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Feature: Is Your Roaster Fired Up?

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February 18, 2015

Feature: Is Your Roaster Fired Up?

Feature: Is the Roaster Burning?

The Era of Choosing Coffee by Roast

In recent years, "roaster" has become a term frequently heard alongside the coffee movement known as "Third Wave." While there have always been shops in towns and long-established establishments advertising "in-house roasting," why is it drawing renewed attention now? One reason is the widespread recognition among coffee lovers that "80% of a coffee's flavor is determined by the process up to roasting." In response, it seems that passionate shop owners, eager to offer "even more delicious coffee," have opened the door to the world of roasters for us.

Interview & Text by FUJII AkiPhotographs by JAMANDFIXEdited by TANAKA Junko (OPENERS)

Feature: Tokyo Roaster Guide 2015

Chapter 1: "Asking the Roaster About Their Relationship with Roasters"

The Best Roast Varies by Bean Type
Find Your Perfect Cup by Consulting with a Roaster

At TORIBA COFFEE, a specialty coffee bean shop in Ginza equipped with three roasters (20kg, 5kg, and 1kg), we delved into the basics of roasting, how coffee flavors change with roast levels, and how to work with roasters. Guided by roaster Yuta Namekawa, dressed in a lab coat, let's step into the deep and rich world of roasting.

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Chapter 2: "In Search of My Own Roaster"

Buy beans at their peak after roasting,
and savor freshly ground beans at six blissful locations.

By now, you've likely grasped the allure of the roaster. You understand that countless coffee flavors emerge from the encounters between "coffee beans from around the world and the roaster." In Chapter 2, we spotlight six coffee shops in Tokyo that house their own roasters. Purchase beans at their peak after roasting, and explore your personal coffee preferences while savoring freshly ground brews.