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DAYS

STAY SALTY ...... means column

Coffee +

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

Tatsuro Rokudo Column

For Enjoying Toyama Life !

from  Toyama / Japan

Tatsuro Rokudo
Taiyo Coffee Roasting Honpo

While at university, he was involved in the production of plays and took photographs for magazines and advertisements for a living, as well as for a number of theatrical productions.

His 1999 photo exhibition "Ogasawara Lifestyle" was published at Kodak Photo Salon in Ginza, and his 2000 photo book "Ogasawara Tarzan" was published.
In 2005, he moved to Beijing and opened Caffè il Sole Beijing in 2007.

In 2007, he opened Caffè il Beijing and became famous for his "fantastic almond tofu" that even Chinese people are surprised by.

In 2010, he collaborated with a group of Japanese and Chinese expatriates living in Beijing to produce a comedy in Japanese called "Catch the Beijing Dream" about young people in Beijing who are struggling to pursue their dreams. It was revived the following year in 2011.

In 2013, he closed Caffè il Sole Beijing.
Qualified as SCAJ Coffee Meister, Specialty Coffee Association of Japan
Oct. 2014 Moved to Toyama; opened Taiyo Coffee Roasting Honpo, a coffee bean roasting and processing business, in December 2015.
2019 Tanino Crow's production "Dark Master 2019 TOYAMA" (playing the lead role of Dark Master) Toyama Overd Hall

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2.1.2021

DAYS / Tatsuro Rokudo Column

Coffee +

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

For Enjoying Toyama Life !

Costa Rica Granitos de Ortiz Red Honey

 

Roughly speaking, a green coffee bean is one that has been dried by removing the seeds from the coffee plant.

Yes, we say "coffee beans" for convenience, but they are not beans, they are seeds.

The processing of the coffee cherry after it is harvested has a great impact on the taste and aroma of the coffee.
The ripe coffee cherries are carefully picked by hand by people called pickers, and the skin of the fruit is removed.

The cherries are called cherries because they look like cherries, but they are a little smaller and the flesh is not as thick.

When the skin is peeled off, the slimy pulp comes out.

The pulp is juicy and sweet-sour like a fruit.

To be more precise, this slimy mucilage is called mucilage (Spanish miel: meaning honey), and the refining process of drying it while it remains in the seeds is called the "honey process.
Coffee beans that are processed in this way have the sugar of the pulp condensed in the seeds and also have a complex flavor with a rich refreshing acidity. In addition, depending on the roasting process, a caramelized taste may also appear.

Red Honey is dried slowly over 12 to 14 days, leaving 50% of the mushy residue.

It's a very good coffee, but it's also very expensive.


Summer 2019.
In the summer of 2019, a movie was filmed in the building of the Uozu Fishery Cooperative Uozu Osakana Land.

The TLO (Toyama Prefecture Location Office), which is run by the Toyama Prefecture Tourism Division, seems to be very active these days, and movies and TV dramas are being filmed all over the prefecture.
This spring, I made my stage debut in the stage production "Dark Master 2019 TOYAMA" at Toyama Aubade Hall, which led me to play the role of the main character's boss in this movie shoot.


This is not my first time in such a scene.

When I was working as a photographer in Tokyo, I used to take photos for video packages when V-cinema was popular, and I also worked as a stills staff for a two-hour TV drama on location in a local area.

I was involved as a staff member of such video scenes, and I also appeared as an "inside tiger," an extra played by one of my relatives, without dialogue, like a passerby.
This time, however, it was different.

I was treated as a full-fledged performer, and since I had a word or two to say, I felt as if I was being treated with some importance.

They were treated differently from the extras who didn't have any dialogues and you couldn't tell if they were on or off until you saw the resulting video.
A male staff member, perhaps a third assistant director, showed me to a room and I went in. In a brightly lit area by the window, the actress, who was playing the lead role in the film, was getting a facial massage while chatting with a female staff member who seemed to be a makeup artist.

On the opposite side of the wall, there were about four hanger racks where many costumes that were supposed to be used for the shooting were hung, and next to them, in the changing room, or rather, the changing area, which was blindfolded with a simple curtain, an actor playing a childhood friend of the lead actress was changing his clothes.
The male staff who showed me around said, "This is Mr. Rokuwatari, who plays my boss! The male staff member who showed me around said, "This is Mr. Rikudou-san, who plays the boss! I'm Rokuwatari, a local performer from Toyama. It's nice to meet you. I greeted him, but I couldn't say anything else.

Please sit here. I'll be back in a little while with your lunch. But I felt uncomfortable, as if I was in the wrong place.

I felt like a borrowed cat.
To begin with, I knew very little about these two actors, partly because I have been living in Beijing since 2005 and came back to Toyama in 2014, but also because I don't have a TV receiver at home and don't watch TV.

