Licensed Coffee in Madrid serves specialty-grade coffee sourced from rotating roasters and never served more than 30 days after roast. Every bean meets the Specialty Coffee Association threshold of 80 points or above, and every brew is dialed in daily for the bean on the bar.
Where the beans come from
Origins rotate from across the world — Ethiopia, Colombia, Kenya, Brazil, Guatemala, Indonesia, Costa Rica, and beyond. We don't favor a single region. We favor what each new bean teaches the bar. If a coffee surprises us in cupping, it goes on the menu.
Selection is shaped by the roasters we work with and what they're sourcing in any given month. The rotation is constant by design: customers should be able to come back twice and taste two different coffees.
The 30-day rule
We never serve coffee more than 30 days post-roast. Specialty coffee peaks in flavor between days 7 and 21 after roasting and noticeably declines after a month. Every bag in the back has a roast date stamped on it.
When a coffee approaches the 30-day limit, we stop using it on the bar regardless of how much is left. It's the simplest standard we apply, and the one we won't compromise on.
Take it home
We sell our beans in 250g bags for €14.50, and the selection rotates frequently — most months bring a new roaster, a new origin, or both. If you finish a bag and want the same one again, you might not find it. But the team can recommend the next bag based on what you liked, your brew method and your home grinder.
Brewing on the bar
Espresso, V60 pour-over, batch brew, cold brew. Each method gets its own grind, dose and contact time — adjusted daily for the bean we're serving. There's no single recipe. The goal is to make every coffee taste like the best version of itself.
Read the brewing methods comparison →
Visit Licensed Coffee at Calle del Cardenal Silíceo, 33 in Prosperidad, Madrid.