At Kurasu, being a barista isn’t just about making coffee behind the counter. Our team members come from diverse backgrounds and enjoy an environment where each person’s individuality can truly shine.
Risa was born in Gifu, raised in Aichi, and after working for seven years at an apparel company, she decided to pursue language studies and a working holiday in Canada. That’s where she first became intrigued by coffee culture. Later, she spent three years honing her barista skills in Düsseldorf, Germany. Returning to Japan in 2021, she joined Kurasu as a barista—and now leads various projects on our events team.
“We were very active in participating in events last year, but this year I want to organize more events in-house,” says Risa. We spoke with her about why she joined Kurasu, the work she’s doing now, and her vision for the future.
From Apparel to Overseas: How Risa Shifted Into Coffee
—Could you start by telling us about your background?
I was born in Gifu and grew up in Aichi. After graduating from junior college, I spent seven years working at an apparel company in Nagoya. Then I went to Canada for language studies and a working holiday.
It was in Canada that I first became interested in coffee and cafes. One of my elective classes was “Cafe Training Skills,” which introduced me to the basics of coffee. My teacher and classmates would visit local cafes and experiment with different orders and customizations. I got hooked on the cafe atmosphere.
Initially, I just loved the vibe of cafes and thought, “I’d like to work in a place like this.” But the more I looked into it, the more I fell in love with the coffee itself—I became a bit of a coffee geek.
After returning to Japan from Canada, I started working again. But I felt a strong urge to live abroad once more and pursue a career in the coffee industry. That’s when I decided to head to Germany. I ended up working there as a barista for a total of three years, and once I felt I’d gained enough skill, I returned to Japan and joined Kurasu.
—How did you end up training as a barista in Germany?
I started living in Düsseldorf and immersed myself in coffee by reading books, visiting local cafes, and studying on my own. The more I learned, the more obsessed I became. But I reached a point where I felt self-study alone wasn’t enough, and I wanted to take coffee workshops to deepen my knowledge. The biggest hurdle was that everything was in German, which was very challenging for me at the time.
Then I noticed on Instagram that a German barista—someone I’d followed online—had moved to Düsseldorf. I hoped to meet him in person and learn more about coffee. A while later, I discovered that my roommate was actually friends with him, so I got an introduction and contacted him.
I told him I was serious about learning coffee and asked if he knew of any workshops offered in English. He replied, “Why not come talk to us at the cafe I’m working at?” So I went to visit—and it turned out that this barista was actually Kai, who is now a barista trainer at Kurasu!
At the time, Kai was the manager of that cafe. After we chatted, he said, “Why don’t you come work here?” I interviewed with his boss and was hired full-time. Kai and I worked closely together every day, and he taught me everything from basic cafe operations to brewing methods. In other words, Kai was my very first coffee teacher.
Life in Germany was all about coffee—visiting different coffee festivals, cafe-hopping to taste and compare brews, and group cupping sessions at the shop. I was living and breathing coffee every day.
—That sounds wonderful. What led you to return to Japan after your time in Germany?
I worked at Kai’s cafe for about a year and a half. When the pandemic started, I moved to another specialty coffee shop. My reasons for returning to Japan included the challenges brought on by COVID-19, but honestly, I also felt ready for a new step. I tend to want to move on once I’m satisfied with my current situation. I guess you could say I like to push myself to explore what’s next.
Since I’d begun my coffee career in Germany, I was curious about Japan’s coffee scene—I had barely experienced it. From what I could see on social media, Japan’s coffee industry looked so vibrant and exciting, and Kurasu especially caught my eye.
Kurasu’s Kyoto shops opened while I was in Germany, so I hadn’t visited in person yet. But Kai, who had already been there, told me, “Kurasu would be a perfect fit for you.” So I set my sights on Kurasu and made a promise to myself: “As soon as I return to Japan, I’m going to Kurasu in Kyoto.” I came back in June 2021, immediately reached out, and by September that same year, I had joined the Kurasu team.
Joining Kurasu as a Barista and Moving into the Events Team
—It’s amazing how quickly you went from returning to Japan to joining Kurasu. Did you visit as a customer first?
Yes. I’d always had an eye on Kurasu, but I decided to check out the shop as a regular customer before anything else. I recognized staff members I’d seen on Instagram, and immediately felt the warm, welcoming atmosphere. Everyone’s personality shone through, and the company itself felt much less rigid—more like the cafes I’d experienced abroad—while still being distinctly Japanese.
Most coffee companies in Japan seem to have very structured teams, whereas in many overseas cafes, everyone’s individuality stands out more strongly. Sometimes that can lead to great results, and sometimes it can cause friction. At Kurasu, though, each person’s individuality is respected, and yet the team works cohesively. It felt like the ideal balance.
Right then and there, I asked, “Are you hiring baristas?” and it turned out they were! So I rushed back to my hotel, wrote up my resume, and handed it in. Within three months of returning to Japan, I’d already moved to Kyoto and started working at Kurasu—that’s pretty fast, even for me!
—After joining as a barista, what kinds of responsibilities did you have?