Before I started shooting this film, I immediately rushed to the rental store to watch all of Naoto Kumazawa's films.

But I hadn't checked out the films of his co-stars.

I was too careless.

 

 

In the banquet scene where the two main actors, Yuko and Ichiro, the elderly people of the town, and the town office staff gathered, there were some surprises that made me feel comfortable, and for the first time I found such a shooting scene enjoyable.

 

In such scenes with many people, the main actors who weave the story act in front of the camera, while the rest of the actors are in the background and are required to act according to the atmosphere of the scene. In many cases, the background actors are only given a scripted setting and no dialogue, so they have to improvise to match the atmosphere without speaking, and appear as if they are communicating with each other normally.

The assistant director instructed me where to sit for the banquet, and when I got to the table, I was surprised!

Shortly after I moved to Tokyo for college, a friend of mine introduced me to a part-time job as a black coat worker at the Shimokitazawa Honda Theater, and said, "You can take pictures! So, not long after I started taking stage photos, I was in the theater for a dress rehearsal to take stage photos of "Cloud Nine" at Shibuya Parco SPACE PART III.

It was a translation of a play by a British playwright, but I had no idea what it was about even though I was there to see it.

However, the director and the lighting designer were having a difficult time deciding on a scene.

The only thing I clearly remembered was that the director and the lighting designer were having trouble deciding on a scene, and they had to come back the next day to shoot the scene after the theater's closing time.

I just looked it up on Wikipedia and found out that it was a 1986 performance.
Nant? Kyoko-san (tentative), the actress who appeared in "Cloud Nine," is here in Toyama, more than 30 years later, sitting across the table from me saying, "This tuna red meat is so good! as he gobbled up the disappearing sashimi platter that had been prepared for the banquet scene without waiting for the staff's instructions.

Eventually, she said, "You should eat it too! He even called out to me, "Why don't you eat it too?" and asked me to be his accomplice.
No, I live in Toyama, so I can eat at ...... anytime I want.
"Then you! You can't eat this kind of food in Tokyo," she said, poking the side of Asuka, who was sitting next to her and had already been in show business for 20 years, and forcing her to join her.

She was bursting with the character of a carefree old lady.

Thinking about it, whether it was a calculated or natural act by the veteran Kyoko, it must have been her words and behavior that softened the scene in front of the fun and exciting banquet.

I was so happy that I couldn't help but say, "I was in the theater for a scene of 'Cloud Nine'! I couldn't help but say, "I was in the theater filming a scene for Cloud Nine!

In the short time we spent waiting to repeat the rehearsal, I couldn't finish telling him the story of how we got from Shibuya 30 years ago to Toyama today.

But, selfishly, I felt a sense of camaraderie, a sense of having spent time and space together, which is unique to theater.

If I could, I would have liked to hear more about those days directly.

I'm sure that in the banquet scene of the actual movie, the main character Yuko is having a conversation with an elderly person who will determine her future, and in the back of the room, a metabolic old man is happily pouring drinks for her, a little out of focus.

Unfortunately, I couldn't meet up with Kyoko-san (tentative) for the rest of the shoot, so I didn't get to say hello to her.

I thought that if she ever appeared on stage again, I would go see her backstage.

When I returned to the waiting room, Yuko, Ichiro, and Asuka (tentative) had also returned.
Most of the scenes for this film were shot in Toyama Prefecture, and it seemed they had already been in Toyama for almost a month.

This day's filming was near Uozu fishing port, but according to the three of them, they also filmed in the mountains where cell phone reception was questionable.

The filming was led by the two main actors, so they couldn't just go to a convenience store for a change. And the nearest convenience store itself is not there.

Before I knew it, Asuka (tentative) had finished all of her shots and was getting ready to leave, saying with a cheerful expression, "Let's meet again in Tokyo!

I found out for the first time that all three of them belong to the same agency.

The details were not given, but the film was a "25th anniversary project" of the office.

I wondered if they were greeting each of the staff around them with "After you! Asuka-san (tentative) came up to the metabolic old man who was sipping vegetable juice in a corner of the waiting room and said, "It was fun! Thank you very much! I'll see you again! Shake hands! He held out his hands to me.

I just cringed and held out one hand and said, "Thank you again! It was all I could do to shake her small hand.

Now I was completely captivated by an actress 20 years younger than me!

Even though I still had a few scenes to do, I felt as if I had already accomplished a great feat, but then I came to my senses and remembered that I had coffee beans in my car that I had driven to the location.

Costa Rica Granitos de Ortiz Red Honey" for times like this!
When Asuka (tentative) got into the black Alfard parked at the location building, I said to her, "Wait a minute! These are coffee beans that I roasted myself! I said.

For a moment, I felt like a junior high school boy giving his first present to a cute girl in his class.

