A Brazilian-rooted chain roasting its own coffee, pouring named single origins as espresso or the traditional coado filter.

Fábrica roasts its own coffee and names every single origin down to growing region, with real tasting notes instead of vague blend talk. Espresso and lattes come out with the same care.

Part of a Brazilian chain whose own roastery in Curitiba sets the beans, and one of the few counters in Cascais pouring an actual V60, hot or cold drip, rather than another flavoured latte.

A marina outpost of a Lisbon chain where reviewers say the espresso holds up better than you'd expect from a chain, if you catch the right barista.

The breakfast and dessert menu do the heavy lifting, but the coffee holds its own: one reviewer singles it out as genuinely speciality-grade, and staff still ask what milk you want before they pull the shot.

This is a Cascais bakery and brunch spot that actually backs up the 'specialty coffee' on its sign.

Roastberry roasts its own beans and traces its single origins down to the producer, with a Coffee Lab where you can taste them on the spot in Cascais.

Brunch in Cascais where the coffee gets pulled by someone who actually trained for it, with beans good enough that diners bring them up unprompted.

A bakery stop first, but the iced lattes get real attention. Two shots pulled deliberately so the espresso holds up as the ice melts.

A coffee counter tucked inside a Cascais minimarket, easy to walk past, but one self-described specialty-coffee regular ranks it among the best pours in town.