Coffeewerk + Press

A yellow shopfront on Quay Street, Kalita Wave filters on the counter and a gallery three floors up: Coffeewerk + Press has been running coffee, design and art out of the same 450-year-old building since 2015.

A multi-roaster counter with a Copenhagen partner

The coffee programme is broad for a place this compact. Over the years the shop has worked with more than eighty local and international roasters, and it keeps April Coffee in Copenhagen as a dedicated house-roaster partner, with COFFEEWERK X APRIL coffees and a monthly filter subscription on the retail shelf.

What lands in the cup rotates accordingly. House-blend and decaf espresso come from Coffee Collective in Copenhagen, and the pour-overs are single origins drawn from roasters across Europe and further afield. The current names give the flavour of it: REGESSA Natural Ethiopia as espresso and filter, Kamavindi Estate, TADESSE Washed Ethiopia, El Socorro Washed Guatemala for espresso and El Tesoro Washed Colombian for filter. Kalita Wave filters sit front and centre at the counter with a La Marzocco beside them.

White walls, French oak and a quieter top floor

The design language is restrained and specific: white walls, French oak shelving and a coffee bar built in steel treated with organic oil so the material stays honest. The building does the rest, narrow and old, with three floors dividing café counter, retail, design store and gallery.

Movement through the space shapes the visit. The counter is on the ground floor, and browsing continues upward past retail on the first floor and the design store on the second to a gallery at the top. The stairs are steep and narrow, and staff will carry coffee up to seated guests. Vinyl LPs and a turntable, exposed stonework, whitewashed walls and fireplaces fill in the rest; the top floor is the quietest, more gallery than café room.

Order simply, with chocolate as the grounded pick

Order around the coffee first. Espresso covers the everyday visit, and a pour-over is the choice when the point is to taste whichever single origin is open. Ask what is on filter, since the rotation is the whole idea, and take a bag or the subscription home if something lands.

Food is a companion rather than a programme: a small but well-chosen selection of cake and chocolate, with chocolate the most grounded pick beside a cup. The shop placed 32nd in the World's 100 Best Coffee Shops for 2026, but the reason to come is quieter than that, a calm Galway room built for browsing as much as for drinking.