Copenhagen Coffee Lab & Bakery

Coffee roasted in Copenhagen meets bread delivered every morning at this Lisbon café-bakery, which is the whole design of the group compressed into one room.

A Danish roastery with a bakery attached

Copenhagen Coffee Lab began in 2013 as a hand-craft roastery and wholesaler in Copenhagen, and it now runs cafés in Denmark, Germany, France and Portugal. The Lisbon room belongs to that structure rather than standing alone: every bean is roasted at the Copenhagen roastery, and the bread and pastries arrive daily from the group’s own central production. The range is genuinely broad for a café shelf, covering espresso, filter and decaf, with named coffees including Campo Das Vertentes from Brazil, Proexo Espresso from Honduras, PS Blend from Honduras and Peru, Finca Ceylan from Guatemala, Almibar from Colombia, Negrisa from Peru, a Sul de Minas decaf from Brazil, Baragwi from Kenya, Proexo Filter from Honduras and Finca San Felipe from El Salvador. That spread across Latin America and Africa means the counter offers styles rather than one house cup.

A bakery counter that runs all day

The bakery half is not decoration. Bread and pastry lead the food, and the case widens into breakfast and lunch, so the room takes a fast coffee and a long sit-down with equal ease. The look is clean and Scandinavian, deliberately at odds with the winding, colourful streets of Príncipe Real outside, and that contrast is much of why people remember it. Service is counter-led, the pace is unhurried, and the choice is wide enough that a group can order across breakfast and lunch at one table without anyone compromising.

Order the bread first, then choose the coffee

Start with bread, because a daily delivery from the group’s own bakery is the thing this café has that a coffee bar does not. A pastry does the same job if the visit is short. Then choose the coffee deliberately rather than by default: for espresso, Proexo Espresso from Honduras and the PS Blend from Honduras and Peru are the named house options; for filter, Proexo Filter from Honduras and Baragwi from Kenya are the ones to ask for. Decaf is a real choice here, a Sul de Minas from Brazil rather than an apology. If the cup lands well, the same coffees sit on the shelf in bags, which is the point of a café built onto a roastery.