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Getting to know the team at The Miners
What's the story behind The Miners and how did it all start?
Egor, co-founder of The Miners: When we first launched The Miners, the majority of specialty coffee shops were intensely passionate about coffee, catering predominantly to coffee nerds and aficionados. While they ensured a quality brew, the overall experience wasn't necessarily conducive for those seeking a spot to work productively. Recognising this gap, we set out to create a specialty coffee shop tailored for individuals aiming for focus and productivity, all within the ambiance of enjoying a fine cup of coffee. This unique blend of productivity and ambiance is something I believe is distinctive to The Miners.
Can you share more about The Miners' approach to sourcing and roasting coffee?
We typically discover partners at festivals, and as our reputation grows, many approach us directly. While we initially collaborated with industry giants, over time, our longstanding relationships have given us priority access to coffee samples, and we've earned some flexibility in pricing. Upon receiving these samples, which can be either roasted or unroasted (green), we roast the green ones on our sample roaster. This roaster has a capacity of about 100 grams, which is sufficient for a cupping session. During these sessions, we discern our preferences and then procure the choicest beans, either through advance contracts or immediate purchases.
Many of the lots we come across might be limited in quantity, say, 40 bags. We then determine whether to buy the complete lot or only a fraction, like 10 bags. When it comes to filter roasts, we usually get just a pallet, but for espresso, the quantities are substantially larger. If a particular coffee captures our heart, such as our Papayo and Gesha from Colombia, we make it a point to buy it directly from the farmer.
What prompted The Miners to venture into the capsule coffee format?
Ilya, The Miners Roastery Director: I think capsules present a brilliant solution for individuals to relish coffee at home without investing in high-end equipment. With the vast array of espresso machines available at varying prices, acquiring one can be as affordable as 60 euros, making great daily home coffee within reach for many.
When we unveiled our pioneer batch of specialty capsules, we were trailblazers in the Czech Republic. Not only were they biodegradable, but they also boasted high compatibility. The caliber of our coffee transitioned seamlessly into the capsule format, standing out impressively even among other specialty capsules.
When delving into capsules, two elements are paramount: the quality of the coffee and the specific bean selection. We have always favoured the natural coffee process over the washed one. This is because the swift water flow in capsule machines doesn't allow ample extraction time for washed coffee. To ensure consistency, we engage in rigorous testing, often multiple rounds. We provide the roasted beans to the capsule producer, who then supplies us with varied samples based on grind size, weight, and TDS (solubility) levels. They grind the coffee right before encapsulation, ensuring minimal air exposure, preserving the freshness for up to a year.
Capsules have democratised specialty coffee. Previously, capsules were synonymous with subpar quality. Now, for just 16 crowns, one can enjoy a flawless espresso. What's even more remarkable about our capsules is the ability to discern the nuanced flavours, far removed from mere earthy, salty, and mineral tastes.
Everyone has their own morning rituals, with coffee often playing a pivotal role. What does your morning routine look like?
Azat, CMO of The Miners: I simply can't envision starting my day without a pour-over. Ever since I lived in New Zealand, I've been enamoured with black coffee and flat white, which are highly popular there. Whenever I travel, my Aeropress accompanies me, ensuring I can enjoy a different brew wherever I am. A day without coffee is inconceivable for me!
Ilya: I jokingly say, "I wake up in the morning feeling like P Diddy." But in reality, my morning begins with an immediate shower. I then relish a delightful home-cooked breakfast with my wife. Once dressed, I head to work, and the first order of business is to indulge in an espresso.
Egor: I must admit, I'm profoundly reliant on coffee. If I don't start my day with it, a nagging headache ensues. After waking up, my first stop is the coffee shop, where I typically consume about three coffees before lunch. This ritual jump-starts my day, priming me for work. I might indulge in another cup in the late afternoon. However, my weekends are a different story. If I miss out on my regular coffee shop visits, it throws my entire day off balance. My blood pressure fluctuates, and I just don't feel right.
