Radek Kolombo

What was your journey before Nordbeans?

I discovered my love for gastronomy in high school. While still a student at an industrial school, I worked part-time in a kitchen washing dishes, eventually moving up to waiter and bartender. The whole world of gastronomy captivated me so much that I left the industrial school and transferred to an excellent hospitality school in Turnov. After graduation, I continued exploring the world of gastronomy as a cook, waiter, barista, and bartender, eventually settling in a catering company.

After years in the industry, I realized that although it is a beautiful profession, it’s also incredibly hectic and took up nearly all my free time. So, I left the industry and began doing deliveries for a wholesaler. However, the life of a driver didn’t captivate me much, so I started looking around for what to do next.

What led you to work at Nordbeans?

Friends from our partner company, Decante, tipped me off that a new small roastery had opened in Liberec under the guidance of two great brothers, and they were looking for some help. I’ve always enjoyed coffee, and the offer of diverse work—from deliveries to general support for the business—was appealing, so I called Martin, and it worked out. At that moment, I had no idea what path I was starting on or where it would lead me.

How has your career developed since you started?

Well, from a driver and carrier of green coffee bags, I gradually worked my way up through roasting and cupping to become Head Roaster, Head of Quality, and occasionally a buyer when they send me abroad to select coffee. It hasn’t been an easy journey—over the years, there were ups and downs, and sometimes things got heated, but in the end, we always stuck together and pushed the company forward. I owe a big thanks to all my friends, colleagues, and the owners for where I am today. Without the people I met along my journey at the company, I wouldn’t be where I am.

What does your typical day at work look like?

Well, it always starts with coffee. Then, Radek and I go over the roasting plan for the day and week. We divide the roasting batches based on the machines we're currently using, and then we dive into transforming green beans into that black gold we all love so much. During roasting, we review the curves, adjust profiles as needed, and end the day by measuring and tasting what we roasted that day. Throughout the week, Benji and I taste our coffees on offer, fine-tune new selections, and support our team in improving their skills.

How do you prefer to spend your day off?

My friends and I have a great hobby—making natural sparkling ciders, which takes some time to produce, and even more time to taste. I also go motorcycling with my partner, we take care of three dogs and, recently, an African snail. When I need a bit of an escape from reality and want to switch off, I settle on the couch, turn on the Xbox, and dive into the world of games and fantasy.