mason d.
Yelp
Berlin's a city where the quality of coffee perches at two extremes: you can get a cappuccino with a push of a button in many quick-stop bakeries or can enjoy a (quite dark) espresso in cafés that take their coffee more seriously, but without much wider variation and with filter coffee being an endangered species. i think this is changing, certainly with the rise of some really high-quality small cafés and roasters, where the focus rests squarely on the COFFEE. (e.g. Five Elephant, Double Eye, The Barn, No Fire No Glory...).
the newbie to my list of favorites is Chapter One Coffee. this little shop's location --on a shady residential street, just a short walk from the bustle of the u7 on Gneisenaustrasse and the Marheineke Markthalle-- is really fantastically suited to taking a break and enjoying a good cup of coffee. you get the impression they're still sorting out their layout - the stools on the sidewalk are simple and the spots for lingering inside are mostly counters on the walls, except for a cozy+covetable windowseat (see some pics here: http://www.specialtycoffee.nl/nieuws/recent/artikel/728/chapter-1-new-coffee-hot-spot-in-berlin/). this doesn't bother me one bit - the sparse interior, with lovely weathered floor tiling and classic Werkstattlampen, gave me the feeling of being in a friend's kitchen and drew me to linger at the counter, like I would when a friend is cooking....
...and maybe this is the point: front and center on the wooden counter is a Bonmac Hikari coffee siphon, with a trio of brewing pots looking a bit like a Buck Rogers chemistry set, especially when the heating elements are glowing. this vacuum technique --using water vapor to drive the brewing of a really pristine cup of coffee-- may sound a bit foreign and that's because, at this point, Chapter One is the sole coffeebar in Germany that has such a device. this technique is all-the-rage in San Francisco now, where i feel it's actually gone a bit wrong - people have gotten so locked in the *idea* of specialty brewing that price and snobbery have in some cases gotten out of hand. this couldn't be more saddening, since siphoning coffee really does make a difference to the taste...and making this technique accessible is where Chapter One shines. all the beverages, from the usual run of espresso drinks to filter coffee to the siphon coffees, will take nearly the same time to make and run you about the same price. the owners, Nora and Björn, are excited to not only make damn good, locally-sourced coffee (mostly from small roasters around Germany), but also to teach their patrons to get more out of their cup-o-joe (if they're interested). this extends to their future goal for public coffee events, ranging from cuppings to lectures to brew trainings. there are afew tasty morsels at the counter --yummy muesli cookies made by Nora's mom, shortbread, and franzbrötchen from a small Hamburg bakery-- with simple sandwiches planned for down the road (e.g. ham+cheese from the owner's relatives, on homemade bread). for now, though, the focus is --happily-- on the brew.