A small roastery with a big belief in doing things right.
My love for coffee came from my dad.
He started the same way most home enthusiasts do — pulling espresso shots at home, chasing a better cup. But back then, there were no good roasters in Brașov. No one doing what he was looking for. So he did what made complete sense to him: he started roasting his own coffee at home. I was about twelve years old. That was my first introduction to this whole world.
I wasn't interested at all.
Fast forward three years. A family friend opened a coffee shop, and every Monday after school, my dad and I would go. That was the first time I tasted specialty coffee — properly. I started with cold brew tonics, which is honestly the perfect entry point if you're not used to what coffee can actually taste like. But I kept going back, eventually on my own, and something slowly clicked. It hit me that coffee didn't have to be burned, bitter, and bad. It could taste like fruit, like chocolate, like something you'd actually want to drink. I finally understood what my dad had been chasing all those years.
I started helping out at the shop. I watched every YouTube video I could find. I wanted to understand every variable, every decision, every reason one cup tasted different from the next.
At sixteen, an idea stuck in my head and wouldn't leave: I wanted to roast my own coffee. Not for any grand reason — I thought it would be fun, and I figured I'd end up with better coffee than anything I could buy. I got a small 200g air roaster and some green beans and started experimenting.
It turns out roasting isn't just heating up beans. There are dozens of variables, and each one changes the flavor in a different way. I was hooked.
A year later, I visited my first standalone roastery — no coffee shop attached, no distractions. Just roasting. I walked in and immediately knew that was exactly what I wanted to build. Brașov had coffee shops, but nothing like that. No place where the roasting itself was the whole point.
That's why TMTCOFFEEROASTERS exists. To bring genuinely great coffee to Brașov — sourced carefully, roasted with intention — without pricing it out of reach. Good coffee shouldn't be a luxury. It should just be what coffee is.
Small-batch roasting isn't a marketing phrase for me — it's a practical necessity. Smaller batches mean I can pay closer attention to what's happening inside the drum, adjust for humidity and ambient temperature, and pull the coffee at exactly the right moment.
I roast to order. That means when you place an order, I schedule it into my next roast run — typically within a day or two. The coffee that lands on your doorstep was roasted for you, not for a warehouse shelf.
Source: I work with importers who prioritise direct trade and full traceability, so I always know where the coffee comes from.
Profile: Before a new lot goes into production, I cup and dial in a roast profile that brings out the best of that specific coffee.
Rest: I let the coffee degas for the optimal time before dispatching — long enough to settle, short enough to stay vibrant.
Ship: Orders go out in resealable bags with roast dates clearly labelled. Drink it within 8 weeks for the best experience.
Three principles that shape every decision we make.
Every bag carries provenance. We know the farm, the region, and the harvest year. We share that information with you because you deserve to know what you're drinking.
Stale coffee is the enemy. We roast to order, ship fast, and always print the roast date so you know exactly where you stand. Freshness is non-negotiable.
Coffee is better shared. We're part of Brașov, and we invest in the people around us — through wholesale partnerships, barista training, and showing up at events that matter.