Japan's "God of Fine Coffee" Taguchi: Making the Right Coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Last Saturday, during the 2017 China International Coffee Exhibition.

Mr. Taguchi, known as "the god of Japanese boutique coffee", came to the Bruno caffe Buri building to share the "boutique coffee in my life". Kaimen was invited to attend and conducted an exclusive interview with Mr. Taguchi.

Mr. Taguchi used to be the president of the Fine Coffee Association of Japan. He has interviewed more than 40 coffee producing countries. In addition to running his own Bach Cafe, he has also written books such as "Taguchi Care Fine Coffee" and "Coffee Taste". It has an important impact on the coffee industry.

"I intend to devote myself to the maze-like world of boutique coffee, turn boutique coffee into a common asset of the world, and use good coffee to bring people's friendship together."

-- nurse Taguchi

Mr. Taguchi, 79 years old this year, has prepared PPT extremely carefully. It tells the story of his bond with coffee when he was young, and the psychological healing emotion that coffee has brought to people since then.

At the sharing meeting of Mr. Taguchi of ▲

Some of his views on coffee making during the sharing are impressive--

With regard to "making the right coffee", Mr. Taguchi thinks:

"Coffee tastes good or not has personal feelings in it, but whether it is correct or not is a basis: 1, high quality raw materials, no residual beans; 2, fresh baking; 3, choose the right way of production. These three points reach the qualification line before it is called a correct cup of coffee. "

▲ share the scene

Referring to the depth of coffee roasting, Mr. Taguchi said that now you will see coffee beans that are only very shallow or very deep roasted in some cafes. Moderate and medium-depth baking requires very high baking technology, and the heat should be smoothly controlled in order to achieve the right taste. The degree of roasting that maximizes the characteristic flavor of coffee is very few.

He uses his own Bach Cafe as an example, where coffee beans are roasted from shallow to deep, divided into different roasting degrees, and demonstrated to guests who come to the store, "in this way, you can know the beans you want to drink at a glance and make your own choice."

▲ takes his own Bach Cafe as an example.

After the sharing, Mr. Taguchi signed the book handed over by the organizers and coffee lovers and printed his two seals engraved with two sentences he liked:

"to make the right coffee."

"Coffee makes everyone friends."

Mr. ▲ Taguchi signed the books of coffee lovers seriously.

The following is an exclusive interview with Mr. Taguchi conducted by Ka Men.

Q = Ka Men

A = Mr. Taguchi

Q: how many times have you come to China? What kind of changes have you felt in China's coffee consumption market recently?

A: I have been to China almost 50 times. I came to China more than 20 years ago, sometimes because of coffee research, sometimes to travel.

Compared with the time when we first came here, China's coffee market can be said to have changed a lot. Especially in recent years, China has established trade relations with many coffee-producing countries, exporting some electronic and industrial products, and importing coffee from some coffee-producing countries to achieve a trade balance.

Chinese tea culture has a long history, people have the habit of drinking tea, and gradually some people will change their living habits and like drinking coffee.

Q: seeing that you have published the book "opening a profitable small Coffee Shop", which tells about your decades of experience in coffee shop management, what suggestions do you have for coffee shop operators?

A: working in the coffee industry will certainly encounter a lot of difficulties, pain, and even despair. I hope you must keep a positive and optimistic heart, don't think about unhappy things, always see your progress and be grateful for good things. only in this way can you keep a passionate heart for coffee. in order to do more and more in the career.

When you do it to a certain extent, you will find that the previous pain will be offset by this great joy, in order to achieve the fragrance of coffee for a hundred years, it is worth it.

An exclusive interview with Mr. Taguchi by ▲ "Ka Men"

Q: do you think the appearance of boutique coffee should be a personalized restaurant or a commercial chain?

A: the social contributions and functions of the two forms of cafes are not the same. Large chains can provide workplaces, and coffee consumption is relatively high, which can play a great role in social contribution. However, due to the limitations of the model, guests come in and communicate with the shop assistant relatively less, mainly coffee consumption.

Although the small cafe does not have the strength to open many stores at one time, it has the function of closely connecting the feelings between people, the small cafe can feel the warm service, and the coffee shop can cure people. At the same time, it can be used as a place for people to communicate and exchange, information gathering place, which may be difficult for large chain stores to do.

Q: for a coffee shop run by a barista, how to balance the identity of "craftsman" and "businessman"?

A: to open a coffee shop, you must first be loyal to your products and guests, and you can't cheat. It is only with such a belief that Bach Cafe has been open for 50 years.

China is an ancient civilization with a history of more than five thousand years and has a lot of excellent culture. For example, honesty, loyalty, and coffee culture have something in common. Hope that coffee shop operators in the coffee business, can inherit this great spiritual civilization, and into the management, absolute loyalty to their own products and customers, this is the most important point for the coffee shop to achieve sustainable operation.

Q: what was the moment that fascinated you most in the process of making coffee?

A: what I enjoy most is the time of drinking a cup of coffee, not only fascinated by the taste or the environment at that time, but also the spiritual comfort and enjoyment brought by this cup of coffee, which can heal myself and give me the motivation to work all day. The time to drink coffee is the time to taste the fruits of labor, but also the most enjoyable time.

-End-

Co-ordinate: coffee sir | Editor: occasionally

This article is original, please do not reprint it without permission.