What are you most excited about right now and for the future of The Miners as a brand/business?
What truly thrills me is that as we grow, we're branching out into unique ventures, such as launching our own skateboards in partnership with professional skateboarders. Some of these skateboarders are even set to participate in this year's Olympic Games. On a lighter note, we're also considering introducing some tennis-themed merchandise. While this isn't our core business, it reflects another enjoyable facet of our brand. In terms of our cafe, the prospect of establishing our presence in major European cities and expanding into Middle Asian countries is exhilarating. This expansion ensures that wherever we travel, we're never too far from a quality cup of our coffee. Receiving photographs from friends who discover our coffee on shelves in countries like Poland, Lithuania, or Italy—sometimes in places I wasn't even aware we had reached—is a testament to our remarkable growth, and it's a sight that never ceases to amaze me.
Getting to know the team at Wolstton Coffee.
What's the story behind Wolstton Specialty Coffee and how did it all begin?
Our journey began when we observed that coffee was frequently an afterthought in fine dining establishments and luxury hotels. Furthermore, there appeared to be a widespread lack of understanding about specialty coffee. While many products have achieved remarkable sophistication over time, coffee is only now beginning to receive the attention it truly deserves — in its preparation, acknowledgment of its origins, presentation, and the overall consumption experience. As coffee enthusiasts, we recognized an opportunity with Wolstton Coffee to lead this movement and elevate coffee to unparalleled heights.
Can you share more about how Wolstton Specialty Coffee approaches sourcing and roasting coffee?
The origins of our coffee beans are among the most distinguishing features of our brand. All our coffees are specialty coffees, sourced from exotic locations and recognised for their outstanding quality. Each batch has a minimum rating of 84 points, placing us within the top 1% of coffee producers globally.
In particular, we have forged strong ties with producers from various regions: the Galapagos Islands (specifically Finca La Bohemia in Santa Cruz), the Canary Islands (a small farm north of La Palma), and Nepal (a farm linked with a Buddhist orphanage in Kathmandu, nestled on the Himalayan slopes). Once we've secured these premium green beans, we begin the roasting process. Our roasting approach follows a meticulously determined curve development, optimized for capsule use. This ensures a harmonious balance between extracting the flavors and authentically representing the bean's origin, which we further refine using specific colorimetry techniques.
What truly differentiates Wolstton is our innovative approach to conceptualise blends. These creations combine beans from different origins to craft a wholly unique coffee experience. Each blend accentuates the unique characteristics of its constituent beans, delivering a story grounded in their origins. For example, Wolstton Mirovia is a blend that combines beans from all five continents, potentially unmatched anywhere else, symbolising a cosmopolitan and exquisite coffee. Another standout is Wolstton Kirati, a blend from Nepal and the Galapagos, embodying the essence of nature and harmony through its sensory qualities.
To reiterate, our roasting approach employs a precise curve development tailored for capsules. This guarantees a balance between flavor extraction and the true representation of the beans' origins, further enhanced by rigorous colorimetry.
What motivated Wolstton Specialty Coffee to explore the capsule coffee format?
At Wolstton, we leverage cutting-edge technology and ongoing industry innovations, combined with relentless research and development, to advocate for capsules as the prime method for delivering our coffee to elite hotels, restaurants, and homes that value excellence. Pairing the Wolstton Experience with The Morning Machine enables us to provide unmatched quality hand-in-hand with convenience.
We all have our morning routines, and coffee often plays a crucial role in them. What's your morning ritual?
The answer to this can vary based on the day, one's mood, or the tasks at hand. What I've come to appreciate is that at Wolstton, we've developed varieties tailored to cater to each of these nuances. Our process elevates the daily routine into a sophisticated and elegant experience: powering up the Morning Machine, retrieving a cup, choosing the blend that resonates with the moment, delighting in the aromas, admiring the crema, feeling the warmth through the glass, and then the distinct sound signalling the culmination of your Wolstton Experience.
