Three tips for brewing delicious house-roasted coffee

At Kawabe Coffee Sakaba, by the Yoshida River in Gujo Hachiman, we house-roast fully pesticide-free, chemical-fertilizer-free, fair-trade organic beans in-house. Here, we share three tips to make your cup much tastier at home, too.

1. Mind the water temperature

Rather than boiling-hot water straight off the boil, we recommend water that has settled to around 90°C. If it is too hot, bitterness and harshness come out easily; if too cool, only sourness stands out. To draw out a soft flavor and bright aroma, this little step of “cooling it slightly” makes a difference.

2. Cherish the first bloom

Let the water spread through all the grounds and bloom for about 20 to 30 seconds. With fresh beans, the grounds will swell up plumply. This time builds the foundation of the coffee, so take it slow and unhurried.

3. Pour gently, tracing the character “の”

Pour in a thin, steady stream from the center outward, as if drawing the character “の.” To avoid drawing out off-flavors, the trick is not to let it drip down to the very last drop.

Cold brew coffee and decaf can be enjoyed with the same beans. In summer, please pair them with our shaved ice made from natural ice.

Once you have brewed it well, please picture the murmur of the Yoshida River and slowly savor your cup of time. We are always happy to give brewing advice at the shop, too.