After interviewing Ralf Rüller, the owner of Third Wave Coffee mecca The Barn, I knew it was only a matter of time before he was starting his own roastery. This time has come two days ago, when The Barn Roastery on Schönhauser Allee opened its doors. With the roastery in the back and a coffee bar in the front, the space is at least three times as big as the “original” The Barn (Auguststrasse 58), though its target group might be even smaller. Ralf decided to go for a strict but convincing concept: they only offer what they believe is the best way to serve a certain coffee. Which also means no sugar and no soy-milk (because its taste is too strong) and only a small range of cakes and sandwiches.
This place is something for coffee-admirers, with its prices being slightly above the average the products served here aim for the highest of quality. Which also means starting the day with a coffee from their brew-bar menu will make you twice as happy (the taste is incomparably good) and twice as quick (they’re really strong).
With support of Square Mile London, the roastery will soon start roasting coffee for you to enjoy on the spot and to take home. The new space is also big enough to train and educate The Barn’s staff for cuppings and championships.
This new The Barn won’t be something for everyone, laptops are only allowed at one standing table, buggies aren’t allowed at all due to the fumes the roaster emits and the coffee menu is very strict. But if you’re willing to accept their rules your reward will be the full pleasure of pure delicious coffee.
A rather scientific looking process of making coffee, namely a Syphon.