Keys To The Shop : Equipping Coffee Shop Leaders

ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic

Jul 26, 2023

Guest Jaroslav Tuček, founder of Doubleshot, shares insights on roasting for espresso, including challenges, evolving techniques, and strategies for achieving the perfect espresso flavor. Topics discussed include Italian espresso culture, utilizing dial-in logs for quality tracking, perfecting espresso in milk-based drinks, and the evolution of coffee roasting approaches.

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Intro

00:00 • 6min

Roasting Expertise and Growth of Doubleshot

05:39 • 5min

Evolution of Italian Espresso Culture and Roasting Challenges

10:49 • 18min

Utilizing Dial-In Logs for Espresso Quality Tracking and Roasting Decisions

28:32 • 2min

Perfecting Espresso in Milk-based Drinks

30:41 • 4min

Roasting Coffee for Espresso: Challenges and Strategies

34:55 • 18min

Evolution of Coffee Roasting Approaches and Roasting for Espresso

52:47 • 3min

Roasting for espresso is a tricky business. Not only are there multiple variables that inherently complicate the extraction process but there is also a wide variety of opinion is and preferences for what the final flavor experience should be like.

On this Rate of Rise episode we will be talking about how one world renowned roastery roasts for espresso and how their technique and approach has evolved over their history. We are talking with Jaroslav Tuček, founder of Doubleshot in the Czech Republic.

Born and raised in Czech Republic and graduating High school in Arizona US, Jaroslav has been in coffee since 2002. Starting as a barista at Portola Cafe in California, he obtained AN M.A. in Canadian literature from SFU in Vancouver where he continued work in coffee with 49th Paralell. Upon return to The Czech Republic he worked for the first specialty roastery learning fromjeremy Raths.

In 2009-2010 he left to Panama together with my gf (current business partner as well) and spend one year working for Graciano Cruz and Maria Ruiz in Boquete, mostly learning about the farm level. He had the opportunity to be part of HiQ Coffee launch in the US, where he worked with Graciano Cruz and Willem Boot on a development project in Chalatenango in El Salvador.

They started Doubleshot in 2010, sourcing green from people we met or worked with in Central America. Over the 13 years we opened 4 coffee shops, training center, and bakery in downtown Prague. However, wholesale is still the major part of our business. We took part in many World barista, brewers or coffee in good spirit competitions. Jaroslave also used to be a certified Q, SCAA Cupping judge, SCA AST etc.

Nowadays, green bean buying and QC, together with managing different teams of people in marketing, social media, desing etc. Doubleshot employs around 90 people, and sells coffee all around the world

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