Lukáš Binder

What was your journey before Nordbeans?

After finishing my studies in tourism, I worked in several restaurants, starting with the Šnyt pub in Liberec. Shortly after that, we operated a restaurant at the top of Černá Studnice. Then, due to health issues, I was unable to work for six months. After that, I received an offer from Prague to serve at a small bistro, YOLO in Karlín, where Oliver Pape was in charge of the kitchen. It was here that I first encountered specialty coffee. However, the bistro then closed due to Covid.

What led you to work at Nordbeans?

I was brought to Nordbeans by my former teacher from school. She knew I was looking for a job and sent me a job listing for Nordbeans. I didn’t have anything else going on at the time, so I decided to give it a try. I wasn't drinking much coffee at that time, but I thought it sounded interesting.

How has your career developed since you started?

I started at Sweet City, where I was taken under the wing of the local baristas, and I’m grateful they didn’t give up on me, as it must have been tough in the beginning. I also spent a lot of time with our head barista, Lukáš Benjamin Bros, in the training room—hours and hours, kilograms of coffee, and liters of milk. All of that pushed me further. Then came the opening of DOK, and I moved there as a barista and server. DOK evolved, and so did I; after a few months of trial operation, DOK closed again, and we launched take-away and delivery, as well as an e-shop for pastries. After that phase, I was offered the position of shift leader, but after a few months, we agreed it wasn't the right fit for me. That's when my current position as Coffee Specialist was created. I started ordering bags for the cafés, reducing and eventually eliminating their waste, planning coffee for consumption, and designing cocktails, primarily with coffee or non-alcoholic drinks. I’ve been in this position for 2 years now. Throughout this time, I’ve gathered a lot of information about coffee, learned many things about its preparation, and participated in countless catering events. All of this has greatly developed my skills.

What does your typical day at work look like?

After arriving at 6:30 AM, I turn on all the equipment, then tune the espresso machine and prepare the batch brew. This is followed by a morning tasting with the team. Once we open, I serve customers, creating a wide range of both coffee and non-coffee beverages. I also provide advice on selecting the right coffee for home and share tips and tricks for preparing coffee using various methods. After my shift, I make sure everything is wiped down, cleaned, replenished, and then it’s off to go home.

How do you prefer to spend your day off?

I prefer being outdoors, in nature, where one can relax and clear their mind beautifully. Recently, I've enjoyed spending my free time primarily climbing, whether on an artificial wall or outdoors on the rock. Of course, all this is done with a good cup of specialty coffee in hand."