1. THE DECK COFFEE & PIE (Sendagaya)

Coffee as Part of Your Lifestyle

With its open wooden deck, warm brick walls, and tasteful used furniture, the interior makes you forget you're in Japan. A custom-made, large roaster stands prominently, a constant reminder that coffee is an integral part of life.

Atsushi Miyashita, the roaster who masterfully operates the massive machine, brewed me his personal favorite: an Ethiopian "Washed Mocha" (S size ¥420), aged for one day after roasting.

"This is from the Yirgacheffe region, considered among the highest quality Ethiopian beans. Its floral aroma is characteristic of East African beans. Acidity emerges in any coffee as it cools, but this bean has a tea-like acidity, so I think it's easy to drink even when cold."

Once you've found a favorite roaster, how do you best communicate your preferences?

"Beyond simply stating your preference for bitterness or acidity, the drinking situation is also important. For a morning wake-up, a robust flavor is ideal. For sharing with someone, choose beans that are good even when cool. Or, if you plan to enjoy it with dessert, we might recommend a coffee with a bitterness that enhances sweetness."

He also notes that, though people may hesitate, expressing "what you dislike" is very effective. "Coffee is a drink deeply integrated into our lives, and unlike wine, there are no strict rules. Hearing what people dislike helps us improve and move forward, so any approach is welcome."

During our interview, Miyashita eagerly approached a customer's table, saying, "A customer who asks a lot about coffee has arrived, may I serve them?"

The gradual closing of distance, as you explore "What kind of coffee do you like?" and "What kind of coffee can you make for me?" is a truly comfortable experience.

Roaster
Atsushi MIYASHITA
Studied under Mr. Sugisaka, owner and barista, at "Bar Cauda" in Nara in 2008. Obtained SCAJ Certified Coffee Master qualification in 2013. Appointed as roaster (barista) at "THE DECK COFFEE & PIE" in 2014.

Shop with a Roaster
THE DECK COFFEE & PIE
Hours: Weekdays 10:00 AM - 8:00 PM, Saturdays, Sundays, and Holidays 11:00 AM - 7:00 PM
Regular Holidays: Irregular
Address: 1F Free Peddler Market, 3-53-17 Sendagaya, Shibuya-ku, Tokyo
Tel. 03-3478-6855
http://fpm.bz/


Editor's Notes
8 types of coffee beans always in stock
Coffee bean price range: ¥670 - ¥820 / 100 grams
In-store tasting: Not available (food and drink menu available)

Once You Understand Single Origins, Explore the Profound World of Blends

2. CAFE FACON ROASTER ATELIER (Daikanyama)

Once You Understand Single Origins, Explore the Profound World of Blends

Kenji Okauchi, owner and roaster of the popular "CAFE FACON" in Nakameguro, opened "CAFE FACON ROASTER ATELIER" in Daikanyama last year. The first floor houses the roasting facility and a coffee stand for cup sales and bean purchases, with an espresso bar on the second floor and a cafe space on the third, presenting a new style.

While the Nakameguro branch uses a "FUJI ROYAL" direct-fired roaster, this location is equipped with a "Giesen" semi-hot air 6kg roaster.

"The Daikanyama branch serves general customers and also acts as a wholesale base, so I chose the Giesen roaster, which has many cast iron components, to ensure the beans remain at their best for about a month after shipping. Its high heat retention allows heat to penetrate the core of the beans, extending their peak flavor. It also produces a clear taste, so we emphasize the differences in aroma and flavor, using it differently from the roaster at the Nakameguro branch."

Okauchi is at the Daikanyama branch for most of the day, roasting about 30 kg daily in 10-15 batches.

"At the storefront, you can compare and purchase beans. Also, depending on the roasting process, we offer 20-30 types of roasted beans from about 15 kinds of green beans, so you can enjoy the changes in flavor by comparing the same beans roasted to different levels."

Looking at recent trends in Daikanyama, coffees with unique characteristics, such as natural processed "Ethiopia Yirgacheffe" (from ¥750/100 grams), are popular, and more people are understanding the appeal of blends.

