Last weekend (24.-25.06.2017) the Tokyo Coffee Festival was celebrated – also with Syphon coffee!
Since 2015 it has been the largest coffee event in Japan. The focus is on producers, roasters and barista. The theme this year: coffee sociology. Perfect for a good coffee with a few roasted nuts in company.
Special guests were Tetsuya Kasuya who won the World Brewers Cup in 2016 and Miki Suzuki, who became fourth in the World Barista Championships in 2012 and will again participate in November 2017.
A few impressions you find on Instagram.
Coffee in Japan is more than only Syphon coffee
- The first beans came into the country in 1877.
- Japanese labor migrants went to Brazil to plant and cultivate coffee plantations.
- The Brazilian government gave Japan lots of coffee beans for 5 years.
- Shortly thereafter, the first traditional coffee houses, modeled on a western model, opened, the so-called “Kissaten“.
- A magnet for bohemians, artists and intellectuals, and thus a clear counter-movement to the traditional teahouses, where a strict social hierarchy prevailed.
- The first cafe opened in Tokyo in 1888.
- Many kissaten roast until today – beans of good quality from different countries with different degrees of roasting.
- Traditionally coffee is brewed manually here with a filter or coffee sock
- It is therefore no wonder that many of the leading companies such as Hario, Porlex and Kalita are located in Japan and the country is the third largest coffee importer in the world.
Coffee in Japan: Preparation
The third wave movement gives you everything from Coldbrew, hand filter, Frenchpress and Aeropress coffee to espresso.
Siphon / Syphon Coffee
- The vacuum coffee machine used for syphon coffee was invented by Loeff from Berlin in the 1830s.
- The advantages of the preparation of syphon coffee are the correct water temperature, the avoidance of over-extraction and the excellent, full-bodied taste intensity.
- Here a video of the Japanese Siphonist Championship 2016
Cold Brew Coffee is called dutch coffee in Japan.
- Add 150-160 g of ice cubes in a coffee pot and place the HarioV60 on it.
- Brew 30 g of coffee with 340-350 ml of 96 °C hot water.
- The coffee drips directly on the ice and is chilled.
- Then pour the coffee in a glass filled with ice cubes and enjoy.
Café Recommendations in Tokio
- Bear Pond Espresso
- The Roastery by Nozy Coffee
- Café de l’Ambre in Ginza
- Saito Hato
- Omotesando Koffee
- Arise Coffee
- More on goodcoffee.me
For advertising links on this page the dealer may pay a commission. These advertising links are marked with an asterisk (*) – images and banners are marked with “Ads” or “Advertisment”. There are no costs for you. Find more information in the data protection regulations here.