GLITCH COFFEE & ROASTERS

Owner barista, Kiyokazu Suzuki had trained under a champion of World Barista Championship as a barista and roaster over 10 years. He is also a champion of Japan Aeropress Championship.

This café opened in 2015. It is particular about single origin specialty coffee and light roast to pull out the potential of coffee beans.

Mr. Suzuki said, “In Japan, blended dark roast coffee would be the general style and descriptions of taste would be only bitter, sour and light. However, the feature of specialty coffee is to make us enjoy the character of its production area. It is fruity sour flavor like strawberry or refreshing aroma and taste like fresh herb, etc. We are hoping to introduce coffee cherry’s fruit taste to many people.”

To produce that coffee bean flavor in a cup, GLITCH COFFEE & ROASTERS records all the processes such as production areas and farms, how to preserve raw beans, roasting temperature, and how to distill. For example, they are mainly buying the beans that are not only specialty coffee but also are produced in a very small amount, called micro lot. Mr. Suzuki sometimes visit farms for purchasing. So, their world standard taste is produced by these efforts.

Production cupping is to taste coffee and it is held every week. They discuss aroma, taste, texture after tasting several kinds of coffee served in the same way of grinding and distilling. With this process, the staff rediscover roasting revel and taste.

They always handle 15 kinds of beans, such as Ethiopia and Kenya and barista would explain the character of bean. Please come and find your favorite coffee.