do!
The two major projects I have besides that are coffee education and competitions. Competitions are a big part of my life now. Competing since last year and recently coaching for the first time, there is something very magnetic about the entire journey, from finding a coffee, working on a concept, through to being on the stage.
Seeing the competition from the other side, a judge is also something I have had the privilege of doing at things like supporting the Comandante Championship. However, I think my biggest project is connecting people – there are so many wonderful people in the coffee world and I am so lucky to know some of them, so connecting them is my favourite thing.
What is your favourite part of the day at work, and why?
Oh, it’s always different! One of the things I love is that every day, there are special moments of human connection. From contortionists at Cirque du Soleil, to baristas, enthusiasts, to high court judges, you get to know so many different people, and you get to be connected by a silly little cup of coffee; it’s forever special to me.
What kind of impact would you like your projects to have?
To give people a sense of community, of passion, excitement and fun. I am just a huge fan of people and what people can do, and I think my projects hopefully reflect that!
How do you stay motivated and inspired to keep improving your coffee-making skills?
I want to be the best form of a barista I can be, and I like to learn, which I guess are my two intrinsic motivators. And I am so inspired by the wonderful people around me! I also find competition a great way of staying motivated; you learn so much. But mainly it’s the community, the amount of human beans around me that keep me motivated, I am so proud of the things people around me are achieving, and that inspires me all the time.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
I don‘t know if this is a German thing, but it’s more than just a hobby or something to do while studying; it is a career. By carving out jobs like so many of my peers are doing, I think we are slowly making that shift and changing the misconception.
What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?
We are seeing a rise of automated coffee shops, which makes me sad to see, as there is very little excitement and passion in these places. But on the flip side, I feel there are more and more people who actually do care, who do seek that human barista connection and who appreciate the craft of making coffee.
Can you tell me about a time when you had to train/teach others? How did you approach the training process, and what did you focus on?
I love to be in a teaching position and I am lucky enough to give sensory courses as well as other trainings. Seeing as coffee and preferences are a personal thing, I think the teaching has to be too. It’s really important to me, though, that people feel safe to trust themselves to talk about what they experience.
What are your passions and hobbies apart from coffee?
Like a lot of coffee people I know, it’s photography, snacks, and at the moment I’m working in a bar, so I am learning about mixology, that is definitely a fun new hobby!
Where in Munich do you find your best inspiration?
From my human beans, and also a lot from bars and ‚new age‘ (if that makes sense) fine dining!
What coffee challenges are you looking forward to? Any new projects or collaborations?
The upcoming competition season! I am working with some incredible people and companies, looking forward to sharing more in the future 🙂
Quick Fire Questions for Lisa Sorger:
Filter coffee or espresso-based?
Espresso.
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Double espresso.
Favourite piece of barista equipment?
A scale!
How do you make coffee at home?
Every day it’s different!
Favourite city outside your own for a coffee tour?
Any city where I get to know the baristas!
