ARISE Speciality Coffee

About

Same care at eight in the morning as at four.

A shot pulled on your way to work and a batch brew you sit with get equal attention. The grind gets checked, the water measured, and neither slips because there's a queue to the door.

The beans come from Irish roasters, a different one most weeks — picked because something tasted good, not because it was easy to reorder.

Speciality Grade
Irish Roasted
Best Café Nominee ’26

On filter this week

Peru · Elvis & Mirez

Roasted by Soma, Cork

Pineapple
Seville orange
Jammy tropical fruit

Grown on two neighbouring farms in Jaén, 1,650 to 1,850 metres up — Elvis Reynerio Tineo Rafael on one, the Marín Mirez family on the other. Rather than rush the cherries onto the drying beds, they let them ferment whole first: a nervy way to work, since a day too long ruins the lot, and that gamble is where the pineapple and marmalade come from. It cups 86.5, if that means anything to you. If not — it's the sweetest thing we've had on the brewer this year, and milk would flatten it.

Menu

Small menu. Done properly.

Espresso means "quick" in Italian, and that's the whole idea: press hot water through fine grounds fast, under real pressure, and you get a small, concentrated shot with the crema on top. Italian cafés were serving it this way by the early 1900s, once machines could hold that pressure at all.
The story goes that American GIs stationed in Italy during the Second World War found straight espresso too strong, so they'd stretch a shot with hot water to get something closer to what they drank at home. The name stuck even after the reason for it didn't.
Australia and New Zealand have argued for decades over who actually invented the flat white, sometime in the 1980s — neither side has ever fully backed down. Whoever got there first, the point was a smaller, tighter pour than a latte: less froth, more coffee coming through.
"Latte" just means "milk" in Italian — caffè latte is "coffee milk." Italians drank it that way at home for a long time before American cafés picked it up in the 1980s, dropped "caffè," and it became a drink of its own.
Named after the Capuchin friars, whose brown robes and hoods were said to resemble the colour of an espresso topped with foamed milk. The drink as we'd recognise it today came together in Italy once espresso machines could froth milk properly, in the early 20th century.

Matcha is stone-ground green tea leaf, whisked rather than steeped, and it's been central to Japanese tea ceremony for centuries — the ritual around it is as old as the drink itself. Whisked hot with milk, it's a slower, earthier kind of green than a teabag ever gets close to.
Same stone-ground tea, just shaken cold over ice instead of whisked hot. It's a newer way to drink something old — matcha's centuries-old in Japan, iced matcha is mostly a last-decade café thing, but it works.
Seasonal Puree Specials
No two days look the same in the pastry case — we pick from Limerick bakeries rather than one fixed supplier, so it changes, but it's never the mass-produced stuff. Made that morning, by people who only do pastry.

The room

Nothing here is staged.

Visit

Pop in and say hello.

38 Cruise’s Street
Limerick, V94 CDC7

Get directions risecoffee38@gmail.com @arise.coffeein

Mon – Sat: 8am – 5pm
Sunday: 9am – 4pm

Bank holidays run Sunday hours, sometimes a bit longer.

Dublin: Opening 2026 — same beans, same care.

Work here

There is usually room for one more.

Tell us who you are and send your CV. We would rather read three honest lines about what you drink and why than a page of adjectives — experience on bar is welcome, curiosity about filter more so. Every one gets read, and you will hear back either way.