 

 

About a year after the filming was finished, there was a preview of the film in Tokyo for the people involved, but I couldn't make it from Toyama due to time constraints and the new Corona.

This year, in 2021, a screening in Toyama was scheduled, but it was cancelled due to the first heavy snowfall in 35 years.
I have not yet been able to see my screen debut.

 

As expected, the film will be released nationwide today, Friday, January 29.

 

The movie "Omoide Shashin" tastes like Costa Rican Granitos de Ortiz Red Honey.

1.3.2021

DAYS / Tatsuro Rokudo Column

Coffee +

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

For Enjoying Toyama Life !

Siphon Coffee

Coffee made with shallow-roasted coffee beans, which is fruity and has the color of tea, is usually served in a Wedgwood peony-shaped cup. However, when the cold season arrives with snowfall, the coffee in a classy cup like a peony cup may have cooled down by the time I finish the cup. When I think about it, in the cold winter season, I would like to drink a cup of coffee made with a siphon with a thick and plump mug with a bitter taste.

In the case of hand drip, by the time the water is transferred from the boiling kettle to the drip pot and poured into the coffee powder, the temperature of the water is about 90-85 degrees Celsius and the coffee is extracted. In the case of the siphon, the water in the round part of the flask at the bottom of the apparatus becomes positive pressure due to the vapor pressure caused by the boiling of the water, and when the pressure exceeds atmospheric pressure, the water moves to the funnel at the top of the apparatus, and the hot water comes into contact with the coffee powder and mixes with it to start extraction. When the hot water in the flask is fully transferred and the fire is turned off, the temperature inside the lower flask starts to drop and negative pressure is created, and the extracted liquid is sucked from the upper funnel into the lower flask with the filtered liquid becoming coffee extract. Due to the nature of such extraction equipment, the coffee powder is exchanged in a higher temperature state than in the case of drip.

The bitter component of coffee is easily extracted at high temperatures. Sometimes I want to pour a mug of warm, fatty milk and drink it as a café au lait.

The recent trend in the coffee industry is to sell "refreshing acidity" or "bright acidity," but on the other hand, when making a café au lait, I want the bitterness and presence of the coffee to be as strong as the milk.

In this case, we use African green coffee beans that originally have a strong acidity to make a deep black roasted coffee that has both bitterness and richness. At Taiyo Coffee Roasting this year, the deep roasted Kenya AA Kiunyu was very popular. If the beans are not strong enough, the coffee will turn out to be burnt and bitter with a black juice that looks like it was extracted with charcoal.

 

Coffee with a refreshing acidity is good, but coffee with a bitter taste is also good!

In December, just as I was thinking of shifting from acidic to bitter for this year's Christmas blend, I had an idea.
Mr. I, a senior freelance photographer, contacted me on Facebook Messenger.
When I was living in Tokyo, we worked together for several years shooting a fashion show for a certain manufacturer, we did a humble job of documenting the greenbelt by the side of the road in Edogawa or Koto ward, and at one time we were one of the few photographers who worked together several times a year 、、、、.


He was one of the few photographers I worked with several times a year. Fukuoka location!
It didn't take place on Saturday or Sunday. The store was closed as usual, and I had no reason to refuse.
From Toyama, I would have to transfer from Toyama Airport to Fukuoka Airport via Haneda. From Toyama, I would have to transfer from Toyama Airport to Fukuoka Airport, or drive to Komatsu Airport and then to Fukuoka Airport. Due to time constraints, we drove to Komatsu on the 22nd and took the evening flight to Fukuoka Airport. We decided to shoot on the 23rd and 24th, stay an extra day on the way back due to flight time, and return to Toyama Airport from Fukuoka Airport on the 25th. I was able to book an air ticket online immediately.
When I asked for more details about the shooting, I was told that it was not difficult. However, I felt that the lens I had was not sufficient, so I decided to buy a wide-angle zoom lens on Amazon right away.
It's been years since I've been to Fukuoka. It's been a long time since I've been to Fukuoka. I hadn't been to Fukuoka since I was still living in Beijing, when I decided to go back to Japan and took advantage of the Japan Rail Pass, a special pass for overseas residents to visit coffee shops in Japan. This time, we would be staying an extra night and would have time to spare, so I really wanted to visit Adachi Coffee and Honey Coffee.

However, the new Corona has been raging day by day, and on December 18, the GoTo campaign with Tokyo as the destination was temporarily suspended.
In my case, I only booked the air tickets independently, so although I had nothing to do with the campaign, I had to shoot because it was my job and I was looking forward to Fukuoka, but there was no time to spare for a two-week self-imposed quarantine as I returned to Toyama after the shoot and entered the end of the year. How could a freelance photographer turn down a job that he had already accepted?  This time, I had to make the impossible choice of cancelling the job itself in tears.


