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Monday 8am - 4pm Tuesday 8am - 4pm Wednesday 8am - 4pm Thursday 8am - 4pm Friday 8am - 4pm Saturday 8am - 4pm Sunday 8am - 4pm

Proper Order Coffee Co.

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Proper Order Coffee Co.

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At Proper Order Coffee Co. We brew and sell the best coffees from the best roasters around the world.

We aim to showcase coffee from some of the worlds best coffee roasters as well as supply you with all your coffee brewing equipment and answer any questions you may have about the world of speciality coffee

04/11/2026

Oh, we went there 💅

No Messin’s cult favourite meets latte.

Espresso, milk & house-made cardamom and vanilla syrup, finished with a brûléed cardamom-sugar topping.

The Cardi B Latte 🔥

28/10/2026

Not a coffee, not a tea! Meet Cobea by Ander - a hand-brewed cacao experience.

We first tried it on our trip to Amsterdam, brewed by the amazing folks a Sense of Place - Hi-Fidelity Coffee , and couldn’t resist bringing it home.

Made from lightly roasted cacao beans, ground and brewed much like filter coffee, Cobea is a different way to experience cacao - showcasing the character of each origin.

22/10/2026

While everyone’s busy reinventing coffee, we’re keeping this one simple.

Brewed with a touch of our house-made rose syrup for a little sweetness and a soft floral note.

18/10/2026

No shame here. We couldn’t skip the undisputed GOAT of guilty pleasure – PUMPKIN SPICE LATTE. 🎃

Espresso, milk + our own PSL syrup, topped generously with crushed candied pumpkin seeds. We’ve never believed in a timid garnish.

17/10/2026

We put a few of these beauties on our retail shelves 👀

Made by very talented hands , 10oz in size, and available in very limited numbers. 🤎

15/10/2026

Kicking off our seasonal menu with an old favourite – Turkish coffee.

One of the oldest ways to brew coffee, yet somehow still waiting for its moment on speciality cafe menus. It was a favourite of ours long before we got into all the fancy stuff, and we’ve been dying to bring it to the bar. Finally, here we are.

We’re brewing it two ways:

Traditional – rich and full-bodied, brewed with our house-made rose syrup.

New Wave – a modern take, with precise ratios and controlled temperature, then filtered for clarity to let the coffee’s individual character shine.

A special mention to Ben Rahim Germany for the beautiful traditional cezve and brewing stand – giving us precise control over every brew, and looking pretty good on the bar too.

24/09/2026

We are removing crema from our espresso.

For decades, crema has been closely attached to the idea of a “good shot”. A thick layer on top became shorthand for a well-pulled espresso - something many of us learned to look for before even tasting the coffee.

Then we tasted it on its own.

It’s damn sure bitter and drying. Mixed back through the espresso, it can mask some of its clarity and sweetness. Looks and flavour aren’t the same thing, and we’d rather judge a shot by how it tastes than by what’s sitting on top.

So, if the crema isn’t improving the flavour, why are we so attached to keeping it?

As of tomorrow, Proper Order goes crema-free for espresso service.

A bold move, made in pursuit of a better espresso.

23/09/2026

Pre-batching is often seen as a compromise, but in the right context, we’ve found it to be a really useful way to improve both consistency and precision.

For our freeze-distilled flat white, we use a heavily processed coffee, Cream Donut by DAK. In our experience, these coffees benefit from having a little time to rest after extraction.

Instead of treating the volume of one shot as fixed, batching lets us separate the extraction from the final composition of the drink. We combine around 15 shots, extracting them to our target of approximately 24% extraction yield. From there, we adjust the amount used in each cup depending on how the espresso is tasting and presenting that day.

That means the espresso in our freeze-distilled flat white can range from around 40g to 55g.

It also makes service more efficient. By batching the espresso, we can consolidate one of the more time-consuming parts of the preparation, while keeping the drink more consistent from cup to cup.

Iced drinks are another situation where pre-batching makes sense. Using chilled espresso avoids the immediate dilution caused by melting ice, helping us maintain the intended strength of the drink while making service much quicker.

We don’t see pre-batching as the right approach for everything we serve. But within a business model where high-quality coffee needs to be delivered consistently, efficiently and quickly, we can absolutely see its value. And if it doesn’t compromise the taste, why not?

11/09/2026

Address

Unit 1 Distillers Building
Dublin
D07WDX9

Opening Hours

Monday	8am - 4pm
Tuesday	8am - 4pm
Wednesday	8am - 4pm
Thursday	8am - 4pm
Friday	8am - 4pm
Saturday	8am - 4pm
Sunday	8am - 4pm

Website

https://www.properordercoffeeco.com/

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