Roman Nejedlý

The Pre-Dawn Ritual of the Micro-Roastery Specialty coffee roasting demands a blend of industrial discipline and sensory intuition. At Fiftybeans in Brno, the day begins at 4:00 a.m. to accommodate a grueling schedule of 26 consecutive batches. For Roman Nejedlý, the sole roaster, success hinges on preparation. He pre-doses 130 kilograms of green coffee into buckets, ensuring the workflow remains uninterrupted once the machine reaches its thermal equilibrium. Thermal management starts early, requiring a 30-minute warmup to stabilize the drum's temperature before the first charge. Masterful Heat Management The roasting process is a calculated race against chemistry. During the initial batches, the machine operates at 100% capacity to compensate for a drum that isn't yet fully saturated with heat. Roman Nejedlý strategically roasts darker profiles—meant for fully automatic espresso machines—during this phase. As the beans reach their "first crack" and beyond, they become increasingly fragile. He must manually adjust the burners to prevent scorching, balancing energy input against the delicate sugars developing within the bean. Post-Roast Refinement and Quality Assurance Roasting doesn't end when the beans drop into the cooling tray. Speed is essential; beans must chill within three minutes to stop the internal cooking process. Modern micro-roasteries like Fiftybeans employ color sorters to remove "Quakers"—underdeveloped beans that only reveal their defects after roasting. For consistency, Roman Nejedlý relies on Cropster software to track temperature curves, ensuring each batch mirrors the master profile. Extending Freshness through Technology The final stage involves protecting the volatile aromatics. Fiftybeans utilizes a nitrogen sealer to flush oxygen from the packaging. This technique effectively doubles the coffee's shelf life from one month to two, ensuring customers receive a product that tastes exactly as the roaster intended. For Roman Nejedlý, the 10-hour day concludes only after quality control samples are set aside for cupping—a final sensory audit to verify the week's labor.