Coffeeangel

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Coffeeangel Award winning coffee. Champion baristas.

07/10/2026

How did she do?🎸🤘

05/10/2026

Don’t quit. Come get noodles 🍜

Hard launching our NEW Prawn & Udon Noodle Salad✨🦐

Cold noodles, sweet prawns, roasted cashews, tender stem broccoli and crispy onions with kimchi-miso dressing on the side🌶️🍜

03/10/2026

Mission failed… successfully??💰😂

01/10/2026

On International Coffee Day, we’re raising a cup to the people who grow it. 👼

Our baristas recently sat down to cup coffees from Taiwan, an origin few expect. It’s grown in small quantities on high mountain slopes, where altitude and microclimate shape the character of every lot.

Around the table we found plum, a sugarcane sweetness and a delicate, tea-like finish. Fitting, perhaps, as some Taiwanese farmers bring their tea-making heritage to coffee, experimenting with processing to draw out what makes each one distinct.

Every cup carries someone’s patient work long before it reaches ours. The more we taste, the more we discover. ☕️

19/09/2026

Another version of the double wing swan 🦢 🪽

This time it’s blowing bubbles🤣🫧

Hat’s off to the team on Hatch Street Upper! It’s such an encouragement to us when we hear your stories. Shoot us an ema...
17/09/2026

Hat’s off to the team on Hatch Street Upper! It’s such an encouragement to us when we hear your stories. Shoot us an email or post a review with your favorite coffeeangel story! 💌

15/09/2026

We don’t make the rules 🤣

12/09/2026

Leave us a review for a chance to be featured on our next post card! Good things are worth sharing ⭐️⭐️⭐️⭐️⭐️

10/09/2026

Heloiza on bar at TCD. The order goes in, the shot goes on, and the conversation never stops— Every morning, in every one of our shops.

Same cherry, three very different cups 🫘From cherry to green coffee, processing plays a defining role in the cup long be...
08/09/2026

Same cherry, three very different cups 🫘

From cherry to green coffee, processing plays a defining role in the cup long before the roaster takes over.

☀️Natural (Dry) Process:
Whole coffee cherries are spread out to dry under the sun for several weeks. They are turned regularly to prevent mold. Once dry, the outer fruit layer is removed from the bean. This process uses very little water, making it common in dry regions.

💧Washed (Wet) Process:
The skin and pulp are removed from the cherry immediately after harvesting. The beans are then fermented for several hours to break down the sticky mucilage layer, washed with clean water, and laid out to dry. This process uses a significant amount of water compared to other methods.

🍯Honey:
A mixture between Natural and Washed, the skin and outer pulp are removed but some of the sticky mucilage layer is left on the bean while it dries. There are sub categories based on how much mucilage is kept and how long it ferments (yellow, red, black honey)

Sunshine, clarity, or somewhere in between? Tell us which would be your number one pick??🫘

See what we have on rotation at the moment:
https://coffeeangel.com/collections/coffee

Address

16 Anne Street South
Dublin
D02VF29

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 5pm
Thursday 7am - 6pm
Friday 7am - 6pm
Saturday 9am - 6pm
Sunday 10am - 5pm

Telephone

+35319696001

Website

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