This year end and New Year's Eve, I'm planning to set up a tent in the grounds of the Echinaka Inari Shrine for the New Year's visit. This will be my sixth year in a row. As long as there is not a lockout all over Japan, I will be there to make coffee and welcome the New Year.
In fact, there is a similar "spiritual beast" called "Kutabe" in Toyama, and in order to blow away the disappointment of 2020, Taiyo Coffee Roasting Honpo will be making a special coffee called "Kutabe Blend" for 2021.

We wish you all a very Happy New Year in 2021!

 

12.1.2020

DAYS / Tatsuro Rokudo Column

Coffee +

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

For Enjoying Toyama Life !

Mundo Novo

The play "The Fortress of Smiles '20 Homecoming" by the playwright and director Tanino Crowe will be performed at Toyama Aubade Hall from Wednesday, December 2 to Sunday, December 6, 2020.

If I were to put it roughly, it would be a citizen's play (?) in Toyama. This is a project in which the play is produced by Tanino Crowe, a native of Toyama, and the cast and staff, both of whom are from or live in Toyama.

This is the second production of the project, following "Dark Master 2019 TOYAMA," which was staged last year in March 2019 and sold out all tickets.

This time, he plans to do a stage photo shoot.

 

Incidentally, I was asked to play my first starring role on stage at the age of 53 in my last play, "Dark Master 2019 TOYAMA".

At that time, in the rehearsal room where the cast and crew gathered and in the dressing room of the show, I am proud to say that the coffee from the catering service was switched to coffee beans from Taiyo Coffee Roasting Honpo, and I am sure that the people involved in the show enjoyed the coffee enough.

Unfortunately, however, this year's show, in the midst of the corona crisis, was not going to be able to do that.

Catering is not allowed because it is not allowed to be shared by many people.

 

There were 10 performers this time.

At the beginning of rehearsals, when we just received the scripts, we usually do a "book reading" to get a feel for the play and to check the lines of the actors.

This "Fortress of Smiles '20 Homecoming" started with a reading session using Zoom.

It seems to me to be both progressive and rational, like a Zoom meeting, but when it comes to the more serious parts of the play, such as the importance of the pauses between the lines, there is a time lag that occurs when using the Internet, which is a bit of a disappointment.

It seems that theater is sometimes categorized as something that is not necessary or urgent, but those who are seriously involved in it take measures to prevent the spread of infection and pay close attention to the performance so that they do not lose their temper over a long period of time.

The heavy soundproof door of the rehearsal room is opened all the way to prevent densification, and every time there is a break, the staff carefully sprays the area where people were present with ethanol.

The main cast and crew will probably be tested for PCR and confirmed negative before the show.

Toyama Overd Hall's special on-stage theater is a stage-on-stage theater that is usually used for large operas and musicals, so it does not use its own audience seats, but sets up a stage on a large stage where you can feel the actors' breathing. However, the maximum number of seats in one stage is limited to 130, taking into account the social distance against corona.

In other words, even if the theater is full, ticket revenue will be cut in half.

All visitors are expected to take their body temperature and write down their contact information at the theater reception desk and disinfect their hands with alcohol.

Furthermore, the officials will not be allowed to celebrate the success of the show with their usual party after the successful conclusion of the show.

Going to the theater to watch a play is a way to enjoy watching a play or an actor's performance and sharing the space with them, but as for the performances held in the midst of the corona disaster, I want you to catch a glimpse of the spirit of the people involved in making sure the show goes off without a hitch.

Show Must Go On!

 

As for the coffee bean shop, I'm going to turn in the individualized drip bags.

 
 

11.5.2020

DAYS / Tatsuro Rokudo Column

Coffee +

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

For Enjoying Toyama Life !

Mundo Novo

The Toyama Regional Meteorological Observatory announced that the first snowfall in Tateyama was observed on October 17.

They said it was nine days later than normal.

But this year 2020, the passage of time has been funny since spring.

It would be easier to blame it all on the new corona, but the number of deaths around us is so high this year that I can't even count them on my fingers.

It's depressing.

Since March, I've been attending a funeral almost every month, and I've been wearing a black suit more often than ever before.

In order to prevent the spread of the virus, the funeral is held in a social distance, and there is an unnatural space between the two, so that they can do exercises with their arms spread wide apart.

In some cases, the audience was limited to "up to 30 people"; in other cases, they set up an altar at their house and burn incense at the entrance where they had placed a portrait of the deceased at the altar; and in other cases, they learned the news of the deceased through e-mail or Facebook and told the deceased that they would not hold the funeral because of the current situation.

They were people I hadn't seen in months or years, and if the funeral was not a bittersweet experience for the deceased, it made me feel like I was just continuing to be away from them for a long time, and I couldn't get over it.

 

I'm a freelance photographer who is about 10 years older than me.

We met at a photography workshop I attended at one point in time.

