Feburary 2016 Featured Roaster - Golpie Coffee Roaster / Nagoya


by Yozo Otsuki January 15, 2015 0 Comments

GOLPIE COFFEE / Nagoya 

What happens when a third-generation coffee expert adds his experience and ideas to a decades-old coffee company with deep roots and a strong following? You need only look as far as Nagoya prefecture to find the answer to this question, as it is the home of this month's featured roaster: Golpie Coffee (http://golpiecoffee.jp/).

This roaster actually came to life before WWII under the name of Matsuya Coffee, a company that specialized in coffee wholesaling within Nagoya. Their home region had (and still has) and a strongly-embedded culture of kissaten, or traditional Japanese coffee houses. In time, Matsuya Coffee branched out and began selling products and amenities for kissatens throughout the city.

Now, many fruitful years later, third generation Kawai Yuya san takes the wheel of the company bringing with him many years of experience and wisdom gained from his time spent at a well-known coffee company in Tokyo. Kawai san has also brought about some changes.

Under his guidance in 2015, Matsuya Coffee became Golpie Coffee in a rebranding effort that would make specialty coffee the key focus of the company. The purpose of the new direction? According to Kawai san, the aim is to connect new people with specialty coffee, providing new excitement for coffee drinkers as well as education into the finer aspects of his trade. Of course, he plans to accomplish these goals with full respect to the existing kissaten culture that Golpie's home region holds dear.

In pursuit of creating these new connections between customers and great coffee, Golpie Coffee actively actions rare selections of beans from around the world. They're also fond of actively visiting the source regions, that they may make personal connections with the farmers and producers. These trips allow for a better understanding of the process behind the beans, which in turn reveals the optimal way to roast, brew, and serve the final result to customers. 

In addition to this remarkable dedication to the “seed-to-cup” ideology, Kawai san also holds workshops that help to match differing coffees with the tastes of the customers. One couldn't ask for a more skilled guide into the world of specialty coffee, as Kawai san has recently won the 2015 Japan Coffee Roasting Championship, and will soon be moving on to compete in the world championship! 

We at Kurasu are excited to be working with Kawai san and Golpie Coffee, and we know you'll be thrilled to experience their contribution to the the Kurasu x Good Coffee subscription service!

Q&A with Kawai san

When and how did you first start roasting professionally?

I started to roast about five years ago. The main motive was from my previous job when they transferred me to their quality control department, where I was in charge of the whole process from purchasing to producing coffee beans

What do you consider most important in the process of purchasing, roasting, extracting, and providing the coffee to the customer?

When you ask about the “flavor of coffee” it's something a Japanese can usually envision easily. In recent years however, the extreme growth and development of specialty coffee is turning this usual “flavor of coffee” that everyone imagines into something much more surprising and exciting. With that in mind, we think it is important to serve consistently high-quality coffee but also we want our customers to feel the potential coffee has to surprise and astonish with our bean selection, roasting, and extraction process.

What emphasis do you put on roasting? (For example, light roast or dark roast?)

I try to roast coffee so that even regular customers who are not professionals can grasp the characteristics of coffee. The bean may look lightly roasted but it is roasted with weight and without imperfections.

What is the recommended extracting method/menu?

Hand-drip is recommended but using coffee maker is another method I recommend. The major premise is to enjoy drinking coffee every day so finding the way to make coffee every day without a hassle or boredom is important. Coffee makers now are very well researched and affordable. Using the coffee maker on busy mornings and using hand-drip on the days off depending on your lifestyle, it is best to find a way to continue to enjoy drinking coffee.

What made you decide to partner with kurasu x Good Coffee for our overseas subscription service?

I was thankfully chosen as the Japan Coffee Roasting Champion of 2015 this year. This oppertunity gave me the perspective to start thinking how our coffee would be evaluated by people around the world. That is when this partnership opportunity popped up and I didn’t have any reason to resist.

Any words for the awaiting overseas customers?

I selected this coffee after being the judge at the Cup of Excellence and discussing with tasters and roasters around the world, and thought this flavor would be enjoyed by many international coffee drinkers. Please let us know what you think of the coffee through Instagram, Facebook or email.

What's your recommendation/favorite roaster or cafe?

Kaldi Coffee Farm

Who do you respect as a roaster/barista?

My grandfather.

Japanese text:

いつから焙煎を始められましたか?きっかけはございますか?

約5年前から。以前の勤務先(修業先)でコーヒーの仕入れから製造までを担当する品質管理部署に配属されたことをきっかけに。

 

コーヒー豆の仕入れ、焙煎、抽出など提供までに大切にされていること、想いなどがありましたら教えてください。

「コーヒーの風味」というのはこれだけ日本にもコーヒーという飲み物が普及している中で、誰にでもイメージできる風味だと思います。ですがここ数年、急激な成長と進化を続けるスペシャルティコーヒーには、そういった人々の無意識の感覚(コーヒーの風味)を覆す、驚きと感動を与える風味と可能性があると想います。すなわち、僕らがコーヒーを仕入れ、焙煎、抽出を通じて最も大切にしていることは、品質が高いコーヒーであることはもちろん、飲む人に驚きと感動を与える風味と可能性があるということを重要視しています。

 

焙煎方法の特徴、こだわりがございましたら教えてください。(浅煎り?深煎り?)

焙煎方法はそのコーヒーの特徴がプロじゃなくても一般のお客様にもわかりやすいような焙煎を心がけています。

見た目は浅煎りですが、焙煎不完全にならないようにしっかりカロリーを加えています。

おすすめの飲み方/メニューを教えてください。

ハンドドリップもオススメですが、「コーヒーメーカー」で淹れるコーヒーもオススメです。

オススメの飲み方の大前提として、毎日楽しみながら続けていけること。

毎日の生活の中で、コーヒーを淹れることが苦痛にならない、飽きないような飲み方を見つけていただけるといいです。

今はすごく研究されたコーヒーメーカーも多くあり、コストパフォーマンスもよくなってきているので、そういった手段もオススメです。

仕事の日の忙しい朝はコーヒーメーカー、休みの日のゆっくり時間のある朝はハンドドリップなど、ライフスタイルに合わせて楽しみながら続けていける飲み方を見つけて欲しいですね。

 

今回【kurasu × Good Coffee】の海外定期購入サービスに参加してくださった理由がありましたら教えてください。

今回、光栄なことに、ジャパンコーヒーロースティングチャンピオンシップ2015にて優勝することができました。

そして次に、自分たちの取り扱うコーヒーが世界の人々から見るとどういう評価をしていただけるのかと思っている時に、今回のお話をいただき、断る理由もありません。

 

海外で楽しみにしてくださっているユーザーの方に向けて一言お願いします!

今回セレクトしたコーヒーは私がカップオブエクセレンスの審査員に参加したり、世界中のスペシャルティコーヒーテイスターやロースターと意見交換する中で、海外の皆様にはこういうフレーバーのコーヒーが喜んでもらえるのではないかという想いでセレクトしました。

ぜひ、コーヒーについての意見や感想をインスタグラムやフェイスブックやメールで教えてください。

 

おすすめお気に入りのお店/焙煎所がありましたら、教えてください。

Kaldi coffee farm

 

尊敬するロースター/バリスタの方はいらっしゃいますか?

祖父

  

Featured Beans

Nicaragua Limoncillo
Funky natural / Kenya Kigwandi
Both will be light - mid roasted. 

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Yozo Otsuki
Yozo Otsuki

Author

Yozo is the owner director of Kurasu. Hopping between Kyoto - Tokyo - Sydney, he has a passion for coffee and relaying the beauty of Japan to the world.