The Brick Coffee Roastery

The bar sits in the middle of the room at The Brick, and the coffee crossing it was roasted by the same people. In Tallinn’s Telliskivi creative district that makes the place a producer first: lots are named by farm and process, and the coffee is the subject rather than an accessory to it.

From a back room to a brew bar

The roastery started almost a decade ago in the back room of the Trühvel restaurant, then moved into a small Telliskivi space where roasting, storage and a tiny café worked on top of each other. In those years the café was closer to a showroom for the coffees than a destination in itself.

The current Telliskivi café is the settled version of that idea, opened in 2026 with atmosphere, team and community treated as part of the product. The World’s 100 Best Coffee Shops describes it as part roastery, part brew bar and part neighbourhood living room, and placed it 43rd in its European ranking.

Named lots, vinyl and a courtyard

The roastery releases run single origin and are described in detail: Brazil Red Catuai, pulped natural, with pomelo, grapefruit and apricot; Costa Rica Los Cipreses, an Obata honey-process filter with cranberry, yellow plum and starfruit; Brazil The Neighbours Project from Sul de Minas Gerais, natural, with ripe apple, blackberry, hazelnut and chocolate; Colombia Chevere, an ethyl acetate decaf with chocolate and cherry; Ethiopia Worka, washed, with peach, cherry and jasmine; Kenya Kegwa AA, washed, with ripe cherry; and Rwanda Ituze.

Those beans are sold by the cup, by the bag and wholesale, which keeps the bar tied to the roasting side rather than to a supplier somewhere else. Around them the room does the social work: a central counter, records playing on vinyl, a brunch menu, and an inner courtyard where people stay longer than they intended to.

How to use it

Come coffee-first. The clearest experience is at brew-bar level, where the counter, the conversation and the music set the pace, and where the named origins and processes are the reason to choose one lot over another. Ask which release is on and let that decide the cup.

Then let the room take over. Brunch and the courtyard turn a quick cup into a slower visit, and that indoor-outdoor rhythm is what separates The Brick from a roastery showroom. Take a bag of whatever you drank on the way out.