Feierboun Coffeeroasters

A roastery counter in Luxembourg City

The coffee poured at the Feierboun Coffeeroasters counter is roasted by the same people who pull it, in Bascharage, a short way out of the capital. The business started in 2020 as a hobby between an uncle and his nephew roasting for themselves; they took barista and roasting courses in Germany, opened a web shop in January 2021, and the Luxembourg City café became the public face of the roasting work rather than the other way round.

Scale has stayed deliberately small. The first machine held 1.5 kg and the current one holds 6 kg, which keeps production in batches rather than runs. Buying leans towards single-farm lots and specialty blends, Fairtrade-certified and fairly traded, bought from farmer partners, and the stated aim of the roast is to make the beans sing and express what the grower was trying to achieve. One of the pair roasts and the other works the bar, so the service is tied directly to the beans.

Minimalist room, quality-first rhythm

This is a place for a coffee break rather than a meal. The clearest design detail is the drinkware: mugs handmade in collaboration with a local atelier, with the colours chosen to match the room, so the cup is part of the visual language rather than an afterthought.

The rest of the counter tips towards provenance and equipment. Beans, grinders and both traditional and more advanced brewing gear sit alongside the drinks, which gives the café a workshop-adjacent feel even on a one-cup visit. Plant-based milk is standard, so the milk-drink list works without dairy.

Order the vanilla latte first

Start with the vanilla latte, made with a house vanilla syrup. It gives milk-drink drinkers a clear first order without leaving the coffee-first identity of the place, and it is the drink most associated with the counter.

The oat cappuccino is the other named order, and the standard list runs to espresso, cappuccino and filter coffee. For black coffee, the single-farm lots and specialty blends are the more interesting route: beans selected and roasted to bring out each origin, bought with traceability in mind from several different coffee-growing cultures. Ask what is currently on the roster, because the whole point of a counter attached to a roastery is that the list keeps moving.