Honza Malec

From London Roots to Prague Streets The transformation of Prague's coffee culture began far from the Czech capital. Kamil Skrbek, the visionary behind EMA Espresso Bar, drew initial inspiration from the burgeoning third-wave scene in London around 2010. During frequent visits to the UK, he witnessed a shift toward specialty sourcing that was virtually non-existent in Prague's then-dominant Italian-roast market. This exposure catalyzed the opening of Cafe Lounge and later EMA, establishing a bridge between international standards and local palates. Vertical Integration and Professional Growth Choosing to transition from a successful cafe operator to a roaster involves more than just purchasing equipment. For the team at Alf&Bet, the move toward roasting was a strategic decision to provide a career path for their dedicated baristas. Instead of looking outward for talent, they encouraged internal growth, allowing staff to transition from the bar to the roaster. This philosophy birthed a unique feedback loop: head roaster Honza Malec can switch from roasting to pull shots as a barista in seconds, ensuring the final cup precisely matches the intended profile. The Technical Art of Roasting Modern roasting at Alf&Bet relies on precision tools like the Diedrich and the IKAWA Sample Roaster. The IKAWA, in particular, revolutionized their green coffee procurement by providing consistency that importer samples often lacked. Their roasting philosophy sits comfortably between the darker, traditional American specialty styles and the ultra-light Nordic approach. The goal is simple yet demanding: maximize natural sweetness while minimizing bitterness, creating a profile that appeals to both connoisseurs and casual drinkers. Decentralized Flavor Profiles In a surprising departure from corporate consistency, Alf&Bet does not enforce a singular recipe across its locations. Each shop's baristas are given the agency to dial in the coffee according to their own sensory experience and equipment. This creates a playful, dynamic environment where the same batch of beans can offer a different perspective depending on which EMA Espresso Bar location a customer visits, celebrating the human element in every brew.