Coffee is generally roasted quickly at high temperatures. ‘chouette torréfacteur laboratoire’ (hereinafter referred to as ‘chouette’) located in Setagaya, a fiercely competitive area for coffee, shines with its unique ‘low-temperature roasting’ method. We interviewed the owner, Mr. Kenji Takayama, who is also a former chef at a Michelin three-star restaurant ‘Quitessence.’
※ Titles are omitted in the text.
‘Low-temperature roasting’ to bring the best out of fresh ingredients.
“How can I bring out the best, deli...