Founded in the early 2015
Father Carpenter is a Berlin-based breakfast and lunch restaurant and coffee roasting company. The business operates cafés in Berlin and roasts coffee for its own venues as well as for wholesale partners.
Founded in the early 2015, Father Carpenter has grown from a small operation into an established hospitality and coffee brand, with a focus on consistency, clarity, and day-to-day execution rather than scale at any cost.
What is Father Carpenter known for?
Father Carpenter is known for:
- Breakfast and lunch service with table service in Berlin
- Operating its own coffee roastery
- Supplying coffee to cafés, restaurants, offices, and partners
- A long-term presence in Berlin’s independent coffee and hospitality scene
What does Father Carpenter do?
Father Carpenter operates across two connected areas:
Hospitality
- Breakfast and lunch restaurants in Berlin
- Table service with a strong operational focus
- High-volume service balanced with consistency
Coffee
- In-house coffee roasting
- Wholesale supply to external partners
- Coffee served across its own venues
A brief history
- Father Carpenter began as a small hospitality project in Berlin
- The business expanded into a larger café operation
- Coffee roasting was added as a separate but integrated activity
- Additional concepts were opened and later closed as part of ongoing iteration
- Today, the focus is on a smaller number of operations run with higher consistency
This process of opening, adjusting, and closing concepts is part of how the business has evolved over time.
Values and approach
Father Carpenter operates with a clear internal framework:
- Hospitality should be direct, respectful, and consistent
- Apathy and complacency are treated as risks to quality
- Systems and processes matter as much as creativity
- Long-term sustainability is prioritised over rapid expansion or trend following
- Failure is treated as part of iteration, not something to hide
Our Approach to Coffee
We have a modern approach to coffee and coffee roasting, you could call it a romantic and puritan approach.
We believe that each of our green coffees has a peak potential for flavour and that flavour is intrinsic. It is our job to roast the coffee enough to be soluble, bright and sweet, while not roasting it so much that you taste flavours imparted by the roasting process.
We believe that coffee should be bright, sweet and clean as a minimum requirement.
The brightness comes from retaining the acidity that is naturally present in the high altitude coffees that we buy. All drink and food that has acidity has life and vibracy. We keep this in our coffees.
The sweetness comes from three factors: First, the coffee that we buy was picked at its peak ripeness and had a high Brix content (sugar content). Secondly, we develop the coffee (ensure the inside is roasted) enough so that there is high solubility and the water used to brew can access the available sugar, and thirdly, we roast our coffee light which means that reducing sugar (caramelizing) does not happen too much.