Due Baristi

There's always something going on at Due Baristi in Hamburg. No wonder, this small restaurant is one of the best addresses in Germany when it comes to coffee. The finest types of coffee, the best preparation: this is where you wake up.

In long past decades of the last millennium there was only one thing for old-school caffeinists: filter coffee. And as sad as that may sound from today's point of view, the black brew was held in enormous esteem. Anyone who was invited to the neighbours for a piece of cake was obliged to bring a packet of coffee as a gift.
Today it's different: almost every subway platform has a "coffee to go". Mostly it is a hastily brewed espresso with foamed-up milk, which not only doesn't deserve the name Latte macchiato, but has meanwhile made it almost ridiculous.
The preparation of coffee is, if not an art, then at least a craft. One in which you can even get trained. Hardly anyone in Hamburg knows this as well as Eckhart Meyer and Zacaria Sarris. Together they are "Due Baristi" - two full professionals at the machine and bosses of the café of the same name in the heart of Eimsbüttel.
Of course, her working instrument is not just any espresso machine. The kettle that catches the eye with this piece of jewellery should hold 20 litres. The rare Izzo brand is operated by hand levers - and not by anyone, but exclusively by one of the two bosses and a sworn circle around it. Because only they have the necessary experience to operate the monster, which is calibrated exactly to the coffee types. A good latte macchiato is not recognizable by the little hearts in the milk froth. The decisive factors are the type of coffee (from Izzo or Mokaflor), the degree of grinding, the temperature - and the sensitivity of the person who serves it.
In addition, you get excellent panini, the best cakes, small dishes or a glass of wine.