Coffee Man Story | the most important principle for coffee is strict selection of beans!

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Although coffee in Japan became popular since the Meiji Restoration, coffee culture has become its own in Japan. Coffee events and fairs everywhere have their figures, and the concepts and images of employees from coffee beans to coffee pots are deeply rooted in the hearts of the people.

In the coffee industry in Japan, there is a coffee professional who is as professional as Jiro Ono, the god of sushi. The "Sanwa Cafe" opened in Fukuoka is one of the three famous coffee beans provided by the Japanese royal family in Japan. Jing Yibo is different from most people who only talk about baking beans and hand brewing skills. The most persistent principle for coffee is strict selection of beans and then baking, which echoes his life motto "Life with quality, no gorgeous decoration."

I almost vomited the first sip of coffee in Tokyo when I was determined to open a coffee shop.

The 80-year-old Izumi first drank coffee from coffee beans that his father bought from Tokyo. When the young man drank the coffee for the first time, he was attracted by the strong smell of the coffee. When he was still young, he said to his parents, "I'm going to open a coffee shop in the future." Iwai came to Tokyo with hope when he became an adult, and when he drank his first sip of coffee, he almost spit it out of his mouth. "Why is it so bad? "it was the first word that came out of his mind.

Inoue felt a little regretful at this time, and even suspected that it was the wrong choice to come to Tokyo to study coffee. However, in the end, he insisted on working as an apprentice in a well-known coffee shop, allowing him to find out why Tokyo coffee tastes bad. Tokyo, which has just ended the war, is not like everything is in order now. At that time, the Japanese were careless in the control of coffee products in order to earn money, food and clothing every day. Fried coffee beans have not been carefully screened, often mixed with insect carcasses or sand grains, so it is no wonder that coffee beans baked with beans of this quality are not delicious.

Delete 30% of coffee beans, choose beans and insist on making them extraordinary.

When Izuki returned to Fukuoka to open the first Sanwa Cafe, he insisted from the first day of opening that all coffee beans must be carefully selected before frying. So every time you enter the coffee beans, about 30% of the coffee beans are picked out from the well to be destroyed, and someone asks him, "isn't 30% a heavy burden on your cost?" Jing said, "Coffee should be a good drink. I can't allow bad impurities to be mixed in it." "

After opening its first store in Fukuoka in 1974, Sanwa Cafe opened a second store in Fukuoka Tonghu, which will take half a century in the twinkling of an eye. Just like Jiro Ono, he also served as the manager of the six Matsui stores, leaving his son in charge of the store. His training for his son is as strict as the selection of beans. In order to be in charge of today's store, the second generation, after more than four years of training from bean selection, baking to brewing under his father, dare to leave the store to him to run with confidence.

Delicious coffee doesn't need to be decorated with sugar and cream.

Now when you go to the Sanwa Cafe in Matsumoto Matsumoto, you can still see a kind old store manager asking you, "what kind of coffee would you like?" "and never ask him for sugar and cream. The old store manager will tell you that sugar and cream are used to cover up the bitterness of poor quality coffee. It once again confirms the life motto of Yibo: "A life with quality does not need gorgeous decoration." "