Interview with the owner of "One Espresso," Arimune Miho
I asked Arimune-san about her experiences before opening the shop and the changes that occurred after starting the business.
From Arimune-san's words, the story behind a cup of espresso becomes clear.
Background of aspiring to be a barista
Have you always wanted to be a barista?
Arimune (honorific omitted)
Actually, when I graduated from industrial high school and started working in a factory, I wasn't thinking about becoming a barista.
Rather, I was more focused on wanting to earn an income and become independent, so I was quite happy to have secured a stable job right after high school.
However, watching senior employees who had been working for decades made me feel anxious, thinking, "Is it okay to continue living the same way?"
As time passed, I began to think that I wanted to be able to run my own business.
What prompted you to consider quitting your job?
Arimune
Since I graduated from industrial high school and started working right away, I felt inferior due to my lack of experience compared to others.
For example, my classmates who went on to university were traveling abroad, studying abroad, and doing things that I couldn't experience just by continuing to work in a factory, which made me envious.
While working with these mixed feelings, a senior temporary employee at my workplace, who was a year older than me, gave me the opportunity to go abroad.
This senior employee was planning to live abroad using a working holiday visa and had moved from Kagoshima to Okayama to save money.
It was a lifestyle abroad that I thought had nothing to do with me, but it was the moment I realized that "I can create my own opportunities".
Why did you choose to become a barista?
Arimune
Since I wanted to have my own business, I thought that if I were to go abroad, I wanted to do something that would connect to my future rather than just traveling.
I thought I could provide coffee, so I looked into it and realized that there were few shops serving espresso in Okayama.
If I were to become a barista, I wanted to experience the culture and atmosphere of Italy, the birthplace of espresso.
I decided to go to Italy after finding a study abroad program for barista training while searching on the internet.
What I learned in Italy
Where did you work?
Arimune
I worked at a shop called Florian in Florence, Italy.
It was a bar where you could stand and drink espresso, and it also had a restaurant, bustling with both locals and tourists.
The conversations in the shop were, of course, in Italian.
There were Italian chefs and bartenders, and among the staff, there were also people from Asia, and all communications and customer service were conducted in Italian.
Even though I attended a language school, I couldn't handle Italian right away.
I worked while struggling with communication, but eventually, I was able to perform the tasks in the shop.
What was the most challenging part?
Arimune
When I first started working at Florian, I was assigned a lot of menial tasks like washing dishes and cleaning.
For about a month, I continued doing these menial tasks, and despite having moved to Italy to work, I began to feel anxious about not being able to acquire any skills.
I thought I couldn't continue just doing menial tasks, so I communicated to the shop that I was there to learn the skills of a barista.
After that, I was no longer assigned only menial tasks, and I was allowed to make espresso as well.
I think if I had shrunk back because of my poor Italian, I wouldn't have been able to do anything.
What did you learn in Italy?
Arimune
Experiencing the culture of Italy, the home of espresso, and the atmosphere of the bar was a priceless experience that I gained by studying in Italy.
However, I actually didn't acquire enough knowledge about espresso or the skills to make it.
In Italy, I got the impression that many customers didn't choose shops because the espresso was delicious, but rather because they were familiar with the shop.
So, I couldn't tell at that time whether Florian really served delicious espresso.
I began to think that I needed to acquire knowledge about espresso and learn the skills from the basics.
What I learned in Japan
How did you study in Japan?
Arimune
I studied while working at an espresso specialty shop in Takamatsu City, Kagawa Prefecture.
There was a bar in Florence run by a Japanese person, and I heard from the owner that there was an authentic bar in Takamatsu City where you could stand and drink just like in Italy.
The bar in Takamatsu City is run by a barista who has won the JBA (Japan Barista Association) contest for two consecutive years.
After returning to Japan, I was working in Okayama City, but I remembered the bar in Takamatsu and asked if I could work there for study.
