FEATURE | Is the Roaster Burning? | Chapter 1: "Asking the Roaster About Their Relationship with the Roaster" | GALLERY
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February 4, 2015

FEATURE | Is the Roaster Burning? | Chapter 1: "Asking the Roaster About Their Relationship with the Roaster" | GALLERY

Yuta Namekawa, the roaster at TORIBA COFFEE, who guided us into the world of roasters this time.
Namekawa was captivated by cutting-edge coffee culture in Australia, where he studied abroad after graduating from university.
Beans that have finished roasting continue to roast due to residual heat, so they are agitated in a cooling box immediately after leaving the roaster to cool them down.
Using a test spoon, he scoops beans from the roaster. Their color changes instantly at the moment of the first crack.
Measuring the airflow inside the roaster. By understanding how much air is coming in and out, the pressure can also be checked.
"Coffee beans are more delicious about 5 days after roasting than when they are freshly roasted. We recommend enjoying them while appreciating the changes in flavor over time, such as on day 1, day 3, and day 7," says Namekawa.
This time, we were specially allowed to compare a "freshly roasted" batch with one that had aged for 5 days, brewed using the same drip method.
A small elevator dedicated to transporting beans. It carries freshly roasted beans from the second floor to the shop on the first floor.
Six types of beans are available in the store. Five of them are blends, and one is 100% pure Hawaiian Kona from their own farm in Hawaii.
Roasted beans are displayed as samples in a glass-lidded case. Apparently, it's easier to grasp the aroma by smelling it from above the lid than by smelling the grounds directly.
The basement also houses a warehouse for storing green coffee beans in optimal condition.
They are given music-inspired names, such as "Jamaican Dub Mix," a Blue Mountain blend, and "Acid House Mix," a light roast blend.
During roasting, Namekawa listens intently to the roaster's sounds, watches the gauge readings, and occasionally scoops beans with a test spoon to check their color and aroma, his expression always serious.
Beans with high moisture content, such as the Kona coffee handled at TORIBA COFFEE, absorb heat easily, so even slight temperature changes are carefully monitored.
Tasting is very reasonably priced at 100 yen per cup. Despite being in Ginza and having a setup superior to typical cafes, it maintains its identity as a "bean shop."
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Feature: Is the Roaster Burning? Chapter 1: Roasters' Relationships with Their Machines - Gallery

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