chouette torréfacteur laboratoire

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, delicious flavors of coffee?” Chouette’s unique low-temperature roasting was born out of Takayama’s ‘chef’s inspiration.’ Takayama states, “I reached the low-temperature roasting method myself. After experimenting with different roasting methods, I found out that roasting at high temperatures puts stress on the coffee. I felt that the world of specialty coffees, which are often...