Why we roast the way we do
Tony's beans started with a simple idea — coffee doesn't need to shout to be good.
The idea
Most coffee in this city is roasted dark, pulled fast and drunk standing up. We wanted the opposite: a place where the coffee is roasted light enough to taste where it came from, and where nobody hurries you out of your chair. The inspiration comes from the Nordic coffee rooms we kept returning to — quiet spaces where the cup is the whole point.
The roast
We roast in small batches, a few kilos at a time, and we roast lighter than most of Zagreb is used to. Lighter roasting keeps the character of the origin in the cup — the fruit, the acidity, the things a dark roast burns away. Every batch is tasted before it reaches the grinder.
The brew
Filter first. V60 by hand, batch brew through the day, and patience in both. Espresso gets the same care — dialled in every morning, adjusted as the day moves. Nothing on the menu is there because it's fashionable; it's there because we drink it ourselves.
The space
Wood, ceramic and paper. Natural light. No music you have to talk over. The room is designed the way the coffee is made — with restraint, so the good parts can be noticed.
Come by. The kettle's usually on.