We would discuss our own ideas about what was going on in photography and do our best to make black and white photos, and then we would go into the darkroom to make prints together and help each other with the photography.

After our monthly workshop meetings in Meguro, we would always have peasant tofu and shiso-crusted dumplings at a nearby Chinese restaurant, and afterwards we would go to Shinjuku to have karaoke until morning.

I think it was in the late 90's. The bubble had already burst then.

The bubble had already burst, but he was a photographer who had benefited from the bubble, and when I had just met him, he was driving a big Mercedes-Benz C or S 600, not a wagon.

It's a useless car for photography work.

And the emblem on the hood was made of gold!

He drove his Mercedes into Kabukicho in a long fur coat with a hard mohawk on his head, so when he got out of the car, "all kinds of people" bowed their heads to him and greeted him.

My girlfriend, who was 20 years younger than me, used to come and go to the office in Minami Aoyama, and I have a strong impression that she was always standing next to me, making a glass of water for me to enjoy.

Anyway, when she got into a fight and lost her temper, she was out of control.

He is the picture of the unconventional, and at first glance he seems to live in a different world, but he didn't graduate from a photography university, nor did he study abroad at a photography university, nor did he have any experience working in a photography studio as a low-ranking employee.

And for me, he was a very valuable senior freelance photographer, and a big brother to me, not to mention the fact that I had never studied under a famous photographer.
He wasn't all that unconventional and flashy.

I met him after the bubble burst, so even though I sold that example Mercedes Benz, gave up that big, useless watch I'd never seen before, sold off my beloved SINER 8x10 that used to appear when I had a spirited job, and fell into a situation where I had to downsize such a life, it was still as if nothing had happened He seemed to be aloof, but I felt that there was a kind of determination to be learned from him.
After all, if you ask me whether photography is a job that is absolutely necessary for people to live, it is a job that is considered unnecessary.

When the world goes into a recession, sales are greatly affected.

If you compare it to the ant and the grasshopper, you'll be on the grasshopper's team for all intents and purposes.

But the grasshopper has a grasshopper's way of life, and he has the pride to enjoy life even if it means changing his life to ride the waves of the world as the environment changes.

From the grasshopper's point of view, when winter comes, the grasshopper can move to the city to find summer.

As long as you live your life in search of summer, life is endless summer.

There are a lot of photographer friends in common, and we said we would get together and go to a hot pot restaurant in Ikebukuro, Tokyo, once Corona had settled down and we could casually go to Tokyo again.

It's really quite shocking.

People die unexpectedly easily.

Since then, I haven't updated my Facebook page at all.

Just then, a new batch of Brazilian green beans arrived at Taiyo Coffee Roasting, which has been closed since March of this year.

Of course, this is because I ordered them myself a few days ago.

The name of the green coffee beans is "Brazilian Tomio Fukuda Bau Dry On Tree".

The coffee is from the Bau farm run by Mr. Tomio Fukuda, a second-generation Brazilian Nikkei, and is called "Dry On Tree", which means that the coffee cherries are fully ripe and dried with their pulp still attached to the tree.

It's the so-called coffee cherry, which is like a dried grape with branches.

In order to keep it in this state, the seeds inside the dried coffee cherries are designed to soak up the sweetness of the pulp.

Moreover, the name of the coffee seedling is "Mundo Novo", which means "New World".

The name of the seedling is "Mundo Nobo," meaning "new world.
When Taiyo Coffee Roasting was established, Mundonovo was first roasted in Brazil, but due to the management policy of Ipiranga Estate in Minas Gerais, Brazil, the Mundonovo plantation was sold to another farmer, and the same Mundonovo was no longer available. I had to put it away.

The bitter cocoa vibe is one of the hallmarks of Mundonovo, but the new Mundonovo is clearer, clearer and clearer, and has the quality of the crop itself.

Delicious!

It's time for Taiyo Coffee Roasting Shop to aim for a new world.

 

 

10.3.2020

DAYS / Tatsuro Rokudo Column

Coffee +

For Enjoying Toyama Life !

Pour Over

The new coronavirus is relentless.

By the end of March, the number of infected people in Toyama Prefecture had been confirmed, and even in June, when the University of Toyama began to use the Internet to teach classes remotely, and Taiyo Coffee Roasting Shop opened a shop on the campus, there were still few students walking around the Gofuku campus.

This year's new students, unable to start club activities or make new friends, had no choice but to wait for the right moment. 

In June, the temperature in Toyama topped 25 degrees Celsius, and the Gofuku campus was no exception, selling iced coffee.

Almost all of the visitors to the tent came for the spicy chicken curry at lunchtime, but we also got an iced coffee as a bundle, just like a set.
Then a boy in a cap approached us on a bicycle.

