Franz Morish Kaffeerösterei

Tom Geissler traded a career as a professional footballer for coffee, training as a sommelier in Vienna before opening Franz Morish on Goldschmidtstraße in 2015. The name comes from moreish, the English word for a taste that keeps pulling you back for another bite, and the roastery built around that idea fills a converted space near the Grassi Museum with long communal tables, an open roasting setup visible from the seats, and high industrial ceilings.

The house roasts run from Latin American single origins to a wider spread of espresso and filter blends, all sold by the bag alongside a running coffee subscription, a wholesale program and a small clothing line printed with bean names. The attached cafe serves that same roast list with granola, croissants and other pastries, open nine to five Monday through Saturday and closed on Sunday.