Japan

Last weekend (24.-25.06.2017) the Tokyo Coffee Festival was celebrated!

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

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Preparation

The third wave movement gives you everything from Coldbrew, hand filter, Frenchpress and Aeropress coffee to espresso.

A lot more soy milk, creative 3D-latteart and bizarre animal cafés can be found here as well. Not to mention the siphon coffee.

Siphon / Syphon Coffee
  • The vacuum coffee machine was invented by Loeff from Berlin in the 1830s.
  • The advantages of the preparation 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

Dacchi Kōhii – ダッチ・コーヒー

Cold Brew Coffee is called dutch coffee in Japan.

Japanese Iced Coffee
  • 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

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