Coffee roaster Five Elephant


The story of Five Elephant Roastery began in Berlin in 2010. And quite quickly they made their mark on the Berlin coffee scene as a new third-wave roaster . If we talk about Five Elephant, it doesn't always have to be in connection with roasting fine coffee. Their cafés, of which there are four in the whole of Berlin, are also famous. In addition to coffee, you'll find plenty of sweets from their own bakery. The attention of most customers from Berlin and all over the world focuses mainly on their famous cheesecake.

It is the cheesecake from the Five Elephant bakery that could compete with coffee as the most frequent reason to visit Five Elephant cafés. Source:

Many coffee enthusiasts consider simply adding milk to coffee a 'sin' let alone combining coffee and cake or any other sweet. So pairing coffee and sweets is what we can consider unique about Five Elephant cafes.


Thefirst of these is transparency, which is how customers know the journey the coffee has taken to get to their cup, but also who processed it, where and how. Transparency is also supported by long-term partnerships with farms and coffee producers.

They can also get the best out of their coffee by visiting their partners, where they get to know the whole coffee process from processing to preparation.

Theenvironmental impact of coffee production is also important to the roaster . Similarly ,innovation and improvement in the coffee they buy and roast is also key . They can also improve by communicating with customers. They always choose their coffees to be seasonal and fresh.


Thegreen beans at Five Elephant are roasted on a Diedrichroaster . In their offer you will find espresso roasted, filter roasted and omni roasted coffees. Such coffee is suitable for any preparation. The quality of roasting is supervised by the head roaster WojtekBiałczak, who also has experience from the World Barista Championshipfinals .

After roasting, the coffee is checked by cupping. This allows them to better understand and evaluate the aroma and flavour profile of the coffee. Plus, it's a great way to taste the differences between coffee farms, regions, countries of origin and varieties. That's why it's interesting to do cuppings of coffees from all over the world, side by side.


How do they make coffee in Berlin? You can easily find out with this V60 coffee recipe.

  1. Heat 600 ml of water to a temperature of approximately 93-96 °C. If you don't have a thermometer handy, simply bring the water to the boil and then let it sit for approximately 2-3 minutes.
  2. While your water is boiling, grind 21g of coffee with acoarseness for V60.
  3. Place a paper coffee filterin the dripper . Pour 200 ml of hot water over it , making sure it is moistened all over. Allow the water to boil and then pour it out. This will get rid of the paper filter taste in the coffee and also preheat the V60.
  4. Place the teapot or cup on a digital scale, place the dripper on it, add the ground coffee.
  5. Start the stopwatch. Slowly pour in the water, starting at the outer edge and spiraling inwards. After 15 seconds, when theweight reaches 50 g, stop pouring.
  6. All the coffee grounds should be wet and should beflowering. A spoon can also be used to stir and saturate the grounds.
  7. At 0:30, proceed to the second pour. Start pouring water again, this time starting in the middle and working outwards. You will stop at approximately 0:50 and when theweight reaches 150 g.
  8. Now ,at 1:00, pour another 100g of waterover the coffee grounds and stop at approximately 1:20.
  9. Finally ,at time 1:30 add another 100 g of water. At approximately 3:00, when the water has completely filtered, remove the dripper.
  10. All that is left now is to wish you a good taste.