About Doubleshot
Coffee roastery, three cafes, a training center, a pastry shop, but above all a team of people who love fine coffee. We have been living with coffee since 2009. We choose it personally from farmers all over the world, we roast near Prague and we offer it to everyone who likes to feel the freshness, variety and color of the taste in their cup.
2009
At a time when the taste of gourmet coffee was considered an exotic phenomenon by the cafes, half of our team went to learn how to roast coffee at one of Canada's 49th Parallel Coffee Roasters. The other half decided to gain valuable experience working on coffee farms in Central America.
2010
After more than a year of planning, gathering information, contacts and experience from the best growers and roasters, doubleshot was created on the way home over the Atlantic in the summer of 2010.
2012
We are opening our first cafe - Karlínský Můj cup of coffee. We took it over from the original owners, Karlín is still far from the elite district at that time, and we are building a café built on top coffee. It sounds funny, but it wasn't common either.
This is where our "tap on charity" event begins. We have been sending 100% of the proceeds from the sale of tap water in cafés to various non-profits since the beginning. In the menu of cafes you will always find who you are drinking to.
2013
The fastest action. Within a few weeks, we design, build and open an espresso bar directly in the Holešovice dispensing hall of the Alza.cz e-shop. We managed to catch the Christmas season and it is not enough to wonder how much coffee is drunk while shopping. And we're actually wondering to this day.
2014
We are opening a training center, or school - a space full of coffee technology, where we teach amateurs and professionals how to prepare top coffee at home and in cafes. All companies that offer our coffee have to go through our training so that you always and everywhere drink doubleshot the way it should taste.
2015
We are opening the third café - in Prague, not far from Hradčanská, we have opened the Place. We designed it for the first time from the very beginning, so we finally have room for all the technologies we wanted in cafes, but they didn't fit.
We are also launching the online confectionery Cup of Cake, which is run by our pastry chef and originally also chef Lana Libin Mayer. It offers the import of desserts that you know from our cafes
The same year we have another dream come true - they start serving our filtered coffee at the Degustation Bohême Bourgeoise in Michelin.
2016
In our cafes you can have coffee this year from the hands of the barista of the year 2016. Our Ondra Hurtík has become the absolute winner of the most prestigious coffee competition and there is a regular coffee celebrity on the shift.
2017
We also get a Slovak title. Lukáš Podbehlý wins Slovak barista of the year 2017.
2018
You can also have a doubleshot for one season in the Manifesto - a street food experimental space not far from Florence.
2020
We are opening a brand new, larger bakery. Lana, who started her own project, is replaced by Vendula and her sweet handwriting. Cup of Cake becomes Sweet and offers desserts that are a bit Czech and a bit unusual. And you can have them again in our cafes or you can order them online at home.
Our coffee
You can find the doubleshot logo on coffees that we like ourselves. On coffee farms in Latin America and Africa, we choose coffees that have an interesting taste profile, unmistakably reflect the terroir, variety, processing and philosophy of the farmer. And we mainly enjoy drinking.
"Coffee is meant to taste, and only when it tastes will its story come to light."
Roasting
We roast coffee on our more than 60-year-old Probat UG 22 roaster so that its natural flavors stand out as best as possible. You can smell ripe fruit, sweets or jasmine, for example, you will not feel astringent bitterness, burns or earthiness.
"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."
Our goal is to get the most out of coffee. We want all the substances that carry the aroma and taste to dissolve perfectly in the water and create a sweet, fruity, fragrant and delicious drink that you will want to drink every day.
Enjoy it!