April's core offering—direct-trade coffee from named single farms, roasted in-house in small batches. Each bean is chosen after careful tasting to identify its unique terroir. The roasting profile is adjusted to highlight the coffee's inherent qualities rather than a universal house style.
Tips from diners
Ask the barista which bean is currently in stock—they can recommend a brewing method tailored to that batch.
Rare and limited lots sell quickly. Call or check Instagram (@aprilcoffeecph) before visiting if hunting for specific origins.
Pre-portioned coffee in individual filter packets for one-cup brewing. No equipment needed—just add hot water. Great for travel or for trying different origins without committing to a full bag.
Tips from diners
Pick up a few drip packs before a trip to ensure access to quality coffee during travels.
For customers who want April's quality at home, the beans are also available in compostable capsules compatible with Nespresso machines. The capsules maintain the same single-farm traceability as whole beans.
Tips from diners
The capsules are significantly more expensive than whole beans, but offer convenience if you use a Nespresso machine.
April brews each cup individually using pour-over technique, adjusting water temperature and timing based on the specific bean's roast date and origin. The space is quiet, almost reverent, with attention to every detail of the brewing process.
Tips from diners
Sit at the counter and watch the pour-over process—the ritual is as much part of the experience as the final cup.
A carefully curated roast profile specifically for espresso extraction. April balances sweetness, body, and acidity to create a complex shot that stands alone or works in milk-based drinks. The single-farm traceability is maintained even in blends.
Tips from diners
Order a shot of the espresso roast first to taste it black before deciding on a milk drink.
Founded by Patrik Rolf in 2016, April Coffee Roasters operates from Østerbro behind Sortedams Sø. Rolf competed as Scandinavia's only representative in the 2023 World Barista Championship and maintains a philosophy of direct relationships with single farmers. The roastery rejects cheaper commodity beans in favor of traceability and quality. The retail space is designed to reflect both Japanese philosophy and Danish craftsmanship—minimalist, precise, and warm.
April is a working roastery first, café second. The retail space is small and not designed for lingering; most customers take their coffee to go.
Prices are premium, but you're paying for direct-trade relationships and a World Championship-caliber roaster.
Arrive early on weekdays before the morning rush. The space gets crowded between 8-9 AM.
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