Closer Coffee

An open roastery in Ventspils

Roasting happens in the open here, in full view of whoever is drinking. Closer Coffee is an open-space roastery rather than a conventional café counter, and its language runs on “real people, real coffee, real connections”, bringing coffee closer to drinkers by making roasting and sourcing understandable. Transparency defines the place: beans roast on site, the process is visible, and coffee is treated as something to explore rather than simply order.

The wider Closer Coffee project also helps café operators understand roasting, choose equipment and source green coffee from trustworthy farmers, so the Ventspils room sits inside a purpose shaped by sustainability, honesty, community and sharing. It runs with an owner-operator feel, and the owner is usually the person making the coffee.

A visit built around the craft

The visit is about coffee as craft. Beans roast on site and in full view, and that visible roasting defines the experience: the cup connects to green coffee, roast development, aroma, brewing and conversation. The invitation is to slow down, explore new flavours and talk over something freshly roasted, which is why the room reads as a cultural place and a third space rather than a quick takeaway window. The atmosphere is warm, the staff are friendly, and conversation with the owner is easy.

Closer Coffee stays casual through its community-led micro-roastery format rather than a broad food programme. Attention goes to coffee, roasting, personalisation, subscriptions and brewing recommendations, and retail is central: roasted coffees are presented by origin, tasting notes and suggested method. Colombia Cauca carries caramel, milk chocolate, red cherries and pine nuts and is suggested for espresso and moka pot; Costa Rica Tarrazu runs to chocolate, caramel, biscuit, caramelised almonds, dates and cloudberries for filter.

Order espresso or ceremonial cacao

Espresso is the clearest starting point, because the roastery lists coffees built for it, including that Colombia Cauca. Guests single out the espresso in particular, which reinforces it as the house style. For manual brewing, V60 is the route, matched to filter-friendly coffees such as Costa Rica Tarrazu.

Other lots widen the choice: Colombia El Turpial, washed; Mexico Chiapas with mango sweetness, syrupy texture and a rum-truffle finish; and a Colombia running through red apple, yellow berries, caramel, cashew and wild strawberry yogurt. Ceremonial cacao is the notable drink off the coffee list and pairs naturally with a V60 if two people are ordering. Matcha and a named tea service are not part of the programme, so the strongest path stays espresso, V60, roasted beans and cacao.