What excites you the most at this moment and for the future of Wolstton Coffee as a brand/business?
Our vision is to redefine the coffee experience, transforming it into a concept that's nuanced, enriching, enigmatic, and poetic — each cup overflowing with stories. This essence is captured whether the coffee is enjoyed in your favorite spot at home, appreciated at the end of a meal in a fine dining restaurant, or remembered fondly during a stay at an exceptional hotel.
Getting to know Noh Chan-Young - Founder of Lowkey Coffee.
What's the story behind Lowkey and how did it all start?
We are a specialty coffee roastery located in Seoul, Korea. Our journey began in 2010 when we started roasting and retailing coffee under the name Coffeejumbbang. In 2016, we rebranded to Lowkey and currently operate five coffee shops. "Coffee Jumbbang" translates to "small local shop" in a local dialect, while "Lowkey" denotes a quiet and easygoing nature. Intriguingly, the essence of both names is quite similar. Our mission is to maintain simplicity and authenticity in our operations. We remain committed to our values, always striving for honesty and truthfulness while emphasizing the quality of our coffee.
Can you share more about Lowkey’s approach to sourcing and roasting coffee?
The most crucial factors when we select our coffee are cleanliness and sweetness, as they reflect the farmer's diligent efforts. Sweetness in coffee can only be achieved when ripe coffee cherries are picked. Moreover, the beans must be clean and transparent, a result of being treated correctly throughout the entire processing phase. One of the best ways to acknowledge the farmer's hard work is to purchase these coffees and introduce them to our customers.
What motivated Lowkey to explore putting your coffees into the capsule coffee format?
To promote high-quality coffee, it's essential for more people to experience it. To achieve this, the extraction method must be user-friendly. A testament to this idea is giving my parents a try: while they've never opted for pour-over coffee, they readily press a button to get their brew (hence, capsules). Capsules clearly offer a simple solution and an effective means of broadening our reach.
We all have our morning routines, and coffee is often a crucial part of it. What is your morning ritual like?
When I arrive at work, I craft my first latte—complete with latte art—and place it on the table. It's my personal ritual to offer the first brew of the day to God.
What are some future plans for Lowkey Coffee that you are most excited about?
We've recently collaborated with PnB Bakery, a family-run business that opened its doors in 1951 and is now in its third generation. Together, we've launched a mocha pie. I'm eagerly anticipating the outcomes of this collaboration with a brand that has such a rich history.
Last year, I had the opportunity to meet a dedicated coffee producer and missionary in Uganda. They are tirelessly working to empower Ugandans to become self-sufficient. Building on last year's foundation, I'm excited to further contribute to the development of Ugandan coffee this year. Our plan is to educate them on processing techniques, cupping practices, and foster communication within the team.
Getting to know Richard Robinson - CEO & Founder of Old Spike Roastery.
What's the story behind Old Spike Roastery and how did it all start?
Old Spike started first and foremost from a passion about coffee. I spent there years living in NYC back in 2008 where I discovered the speciality scene living round the corner from Blue Bottle’s first roastery in Brooklyn, New York. When I moved back to London, I joined forces with my friend and business partner who was studying at the ’school of social entrepreneurs’ and we decided we could combine our love for coffee and do some good in our community. With that, Old Spike was born - the UK’s first social enterprise, coffee roaster supporting people experiencing homelessness with training and employment. Since the earlier days, we are now roasting on a 30KG batch Giesen roaster and operate 4 cafes across London.
Can you share more about Old Spike's approach to sourcing and roasting coffee?
Old Spike directly source around 70% of our coffee supply - working closely with a couple of select importers for the more unique, smaller volume coffees we stock. We have range of coffees from all over the world and source based on all brewing methods. We generally like to offer at least one exclusive, experimental lot three to four times a year to give our customers something a little different.
