Interview with Akazawa Norihiko, owner of Coffee Mostro
We spoke with Akazawa, owner of Coffee Mostro, about his approach to coffee and his commitment to contributing to the community.
Commitment to coffee
Tell us about what you look for in the coffee beans you serve.
Akazawa (surname only hereafter)
Drawing on my skills in assessing the quality of green coffee beans, I select and purchase beans that are high-quality at the source.
Most of the beans used at Coffee Mostro are processed using the washed method.
Washed processing involves washing and then drying the coffee beans as they are removed from the coffee cherry, the fruit of the coffee tree.
Coffee beans also have distinctive flavors and aromas depending on their place of origin, known as terroir.
With washed processing, you can more readily taste the flavors created by the soil and climate of the growing region.
Other methods include natural processing, in which the beans are not washed, and fermentation-based processing.
I want people to enjoy the flavors of a variety of coffee beans, each bringing out the best of its place of origin.
Is there anything you focus on when roasting?
Akazawa
I aim for a roast that brings out the potential of the beans.
Different types of coffee beans respond differently to roasting: some lose their flavor when roasted dark, while others taste better with a darker roast. I manage the temperature while considering the density and hardness of the beans, and carefully controlling the heat and gas strength to prevent them from burning.
Even after roasting, the beans aren't ready to be bagged and sold as they are.
There are always some defective beans, so we have to pick them out by hand.
Doing this for several different varieties, kilogram after kilogram, can take two to three hours in no time.
I want to keep improving my roasting skills.
Specialty coffee × regional revitalization
Your social media says that people can get advice about relocating. What does that mean?
Akazawa
As part of our efforts to revitalize the community, we have adopted the concept of being a coffee shop where people can get advice about relocating.
Since the flooding, the permanent population of Mabi has fallen by about 10%, and depopulation is progressing. We want to revitalize the area by attracting young people who want to move to Kurashiki City, with Mabi as our focus.
Before starting the business, I went to the Kurashiki Relocation and Settlement Promotion Office and told them I wanted to open a shop where people could get advice about relocating.
They listened sympathetically to my ideas, and we discussed working together where possible, so I can introduce people hoping to relocate to the staff at the municipal consultation desk.
I want to lower the barriers to relocating. For example, I think it can be daunting for someone interested in moving to go straight to the city office and ask what procedures they need to complete.
If someone thinking about moving to Kurashiki comes to the shop first, I can talk with them based on my own experience of moving back to my hometown.
The other day, someone who lives in Osaka came to visit.
They told me they were interested in farming, so I said, “I know someone who works in agriculture, so I can put you in touch to talk about work.”
I hope I can serve as a link between people who want to relocate and the local government.
Looking ahead
I want to keep going, guided by three core concepts: fun, delicious, and relocation.
First, I want to get our coffee beans to more people.
We have a wide variety of coffee beans, so we're starting to set up an online store to make them easier for customers to buy. We want people to enjoy Mostro coffee in many places, whether by supplying cafes and restaurants or providing coffee for company offices.
Next, I want to take a more active approach to regularly sharing relocation advice on social media.
For example, I'd like to set a regular day each week when people can come in for relocation advice.
I think Mabi has reached a turning point in its recovery. I hope it can develop further from here, and I want to stay nimble and take an active role.
From the Writer
The shop has a welcoming atmosphere, with owner Akazawa and the character Mosubo adding to its friendly feel.
Combined with the smooth, easy-to-drink coffee, it makes for a place you can drop by anytime.
As Akazawa talks enthusiastically throughout, you can sense his hospitality toward customers and his strong commitment to contributing to the community.
Enjoy a relaxing moment with homemade sweets, or choose your favorite beans from the shop's distinctive selection of coffees.
Coffee Mostro details
| Name | Coffee Mostro |
|---|---|
| Address | 1F Hikari Building, 69-10 Arii, Mabi, Kurashiki City, Okayama Prefecture |
| Contact | 086-441-2031 |
| Parking | Available |
| Hours | 10:30 a.m.–6:00 p.m. |
| Closed | Monday, Tuesday |
| Payment methods |
|
| Reservations | Not accepted |
| Seating | 9 seats: 3 table seats, 6 counter seats |
| Smoking | Entire premises non-smoking |
| Restroom | Western-style toilet |
| Website | Coffee Mostro (Instagram) |
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