Dobó Roast
Filter and espresso profiles roasted on Piac utca — taste them upstairs in our small tasting room.
Two roast paths
Every lot at Dobó Roast is profiled twice — once for drip and pour-over, once for the machine. Same origin, different decisions.
Filter
Longer development after first crack, lower end temperature. Built for V60, Kalita, and batch brew — florals, fruit, and a clean finish.
Filter lots
Espresso
A slightly darker path that holds sweetness under pressure. Dialled for our tasting-room machine and for home espresso bars.
Espresso lots
Roastery story
Dobó Roast began as a weekend roasting habit above Debrecen’s market quarter. We kept the drum small on purpose: one profile at a time, enough bags for the neighbourhood cafés that ask for something honest, and a tasting room where you can taste the difference between filter and espresso side by side.
We source green coffee through importers we trust, roast in short charges, and rest every lot before it leaves Piac utca. No house blend pretending to be everything — just the current board, roasted for how it will be brewed.
Visit
Three tables, a quiet bar, and the week’s filter and espresso on rotation. Ask for a cupping flight if you want to compare origins.