What motivated Old Spike to explore putting your coffees into the capsule coffee format?
We saw the explosion of the home pod market in the UK and felt we were missing a large base of our customers by not having an option for at home pod customers. It is also an incredible quick and easy option and with the Morning Machine, allows greater control of the extraction to get more out of the coffee.
We all have our morning routines, and coffee is often a crucial part of it. What is your morning ritual like?
I tend to wake up pretty early as I run two different businesses and have two kids under 5 years old so coffee features very early in the morning for me as soon as I wake up.
What are you most excited about right now and for the future of Old Spike Roastery as a brand/business?
We have just moved into a much larger roastery site and are about to kick off our training which was put on pause whilst we moved site. I am really excited in continuing our impact and helping people who are struggling with accommodation and employment get back on their feet. This year - we hope to support over 200 people and every coffee we sell helps fund our programme!
Getting to know Junsun Bae - Founder of Namusairo Coffee.
What's the story behind Namusairo Coffee and how did it all start?
"Namusairo" is essentially a short form for "a path winding through the trees." I borrowed this beautiful phrase from a song by Kim Hwal-seong, named "Path." This concept of a naturally winding path, created by the footsteps of many between ancient trees, spoke to me deeply. In a sense, it's reflective of our own journey at Namusairo – navigating the world of coffee just like one might navigate a path through the woods.
Can you share more about Namusairo’s approach to sourcing and roasting coffee?
Our guiding philosophy in sourcing our coffees revolves around fair and direct trade, traceability, and fostering long-term relationships. Our belief in strict sensory evaluation ensures we maintain top-notch quality even amidst challenges. We believe our purchasing behaviors can help create a harmonious world for producers, exporters, importers, and consumers alike.
The team at Namusairo is driven by professionals like Bae Junsun, who founded Namusairo in 2002 and has been leading us ever since. She sees coffee as a way to enrich lives and offers creative direction to our team. Kim Dongjoo is our green bean buyer, a head roaster, and the CEO of Namusairo. His experience as a certified public appraiser for twenty years adds tremendous value to his multiple roles.
Our roasting approach is comprehensive: we rely on our senses, use scientific analysis to quantify these senses, and possess a steady passion that grows through constant analysis. We believe in identifying and solving problems that our customers face, however small, and maintaining a sense of unity in our work.
What motivated Namusairo to explore putting your coffees into the capsule coffee format?
The primary motivation behind our venture into capsule coffee was the sheer convenience and satisfaction it offers. The idea of enjoying delicious coffee at the push of a button was too enticing to resist!
We all have our morning routines, and coffee is often a crucial part of it. What is your morning ritual like?
I absolutely cherish the early morning hours! My routine typically begins between 6 and 9 am, before I head to work. After waking up, I take a shower, hydrate, catch up on overnight emails, and prepare breakfast. Lately, I've been enjoying cabbage-based juices, blending it with other ingredients for fun. And of course, my morning is incomplete without a cup of coffee. The first coffee of the day is usually for quality control, but I do dream of savoring a delicious cup without having to think about its quality someday.
Namusairo Coffee has already accomplished a lot as a brand, but what are some future plans that you are most excited about?
One dream I have is building a Namusairo community around people and coffee, almost like a share house! Our shared space, the Namusairo Friends House, has various floors dedicated to community activities, reading, cooking, and more. It is a space where we all come together, work hard, and share joy.
Our dream is not about living under the same roof, but rather fostering a community where everyone finds happiness. As we look forward to our future, we hope to continue to incorporate the ethos of coffee and the values we hold dear into our daily lives.
Getting to know the team behind Señor K.
How did the journey of Señor K start?
Señor K started with the goal of democratizing specialty coffee in Chile, introducing new roasts and educating about coffee, particularly that coffee is not just about a burnt taste. Since Chile is not a coffee-producing country, finding quality coffee was challenging.
