Gear and Processes
A in-depth look into our gear and what we do to make sure we're doing right by you and our farmers.
The grinders
At our roastery cafe and our brew bar, we are using multiple grinders to match and achieve the global standard of the specialty coffee industry. These include an EK43S, a Bentwood V63, a Turin ZF83, 2 Turin DF83V's, and a TIMEMORE 078. This mix of grinders gives us a wide variety of styles to choose from and play around with, ensuring we're always offering you the best coffee that we possibly can.
The water
As water is a majority of what coffee is, we need good water to make good coffee. We use Aquacode mineral packs for all of our water, at the roastery and the Tokyo brew bar. It is our key to offering consistent quality in our roasts and our green bean assessment.
Our recipe is 1 pack of Aquacode per 6 liters of pure distilled water.
Espresso machines
At our roastery cafe, we are using a Slayer Steam LP 2 group. It looks good, pulls fantastic shots, and has enough features to for us to play around and feel satisfied.
Although a bit unconventional, at our brew bar we are using Victoria Arduino's Eagle One Prima at our brew bar as it provides a very stable and consistent shot quality, and a high level of customizability via its app. We are doing a more modern style of espresso at our brew bar. Check out our current recipes here.
Cupping protocol
We conduct rigorous cupping sessions with strict methods.
Each cupping session is 50-70 minutes long, sometimes even longer, so that we can accurately portray our coffees to you. If a coffee doesn't meet our standards, we try again until it does, or we don't sell it. We only sell coffees which are still enjoyable at the 50-minute mark.
Every team member knows the cupping process and how to conduct a thorough cupping session.
