The beautiful white-walled streets represent Kurashiki City, and the "Bikan Historical Area" is a major tourist spot.
The streets along the Kurashiki River never fail to captivate visitors. In one corner of the Bikan Historical Area, the retro sign and vibrant vermilion gate catch the eye at "Kurashiki Coffee House."
What kind of shop is a specialty coffee shop that has been in business since 1971? We interviewed them about their recommended menu items and the roasting machine they have been using since their establishment, exploring their commitment as a coffee specialty shop.
The Commitment to the Interior
The interior, unchanged since its establishment, was designed by architect Urabe Shizutaro, who also designed the Kurashiki International Hotel. The shop is enveloped in a retro atmosphere created by red bricks and wood.
On the beams of the ceiling, there is a phrase by Urabe Shizutaro that reads "DOING NOTHING IS DOING ALL," which is a coined term by him and cannot be directly translated.
The original phrase is believed to be an English proverb
"DOING NOTHING IS DOING ILL" (Not taking any action is a sin)
However, since it cannot be confirmed in literature, it is provided as reference information.
The tiles laid on the floor are made in Italy and have remained unchanged since the establishment.
The antiques on the counter further enhance the shop's atmosphere.
The Commitment to Coffee
Kurashiki Coffee House is a specialty coffee shop.
They do not serve espresso, which is extracted under pressure, among their light meals, sweets, fruit juices, and types of coffee.
They are particular about brewing coffee using "Nel Drip," which employs a cloth filter, and they also offer "cold brew coffee" on the menu.
Wanting to try their coffee filled with commitment, I decided to order the popular No. 1 menu items, "Queen Amber" and "Wiener Coffee." For both coffees, the staff advised me at the time of ordering, "To enjoy the changes in flavor, please drink the coffee without mixing."
Queen Amber
"Queen Amber" is a cold coffee with liqueur (alcohol) added, but I felt a slight warmth.
At first, the rich sweetness of the milk spreads in my mouth, followed by a rich cold brew coffee flavored with honey and liqueur. Perhaps because it is cold coffee, the liqueur is well incorporated, making it even more flavorful.
Wiener Coffee
This is a deep, warm coffee characterized by the rich whipped cream on top.
When I actually drank it, I was first surprised by the richness of the whipped cream. As I enjoyed the moderately sweet cream, a slightly bitter coffee spread in my mouth. The rich cream combined with it created a perfect balance of sweetness and bitterness that spread in my mouth.
Later, as the cream melted in the cup and the sweetness softened, the coffee with the melted coarse sugar at the bottom tightened the flavor again.
Both coffees allow you to enjoy multiple flavors by drinking them "without mixing."
On another day, I also had the classic "Today's Straight." The coffee beans for that day were "SANTOS," which had a refreshing and easy-to-drink impression.
The Commitment to the Roasting Machine
Roasting is done solely by the shop manager, and they have been using the same machine since their establishment. During the interview, I was specially allowed to observe the roasting process.
They use an antique direct-fire roasting machine that has been passed down since their establishment. The design is somewhat cute, resembling a "little pig."
Roasting takes about 20 minutes, and the manager stays close to the roasting machine for temperature control and air adjustment.
The thermometer of the roasting machine is also analog, adding to the retro atmosphere.
The overall appearance of the roasting machine.
It seems that the coffee beans being roasted have started to take on a nice color, and it is said that the final judgment is made by sounds like popping. This can vary depending on the day's temperature and humidity, so it is indeed a task where experience matters.
While cooling the roasted coffee beans, the next batch of beans is roasted. The cooled coffee beans are further sorted to select only the best ones, and it is said that letting them sit for about three days allows the flavor to settle.
I asked the manager of Kurashiki Coffee House, Matsuo Naoki, about his thoughts on coffee.
Data on Kurashiki Coffee House
| Name | Kurashiki Coffee House |
|---|---|
| Address | 4-1 Honmachi, Kurashiki City, Okayama Prefecture |
| Contact | 086-424-5516 |
| Parking | None No dedicated parking. Please use nearby paid parking. |
| Business Hours | 10:00 AM - 5:00 PM |
| Regular Holidays | None |
| Payment Methods |
|
| Reservation | No |
| Seating | 40 seats |
| Smoking | Non-smoking (smoking allowed only in designated areas) |
| Toilet | Western-style toilet |
| Website | Kurashiki Coffee House |