Initially, we traveled through coffee-producing countries, establishing relationships with farms, tasting coffees, and envisioning our brand's development. We always aimed to create a 360° brand, dedicated to every aspect of the coffee world and our consumers' concerns, such as offering quality and environmentally responsible products.
Our journey began in 2016 when we launched our first Colombian coffees from Laderas del Tapias and Sausalito farms, with whom we continue to work. Since then, it has been a wonderful journey of coffee, friendship, and teamwork.
Can you share more about Señor K's approach to sourcing and roasting coffee?
Primarily, traceability is a crucial factor for us. We aim to work directly with producers, traveling annually to find exceptional coffees for our consumers. Each potential lot is evaluated in our laboratory, where the coffee is brewed in our ROEST roaster to determine the coffee's potential and what aspects we want to enhance. Joanni (2018 Colombian Barista Champion), Pedro Luis Ricardo Pineda (2022 Chilean Barista Champion), and our roaster Manuel are responsible for evaluating each batch to ensure a unique experience.
What was the inspiration for putting your coffees into the convenient capsule format?
We were inspired to improve the quality of coffee in capsules. Our goal is to allow you to enjoy the best quality coffee at home, in the office, or wherever you are. We ventured into using low-medium roasts and coffees from differentiated processes to provide a daring offering to the market. We also use compostable capsules to minimize environmental impact. In Chile, we run the most extensive and successful capsule collection program, with various collection points in different cities, which we take to industrial composting facilities.
Coffee is fuel to get us moving throughout the day, especially in the morning. What is your daily morning ritual like?
Every day at Señor K starts with coffee. The first person to arrive at the roastery prepares coffee for everyone, and we share several cups before beginning our day. We always try different coffees and different methods to foster experimentation with our coffees.
For us, coffee is all about sharing!
What are you most excited about right now and for the future of Senor K as a brand?
The world of coffee is thrilling! Currently, we are exploring new formats and new origins, such as Africa and Asia.
We are working tirelessly to develop capsules with different processes to enhance the consumer experience.
We recently developed our own coffee laboratory, where we're establishing our coffee school to train future high-performance baristas.
Lastly, we've just launched a new episode of our documentary series called "THE ORIGIN," where we showcase all the work we do at the farms we collaborate with.
3fe Coffee, short for Third Floor Espresso, was born out of a deep passion for making great coffee. It all started when the founder, Colin Harmon - a former investment fund worker, became frustrated with the inconsistent quality of coffee he was buying. His curiosity led him to discover the intricate world of coffee preparation, from brewing to roasting. Soon, Colin found himself part of a network of like-minded coffee enthusiasts, meeting up in clandestine locations to exchange their latest coffee finds.
Despite having a lucrative career in finance, Colin left his job to chase his newfound passion. His early days were marked by a challenging transition, but his journey took an exciting turn when he unexpectedly won the Irish Barista Championships, leading him to the World Championships in Atlanta, with only six months of barista experience.
Driven by a desire to avoid embarrassment, Colin put in countless hours of practice, preparing himself for the international competition. His hard work paid off as he secured an impressive fourth-place finish, a mere year after his entry into the coffee world.
Returning to Dublin, he opened his coffee shop, 3fe Coffee, amid an environment that lacked a genuine coffee culture. He faced the challenge head-on, with a focus on serving fresh-roasted, excellent coffee. Despite the initial hurdles, including mockery from his former peers in finance, he persevered.
3fe Coffee was established in the unlikely setting of a city center nightclub, The Twisted Pepper. The name 3fe came from his third-floor apartment, and their logo was designed to be recognizable even when upside down on a coffee cup.
The mantra at 3fe Coffee is simple - "make nice coffee, be nice to people and they'll come back guaranteed." Despite a challenging start, 3fe Coffee today stands as a testament to the founder's unwavering passion and commitment to quality coffee.
Getting to know Kane - Head of Coffee for Kiss the Hippo.
How did the journey of Kiss the Hippo begin?
