The Barn Reviews
Berlin
4.69(5)
All Reviews(5)
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Expert Picks Series376 roasts rated, avg score of 4.96
5.00 - Average
Some of my favorite coffee beans from Europe are the BANKO GOTITI beans from the Coffee Barn in Berlin. These are single-origin beans from the Yirgacheffe region of Ethiopia. We used these beans for espresso a year or two ago and found them a rare treat. The shots pulled (Breville Dual Boiler paired with Niche Zero) were textured, complex, and had all of the delicious flavor notes that make Ethiopian coffees so distinctive. However, the flavor notes weren't in your face but instead subtle and smooth. Of the many coffees we have tried around the world, these beans have remained some of our most pleasurable.Cupping Method:This recommendation from James Hyslop of The Coffee Folk is part of our expert picks series. See below for link.
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Expert Picks Series
376 roasts rated, avg score of 4.96
5.00 - Average
The Barn served me a Yirgacheffe single-origin coffee from Ethiopia that redefined my expectations for espresso. For this particular shot, the barista pulled it on a La Marzocco Linea PB at a temperature of 93°C, with a 1:2 ratio, extracted for approximately 28 seconds. The crema was dense & golden, with lemon zest and bergamot brightening up the first sip, before soft jasmine florals and honey-like sweetness began to surface as the shot cooled. There was a remarkable clarity, with every note coming through with precision.Cupping Method:At their flagship cafe along Schönhauser Allee.
This is a "Man on the Street" coffee pick by
Gor Gasparyan. -
Theo Chan, Managing Editor1857 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.00 - Flavor
4.50 - Acidity
4.50 - Balance
I get the fresh fig and vanilla here, then a blood orange/lemongrass. It's very tea like. The acidity is nice. This is a cool and unique coffee, not totally sure it's something I want every day.Cupping Method:Side-by-side tasting with a Natural Ethiopian. 204C Hario v60
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Theo Chan, Managing Editor
1857 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
I struggled a little with this Gesha but my final cup was pretty good. Generally, it's an easy drinker, the florality here is subtle. There's some brown sugar sweetness, raspberry, and a clean lemony finish.Cupping Method:I got this coffee from Bean Archives. Best was 16:1, 92C in Chemex.
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Victoria S-C831 roasts rated, avg score of 4.34
4.00 - Average
A bit funky and unique for me. Tasty but with an odd aftertaste.
Ho Chi Minh City
Canberra
Bangkok
Dundalk
Shanghai-
The Barn served me a Yirgacheffe single-origin coffee from Ethiopia that redefined my expectations for espresso. For this particular shot, the barista pulled it on a La Marzocco Linea PB at a temperature of 93°C, with a 1:2 ratio, extracted for approximately 28 seconds. The crema was dense & golden, with lemon zest and bergamot brightening up the first sip, before soft jasmine florals and honey-like sweetness began to surface as the shot cooled. There was a remarkable clarity, with every note coming through with precision.
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I struggled a little with this Gesha but my final cup was pretty good. Generally, it's an easy drinker, the florality here is subtle. There's some brown sugar sweetness, raspberry, and a clean lemony finish.
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Some of my favorite coffee beans from Europe are the BANKO GOTITI beans from the Coffee Barn in Berlin. These are single-origin beans from the Yirgacheffe region of Ethiopia. We used these beans for espresso a year or two ago and found them a rare treat. The shots pulled (Breville Dual Boiler paired with Niche Zero) were textured, complex, and had all of the delicious flavor notes that make Ethiopian coffees so distinctive. However, the flavor notes weren't in your face but instead subtle and smooth. Of the many coffees we have tried around the world, these beans have remained some of our most pleasurable.
