About Rusty Nails
Rusty Nails is an originally Brno-based (now Prague-bound) roastery, co-founded by René Královič and Peter Kollár.
The Rusty Nails roastery and at the same time the SKØG Urban Hub café in Brno was founded in 2015. René and Peťo knew each other from their old work-life - both worked as waiters. René was introduced to coffee by his father, who loves Italian culture and distributes Italian commodity coffee to Slovakia. But then René found his own way to speciality coffee and started experimenting with roasting. Then one day, Peťo called him, and together they turned their hobby into work and set up a roastery. Although they learned everything on the go, their drive and skills were reflected in their victory in the Barista of the Year poll for the best roastery - even though they were considered newcomers and outsiders at the time. They are also the brainpower behind the birth of other coffee spaces - Blokk and Typica coffee, to which they added a tiny bar with the very-fitting name 5m2.
At present, the paths of the Rusty Nails roastery and the cafés SKØG, Blokk and Typica have parted ways - René continues to develop the Rusty roastery, Peťo takes care of all cafes and the 5m2 bar. In addition, Rusty is now moving to Prague, where it will continue to make magic out of green coffee.
René recalls a big milestone in the development of the roastery: tasting a special cup of Kenya Mutek filtered coffee in Oslo at Tim Wendelboe's cafe (a great coffee pro who also owns his own farm in Colombia). This unusually excellent coffee changed his perspective of how coffee can be roasted, and it pushed René and Peťo to buy a bigger roaster and enlarge their space.
At Rusty Nails, they believe that roasting coffee is about philosophy, and having a certain attitude. Attitude towards the product, the environment and the customers themselves. The goal is to directly obtain and care for only the best coffee beans with a focus on sustainability and traceability. Their roasting is on the lighter side to highlight the original authentic character of the coffee. Nevertheless, they approach each coffee individually - in the style of roasting, they try to reflect its origin and its character, to pull it up to reach its utmost potential.
