Interview with Tokuhiko Akazawa, owner of Coffee Mostro
I spoke with Akazawa, the owner of Coffee Mostro, about his commitment to coffee and his thoughts on community contribution.
Commitment to Coffee
Please tell us about your commitment to the coffee beans you provide.
Akazawa (no honorifics)
Utilizing my skills to check the quality of raw beans, I select and procure high-quality beans.
Most of the beans handled at Coffee Mostro use the washed processing method.
The washed method involves washing the coffee beans after extracting them from the coffee cherries and then drying them.
Coffee beans also have unique flavors and aromas based on their terroir, or the characteristics of their production area.
With the washed method, it is easier to perceive the flavors created by the soil and climate of the region.
There are also methods such as natural processing, where the beans are not washed, and beans that are processed through fermentation.
I hope to bring out the best of the production areas and allow people to enjoy various coffee bean flavors.
Is there anything you prioritize in roasting?
Akazawa
I strive for a roasting process that brings out the potential of the beans.
Depending on the type of coffee beans, deep roasting can either diminish the flavor or, conversely, enhance it. I manage the temperature carefully, considering the density and hardness of the beans, while being mindful of the heat and gas strength to avoid burning.
After roasting, the beans cannot simply be bagged and sold.
Since a certain number of bad beans inevitably get mixed in, there is a process of manually sorting them out.
When doing this for various types and several kilograms, it can easily take 2 to 3 hours.
I want to continue improving my roasting skills in the future.
Specialty Coffee × Regional Revitalization
What does it mean to be able to consult about relocation, as mentioned on social media?
Akazawa
As part of regional revitalization, I have the concept of a coffee shop where people can consult about relocation.
Since the population of Mabi has decreased by about 10% after the flooding, depopulation is progressing. I want to attract young people who want to relocate to Kurashiki City and revitalize the area.
Before starting the business, I went to the Kurashiki Migration and Settlement Promotion Office to express my desire to run a shop where people could consult about relocation.
They listened to my thoughts sincerely and said they would collaborate if possible, so I can introduce people who wish to relocate to the relevant administrative consultation desk.
I want to lower the barriers to relocation. For example, I think it can be daunting for someone interested in relocating to go to the city office and suddenly ask what procedures are necessary.
If someone is thinking about relocating to Kurashiki, I can share my experience of having returned to my hometown.
Recently, someone from Osaka visited me.
Since they expressed interest in agriculture, I told them, "I know people in agriculture through my connections, so I can help you find out about job opportunities."
I hope to play a role in connecting those who want to relocate with the administration.
Future Prospects
I want to continue with the three concepts of fun, delicious, and relocation.
First, I want to deliver more coffee beans to a larger number of people.
Since we have a variety of coffee beans, I have started to set up an online shopping system to make it easier for customers to purchase. I want people to enjoy Mostro's coffee in many places, whether through wholesale to cafes and restaurants or as office coffee for companies.
Next, I want to actively promote relocation consultations through social media. For example, I would like to set a specific day each week for relocation consultations.
I believe Mabi is at a stage where recovery has reached a certain point. I hope to further develop from here and want to move actively and flexibly.
Conclusion
The shop is filled with a friendly atmosphere, thanks to owner Akazawa and the character Mosbo.
Combined with easy-to-drink coffee, it makes for a casual visit.
From Akazawa, who spoke cheerfully throughout, you can feel a strong sense of hospitality towards customers and a commitment to community contribution.
Enjoy a relaxing time, whether taking a break with handmade sweets or selecting your favorite coffee beans from a variety of unique coffees.
Data on Coffee Mostro
| Name | Coffee Mostro |
|---|---|
| Address | 1st Floor, Hikari Building, 69-10 Arii, Mabi-cho, Kurashiki City, Okayama Prefecture |
| Contact | 086-441-2031 |
| Parking | Available |
| Business Hours | 10:30 AM - 6:00 PM |
| Regular Holidays | Monday, Tuesday |
| Payment Methods |
|
| Reservation | No |
| Seating | 9 seats: 3 table seats, 6 counter seats |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Website | Coffee Mostro (Instagram) |