As he straddled his bike, he examined the menu of beans on the coffee grinder with his gamete and said, "Costa Rica Puente Talas Tipica Natural, drip! .

While most of the customers ordered iced coffee, they ordered hot coffee.

And shallow roasted beans.
As I twisted a knob on the cassette stove to reheat the water in the kettle, I asked, "Oh, you're from the coffee circle? Are you from the coffee circle? I asked without thinking.

I had heard that there was a coffee club at Todai called the 'Parista', a play on the name of the coffee barista, and that there were about 30 members.

I'm thinking of starting a mobile vending business soon. ......

While transferring the boiling water to the drip pot, he said, "Oh, I wonder if the circle is trying to plan another event in the town of Sogawa?
'No, I don't do circles, I do my own hand net roasting and stuff like that. I've already bought a mobile van!

In my mind's eye, I thought of the Toyota Quick Delivery, a vehicle often used by Kuroneko Yamato for deliveries.

This vehicle was discontinued in 2016.

As I set the coffee powder in the paper filter, I said, "That's amazing! You're a man of action! But I was distracted by the drip of water at hand, so I gave a curt reply.


I transferred the kettle's freshly-boiled water, at 100°C, to Takahiro's drip pot "Shizuku," which lowered the temperature by about 10°C to 90°C.

There is no doubt that it is possible to brew coffee at 100 degrees Celsius, but at higher temperatures, it is easy to get unnecessary bitterness and other unpleasant tastes.

The first pitch, as if you were doing it by placing hot water in the middle of the coffee powder set in the dripper. About 20-30ml.

Moisten the coffee powder and take 30 seconds of steaming time as it is.

Measure it exactly on a proper timer.

Steep it thoroughly to expand the surface area of the powder.

The larger surface area allows for more efficient extraction when pouring hot water into the next batch.
And the second pitch, plus 90ml.

Pour hot water slowly into the center of the powder in the dripper, in a circular motion, about the size of a 500 yen ball.

Only pour the hot water over the powder.

Don't pour hot water into the dripper, but don't pour it into the coffee powder and the paper filter.

If you pour hot water into the paper filter, the hot water goes down to the server, and the coffee liquid in the server will be thin as a result.
Also, if the hot water passes through the powder quickly, the coffee will be thin, and if it passes slowly and the contact time with the powder is long, the coffee liquid will be thicker.
The third pitch, plus 40ml, while keeping an eye on the water level in the dripper.
Finally, plus 20ml.

It is thought that it is better to remove the paper filter from the server without removing this last hot water.

The unspent liquid left in the dripper may also have some coffee residue in it, so it is said to be thrown away without removing everything.

Although it's only one cup of coffee, this is how they try to brew a cup of coffee without any negative factors.

It's important to brew a cup of coffee in a fluent tone of voice while explaining the coffee beans to the customers.

 

I'm trying to avoid making comparisons with the young people of today, and I'm trying to avoid talking about them or putting words in their mouths.

After 50, college students are the equivalent of their sons and daughters.
Costa Rica Puente Talas Tipica Natural, I'm in! And while pouring it into a paper cup and handing it to him, he said, "Making money is something you're going to have to do eventually, even if you don't want to, so you might as well not be in a hurry and do something that you can only do now. If you like coffee, I think it would be a valuable asset to go to Costa Rica or any other coffee producing country and see the coffee plantations and see what kind of flowers this tipica produces and how these naturals are processed after the harvest, I couldn't help but go off on a tangent.

I said something that sounded like I was talking from above and imposing my experience on him.

'Thank you!' He smiled a carefree smile and took a sip from his paper cup, "Fruity! He added and left.
Left alone, his business acumen may allow him to sell more and more coffee beans in a mobile van, use the latest roasting machines, and before you know it, he may be the owner of several shops and a number of employees.

No one knows what the right thing to do is, and no one can guarantee that it will be the right thing to do.

The new coronavirus has made going abroad less easy, and that makes me want to go abroad even more.

Now that I have my own shop, it is surprisingly difficult for me to go on long trips.

I came back to Toyama from Beijing and have not gone abroad once since.

My passport has expired and has been left intact.
Before the Marunouchi store opened, I went to Costa Rica, Guatemala, and Brazil to visit coffee farms one after another in coffee-producing countries. During his stay in Beijing, he also visited a coffee plantation in Yunnan Province.

If only we hadn't been hit by the corona crisis, we would have gone to Ethiopia soon to see the birthplace of coffee.

I would like to visit Ethiopia several times, take some photos, make a series of works, and hold a photo exhibition, and brew Ethiopian coffee on the spot so that visitors can drink coffee while looking at the photos.

 

 

 

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

9.4.2020

DAYS / Tatsuro Rokudo Column

Coffee +

Where there's coffee, people gather ! And the pictures, the movies and the plays. 

For Enjoying Toyama Life !