At first, I continued my main job in Okayama City while commuting to Takamatsu once a week, and eventually, I moved to Takamatsu to focus on improving my skills while working at the bar.
What did you learn at the Takamatsu shop?
Arimune
Of course, I learned how to make espresso, and I was thoroughly taught customer service etiquette from the ground up.
I learned basic manners such as how to speak to customers, how to place and clear dishes, and so on.
The owner was someone who pointed out even the smallest details, so I felt really grateful.
Additionally, the owner had worked under the person who originally established the Japan Barista Association.
Since I was taught how to make espresso recommended by the JBA, I was able to acquire the basics.
Commitment of "One Espresso"
Why did you choose to open a shop in Mizushima?
Arimune
My ideal was to have a bar where you could stand and drink, just like in Italy, and have an espresso for 1 euro (about 150 yen).
Even if I realized that ideal, I was looking for a location where the business could be sustainable.
The person who introduced me to the location of "One Espresso" was the owner of a clothing store with whom I had been friendly even before studying in Italy.
Originally, the clothing store was located in Okayama City, but now it has a store in Mizushima, the owner's hometown.
The owner supported me in my training as a barista and informed me about a good property in Mizushima.
I thought that if it was the property they introduced, I could realize my ideal, so I decided to open my shop in Mizushima.
What kind of customers do you have?
Arimune
Mizushima, which has many izakayas, sees people coming out to enjoy drinks at night.
Many people stop by to slowly enjoy coffee after enjoying drinks.
Additionally, many people come after seeing posts on the SNS (social networking service) of "One Espresso."
Recently, regular customers living nearby in Mizushima have started to visit as well.
What do you prioritize when making espresso?
Arimune
At the Takamatsu shop, I was taught the basic style recommended by the JBA.
However, at Florian in Florence and other espresso specialty shops, they had different methods of preparation.
Depending on the method, the taste changes, and I feel that there is a deliciousness that differs from the basics.
Also, at authentic Italian bars, they would adjust the preparation according to the customer's preferences.
I believe that there are multiple correct answers to the deliciousness of espresso, and I value having a playful aspect in the preparation.
What challenges do you want to take on in the future?
Arimune
I have a dream, or rather, an ideal way of working.
I think it would be fun to have a working style where I take one month off each year to study as a barista abroad, such as in Italy, and then spend the remaining eleven months giving back what I learned.
When I return to Japan, I would like to continue sales for about a week to treat my regular customers with souvenirs.
I aim to create a shop where I can enjoy my carefully crafted espresso with my customers.
After tasting the espresso
The expression of a bar where you can taste authentic Italian espresso is clear, but I felt a depth that cannot be conveyed in a single word in the bitterness of the espresso poured into a small cup.
The current image of Arimune-san is unimaginable from when she first started working in a factory.
Whether in the factory, Florence, or Takamatsu, she has always found challenges and continued to act tirelessly.
Each action is the reason why Arimune-san has turned her ideals into reality.
I believe that the scenes she has witnessed in that process create the rich flavor of espresso.
How about tasting an espresso at a shop where a barista who knows authentic Italian bars works?
Espresso One Data
| Name | Espresso One |
|---|---|
| Address | 8-18 Nishi Sakae-cho, Mizushima, Kurashiki City, Okayama Prefecture |
| Parking | Available Two parking spaces on the west side of the store |
| Business Hours | Tuesday: Closed Monday, Wednesday to Friday: 7:00 AM - 5:00 PM Saturday: 12:00 PM - 12:00 AM Sunday: 12:00 PM - 5:00 PM |
| Regular Holiday | Tuesday Check the business status on "Espresso One" Instagram. |
| Payment Method |
|
| Reservation | No |
| Seating | Counter seats: Standing drink, Tables: 2 |
| Smoking | Completely non-smoking (smoking area available outdoors) |
| Toilet | Western-style toilet |
| Website | Espresso One (Instagram) |
