Consider this your morning briefing: At 22, Volodymyr Petrina has already redefined what it means to be a barista in Prague. Born in Ukraine, this prodigy moved to the Czech Republic with a simple curiosity about coffee—and a hunger to master it. Within four years, he’s claimed national titles, represented his country on the global stage, and now trains baristas across six Mazelab cafés. For Petrina, coffee isn’t a craft; it’s a language of precision. Every cup is a conversation between bean and brewer, and he’s fluent in both.
Petrina’s journey began with a burnt cup of over-roasted coffee in Ukraine, a moment that sparked his obsession. “I told my friend, ‘Maybe I wanna try to work as a barista one day,’” he recalls. That spark evolved into a relentless pursuit of knowledge. He devoured online resources, attended festivals from Athens to Copenhagen, and landed his first job at Rest Café in Prague. A gift from his employer—a coffee book by Petra Veselá—became his compass. “It showed me how much there is to learn,” he says. “And that motivated me even more.”
Today, Petrina’s role at Mazelab is as much about education as it is about quality. As a trainer and quality control lead, he’s tasked with refining standards, leading cuppings, and teaching baristas to see coffee as a science. His philosophy? “Understand the bean, respect its structure, and make decisions based on knowledge, not trends.” This mindset has earned him accolades: 5th in the Czech Latte Art Championship in 2023, champion in 2024, and a 20th-place finish at the World Latte Art Championship. Yet for Petrina, titles are just milestones. “Competition is a tool for growth,” he says. “It’s about discipline, self-evaluation, and pushing limits.”
Petrina’s vision for the future is rooted in fundamentals. He’s vocal about the need to study bean structure, water mineralization, and extraction science—concepts he believes are often overlooked in favor of trends. “Progress isn’t about innovation alone,” he argues. “Sometimes it’s about mastering the basics.” His upcoming challenge? The Czech Barista Championship in April. “I’ll be competing again,” he says. “But this time, I’m not just chasing a title—I’m chasing understanding.”
His emphasis on bean structure and extraction fundamentals challenges the industry to prioritize knowledge over shortcuts.
Key Points: Petrina’s success stems from treating coffee as a precise science, not a trend-driven art. His emphasis on bean structure and extraction fundamentals challenges the industry to prioritize knowledge over shortcuts. Competitions, for him, are a mirror for growth, not just a stage for trophies.
What’s the one thing you’d ask Volodymyr about his coffee philosophy? Drop a comment below!
Questions & Answers
What inspired Volodymyr to start Mazelab?
Volodymyr was inspired by his passion for coffee and desire to create a unique space in Prague. He wanted to blend quality coffee with a welcoming atmosphere for customers.
How does Mazelab stand out in Prague?
Mazelab stands out with its focus on quality beans, skilled baristas, and a cozy, community-driven environment. It offers a distinctive coffee experience in the heart of Prague.
Information sourced from industry reports and news outlets.
