The world has recently seen a growth of what is called a "third wave" coffee movement, which is the next generation of coffee {post "Seattle", if you will}. This artisan way of doing coffee focuses on things like sustainable farm crops, aesthetics, and a passion for excellence.
Modern coffee professionals are giving coffee the focus that wine has had for years. Agronomy practices are increasing rapidly along with genetic study and diversification. Tasting and valuing coffee is slowly catching up with the fields of wine, cheese, and chocolate.
Third wave coffee is often prepared by the cup such as pour-over
{V60, Chemex (pronounced kim-ex), and siphon} with attention to the grind of the coffee, the temperature of the water, and the brew time. This all takes place so that you, the consumer, can truly appreciate the unique cup of coffee in your hands.
I recently had the opportunity to visit a coffee venue of this type in Berlin Germany where the owners and the people involved have a passion for roasting and providing education and quality to their product.
I love Europe! Especially their coffee. Isla is one of those small venues, {seats maybe 10-12 people max} that when you are there, you know you are getting the full experience. This cute establishment is located in Neukolln, a hip, artsy part of Berlin that has recently been built up.
The white subway tile gives the place an industrial feel but still retains an aspect of home.
The staff was incredible! Both staff members on duty took the time to discuss my interests and my taste preferences. {I loved the guy's reaction when I told him I just flew in from Dallas to visit}. We decided on the Honduras for my pour-over.
Taste notes: Chocolate
Acidity: Low, smooth with little to no bite
The featured bean this month was from Vote Roasters. The roaster was actually onsite this morning and uses a sensory analysis when roasting each bean, while buying from sustainable green farms.
She was curious how I liked it and I mentioned to her that I could drink this all day.
Another one of my personal favorites is the globe light bulbs {sometimes called a dendera bulb}. Which gives the place so much character coupled with the vintage building characteristics of Europe {You will never see ANYTHING like this in the U.S.}
The gentleman working the bar custom made a meal just for me. {My kale and mushroom salad was not on the menu but was a hybrid of a few items}
I want to personally thank the owners, the roasters, and the staff for making my coffee experience unique and personal. You don't get that everywhere {especially not in the U.S.}
And I wish I had a chance to come back that day for some beans to take home but I just ran out of time. I shall be back very soon!
Neukolln
