Dateline: Copenhagen, the year 2026. The city’s widely admired coffee scene has been a frequent flier over the last nigh-twenty years of this coffee web log, and yet, the Danes demand more. A new coffee bar is newly opened on Vesterbro, in the city’s picturesque western flank. It’s called Fresh Pots. We zoom in to learn more.
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
As told to Sprudge by Tom Borup James.
For those who aren’t familiar, will you tell us about your company?
We are a cafe. That’s it. Focusing on brining good coffee to a well-established local community on Vesterbro in Copenhagen. Me and my business partner, Rasmus, share the idea that coffee is more about people than the brewing itself. That being said, we also aim for hight quality in the products we serve. We just want it to feel homey and accessible. For everyone—not just coffee heads.
Can you tell us a bit about the new space?
The building itself is located in one of western Copenhagen’s oldest parts. There was once a brewery in our back yard and the workers would live cheaply in the apartments above us. That’s a bit about the history. Fresh Pots is a coffee shop, not a cafe. We are bringing back bar-seating; the old Italian tradition. A big, mahogany bar where coffee is served fast and with love. The space itself feels like a mix of a few things. There are elements of a 70’s U.S diner, Mexico, and southern Italy—and of course with a Danish/Scandinavian twist. We serve coffee, bread with cheese, and croissants. Simple. The idea is have a welcoming space that makes you survive the Danish winter.
What’s your approach to coffee?
We only serve one to two beans on bar. Not too complicated. I fell in love with coffee by drinking washed, light roasted coffee. My friend, Nobuaki, who is a roaster here in Copenhagen really shaped my taste in many ways. He roasts light and primarily washed coffees but with high flavor development—I love that style. Thats way I chose POMA for the cafe. A roaserty based here in Copenhagen who primarily does coffee research. They also sell coffee and I’m lucky enough to be able to serve that. Washed only.
Any machines, coffees, special equipment lined up?
We chose to go with an old La Marzocco FB70. its a beautiful machine. Besides that, a Malkönig EK43 and a BUNN Axiom. No pour-over.
How is your project considering sustainability?
I think choosing POMA as our only coffee supplier is the best possible way to exemplify sustainability in coffee. Through their research and close work with the origins they work with, the producers can produce better and more sustainable coffee. That’s a win for everyone.
What’s your hopeful target opening date/month?
We are aiming to open in late August.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
Yes. Our bar has been built by two young carpenters, Thomas and Harry. They run the company Juhl Willacy based here in Copenhagen. They have built a beautiful piece for us—it’s the heart of the coffee shop and the place wouldn’t be the same without that piece.
Thank you!
Thank you very much :-) We can’t wait to open
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