Kiss the Hippo started with a mission to create exceptional coffee experiences. In 2018, the journey began on the high street of Richmond, London, with a café and roastery space to ensure the highest quality coffee possible. Our focus on quality, sustainability, and ethical sourcing has helped us grow into what we are today, with a commitment to providing exceptional coffee not only in the UK but also beyond.
Can you share more about Kiss the Hippo's approach to sourcing and roasting coffee?
At the forefront of our coffee sourcing approach is sustainability. Our priority is to purchase from farmers who share our deep commitment to protecting the environment, with a strong preference for those who hold organic certification, though not limited exclusively to them. We take great care in roasting our coffee beans to accentuate their exceptional qualities, which often result in a light, bright, and lively flavour profile.
What was the inspiration for Kiss the Hippo to decide to put coffees into the convenient capsule format?
Our goal was to provide everyone with easy access to delicious specialty coffee, while also ensuring that our pods are environmentally friendly. To achieve this, we made our pods home compostable, which not only makes them convenient to dispose of, but also ensures that they do not harm the environment.
Coffee is fuel to get us moving throughout the day, especially in the morning. What is your daily morning ritual like?
The first thing I do is drink coffee, of course! I recommend our House Organic Pod brewed long on the Morning (Machine). This gives me the energy to go to the gym, followed by cycling to work and getting the roaster warmed up.
What are you most excited about right now and for the future of Kiss the Hippo as a brand/business?
As a growing business, we are excited about the many opportunities that lie ahead for us to build long-lasting relationships. We are particularly keen on deepening our connections with coffee farmers who are as enthusiastic and passionate about sustainability and delicious coffee as we are.
Getting to know Petr - Co-founder and Head Roaster for Father's Coffee.
What's the story behind Father's, and how did it all start?
It all began with a Kenyan espresso back in 2013, when we fell in love with specialty coffee. A few months later, we opened our first cafe named COKAFE. However, we yearned for an international experience, so we moved to Berlin to work as baristas at Five Elephant. It was there that the idea for our roastery was born. Two years later, our dream came true as we roasted the first batch of coffee on our Diedrich IR5 roaster under our new brand, FATHER'S COFFEE.
Can you share more about Father's approach to sourcing and roasting coffee?
Currently, we work exclusively with Falcon Specialty, a coffee importer. We have a dear friend, Bara, whom we met during our time in Berlin. Bara is an exceptional coffee professional, and together we seek long-term relationships with producers and farmers to find outstanding coffee to include in our offerings. You can read more about that on our blog.
What motivated Father's to explore putting your coffees into the capsule coffee format?
Since day one, we've always been excited about having our coffee in capsules. However, we long resisted capsules mainly due to their environmental impact. Regular coffee capsules are made of plastic and aluminium, which are difficult to recycle. Yet, they are great for preparing coffee quickly, for example, at work or in the morning. They make the preparation of quality coffee easier and more accessible. So, we were thrilled when we learned about CapslenZero and their approach to having zero impact on the earth.
We all have our morning routines, and coffee is often a crucial part of them. What is your morning ritual like?
Our colleagues each have their own rituals. However, at work, it typically involves a batch brew-filled container circulating around the roastery, with someone constantly searching for it.
What are you most excited about right now and for the future of Father's as a brand/business?
There is always something new happening in the roastery. Currently, we are getting accustomed to our new Loring roaster. We have also just launched new packaging, and by the end of this year, we will be opening a newly reconstructed space at our current location in Ostrava.
Getting to know Mohamed Ali Al Madfai - Founder and CEO of Emirati Coffee.
How did the journey of Emirati Coffee begin?