"For blends, the combination that achieves a balanced taste is crucial for reproducibility. It's important to remember the 'flavor range' at that moment, and even if the same beans aren't available or the type of bean changes, we need the skill to adjust within that established 'flavor range.'"

Facon's blends use the after-mix method, where beans are roasted individually and then combined. This allows them to adjust the ratio if you request "a little more bitterness" or "emphasize the aroma," enabling you to create your own original blend.

Roaster
Kenji OKAUCHI
Worked as manager at "Cafe Corinne de l'Est" in 1995. Trained at "Cafe Ancien d'Angle" Jiyugaoka branch in 2000. Appointed manager of the same Harajuku branch in 2002. Became independent as owner and roaster in 2008, opening "CAFE FACON" in Nakameguro, Tokyo. Simultaneously opened "CAFE FACON ROASTER ATELIER" and "CAFE FACON COFFEE STAND" in Daikanyama in 2014.

Shop with a Roaster
CAFE FACON ROASTER ATELIER
Hours: 10:00 AM - 7:00 PM, Saturdays, Sundays, and Holidays 11:00 AM - 7:00 PM
Regular Holidays: None
Address: 10-1 Daikanyama-cho, Shibuya-ku, Tokyo
Tel. 03-6416-5858
http://cafe-facon.com/


Editor's Notes
20-30 types of coffee beans always in stock
Coffee bean price range: ¥640 - ¥800 / 100 grams
In-store tasting: Available (free)

A Roastery Cafe You'll Want to Visit Daily

3. AMAMERIA ESPRESSO (Musashi-Koyama)

A Roastery Cafe You'll Want to Visit Daily

Toshiaki Ishii, owner and roaster of "AMAMERIA ESPRESSO," established his shop in a quiet residential area of Musashi-Koyama in 2010. At that time, few shops in Tokyo were equipped with both a roaster and an espresso machine. Today, his roaster, which operates about 15 roasts a day, is a rare "Lucky Idol Cremas" machine, holding only a 2-3% share in Japan.


The jade-green roaster, harmonizing with the light streaming through the glass facade, perfectly complements the gentle demeanor of Ishii and his staff. It feels like the ideal form of a roastery cafe – one you'd wish was in your neighborhood.

"When I was working as a barista at a cafe, the roasted beans they supplied sometimes tasted great and sometimes didn't. I started investigating why the taste wasn't consistent, which led me to become interested in roasters. With major manufacturers, aging variations are inevitable, so controlling that is necessary. I always thought I had a craftsman's spirit, but I naturally came to feel that if I were to get a roaster, I wanted to compete in a specialty bean shop."

For those who still struggle to brew coffee at home, he recommends their original "Dunk-Style Coffee Bag." These are triangular tetra bags filled with Amameria's coffee, and by simply dunking them in about 150cc of hot water for about a minute, you can enjoy delicious coffee with no雑味 (zatsumi - unpleasant taste).

This is a standard yet high-quality cafe that genuinely teaches the joy of coffee, catering to everyone from beginners to experts.

Roaster
Toshiaki ISHII
Worked at "ESPRESSO BAR" at Kawasaki Racecourse and "MEISTER CAFE" at Ooi Racecourse as a barista in 2004. Became barista and roaster at "MEISTER CAFE" in 2007. Obtained SCAA Certified Cupping Judge and CQI Certified Q Grader qualifications in 2008. Opened "AMAMERIA ESPRESSO" as owner and roaster in 2010.

Shop with a Roaster
AMAMERIA ESPRESSO
Hours: Weekdays 12:00 PM - 8:00 PM, Saturdays, Sundays, and Holidays 10:00 AM - 7:00 PM
Regular Holidays: None
Address: Park Homes Musashi-Koyama 1F, 3-6-15 Koyama, Shinagawa-ku, Tokyo
Tel. 03-6426-9148
http://www.amameria.com/


Editor's Notes
12-14 types of coffee beans always in stock
Coffee bean price range: ¥620 - ¥2,500 / 100 grams
In-store tasting: Available (paid, from ¥390 per cup)

A Coffee Stand Born from Passion

4. SWITCH COFFEE TOKYO (Meguro)

A Coffee Stand Born from Passion

Masahiro Onishi, owner and roaster, opened "SWITCH COFFEE TOKYO" in 2013 at the young age of 27. He began his coffee career while at Keio University and boasts a unique background, having trained at renowned establishments like "The Premises" in Melbourne, Australia, and "Honey Coffee" in Fukuoka after graduation.

