The Story
Doubleshot’s story began in 2009 when Jaroslav Tuček, along with his girlfriend Camila, spent a year working on a coffee farm in Boquete, Panama, under the mentorship of renowned coffee farmer Graciano Cruz . At the same time, half of their team went to learn the art of coffee roasting at one of Canada’s leading roasteries, the 49th Parallel Coffee Roasters, while the other half decided to gain valuable experience working on coffee farms in Central America . After over a year of planning, gathering information, contacts and experience from the best coffee farmers and roasters, doubleshot was designed somewhere above the Atlantic Ocean, on the way back home, with these diverse experiences allowing them to introduce the Czech Republic to specialty coffee, focusing on direct trade relationships with producers .
In 2010, this was a groundbreaking move, as most of the Czech coffee market was dominated by Italian-style blends . Doubleshot became the first specialty coffee roastery in the Czech Republic to source directly from coffee producers—a trait that still defines them today . They opened their first café – Můj šálek kávy (My Cup of Coffee) in Karlín, taking the place over from the original owners, in a district that was still far from elite at the time, but they remained determined to build a café based on premium coffee .
Today, Doubleshot isn’t just a specialty coffee roastery but has expanded to include four shops in downtown Prague—two espresso bars and two full-service, breakfast-oriented coffee shops . With a team of nine passionate individuals, Doubleshot roasts approximately 12 tons of coffee every month, striving for excellence in every cup . Their achievements include having their filter coffee served by a Michelin star restaurant – Degustation Bohême Bourgeoise .
Sourcing & Relationships
Doubleshot purchases coffee directly from producers across continents, with whom they maintain long-term personal relationships . They offer the best coffees in the world, but also ensure a fair price from the farms to your cup . At coffee farms in Central America and Africa, they select coffees with unique and distinctive flavor profiles, seeking to taste the terroir, variety, processing method and, above all, the philosophy of the producer in the cup .
Their most celebrated partnership is with the Rodriguez family who runs the Las Alasitas farm situated at the altitude of 1600 masl, with their company Agricafe trying to bring specialty coffee back to Bolivia . The Alasitas farm (which means “buy me” in the aboriginal language) is quite young, with the family having bought 20 ha of land in 2014 in Caranavi region, where they built a processing station and this modern farm . They support a lot of farms around in order to replace coca farming .
The relationship exemplifies Doubleshot’s commitment to transparency and sustainability. Their coffees are selected by Kamila and Lukas during their visits to the Rodriguez family’s farm , representing the hands-on approach that defines their sourcing philosophy. Through their coffee, they tell the story of farmers growing it while respecting the environment—farmers who get paid a lot more for their coffee than if they were selling commodity coffee, and they also tell the story of the land and climate that affect the taste of each and every harvest .
Roasting Philosophy
Doubleshot’s roasting philosophy centers on the principle that “roasting is a combination of emotion, experience and modern technology in order to create the ideal profile for a given coffee and then repeat it consistently,” with their goal being to get the most out of coffee . They roast coffee on their more than 60-year-old Probat UG 22 roaster so that its natural flavors stand out as best as possible, allowing you to smell ripe fruit, sweets or jasmine, without feeling astringent bitterness, burns or earthiness .
Their fundamental philosophy is captured in the quote: “Coffee is meant to taste, and only when it tastes will its story come to light” . They will only put the doubleshot logo on coffees that they themselves enjoy drinking, choosing coffees with interesting taste profiles that unmistakably reflect the terroir, variety, processing and philosophy of the farmer . They divide their coffees into three basic flavor profiles for easy navigation through the menu, which can also be recognized by the color on the packaging .
The roastery has invested in quality control technology to maintain consistency. They purchased the Sovda Pearl Mini Color Sorter to address the challenge of manually removing quakers from coffee moving in the cooling tray of their IMF 60 kilo roaster, with this sophisticated optical sorting technology ensuring that only the highest quality beans make it into each roast . As Jaroslav noted, “The amount of how much you sort does have a direct impact on the flavors in the cup,” highlighting the control that precise sorting provides over the final product .
What to Try
Doubleshot’s flagship offering is the legendary natural Geisha by the Rodriguez family from their Alasitas farm in Bolivia . This geisha was processed using a combination of fully washed processing with anaerobic fermentation in stainless steel tanks, resulting in an explosion of flavor: juicy notes of yellow fruit, a creamy body, and an elegant floral finish . The washed version offers hints of peach and tangerine, with a cupping score of 89/100 points .
Their Farm coffee family creates the heart of their offering—seasonal selections of lots grown by responsible farmers with whom doubleshot maintains strong long-term relationships, with uncompromising respect for nature, people, and beans reflected in the resulting taste . Their “Fun” series represents the highlight of their offering, featuring the best coffees that farmers produce on their farms .
For espresso lovers, Doubleshot offers carefully crafted blends like their Start Espresso Blend and Era Espresso Blend. They’ve also ventured into convenient capsule formats, with their mission from the beginning being to make specialty coffee approachable and not a luxury . In about four years, they managed to teach locals to drink lighter roasts of high-quality coffee from selected farmers, and showed them how to brew great filter coffee at home, too . Each coffee represents their commitment to showcasing the unique characteristics of origin, variety, and processing method while maintaining the approachable quality that has made them a cornerstone of Prague’s thriving specialty coffee scene.