Direct & transparent
We buy from 18 named farms, pay two to three times the commodity price, and print the farm and harvest on every single bag.
Specialty coffee roasters · Berlin · Est. 2012
Coffee, roasted with intention.
Small-batch specialty coffee from a single Berlin roastery — sourced directly from eighteen family farms, roasted twice a week, and poured with unreasonable care.
14
Years of roasting
Our story
A roastery disguised as a café.
Ember & Oak began in 2012 with a five-kilo drum roaster, a rented cellar on Torstraße and a stubborn belief — that Berlin deserved coffee roasted with the same care its restaurants cook with.
Fourteen years later, the cellar is a working roastery with a café in front of it, and our coffee is served in more than eighty cafés, restaurants and hotels across Europe. What hasn't changed: every batch is still cupped by hand before it leaves the roastery, and every bag still names the farm it came from.
- 18 family farms, visited at every harvest
- Roasted twice weekly — never more than 21 days on the shelf
- Mineral-balanced, filtered water at every bar
- Every drink timed, weighed and tasted before it leaves the bar
Mara Lindqvist
Founder & Head Roaster
The Ember Standard
Four promises we refuse to break
Most coffee is a commodity. Ours is a relationship — with farmers, with the bean, and with the person holding the cup.
Roasted to order
Small batches, twice a week, profiled bean by bean. Nothing on our shelf is older than 21 days — by design.
Obsessive brewing
Mineral-balanced water, timed extractions, grinders calibrated every morning. The invisible details are the whole point.
Craft & hospitality
A café is a room where strangers become regulars. We train for warmth as seriously as we train for technique.
Gallery
Life around the roastery
A few frames from the café, the roastery and the early mornings that make both work. Click any photo to enlarge.
The café at nine
Rosetta, daily
Cardamom buns, 05:30
This week's shelf
First shot of the day
Dusk on Torstraße
From seed to cup
Four steps, zero shortcuts
We keep the chain short enough to hold accountable — from a named farm in the highlands to your cup on Torstraße.
01
Source
Every harvest, we cup in the origin country and buy the lots we love — at prices farmers can plan a future on.
02
Roast
Twelve-kilo batches profiled individually. Every roast is logged and cupped before it leaves the roastery.
03
Rest
Bags rest five to fourteen days to de-gas, then we calibrate the grind for your brew method.
04
Pour
Timed extractions, temperature checks — and a barista who knows your name by the second visit.
0
Years of roasting
0
Partner farms
0
Wholesale partners
0
Cups poured since 2012
Kind words
Loved by the neighbourhood — and beyond
The flat white here ruined coffee for me everywhere else. There is simply no going back.
We serve Ember & Oak exclusively at both of our restaurants. Guests notice. Suppliers of this quality are rare.
Their subscription turned my morning routine into a ritual. The tasting notes with every bag are a lovely touch.
Best cupping session I've ever attended. You can feel how much they care about the farmers behind every cup.
As a café owner in Copenhagen, I've tried forty roasters. None match their consistency. Ever.
The people
A small team with enormous standards
Four of us run the roastery, the café and the wholesale side of things — with a little help from a very good accountant.
Mara Lindqvist
Founder & Head Roaster
Bought the first roaster with savings and a stubborn idea. Still tastes every single batch.
Ethiopia & Guatemala
Every batch cupped
Jonas Weber
Director of Coffee
Q Grader since 2015. Runs our farm relationships and designs every roast profile.
Q Grader · SCA
Two harvests a year
Amara Okoye
Head Barista & Café Manager
Former pastry chef. Runs the bar, the kitchen and the Friday cupping table.
Latte art trainer
Friday cuppings
Felix Brandt
Wholesale & Partnerships
Grows our network of partner cafés, restaurants and offices across Europe.
80+ partners
EU-wide delivery
The Roast Club
Fresh coffee, on a schedule you control
Roasted the Monday after you order and delivered anywhere in Germany within three days. Pause in two clicks, cancel anytime.
Home Bar
€19
/ month
One bag of the current rotation, plus a brewing guide for your setup at home.
- One 250 g bag every month
- Switch origins anytime
- Brewing guide included
- Free shipping in Germany
- Pause or skip anytime
Studio
€34
/ month
Two bags — including the seasonal guest roast — with recipe cards and tasting notes.
- Two 250 g bags every month
- Seasonal guest roast included
- Recipe cards & tasting notes
- 10% off café retail
- Free shipping in Germany
Atelier
€58
/ month
Three bags, rare microlots, and a seat at the roastery's cupping table.
- Three 250 g bags every month
- Rare microlots & limited harvests
- Quarterly cupping in the roastery
- 15% off all retail
- First access to new arrivals
Every plan ships free within Germany, pauses in two clicks, and comes with a money-back guarantee on your first bag.
Good to know
Questions, answered honestly
We work directly with 18 family farms in Guatemala, Ethiopia, Kenya, Colombia and Brazil — most of them for more than eight years. We visit every harvest, pay two to three times the commodity price, and publish the farm, altitude and harvest date on every bag.
We roast on Mondays and ship on Wednesdays. Within Germany you'll have your bag in two to three days; elsewhere in Europe in four to seven. Every parcel includes a roast date so you always know how fresh it is.
Yes — pause, skip or cancel in two clicks from your account page. No fees, no phone calls, no guilt trips. We'd rather earn your coffee habit back than lock you in.
We do — a Colombian lot decaffeinated using the Swiss Water process, roasted weekly. It's genuinely good, not just an afterthought, and available in the café and through the club.
Yes — more than 80 cafés, restaurants and offices across Europe already serve us. Felix looks after wholesale: machines, training, recipes and volume pricing. Write to wholesale@emberandoak.coffee and he'll reply within a day.
Every Friday at 10:00 we cup the week's roasts at the roastery — free for Roast Club members, €12 for everyone else. Barista classes run monthly and sell out quickly; book via the contact form below.
Visit or write
The kettle is always on
Come for a flat white, stay for the vinyl. Or write to us about wholesale, events, press and everything in between.
Address
Torstraße 74, 10115 Berlin-Mitte
Opening hours
Mon – Fri 07:30 – 18:00
Sat – Sun 09:00 – 17:00