These Roasting Cafes in Fukuoka Are Owned and Run By Award-Winning Baristas
They use coffee beans from different parts of the world.
COFFEEMAN Roasting & Planning Café
4-5-23 Ropponmatsu, Chuo District, Fukuoka City, Fukuoka Prefecture
Open from 8 a.m. to 8 p.m. daily except on Mondays. The shop is open if the Monday falls on a national holiday.
It’s only been three years since COFFEEMAN Roasting & Planning Café opened its doors to the public last February 2016. The shop’s exteriors and atmosphere blend so well with the rest of the town that it’s hard to believe that it hasn’t been there for a very long time. However, despite the years that have gone by, the original goal of Takaomi Eguchi, the owner, to be a part of the town, still hasn’t changed.
The degree of how well-roasted the coffee beans are is indicated beside each jar - 3.8 for light, 5.0 for medium, and 6.4 for medium/dark.
Mr. Eguchi by the coffee roaster.
He also does the extracting process of the coffee in the shop, while hoping to become known as the “coffee man” in town.
Mr. Eguchi is one of Japan’s top baristas who had his training at Tokado Coffee. He won first prize at the Japan Coffee Roasting Championship back in 2014.
“The main reason why I choose to enter competitions is because I want to find out the skills and knowledge that I still lack. My status today is just a byproduct of immersing myself in these contests,” says Mr. Eguchi.
In fact, he doesn’t even promote himself as being “top-class.”
“I was the only one who wasn’t selling online from among those who won first place in Japan. Ever since I opened the shop, I have been dedicated solely on providing my customers the best coffee upfront,” he adds.
As the café’s name itself suggests, the space can also be used for planning sessions.
The coffee shop prides itself for its four-stage light to dark roasting process, which produces a well-balanced coffee blend. Witness Mr. Eguchi’s mastery of his craft by first choosing your blend preference.
The shop is located on the corner of a narrow street.
1/F Estate Building, 3-11-33 Ropponmatsu, Chuo District, Fukuoka City, Fukuoka Prefecture
Open from 11 a.m. to 8 p.m. daily except on Wednesdays.
Saredo Coffee opened its shop about five years ago near the Gokoku Shrine. The owner, Gondo Koichi, used to be a barista at a Seattle-style coffee shop for 10 years, before deciding to start his own roasting café.
Giesen’s coffee roaster from Holland.
The coffee shop has 11 kinds of beans consisting of three basic blends, seven single origins, and one seasonal monthly blend. One of the shop’s goals is to become a part of the locals’ everyday lives. Three kinds of blends symbolize this overall concept.
The first one is the maroyaka blend, which has a sweet aftertaste. The second blend is called horoniga, which has an aroma that’s perfect for when you want a shift of mood. Last is the gohobi blend, whose uniqueness remains even when you enjoy it with sweets.
There are both table seats and counter seats inside the shop.
The shop offers over 10 kinds of sweets to choose from and also doubles as a café. Besides the baked sweets that you can pair with their coffee, the shop also sells sweets made of coffee such as the Drinking Affogato (¥650), Coffee Jelly (¥650), and Iced Coffee Liquid (from ¥550). The latter has had a total of 2,300 sales so far. This same item is a must-try for people who are not big fans of coffee.
Buying coffee from the shop is both easy and convenient since it is located near Ohori and Maiduru Park.
Their Coffee Parfait (¥680, +¥350 for coffee on the side) has fresh cream and coffee granita on top of coffee jelly.
Sanwa Coffee Kan
4-1-14 Ropponmatsu, Chuo District, Fukuoka City, Fukuoka Prefecture
Open from 10 a.m. to 9:30 p.m. daily. However, the shop is closed at the end and start of the year.
Sanwa Coffee Kan opened in 1974 and is located by the entrance of the Jyonan Line, heading to Sakurazaka from the Ropponmatsu Crossing. Its green signboard has become the shop’s main symbol. The owner, Kazuhiro Ide, opened the shop to provide his customers with home-roasted beans from all over the world.
The café has a selection of personal cups over the counter.
Coffee beans are usually being sorted at the corner of the shop.
The shop always makes sure to remove the defective beans twice, the first time before and the second after roasting. In doing so, the coffee retains its flavor down to the last drop.
Nel drip sets, similar to those used in the shop, are also being sold there.
