~Roasting without Baking and the Pressurized Maturation~


Why Do We Roast Light?■ 
The baked flavor from overcooking is not what coffee really offers. High quality coffee beans have their own distinctive flavors from the terrioir, and our job is to bring them out. The coffee without baked flavor will have fruit like acidity and sweetness but it is different from mouth puckering sourness. Our goal is to make a fruit juice with coffee, which you can appreciate when the cup gets cold.

「加圧熟成」とは■ ~ビール屋でありコーヒー屋であるからできること~





What is pressurized maturation?■ ~Beer serving technology for coffee?~

Coffee beans release lots of CO2 as soon as they are roasted.

Delicate aroma and flavor substances are going out with the CO2, and that is the reason why many people have believed “the best of coffee is right after the roast.” However, we have felt some of the beans take their own time to reach their peak flavor.

Since we sell beers as well, it was very natural thing to pressurize the beans in a keg. The pressure inside of a keg would create equilibrium with the beans to release CO2. No CO2 loss means no flavor loss. There is a bonus point that is coffee oil will be evenly spread inside of cell wall, and we believe this makes coffee milder. We are giving all the beans seven days of maturation period before serving.  

■美味しい淹れ方■ ~Little tips to brew a tasty cup~


  フレンチプレス  :3分半




★Handy tools
・Kitchen scale
・Swan neck kettle

★Measurament is the key…
・The weight of the beans(15g)
・The weight of water( 215cc)
・The tempereture of water(95℃)
・The extraction time
  →Pour Over  1m30s
  →Press           3m30s

■How to make pour over?
・Pour hot water to get rid of the paper smell, then you can put the grind.
・Pour 40g of boiling water by drawing a circle.
・Give 20 sec to steam and break the coffee bed with a spoon to let out CO2, pour another 170g of water and wait for the last drip.
・Or pour another 170g of water vigorously to let out CO2 and wait for the last drip
・Enjoy the coffee.

※You should get it done within one and half minutes. If it is too slow, try coarser grind.