Mariia Stryzhenko started as a barista at the age of 15, and now, at 23, she is a fully-blooded coffee professional. Masha was born in Zaporizhzhiia, Ukraine, but because of the war, she had to move to Vienna, where she grows and inspires in the Austrian coffee scene.
Snatching the title of the 2023 Austrian Comandante Championship and placing 4th in the 2024 Austrian Brewers Cup, Masha is an active participant in the competition scene. At the moment, she is developing her own coffee project that we will all hear of soon, and we keep our fingers crossed. Masha is resilient, passionate and driven, so it will surely be a success!
Masha, what is your first memory with coffee?
My first coffee memory is watching my grandmother make coffee in a cezve on the stove. The rich aroma, the slow bubbling, the way she poured it with such care — it felt like a little ritual. I didn’t drink it back then, but I remember being completely enchanted by the process.
What inspired you to pursue a career in the coffee industry, and how did you get started?
I first started working in coffee as a 15-year-old kid just trying to save up for a pair of shoes — not so romantic, but true hahaha. At that time, it was just a job, but over the years, I genuinely fell in love with the industry. While studying at university, I kept working part-time in coffee to support myself.
I remember rushing out of my university classes on Friday afternoons, running full speed to make it to my evening shift at the coffee shop. I worked every weekend, coming home late on Sundays, studying for exams, and doing it all over again the following week. It was incredibly tough. I was exhausted, and honestly, there were moments when I wasn’t sure how I was going to keep going. But even then, the coffee community never let me burn out. Looking back now, I remember those days with warmth and pride. It was tough, but it was worth it.
Eventually, I stepped away from coffee and worked in my actual profession as a nurse in a hospital for a while. But after moving to Austria, I found myself falling in love with coffee all over again. And that’s when I realised: this is where I truly belong.
A turning point for me came when my mom said, “If you really love this industry, I know you’ll succeed. I believe in you”. That moment of support from her — that approval — ignited such a fire in me. It was like the entire universe was telling me, “You’ve got this”. To this day, my mom is still my biggest supporter, and that belief she gave me has carried me through so many challenges.
Tell us a bit about all your roles and projects in coffee.
I worked as a barista for quite a while, but now I’ve moved into developing seasonal menus and working with roasting. Currently helping with developing a new cupping tool, Kavast app and planning to keep growing in those areas, alongside giving talks on brewing and running a coffee blog.
What kind of experience do you want your customers to have when they try your coffee?
I want my customers to feel that the coffee was made specifically for them, with intention, care, and attention to detail. I also hope they stay open to the experience, discovering something new or unexpected in every cup.
What is your favourite part of the day at work, and why?
I love that moment when I can just feel what my regular needs are, even before they say a word. It’s a special connection, and being able to read those little cues is one of the most satisfying parts of the job. I love when everything is in its place — the setup is clean, precise, and I know I’ve dialled everything in just right. That sense of order gives me confidence and lets me focus fully on the coffee and the people.
How do you stay motivated and inspired to keep improving your coffee-making skills?
I stay motivated by constantly seeking new challenges and learning opportunities. Whether it’s experimenting with different brewing methods, exploring new coffee origins, or pushing myself in competitions, there’s always something to inspire me. I also find a lot of motivation in the community — meeting other passionate professionals, exchanging ideas, and seeing how far we can all grow together.
In my homeland, people are incredibly creative and hardworking when it comes to coffee innovations, and I’m truly proud of that. It inspires me to keep up and contribute in my own way. But I have to admit — it’s the producers who inspire me the most. Their dedication, their knowledge, their connection to the land — they carry the true soul of coffee. That’s where I find the deepest lessons.
And maybe I’m a little old-fashioned, but for me, everything begins with real stories — the human connection behind every cup. That’s where the magic truly starts.
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?
One current trend in cafes is the Barista’s Choice option. It allows customers to trust the barista to create a personalised drink, often based on the barista’s creativity and expertise. It enhances the guest experience through trust, surprise, and a more personal connection.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
One common misconception is that coffee is just a simple, quick beverage — that it’s all about speed and efficiency. People often overlook the craftsmanship, precision, and dedication that go into creating a great cup. I address this by educating customers, showing them the process behind the scenes, from bean selection to brewing techniques. When people understand the care and effort involved, it transforms their entire experience with coffee.