Mr. Ide believes that “A good cup of coffee offers its aroma when you sip on it the first time. [On] the second sip, you should be able to sense its strong sweetness, and by the third, its mild and refreshing taste.” Mr. Ide confidently adds, “There are many whose concept of coffee changed after drinking our coffee.”
His decision to open a shop providing premium home-roasted coffee beans came from an experience he had at another café. Upon hearing the name of a coffee served at Imperial Household, he felt that he wanted customers to enjoy coffee that’s “more delicious.” As such, he endeavored to make a coffee blend from beans that were roasted in their highest quality and eventually presented it to Imperial Household. The blend’s base was Celebes Kalossi from Indonesia, and it was later named as the Emperor’s Blend. The blend is available in Mr. Ide’s shop as well.
In addition to this, Mr. Ide also holds coffee classes (¥2,000 with two cups of coffee) at the shop. Make sure you make prior reservations to participate in them.
Ropponmatsu 421 1/F, 4-2-2- Ropponmatsu, Chuo District, Fukuoka City, Fukuoka Prefecture
Open from 11 a.m. to 7 p.m. daily except on Wednesdays.
Yoshiaki Kawashima, the owner of Mi Cafeto, is called the “Coffee Hunter” for various reasons. For one, he has visited more than 50 countries and more than 2,500 coffee farms in his search for the best-quality coffee beans in the world. He is also widely known as a legend in the coffee industry.
In September of 2017, he opened his first branch in Ropponmatsu, Kyushu, in the hopes that people might realize that “coffee is a fruit.”
The interiors and the dishes served contribute to the shop’s sophisticated atmosphere.
Mi Cafeto’s coffee selection process starts with looking for a coffee farm with a good farming environment. The selection and the ways of drying and getting rid of the fruit differ according to the kind of bean. Farmers are usually consulted in order to produce a delicious coffee blend.
To be able to make an excellent coffee blend, you’ll need to have good soil and producers’ quality control. At the shop, a criterion for quality control is followed in order to provide the best-tasting coffee to its customers. The shop then makes use of special PET bottles for storing their beans in order to maintain the aroma and prevent them from being exposed to oxygen.
The extracting process varies depending on the day’s temperature.
Skilled baristas brew the shop’s coffee, making sure that its high quality is maintained. For 150cc of hot water, 20 grams of beans are used, which is more than what is normally used for paper-dripped coffee. The coffee is then strained before using a wave drip technique with hot water to extract the pure flavors and aroma of the coffee beans.
You can check the shop’s coffee cellar, which looks similar to a wine storage area, and experience a trip around the world within the shop.
The coffee beans are displayed in a sleek glass bottle.
Upon taking your seat, three different samples of the day’s coffee will be brought to you so you can choose which of them you want to order.
1-12-30 Tani, Chuo District, Fukuoka City, Fukuoka Prefecture
Open from 7 a.m. to 6 p.m. except on Wednesdays.
According to the café’s CEO, Fusuku Coffee also functions as a lab where coffee enthusiasts can experiment with their coffee.
The shop sets itself apart from the other cafés in the area through its exteriors.
Fusuku Coffee is owned by Takashi Fusuku, a true coffee aficionado. He and his staff won several times at the Japan Hand Drip Championship where hand drip skills are measured. They won first place twice in the Kyushu preliminaries and then third prize during the finals.
“When extracting coffee, monitoring the speed of the hot water going through the beans is especially important. Deeply roasted beans contain a lot of gas when turned into powder, which is why the water needs to drip slowly. On the other hand, since lightly roasted beans are less likely to swell, pouring the water quickly is essential,” says Mr. Fusuku. However, the way the beans swell change day by day, so keeping an eye on the dripping method is key.
Mr. Fusuku handpicks the beans in the morning light so he can see their quality and condition more clearly.
Part of what makes this shop different from the rest is that their espresso machines are placed on the customer’s side of the shop. This is so customers who have gone through the “Latte Art Experience” (¥3,000) can make their own espresso (¥250; ¥300 with milk) any time they want. They can also choose the paper drippers that they want to use, such as the Hario V60 and Bonavita.
Overall, the café offers a great learning environment for people who want to experiment with coffee.
The Fusuku Blend (¥500) makes use of beans from Brazil, Guatemala, and Ethiopia.
The shop also gives out coffee coupon tickets.
Provided by Japan Walker™, Walkerplus™, and Kyushu Walker™ (10 December 2018)