Japanese Suki Yoshiya said: If I open a shop in Taiwan, I will build a menu-free cafe

About Suki Yoshiya:

Hiroki Yoshiya, who has been studying coffee for 30 years, started his own roasting coffee shop Caffe Verdi in Kyoto in 2003 after studying Taguchi, the king of Japanese coffee industry. Coffee beans have even been designated as special coffee by two high-end hotels in Kyoto, Hoshino and Meishan Villa. Some people have described Sumi Yoshiya's coffee as "House taste", meaning that it is a slightly sour and bitter taste loved by Kyoto people. after being imported, it is as fleeting as the morning mist of Yukawa, but it is memorable.

Taiwan not only has its own roasting cafes in full bloom, but also its own coffee beans have grown significantly. The first Taiwan-Japan Coffee Multicultural Exhibition (Culture & Coffee Festival in Taipei) held this year has just ended, and a small Taiwan-Japan coffee exchange is being held at Fika Fika Cafe Sunshine Shop the next day. The famous coffee staff of Taiwan and Japan are invited by DoMo Cafe of Japan: Ishiya, founder of Caffe Verdi, and Chen Zhihuang, founder of Fika Fika Cafe. The two talked about everything from "the current situation of coffee in Taiwan and Japan" to personal thoughts such as "if you open a shop in Taiwan and Japan" and "a good cup of coffee."

This Taiwan-Japanese coffee exchange session stems from the newly opened DoMo Cafe in Shinjuku, where Fika Fika Cafe and Caffe Verdi specially baked shallow and deep recipes of beans to provide customers with a choice, and this time Shimu Yi was also invited by DoMo Cafe to show his hand-brewing skills in Culture & Coffee Festival. A small passageway crowded into many coffee fans to catch a glimpse of the staff.

Talking about the development of coffee in Taiwan and Japan, Chen Chih-Huang says that Taiwan already has the highest density of self-baked coffee in the world, with about 2000 on small islands, which are as deep as shallow and as rich as a kaleidoscope. Japan is not that different. It is generally mild and smooth.

As for the idea of a good cup of coffee, Sumi also skillfully uses photography to compare coffee. He believes that a good cup of coffee is based on good tools, theories, and staff skills, just like showing good photos, except for excellent shooting skills. He will choose to use a monocular camera rather than a mobile phone to show a clear, impurity-free flavor.

Chen Zhihuang said that Fika Fika treats coffee as a delicacy, and coffee beans are ingredients. Roasting, brewing and other steps give people ideas in cooking. In order to make each cup delicious and comfortable and stable in quality, it will introduce the use of the latest technology and the best equipment, such as Modbar, which can set its own extraction pressure curve, to create good coffee that can be drunk at any time of the day.

What will it look like if you open a shop in Japan? Chen Chih-Huang mentioned: "there are two things I would like to ask the Japanese to try. First, coffee beans are planted in Taiwan. Taiwan coffee has made remarkable progress in recent years. There are coffee farmers in Taiwan from south to north, east coast and west coast, so there are very few opportunities for foreigners to drink. Second, pearl milk tea, if you want to combine coffee with the famous international pearl milk tea, I believe it will be a favorite taste of the Japanese." constantly devoting itself to promoting Taiwan coffee.

Shimu Yi also said: "if I open a shop in Taiwan, I will build a non-menu cafe. By providing 30 kinds of coffee beans and staff skills, I will ask each customer what flavor they like to meet everyone's needs." it shows that the Japanese coffee culture pays full attention to the professional requirements of "brewers" with their own concentration and rigorous skills.