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
That every process should start with the human being. From the farmers to the baristas, it’s the people who make coffee what it is. I was fortunate enough to have an incredible conversation with the Panamanian producer Pedro Moss, and aside from all his vast knowledge of coffee, this one thing really stuck with me: the importance of the human element in every step of the journey.
Understanding the people behind each cup really deepens the appreciation for coffee, from the beans to the final brew. This is very much aligned with the philosophy of La Huella, where every detail, every cup carries a fingerprint — the very beginning of everything. It’s about recognising that the true essence of coffee starts with human connection, and it’s through our touch, our care, and our passion that it all takes shape. I feel incredibly grateful that, at just 23 years old, I’ve had the chance to experience this first-hand. It’s something that has shaped how I view coffee and the craft that surrounds it.
You make sound and meaningful content on your Instagram profile. What topics/issues are especially close to your heart?
Oh, I’m flattered, haha! What drives me is showing that you can have a meaningful life in coffee without losing yourself in the process. I’ve worked hard to find that balance between being a professional and being human. But what’s especially close to my heart now is supporting people who’ve had to start over, not by choice, but because of war, displacement, or crisis. I’m one of them.
When you immigrate under those circumstances, it’s not about chasing a dream — it’s about rebuilding safety, identity, and dignity from scratch. And that’s a different kind of weight you carry with you to every shift, every interaction. That’s why I use my voice not just to talk about coffee, but to hold space for others like me. To say: you’re allowed to be visible. You’re allowed to bring your whole self — your accent, your pain, your pride — behind & beyond the bar.
Our community becomes richer when we stop trying to erase where we came from. I know how lonely it can be to land in a new country with nothing familiar. So if I can make someone feel seen — even for a moment — that’s worth everything.
You have some nice achievements in coffee championships. Can you tell us more about them?
For a long time, I felt shy and unworthy due to my status as an immigrant. But despite those feelings, I was able to achieve some great things — I took first place in the 2023 Austrian Comandante Championship and fourth in the 2024 Austrian Brewers Cup. These achievements mean a lot to me, not just because of the titles, but because they show that with determination and passion, anything is possible, regardless of where you come from.
What are the next championships you’d like to compete in?
My go-to is always Brewers Cup, and maybe next year-Roasting. However, I’ve discovered a new side of myself as a coach, and I’m currently training a few people for the Brewers Cup — let’s see what comes of it!
What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?
For me, the true meaning of competition is sharing my experience and knowledge. It’s about helping others grow and giving back to the community that’s given so much to me.
What are your passions and hobbies apart from coffee?
I enjoy riding motorcycles and do brewing sessions/tea ceremonies outdoors!
What coffee challenges are you looking forward to? Any new projects or collaborations?
Ohh yeah, right now I’m working really hard on my own project, but I think soon the coffee world will see something exciting. I’ve hesitated for a long time about starting a blog, but now I’m finally doing it. I’ve realised how much it can help and inspire people, and that’s what keeps me going. It’s been such a rewarding journey to share what I’ve learned and connect with others who are passionate about coffee.
Quick Fire Questions for Mariia Stryzhenko:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Black 🖤
The most underrated coffee drink?
FLAT RED.
The most underrated coffee brewer?
The French press. It’s like the old-school hero no one talks about — reliable, easy, and still makes a great cup while everyone’s busy with their fancy gadgets.
What brewing method do you use at home?
Hand brew.
Favourite barista tool?
A smile 🙂
The number one place in Europe that every coffee geek should visit?
La Café Fokus in Vienna holds a special place in my heart. It’s one of those places where you feel like a local, no matter where you’re from. I occasionally work there and am involved in the quality. It’s a place full of passion for coffee and people, and I’m proud to be part of it.
Favourite city outside your own for a coffee tour and why?
Kyiv has such a unique vibe — it’s full of colour and character. You can find exactly what you’re looking for, wherever and whenever you want. The city’s coffee scene is diverse and always exciting!
