SEASONAL & SINGLE ORIGIN
Grabbing a quick cup at the beginning of the day is one way to take your coffee. However, we certainly subscribe to the idea of wanting to slow down and enjoy a quiet moment over a good cup of coffee.
Our coffee offerings change throughout the year, depending on what’s in season. Our focus is on single origin coffee, similar to the nuances you find in different types of wine grapes (pinot noir, merlot, cabernet etc.), each region and variety of coffee bean (bourbon, caturra, geisha…) possesses it’s own flavour profile.
However it’s the consideration of region, farm, varietal, process, roast, and brewing method that makes a great coffee.
The way the beans are processed (washed, natural and honey processed) and roasted (dark or light) contributes yet another layer to coaxing the natural flavour and sweetness out of the beans. Our coffee roasters at THE BARN BERLIN spend forever sourcing, sampling, cupping, roasting, measuring, calibrating, tweaking & tasting beans from some of the best coffee growers in the world, looking for superior coffees that can stand up on their own without blending.
Discover this seasons espresso & filter of the week.
ESPRESSO OF THE WEEK
We’re dedicated to try and make great coffee and meet the expected standards of Antwerp’s coffee scene. Dependent on our loyal friend the Kees van der Westen Mirage, we dial-in on a daily basis the recipe factoring grind, temperature, pressure & timings in aims to achieve the perfect shot.
On the espresso this week we have the HANKUTE from Sidamo, Ethiopia. A mixed varietal that presents wonderful notes of Nectarine, Bergamont & Lemon.
Ethiopia is known as the birthplace of coffee and Sidamo is famous for its clean coffees that often carry strong floral notes, citric & berry flavours.
The coffee cherries are carefully picked by hand at more than 2000m above sea level, washed and dried slowly on elevated drying beds.
This coffee shines with clarity and very refreshing flavours. Floral notes blend in with a citric and tea-like character. Notes of Nectarine define the sweet base of Hankute.
FILTER OF THE WEEK
It’s certainly a question of taste but most coffee enthusiasts will tell you that for flavour and aroma best use a manual pour-over coffeemaker. And among pour-overs, the drip cone will most likely provide the tastiest, most magical and memorable of brews.
The drip cone’s simplicity constitutes both its efficiency and its beauty. You place your drip cone – containing a paper filter – on top of your favourite mug or carafe. Next, you pour your water over freshly ground coffee beans, manually regulating the flow, and creating optimal turbulence so that all the oils and flavours are extracted evenly. The result is one-cup-at-a-time freshness, and superb distillation.
The weeks filter is the NGUNGURU from Nyeri, Kenya. This coffee offers a very clean taste of deep blackcurrants and forest berries, intense sweetness and a very rich mouthfeel.
The Nyeri District has a rich agricultural area situated on the slopes of the snow-caped Mount Kenya. The fertile red soil and ample rainfall provides a great potential for high production of quality coffee.