When I joined, it was the peak of the pandemic, so our barista team was very small—just three of us. I split my shifts between the Kyoto Stand and Ebisugawa locations, brewing coffee, chatting with customers, and having a great time overall. Each shop had different concepts and recipes, so it was a lot to learn at first, but now I look back on it fondly.
I got my first taste of event work about a year into my time at Kurasu. My first assignment was “GOOD COFFEE FEST” in Shizuoka, followed by “ENJOY COFFEE TIME” in Kyoto, which I was asked to help lead.
—So you were organizing events fairly soon after joining, right?
Yes, though “ENJOY COFFEE TIME” holds some bittersweet memories. I wasn’t fully prepared, and I forgot some essentials, which caused a lot of trouble for everyone. I was convinced that would be my last chance to do events—I felt so discouraged.
But then, in spring 2024, I was given another opportunity to participate as a barista at “GOOD COFFEE FEST,” held over a week at Hakata Hankyu in Fukuoka.
Thanks to my teammates holding down the fort back in Kyoto, we had a hugely successful event in Fukuoka. Learning from my mistakes at “ENJOY COFFEE TIME,” I tackled “GOOD COFFEE FEST” much more proactively. That experience made me realize how fun events can be. It sparked a sense of responsibility, taught me valuable know-how, and eventually led me to take the lead in organizing a variety of events.
Day-to-Day in the Events Team
—You’re now part of Kurasu’s Events team. What does your typical work look like?
In 2024, I basically said “yes” to everything—I attended almost every event I could. Both for Kurasu’s sake and my own, I wanted to make new connections in the coffee world, so we went out to as many events as possible.
Last summer, we started a “guest barista service” in collaboration with NOHGA HOTEL KIYOMIZU KYOTO, a lifestyle hotel in Higashiyama, Kyoto. A Kurasu barista goes to the hotel lobby about once a month to serve specialty coffee.
By venturing out so often, I met wonderful people and built lots of connections. The downside was that I was so busy planning and attending events that I barely had time to look back on and learn from each one. This year, I’d like to slow down a bit and focus on delivering higher-quality experiences at each event.
Additionally, I want to plan more in-house events at Kurasu. Whether it’s inviting guest baristas to our shops or hosting workshops for the public on using our original FLO Dripper, or even organizing a “brewers’ competition” for our staff, I have tons of ideas. Stay tuned!
Celebrating Individuality: Kurasu’s Organizational Culture
—What do you think of Kurasu’s company culture?
My initial impression hasn’t changed: Kurasu is a place where each person’s individuality is honored. No one forces you to tackle your weakest areas or demands you train until you master them—it’s more like, “Focus on what you’re good at and let’s help you grow.” Because of that, I feel I have a clearer understanding of what I love and what I’m best at.
Kurasu is expanding rapidly, and there are more people on the team now, including some I don’t see often. In that sense, I’d love to create opportunities—like internal events—where everyone can spend time together and have fun. The more we get to know each other, the more we can blend our strengths into a cohesive, dynamic team without sacrificing our individuality. That’s the real appeal of Kurasu: we’re not a rigid “company” in the traditional sense; we genuinely respect each person’s unique character.
—Has your move from “barista-only” work to the events team changed your perspective?
I interact with a lot more people outside of Kurasu now, so I feel more connected to the broader coffee world. I’ve been exposed to new insights and have made friends in many different places. Still, whenever I step behind the counter at Kurasu, I find it really fun to serve customers. Ideally, I want to keep doing both: barista work and event planning.
This year, I’m planning more in-house events, but I still want to fill the cafe sometimes as a barista—cooperating with the staff and engaging with customers face-to-face. My aim is to bring fresh ideas from the outside world back into Kurasu’s shops, making our community even more welcoming.
Building a Future on the Connections Made Through Coffee
—What are your goals or vision for the future?
I’ve always been vaguely drawn to the idea of opening my own place overseas. Lately, I’ve started thinking more concretely about what that might look like. One dream is to brand myself personally, get a coffee truck, and travel around—first in Japan, then maybe internationally if possible.
To make that dream a reality (or anything else that might come my way), I’m focused on nurturing my personal connections in the here and now. You never know where life will lead, but I believe our relationships shape the future we want. If I hadn’t met Kai in Germany, for example, I might not be here at Kurasu today. I’m truly grateful for all the people who’ve come into my life.
—Finally, could you share your current favorite coffee gear?
I have too many favorites, so it’s hard to choose! I’ve been a longtime fan of the April brewer. Lately, though, I’m really into using an ORIGAMI Dripper with a HARIO V60 Barista Server—a classic combination. I’ve come full circle to the basics, you could say. These days, I often brew 20g of coffee for about 300ml of water (two servings) because I have someone to enjoy it with. This setup is just perfect for that. Definitely give it a try!
Thank you for reading Risa’s story! Risa’s journey is a testament to how coffee connects people across borders, and at Kurasu, we’re excited to keep creating spaces where individuality shines. Stay tuned for more events, workshops, and stories that bring our coffee community even closer together.
