Established in the historic city of Kyoto, Japan, Kurasu is Kyoto's premier coffee roaster, now having a presence in over 10 locations, in Singapore, Jakarta, Hong Kong, and Bangkok.
With our Loring 35 kg roaster, we source and roast beans from producers across the globe, ensuring each cup delivers an exceptional experience.
Our mission goes beyond roasting. We are dedicated to enlightening our community about the intricate world of coffee and the craft of home brewing.
We're also operators of "2050 Coffee" -our answer to mass market specialty coffee demands - as well as "Kigu", bridging Japanese coffee enthusiasts with world-class coffee equipment. In collaboration with brands like Fellow, Varia, Orea, April, and Morning, we're ensuring Japan has access to coffee tools from around the world.
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Very enjoyable video. I see a few “listening rooms” opening in the UK. I don’t think they are quite the same as a jazz Kissa though. People here wouldn’t want to listen without constantly talking over the music🎶🎵
At one point I decided to try an 01 size so I got a plastic one... but then I found out the options for the smaller filters are much more limited. The idea was that I wanted to cut down on paper waste. Now I am hearing about how much plastic gets into everything we eat and drink and I want to get a glass or ceramic replacement. At least these things aren't that expensive. hah
I met Kousuke and his wife during my latest trip to Kyoto in January. I was going to Kurasu Ebigasawa daily (as it's been a favorite for years) and Risa nicely recommended Yoshihara's coffee shop that had just opened. I loved it. The space, the coffee, the stillness...Yoshihara and his wife are lovely people, and I'm so grateful I got to meet them ☺ I'll be back in November this year, and I'll visit again (both Kurasu and Yoshihara)!
What a fantastic musical culture. A real appreciation for the sound and form. Kool take on the public consumption of good music. Thanks for sharing. Wish there were more places like this in the USA.
My very first filter coffee recipe is from Kurasu with Kousuke demonstrating how to brew iced filter coffee! Not so long after that I worked as a part time barista and that recipe brought a lot of smiles and repeating customers to our cafe! Kudos to Kousuke for his new cafe and I hope the best for him and Kurasu! Love from Malaysia.
I’ve tried tons of recipes and this has been the best! Using the chemex so I double the amounts said in the video since I did 30g. Such a good cup of coffee!!
My wife and I ran into Tsubasa & Natsuko at a grocery store today and had a nice chat with them. I recognized him thanks to your video. Keep up the great work!
Literally came back from Copenhagen few days ago. Amazing city. One thing I liked was that almost every coffee shop had unique and beautiful cups made by one of the local ceramic shops!
Hey, former SCA member, Chicago native, and barista. I've been technical judge for competitions before, and while I'm no longer in the industry Coffee and Chicago are two passions of mine. 1) Shout ot to Metric; I think the best Chicago roaster. I don't brew a lot of their coffee actually, but enjoy every cup I get from them. 2) The best coffee shop in the city isn't well known, but it's called Beans & Bagels. If you engage with this reply let me know if you want me to write up a detailed explanation for why, because I can absolutely pop off and tell you so much you'll want to book your flight back just to see it. 3) Intelligentsia had such a sad fall from grace. It's not just that they got bought by Peets though... the same company bought Caribou, Peets, Intelli, Stumptown, and more. The company JAB Holdings is just the investment wing of a super rich family of Germans who made their fortune selling chemicals in Germany in 1930/40s... I'll let that speak for itself. Mostly just thank you for visiting our city and checking out the coffee scene.
@@koalamaster The manager has run the floor of the SCA competitions and takes coffee very seriously. Has a sustainability plan in place that has attracted academic attention, and has flown to Cambridge to give talks about how he's de-carbonizing his shop, how he removed plastic from his restaurant almost entirely, and how he does this while providing sustainable wages as well to his employees. He also bakes every single morning lol. It's unlike any other shop in existence, seriously. I'm only scratching the surface.
This was a really touching video. Your admiration and appreciation for one another is very clear. Coffee is a big space, and Yoshihara certainly belongs in it. I look forward to visiting! がんばって!
as a minimalist, these shop suits me best. i come to coffee shop to drink coffee and only that and not something else. too many details and information, gives me headache. this is the place i want to hang out. thank you. may you be well and happy.
As a local, Metric is hands down my favorite coffee in the city. I buy their beans to make at home too. Also worth noting Sawada is tucked inside one of the city’s best BBQ joints, Green Street smoked Meats
as a chicagoan, it’s interesting to hear your perspective. if you make it back, i recommend some smaller spots, like Soloway, Bueno Days, Wormhole, Doma, Hexe…. Thanks for visiting!
Big fan love the concept of travel video but seems a little too scripted. Perhaps add a little vlog type shooting to make it feel more intimate with us viewers who weren't able to make the trip. Keep it up thanks!
Come visit the Philippines! Metro Manila, Baguio (North Luzon), Lipa (South Luzon), Cebu (Central Visayas), Cagayan de Oro (North Mindanao), and Davao (South Mindanao) are the city hubs for specialty coffee.
@@KurasuKyoto Hope you put it in your shortlist soon. We're the nearest country to yours aside from Korea, Hong Kong, and Taiwan. The coffee community here would surely welcome Kurasu Kyoto. In fact there's one specialty coffee shop in Subic Bay Freeport Zone -- 727 Coffee & Co -- that regularly serves your beans. :)
Sorry I'm late to this, and I don't know if anyone is around to answer... but I'm a long-term Chicagoan, and I do most of my work in coffee shops, so I've sampled all the ones in this video and most that are in the comments. I have two questions: (1) I wonder why there's no mention of the pourovers, and especially the choices of single-origin pourovers in the different coffee shops. For me, that's the most interesting part of the scene, and it's how I often decide where to go. (2) Except for a brief mention of the flavor profile of Dark Matter, there's very little comment on taste. Is that just Kurasu Kyoto's amazing politeness and generosity? Or is there an idea of the perfect espresso? I know from trips to Japan that the service, the cleanliness, the cups and silverware, are absolutely stupendous, and the level of barista expertise is very high. But at the same time I have an idea that there's a general consensus on what comprises an ideal espresso. Or is that just my own experience? Love to know what others think.
In the US it’s much less common to make iced coffee this way at home or find at a shop. I was told that ice would ruin a pour over at several different places even though it’s my favorite way to drink coffee. They just are unaware of this ratio, certainly
