Japanese Coffee Master KON Yutaka’s Lifelong Journey

Not many people restart their career in their 80s, especially not to chase a dream that began decades ago. But KON Yutaka, a retired factory manager from Niigata, Japan, did just that. Recently, he returned from living in China—where he had settled—to Japan to retrain as a professional coffee maker at Tokyo’s nearly century-old Kono Coffee Institute. His mission? To perfect the craft he fell in love with as a young man and share it with others.

KON Yutaka trained for years at the Kono Coffee Institute under its third-generation owner, mastering everything from green bean selection and roasting to KONO-style pour-over and siphon brewing. He progressed through beginner, intermediate, and advanced levels to become a certified professional barista—proving that age is no barrier to pursuing a lifelong passion.

A Second Act: From Factory Manager to Coffee Professional

KON Yutaka wasn’t always immersed in coffee. Originally a factory supervisor and technician, he developed a taste for coffee after World War II, during Japan’s postwar reconstruction boom when the drink became fashionable. "Back then, coffee was for people with a certain standard of living," he recalls. "Now it’s everywhere, no longer a luxury." But his appreciation grew deeper with time.

His factory background made him particularly focused on precision and quality. “After brewing each cup for a guest, I’d taste it myself. If I wasn’t satisfied, I’d pour it out and start again,” he says. That meticulous approach didn’t change even after decades and thousands of cups—he estimates he has brewed around one metric ton of coffee per year in his lifetime.

Training at Japan’s Historic Kono Coffee Institute

Retirement gave KON Yutaka the freedom to return to his first love. He enrolled at the Kono Coffee Institute in Tokyo, founded nearly 100 years ago and now run by its third-generation owner, Mr. Kono. There, he studied the full spectrum of coffee craft: bean selection, roasting, and multiple brewing methods including the signature KONO pour-over technique and siphon brewing.

He progressed methodically—from beginner to intermediate to advanced classes—transforming himself from an enthusiastic amateur into a skilled, professional-level barista. This wasn’t casual learning; it was a structured, multi-year journey through the fundamentals of coffee preparation, rooted in Japan’s rich specialty coffee heritage.

The Philosophy Behind Every Cup

For KON Yutaka, coffee is more than a beverage. It’s a form of care. “I never serve a coffee unless I’ve tried it myself and am happy with it,” he says. He respects individual preferences too: “I don’t decide what the customer drinks. I make what they want. That’s my service.”

This mindset extends to his travel habits. “Whenever I go on a trip, I bring my entire hand-brewing setup,” he shares. For him, coffee is inseparable from daily life—and he believes it contributes to well-being. “It’s healthy. The medical community recognises its benefits, like supporting brain activity and potentially preventing dementia.”

Advice for the Next Generation

KON Yutaka has a simple message for young people: “When you find something you love, pursue it for life.” He reflects on how his own relationship with coffee deepened over time. “In the beginning, I could only brew one flavour from a coffee. Now I can get multiple expressions using different methods.”

He also notes cultural differences in coffee appreciation. “In Japan, many young people value traditional coffee due to its long history here. In China, younger drinkers often start with modern styles. But no matter where you are, curiosity and openness to new experiences are key.”

Frequently Asked Questions

Who is KON Yutaka?

KON Yutaka is a Japanese coffee expert originally from Niigata, who worked as a factory manager before dedicating his retirement to mastering coffee. In his 80s, he returned to Japan to train professionally at the historic Kono Coffee Institute.

What is the KONO Coffee Institute?

The Kono Coffee Institute is a Tokyo-based coffee school with nearly 100 years of history, currently led by its third-generation owner. It teaches traditional and modern coffee techniques, including KONO-style pour-over and siphon brewing.

What brewing methods did KON Yutaka study?

KON Yutaka trained in a variety of methods at the Kono Institute, including KONO-style pour-over, siphon brewing, and other fundamental techniques. He mastered them through structured, multi-level coursework.

How much coffee does KON Yutaka brew annually?

KON Yutaka estimates he has brewed approximately one metric ton of coffee per year throughout his life. He maintains a meticulous standard, often re-brewing cups he doesn’t personally find satisfactory.

What advice does KON Yutaka give to young people?

KON Yutaka encourages young people to pursue their passions wholeheartedly. “When you find something you love, pursue it for life,” he says, adding that trying many things helps you discover what truly excites you.

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