#Nostalgia coffee roaster full#

Noticing my curiosity, he explains, 'Nel drip extracts the flavors and oils of the coffee the best.' Tanaka-San carefully weighs 18 grams of aged Sumatra beans, grinds them coarsely, and places them in a fine cotton filter resembling a sock.

#Nostalgia coffee roaster full#

I ask for the full pour, which is just 100 milliliters (3.3 ounces), and he nods approvingly.Ĭoffee is prepared here using only one method: the nel drip pour over.

He prefers a tiny demitasse cup, specially designed to amplify the flavors of the dense coffee elixir. Tanaka-San starts his meticulous coffee-making ritual. Today, Cafe de l'Ambre has a treasure trove of unique aged coffees to share with adventurous patrons. He bought the entire lot of Sumatra beans, and over the years, continued experimenting with other aged beans. Skeptical yet intrigued, Sekiguchi-San roasted a sample and was blown away by the depth and complexity of the flavor.

Sekiguchi-San roasting his aged beans at Cafe de L'Ambre. The Sumatra beans were originally bound for Germany, but war logistics left them stranded in a Japanese warehouse. Japan faced serious supply shortages after the war, so finding fresh beans would have been nearly impossible. Sekiguchi-San managed to find some coveted Sumatra Mandheling beans, but they were already a decade old. In 1948, fresh green coffee beans were scarce in Japan. I can't resist asking, 'Why age the beans?' They're from the 1993 harvest, aged for 29 years, and we roasted this batch just this morning.'Ī seasoned barista at the cafe, Tanaka-San is a dedicated disciple of Sekiguchi-San, who taught him everything about aged coffee and exceptional customer service. 'These Bourbon varietal beans come from Brazil's Carmo Shimosaka plantation.

'Okay! Here's my recommendation.' He twists off the lid, and the aroma of roasted coffee wafts my way. I've always heard that green coffee beans lose their mojo over time and that freshness is king.Īfter quizzing me about my coffee preferences, Tanaka-San ponders my answers, then grabs a small mason jar. 'Ever tried aged coffee before?' inquires Tanaka-San, my attentive barista. Credit: Sila Blume I'll have the 29-year-old coffee, please. They suggested Cafe de l'Ambre, renowned among coffee aficionados for its enigmatic founder and its aged coffee beans – a practice that defies the conventional wisdom of today's specialty coffee world.Īged green coffee beans. I'm in town for work, but my local buddies know I'm all about discovering quirky coffee haunts. Stepping inside, you're greeted with a warm welcome and a much-needed escape from Tokyo's never-ending hustle and bustle. You'd stroll right past it if not for the striking orange sign on the steps. We're tucked away in the heart of Ginza at Cafe de L'Ambre, a hidden gem that only locals and coffee vagabonds know about. Patrons eagerly watch as three baristas execute flawlessly on a coffee making ritual precisely as it has been done since Sekiguchi Ichiro opened this sentimental kissaten coffee house in 1948. Perched on my barstool, I'm packed in with a group of fellow coffee pilgrims.Ī curious orange box in front of me gently grinds a small batch of coffee beans roasted just moments ago.