Working is fun

prologue


Saturday, March 28, 2020, was originally supposed to be the first day of my first show back in Toyama.

The Taiyo Coffee Roasting Shop was to be completely closed for the day for the actors, local staff and others who were coming in from Tokyo.

As a producer, I planned to keep my body open.

I was going to take whatever measures I could think of.

I had already secured more than enough masks for the number of people in the audience and bought a large quantity of latex gloves and hypochlorous acid water.

However, after coming back from Beijing to my hometown of Toyama, it was too late to force my first independent performance.

The confidence in the success of the show was never satisfied, and the inexplicable anxiety could not be dispelled.

Even if we had been forced to go ahead with the performance due to the ego of those who were responsible for it, we would not have been able to fill the auditorium this time.

It is an impossible choice to perform a play without an audience.

(Unless, of course, you are planning a play that was intended to be performed without an audience from the beginning.

Early in the rehearsal process, I had a meeting with Matsumura, the director, in which we discussed the idea of putting on a play without an audience.

It was agreed that if any one person involved in the project was infected, the performance would be cancelled.

Every day I see new news from around the world.

We were in constant communication with Matsumura and we were worried and anxious about whether or not we could really put on the show.

Then, two weeks before the show was to start, he got a call from Tokyo.

Theaters and rehearsal spaces for rent were completely blocked off, and we were unable to finish up right before a performance.

At that time, the first case of infection had not yet occurred in Toyama Prefecture.

In view of this unprecedented situation, we decided to postpone the show indefinitely.

I don't want to say that the performance had nothing to do with the coffee roaster's business, but...

In a spirit of reckless disregard, the roastery will not be open for business as usual until that time comes.

In addition, I decided to keep growing my own hair out without cutting it and put it in a ponytail.

It really doesn't matter, but that's what I decided to do.

Cold Brew "Draining" Coffee

I finally started cold brew coffee this summer of 2020.

I think it's been a few years now, but the coffee industry, not to mention convenience stores, supermarkets, and even Costco, have been trying to get me to start.

The cat and the ladle are "draining coffee" and "draining packets of five".

I felt that the world was so freakishly busy with draining the water out of the machine that I didn't want to do it at my house anymore.

We also stocked up on several glass drainage coffee makers and bought a box of them, but we didn't want to do it anymore.

I stocked up on coffee equipment in advance and put them on the store shelves, but they just got dusty.

Surprisingly, sometimes the prices of coffee from the manufacturer were not so different from the prices charged by online retailers.

That's why department stores are going out of business and individual shops are getting bogged down.

But it's not because of the high cost of coffee equipment that I don't want to sell my coffee.

 

The question is, "Does the coffee really taste good?


In Japan, it is not possible to use the paper filtered coffee powder as a substitute for

Hand drip coffee (pour over cooffee), where you pour hot water into it, is the most popular.

Even if this was a coffee maker, the basic structure would still be in the form of a drip coffee.

And in the case of drip coffee.

The usual style is to pour hot water into coffee powder and drink the brew strained through a paper filter.

People have many different tastes, and it would be a bit rude to say that it's all just a matter of taste.

The amount of coffee powder, the temperature of the hot water, the speed of the pouring water, the...

From the time the coffee is poured into the cup to the time it is finally consumed, the taste of the coffee is greatly influenced by the choices made in each of the several stages of the coffee making process.

In the case of water below room temperature when pouring hot water into the cup

It is called "cold brew cooffee".

So, what is the difference in the pouring temperature?

 

In general, coffee tends to have a strong bitter and messy taste when brewed in hot water at a high temperature.

Among the customers who come to our shop

I've been making my own coffee lately, but I can't seem to get it to taste good.

If you are told that you have to be the first to

Are you pouring the coffee grounds straight from the kettle with the water boiling?

I ask.

There is a high possibility that the water just boiled at 100 degrees Celsius is poured directly into the coffee.

As a result, the bitterness and miscellaneous taste of the coffee is strong.

On the other hand, if you brew the coffee at room temperature with water, it is difficult for the ingredients that are released at higher temperatures to come out.

The other ingredients are extracted slowly and the taste can be relatively mellow and gentle.

But just because it's hot doesn't mean it's poisonous.

I'd be too quick to declare it "not good.

There are no accounting for taste.

I'm sure there must be some people who find that bitterness and messiness irresistible.

There are exceptions to this rule.

 

You can also use the watered-down coffee makers that are sold today, or

In the type of method where you put the coffee in a bottle overnight or so and slowly brew it.

It often ends up being somewhat watery and thin.

It's just my personal feeling.

I was the "? I'm not such a skilled businessman that I can sell the things that are tricky to sell with a lot of cleverness.

Because of that, the water dispenser was regarded low in our shop.