The journey of Emirati Coffee began when I first encountered specialty coffee on a farm in Bali, Indonesia. I was struck by its unique taste and qualities and knew that I wanted to import specialty coffee to the UAE. In 2013, I returned to the UAE and set out on a mission to learn as much as I could about the industry. I studied at the London School of Coffee and gained extensive knowledge about the specialty coffee sector. Then, in 2017, I established Emirati Coffee with two of my high school friends. Today, Emirati Coffee is the largest locally owned specialty coffee roastery in the United Arab Emirates, importing specialty coffee from all over the producing world and offering a wide range of coffee blends and single-origin coffees. Our mission is to make specialty coffee accessible, affordable, and enjoyable for everyone.
Can you share more about Emirati Coffee's approach to sourcing and roasting coffee?
Our approach to sourcing coffee at Emirati Coffee is focused on sustainability and ethical practices. We work closely with our importers to choose the best suppliers who offer their pickers and farmers the greatest market rates. We seek out farmers who are active, practice sustainable farming, and promote agricultural innovation. We believe in cultivating genuine relationships with our suppliers, and we always strive to keep our supply chain transparent and traceable.
What was the inspiration for Emirati Coffee to decide to put coffees into the convenient capsule format?
We are driven by our mission to make specialty more accessible, and what is more accessible than a capsule.
We are driven by our mission to make specialty coffee more accessible to everyone, and nothing is more accessible than the capsule format.
Coffee is fuel to get us moving throughout the day, especially in the morning. What is your morning ritual like?
Nothing feels better than a juicy and bright cup of filtered coffee in the morning to get you moving throughout the day.
For me, coffee is the ultimate fuel to get me moving throughout the day. My morning ritual always starts with a juicy and bright cup of filtered coffee.
What are you most excited about right now and for the future of Emirati Coffee as a brand/business?
China. We are excited to be the first UAE-based coffee brand to enter the Chinese market.
Getting to know Yozo - Founder and CEO of Kurasu.
How did the journey of Kurasu begin?
Kurasu was founded in 2013 in Sydney, Australia, when I noticed a gap in the market for Japanese hand-drip coffee equipment. Initially, Kurasu operated as an online store and gradually expanded until we launched our first physical shop in Kyoto in 2016. Currently, we have seven outlets worldwide, including in Kyoto, Singapore, and Bangkok. We remain committed to offering top-quality coffee products and have partnered with Morning Machine as their exclusive distributor in Japan.
Can you share more about Kurasu’s approach to sourcing and roasting coffee?
Japan has a rich history of green importers pioneering partnerships in coffee-producing origins to cultivate specialty-grade coffee. We are fortunate to have established strong relationships with many of these companies, giving us exclusive access to new crops each year, which we carefully cup. Furthermore, we are increasingly focused on building direct relationships with coffee origins. In terms of roasting, our main emphasis is on light roasts, which showcase the unique characteristics and potential of each coffee. Our offerings are tailored towards daily consumption.
What was the inspiration for Kurasu to decide to put coffees into the convenient capsule format?
In recent years, we have observed that specialty coffee roasters overseas have been working with capsules. However, Japan lacks OEM capsule manufacturers, which has limited the market for specialty-grade capsules. As innovators, we aimed to introduce high-quality capsules to the Japanese market. Therefore, in addition to launching the Morning Machine, we hope that other coffee roasters will follow suit and introduce their own capsule offerings, enabling more coffee enthusiasts to enjoy top-quality capsules at home.
Coffee is fuel to get us moving throughout the day, especially in the morning. What is your morning ritual like?
Usually, I begin my coffee ritual with a pour-over using my V60. I am fortunate to have access to a wide variety of coffee options, including Kurasu's own offerings and those received as gifts or exchanged with other roasters. I am eagerly looking forward to having the Morning Machine + Kurasu capsules on my countertop soon!
What are you most excited about right now and for the future of Kurasu as a brand/business?
There is always a lot happening at Kurasu, but I am particularly excited about the upcoming physical shops outside Japan this year, including another outlet in Singapore, as well as new locations in Hong Kong and Jakarta. I enjoy building new things, and the chance to visit and meet new people in different environments helps both me and Kurasu thrive.