94° | SPECIALTY COFFEE BRAND

Named lots and a rotating retail shelf

The coffee list is the point of 94°, and it is built from named lots rather than a standing house blend. Recent bags have included ETHIOPIA | RARO, NESTOR LASSO | OMBLIGON and SEBASTIAN RAMIREZ | PINK BOURBON, with tasting notes running to mango, cherry and peach tea, or strawberry and cherry macaron, or lemongrass, rosemary and lavender. That is a fruit-forward, aromatic buying style, and it rotates.

At the bar the same coffees come through espresso drinks, pour over, batch brew and Aeropress, with the bags on the shelf beside them, which keeps the roastery and the counter in one conversation. The baristas know the current selection in detail and extract carefully, so the rotation is something to ask about rather than something to guess at.

A minimalist Lisbon counter near Marquês de Pombal

The room is restrained: bold, clean and contemporary, built around specialty coffee instead of an all-day dining format. That makes 94° a focused stop for espresso, filter and beans to carry home, easy to fold into a walk around Marquês de Pombal or Avenida da Liberdade.

The visit runs on the exchange at the bar. With espresso, batch brew, pour over and Aeropress all available, the counter handles a fast cup and a slow one equally well, and the choice of method is part of the order rather than an afterthought. Bean selection is treated as the interesting part of the conversation, not background detail, and the team is quick to say what is landing well that week.

What to order, and what to take home

Start with the coffee list. For speed, an espresso drink or the batch brew. For a closer look at origin, ask what is on pour over or Aeropress and compare it against the retail bags on display, which are usually the same coffees. Names like ETHIOPIA | RARO or NESTOR LASSO | OMBLIGON tell you the style before you taste it: single lots, expressive notes, and a rotation that gives regulars a reason to come back.

Food is a companion rather than a menu. Fresh pastries suit a light breakfast, and buns appear when they have been baked. Add one to the coffee and the order stays aligned with what 94° actually does: house roasting, careful extraction and a minimalist counter built around the cup. Anyone buying beans should ask what has just been roasted, since the shelf turns over with the bar.