But this spring, a certain company's water-dispensing coffee maker came to our shop!
It takes about five times the normal amount of powder to get a satisfactory density when drinking it.

In the case of this machine, it can take up to 500 grams of coffee powder to brew 4 liters of coffee.

One of the features of this machine is that you can drip the brewed coffee with room temperature water.

Furthermore, it is designed to allow multiple brewing by pouring it on top of the coffee powder over and over again.

 

I brewed it with a deep-roasted Mandirin G1 from Indonesia, and the result was

It has just the right amount of bitterness, yet it is full-bodied and has no unpleasant aftertaste that stays in the mouth forever.

It has a richness that can be enjoyed even if you put ice in the glass.

It's the closest thing to the ideal brewed coffee we've ever made in our shop.

 

As a measure to prevent the spread of the new coronavirus, we have decided to proactively suspend business at our Marunouchi store.

The operation of an outside tent stall that can operate in the open is

I've been running the coffee shop since I came back to Toyama, so I decided not to take a break.

 

On the first Sunday in June, the Toyama Gokoku Shrine and the Toyama Flea Market is an event that has been going on for more than 25 years.

Unfortunately, the event was cancelled in April, May and June of 2020.

Sunday, July 5, was the first time in a long time that the store was open.

For the record, the high temperature was 25.3 degrees Celsius. The record high temperature was 25.3℃ and the record low was 20.8℃. It's been 5 years since we started stalling at the flea market.

I've just met our requirement to start selling iced coffee when the temperature rises above 25 degrees Celsius.

It was the long-awaited debut of a water-draining coffee maker.

 

A water-draining coffee maker is a machine, but it's not as good as an ordinary drip machine.

It takes about 10 times as long to make the same amount of extract.

Since the water brewing process is not a mass production type, we have decided to sell hot water brewing iced coffee as well, just as we did last year.

This year's version is based on the Brazilian Cerrado Caramelic #18, with a core of bitterness from mandarin.

The coffee is brewed slightly thicker in hot water and then used ice.

It would be sold as iced coffee after being quenched and stored in the refrigerator.
That way, when a customer says, "I'll have an iced coffee please ♫

This one has to explain "We have two kinds of iced coffee this year" every single time.

It was expected.

It was to be expected.

The water-drained iced coffee uses a lot of powder and takes a long time to brew.

Iced coffee with hot water is 100 yen more expensive than a normal iced coffee with hot water for 400 yen, with a selling price of 500 yen.

If you do so

'Is your coffee the gold coffee? Or is it silver coffee?

It's like asking a question like.

Did you have a problem with the fries? It's a conversation that tickles the self-esteem of the target customer.

This one will have some guilt.

In fact, it's a "Which coffee would you like to have? I said, "Watering out is 100 yen more expensive~

All right, water up! Most of the time, it is returned to me.

I'm simply happy to see that water-drained coffee is the better choice because it takes more time and effort than hot water.

However, has the coffee industry's publicity over the past few years made it that popular to use water-drained coffee? 

When did the public become so fond of draining coffee? 

Seriously, water-drained coffee!

I don't regret the fact that I've been a natural at shunning watering out myself, but

It was amazing to see the reality of the world.

Such a phenomenon was not confined to the market at Gokoku Shrine.

A similar situation was evident at the stalls at the Ecchu major market, which is held on the fourth or last Sunday of the month.

 

In the meantime, for no particularly profound reason.

I've been extracting a single-only extract of Indonesian Mandeline G1

Now, I'm going to blend 25% Brazil Cerrado Caramelic #18

I decided to create a slightly milder finish by adding a hint of sweetness to the cocoa-like atmosphere.

It has been five years since Taiyo Coffee Roasting started opening stores in Otemachi, Echinaka, even before it opened a branch in Marunouchi, Toyama City.

For Taiyo Coffee Roasting, it's a home away from home.

In spring 2015, in May, I think it was at Ecchu Otei Market, the first time I opened a tent in Toyama.

By opening a tent, we were able to

I thought it would be interesting to see what kind of reaction we could get from the customers in Toyama, just like an antenna shop.

Or maybe it's a pre-promotional thing to do when you build a physical store.

There was no reason for a man who was about to turn 50 years old and make a fresh start in Toyama to not have a stall.

He had planned to set up a tent as a test run, but

Later on, even if a brick-and-mortar store is built, it's still a good way to raise awareness.

I need to go to a public place.

I had no idea that the significance of the tent stalls would change.

 

Then, from July this year, the University of Toyama's Gofuku campus was added to the schedule of stalls on the campus.

 


 
Do not hesitate to contact me to discuss a possible project or learn more about my work.

© 2020 by ALOHADESIGN

Proudly created by Tsutomu Kinoshita

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editor in cheaf and
art director and designer
:
Tsutomu Kinoshita
director
:
Ayumi Ogo
Mikiko Shirakura
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