Sometimes one just has to grab a crazy opportunity when it comes your way. For us, this has come in the form of a very small space and a limited period.
November in Berlin.
But, it’s not just anywhere in Berlin. It’s slap bang in the middle opposite the oldest remaining ball-room, “Claerchens Ballhaus“.
Berlin-Mitte (or “middle”) is described by Berlin-Life as follows:
After reunification the largely run-down area experienced an amazing renaissance as an artistic district. Taking advantage of cheap rents, or squatting in derelict houses, young beatniks set up galleries and cafes on Oranienburger Strasse, such as Tacheles, and many a derelict building found a new purpose – techno parties, ramshackle bars and cultural meetings were rife.
It seems appropriate to be in this amazing city with Berlin having turned 775 this year and with plenty to celebrate. It’s not just the design and the creativity and the originality and the opportunities that attract us to this city. Berlin also has an established and growing coffee culture with a focus on speciality coffee and quality and service, pushing the boundaries as to what coffee can be.
We’ll be using a variety of methods on the brew bar, depending on the coffees, presenting them either on the wood neck, aeropress, v60 or the Kalita Wave, as well as serving espresso and espresso-based drinks from our Kees van der Westen S P I R I T espresso-machine.
Our coffee is roasted by a young-and-wild avant-garde German, Johannes Bayer of jb kaffee, based near Munich.
You’ll find us in the “eismanufaktur“, Auguststr. 63, 10117 Berlin.
Look out for the ceiling with its original stucco dating back to around 1870, chandelier, a brushed aluminium espresso-machine, robust Anfim grinder and old locksmith table.
…to learn more, discover more, travel to source, roast, cup and continue our passion. We hope to update our blog as often as possible. Join us on our journey.
On 01. April 2012, we handed over the keys to Doubleshot Coffee Bar to the three sisters, Alison, Lesley and Sue. All three were regulars to Doubleshot, and over the past 4 and a bit years, enjoyed speciality coffee so much, that they just want to continue the passion. We are thrilled that good coffee will still be home in Plett and wish them every success!
One of our regular visitors from abroad popped into the shop with his flipcam this week. We hardly noticed him collecting the footage until he shared the following one-minute “cappuccino-mash-up” with us!
Music is South African band Goldfish, track: “Get busy living” which you can buy here.
Wanting to track down the spirit of Copenhagen; we boarded the first flight from Frankfurt and let Copenhagen’s Metro spit us out at Torvehallerne. By 10am we had a COFFEE COLLECTIVE espresso pulled on Kees van der Westen‘s prototype, the SPIRIT espresso machine,
and a V60 Kieni in our hands.
But that was not enough. We wanted to get to the roots of COFFEE COLLECTIVE. So we jumped on the next bus no. 5A and headed to Jægersborggade 10.
We felt like we were stepping into someone’s small kitchen with a giant PROBAT roaster and La Marzocco GB5. It was so unexpected and felt like a kind of Alice-in-Wonderland, where everything else appears small and just the coffee big.
The atmosphere was fantastic, with Jens Lekman singing on the ipod and the Panama Esmeralda brewing for us on an inverted aeropress. 16g of the Geisha Variety, 170g water off the boil and 2 min later, we had a delicate, floral brew with the typical bergamot and apricot flavour profile produced by the Peterson family at Hacienda La Esmeralda. It was worth every bit of the DKK 50.
There was a continuous line of people waiting for a coffee, and the staff were relaxed and always with a smile. It felt good to be here. To end our coffee day, we ordered an aeropress of the Kenyan Kieni, with the aeropress producing a bolder and fruitier cup than the Kieni we had had earlier as a V60 pourover. It was pure deliciousness and simply wonderful to spend a Sunday at home with the COFFEE COLLECTIVE.
Another MUST and just across the road from COFFEE COLLECTIVE, is MEYERS BAGERI at Jægersborggade 9, 2200 Copenhagen N. The flours used are organic, cold-climate grain from the Nordic region.
Their Hindbærsnitter, a kind of Linzer bar, is out of this world, and we wished we could eat our way through the selection of breads and other pastries. It wasn’t difficult to come to the conclusion, that what really makes us happy, is a good coffee and a good bakery. And, of course, a Lufthansa crew to get us there!
Posted in Uncategorized
Tagged aeropress, coffee, coffee collective, Copenhagen, espresso, Geisha, Kees van der Westen, Kieni, Meyers Bageri, Panama Esmeralda, Torvehallerne, V60 pourover
Kangunu AA, Kenya, from Square Mile Coffee Roasters. It’s tonnes of blackcurrant, raspberry and red currants in a juicy cup!
Om nom nom nom, to paraphrase the Cookie Monster when indicating Deliciousness. Up to now, we’ve always thought that Frankfurt was something of a desert when it comes to Speciality (as opposed to Commodity) Coffee. But sometimes one is lucky enough to discover a diamond. This we did at Hoppenworth&Ploch, two youngsters, both students finishing their degrees; Julian, in biochemistry, and Matthias, in Economics. So strong is their obsession with coffee, that both see their degrees as valuable input, but the output is COFFEE. Both are passionate and obsessed.
We were served cup after cup of Deliciousness. Our highlight was the Sidamo Nekisse, roasted by Wolfram Sorge. Wolfram is the German Barista Champion who started the micro-roastery, Backyard Coffee. The Sidamo we tasted, was the same coffee and roast he used a couple of days ago in Bogota at the World Barista Championships. The Nekisse comes from the region of Neji and has been naturally processed without any water. The coffee cherry is dried in the sun on elevated tables and the coffee seeds are extracted after the cherry has dried. It’s flavour profile is of intense blueberry and strawberry and is incredibly sweet. It’s beautiful as an espresso and takes milk equally well, reminiscent of a blueberry milkshake as it cools.
Julian and Matthias have also started roasting their own beans and we were treated to their 60:20:20 blend Sidamo: Costa Rica: Peru, as well as a single origin Sidamo, enjoyed as an espresso. We loved the subtle tea-like, fruity qualities, with a hint of bergamot and cider.
Experiencing the passion of Matthias and Julian, it was easy to leave our treasure of Espresso Lab’s Panama Los Lajones with them, Matthias later sneaking a bag of Hoppenworth&Ploch Sidamo under our arm, a worthy substitute for our (travelling) aeropress.
Well worth a visit, HOPPENWORTH&PLOCH, www.hoppenworth-ploch.de