Drinking coffee is a joy. Making coffee is an art. The Bonanza baristas—Kiduk Reus and Yumi Choi—know how to roast, blend and complement the best beans with water and milk.
“Coffee is like wine,” Choi asserts. Equally important aspects for the quality are the soil in which the beans are grown, and then the process of production: the roasting, the storing and the grinding. Bonanza stands for the so called third wave of coffee culture; a worldwide movement with its roots in London, Scandinavia and America. The people behind Bonanza were the first to get behind the craze in Berlin.
Finally we have two passionate javaholics in Prenzlauer Berg. Produced with a Synesso Cyncra—a machine for the über-particular, that is extremely thermally sensitive—the coffee here is unbeatable, given that there are only three of these beast-of-a-machines in all of Europe. Coffee nerds from all over Germany make the pilgrimage to Oderberger Straße to enjoy the best espressos, cappuccinos and lattes.