When asked about his motivation for opening the shop, he responded modestly, "I just loved coffee, so I was open to any job involving coffee, like running a coffee stand..." However, his meticulous attention to detail, from the "Probat" roaster to the equipment, products, and display methods, reveals a passion for coffee that permeates everything.

As Onishi states, "We are fundamentally a bean shop," the small space features a roasting area in the back and a tasting counter right in front. Despite its size, regular customers constantly visited during our interview. A salaryman in a suit bought a cup of coffee to go, saying, "My office is nearby." Another man parked his car to buy his usual beans, and a woman with a stroller carefully selected beans... In just one year since opening, the "coffee bean shop" concept has firmly taken root.

"For customers who purchase beans, we offer a complimentary cup drink, such as a cappuccino or latte. While the beans are being ground, we have 5-6 types of tasting samples available at the counter, so feel free to enjoy tasting."

The coffee, delicious even when cool, is a testament to their confidence. In particular, the "Ethiopia KONGA" was a revelation, offering a flavor that went beyond fruity to a botanical aroma. It was so good that all three members of our perpetually coffee-drinking interview team purchased it to take home.

"Ethiopia is the only place known as the 'homeland of wild coffee,' so we list it as MIXED HEIRLOOM (native species, mixed)."

This is a shop where the roaster, with his unassuming demeanor, carefully explains delicious coffee. Those who wish to immerse themselves in the world of coffee without reservation should definitely visit.

Roaster
Masahiro ONISHI
Traveled to Australia in 2010 and worked at "The Premises" in Melbourne. Worked at "Honey Coffee" in Fukuoka in 2011. Opened "SWITCH COFFEE TOKYO" as owner and roaster in 2013. Won the "2nd Blenz Coffee Latte Art Competition" in 2009, competed in the "Coffeefest National Latte Art Championship" in New York the following year, placing second, and then took second place in the "Pura Milk AASCA Latte Art Championship" in Victoria, Australia, the year after that.

Shop with a Roaster
SWITCH COFFEE TOKYO
Hours: 10:00 AM - 7:00 PM
Regular Holidays: Irregular
Address: 1-17-23 Meguro, Meguro-ku, Tokyo
Tel. 03-6420-3633
http://www.switchcoffeetokyo.com/


Editor's Notes
6 types of coffee beans always in stock
Coffee bean price range: ¥1,950 - ¥2,500 / 250 grams
In-store tasting: Available (free)

Unique Flavors Born from Skill and Knowledge

5. Gentle Belief (Gaienmae)

Unique Flavors Born from Skill and Knowledge

"Gentle Belief," a hidden gem located in a spacious area near Gaienmae, has its entrance tucked away in the back of a building. Beyond a small door, 40 types of unroasted beans are displayed. It's rare to see such a wide selection of green beans available at the storefront, even nationwide, making it an impressive sight for coffee lovers.

As we learned in Chapter 1, combining "green beans x 8 roast levels" expands the possibilities of coffee flavor.At "Gentle Belief," the 40 types of green beans available are roasted before your eyes, allowing for approximately 300 different flavor combinations. This micro-roaster makes "on-demand roasting" a reality, where you can have your preferred beans roasted just the way you like.

"In the past, small roasters were often used as test roasters, but today's micro-roasters have completely surpassed that capability. After years of working as a roaster, I became convinced that with high-level roasting techniques, micro-roasters can be fully utilized, leading me to decide to create a shop for 'on-demand roasting.'"

This is the culmination of techniques and knowledge from a veteran with 30 years of roasting experience, honed through apprenticeships at renowned specialty roasting shops.

When asked about the current "Third Wave" trend, he responded, "Thanks to them, coffee roasting itself has gained attention, so I think it's a very positive trend."

Asano, a forward-thinking roaster who can explain the appeal of dark roasts, understands the Third Wave's light roasts, and is eager to try all methods for enjoying delicious coffee, makes it easy for even beginners to order without hesitation.

As Asano spoke, the sound of the small roaster changed from a high-pitched, delicate metallic noise to a slightly softer "chick, chick..." While large roasters are impressive, for those who want to savor the subtle nuances of a micro-roaster, we recommend visiting after 3 PM to avoid the lunch rush.

Roaster
Yoshiyuki ASANO
Immersed in the essence of coffee as part of a prominent group of specialty roasters in Tokyo in 1980. Opened his own specialty roasting shop "Coffee Club," salon de thé "KAIAN," bistro "KAIAN," and "Cafe Rico" starting in 1985. Opened "Gentle Belief" in 2014.

Shop with a Roaster
Gentle Belief
Hours: 10:00 AM - 10:00 PM (Last Order 9:30 PM)
Regular Holidays: 2nd and 4th Sundays
Address: Fonte Aoyama, 2-22-14 Minami-Aoyama, Minato-ku, Tokyo
Tel. 03-6438-9252
http://gentlebelief.com/


Editor's Notes
40 types of green beans, 12 types of roasted beans always in stock
Coffee bean price range: ¥550 - ¥2,000 / 100 grams
In-store tasting: Not available (food and drink menu available)

Leading Tokyo's Coffee Culture

6. ONIBUS COFFEE (Okusawa)

Leading Tokyo's Coffee Culture

Of all the places we visited for this feature, "ONIBUS COFFEE" offers the closest view of the roasting process from the customer seating area. Their subdued vermilion roaster is a 3kg "Diedrich" semi-hot air model. As they supply beans to about 20 other shops besides their own, they roast approximately 20 times daily, filling the shop with the aroma of coffee.

Roasting is handled by Hashimoto, who trained at the acclaimed "Paul Bassett" before pursuing roasting. "For dark roasts, I recommend drip brewing to fully bring out the aroma and body. For light roasts, however, I suggest using an Aeropress. It creates a smoother mouthfeel and the aroma spreads gently."

The Aeropress, which has recently gained popularity as an alternative to drip brewing, is lightweight and compact, making it easy to carry and clean. Many people now take it on outdoor adventures to enjoy authentic coffee.

"At our shop, for Aeropress, we use 14 grams of coffee with 210cc of water, brewing for 1.5 minutes. Unlike drip, applying pressure causes the bean oils and water to emulsify, resulting in a slightly cloudy, smooth mouthfeel, which is its main characteristic."

The "Costa Rica" coffee I tasted had a pleasant sweet and sour note, like apricot, with a balanced acidity and a lingering sweetness, making it easy to drink. It was reminiscent of fine tea, yet possessed the unique richness of coffee, creating a delightful experience. I also enjoyed the "Bolivia," with its almond-like sweetness and citrus notes, and the "Ethiopia," with its deep flavor like berry wine.

Just as in cooking, the deliciousness brought out by "emulsification" is immeasurable. This is something you must experience firsthand by visiting the shop, observing, and tasting the coffee. It is undoubtedly worth the effort.

Roaster
Takaya HASHIMOTO
Worked at "Paul Bassett" Shinjuku store in 2012. Trained for two months at a coffee shop in Sydney, Australia, in September of the same year. Began working at "ONIBUS COFFEE" in November of the same year. Started roasting training in 2013.

Shop with a Roaster
ONIBUS COFFEE
Hours: 9:00 AM - 7:00 PM
Regular Holidays: Tuesdays
Address: 5-1-4 Okusawa, Setagaya-ku, Tokyo
Tel. 03-6321-3283
http://onibuscoffee.com/


Editor's Notes
7 types of coffee beans always in stock
Coffee bean price range: From ¥380
In-store tasting: Available (free)

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