Nagoya is known for its unique coffee shop culture, where you can enjoy coffee, bean paste and butter toast, and peanuts in a traditional coffee shop. TRUNK COFFEE is a pioneer in light roast specialty coffee with three stores in the city.
TRUNK COFFEE was founded in 2014 by Kiyokazu Yasuo, who gained experience as a barista in Denmark and other countries. He brings the taste and culture of authentic European specialty coffee to Japan.
SHOMA ISHIHARA , who works as a roaster and barista at TRUNK COFFEE and was crowned Japanese champion at the 2022 Japan Cup Tasters Championship, has made his debut as a roaster at CROWD ROASTER .
I discovered TRUNK COFFEE through my older brother
Born in Kakamigahara, Gifu Prefecture, ISHIHARA became addicted to coffee thanks to his older brother. He attended the weekly cupping session at TRUNK COFFEE, and when he tasted the coffee his brother brewed for him, he was surprised like never before.
"Until then, when it came to coffee, I would buy it at supermarkets or convenience stores, and I wasn't particularly picky about it, but I was shocked when I encountered specialty coffee, which was completely different from what I had been used to. Soon after, I started attending cupping sessions with other people, and as a result, I made more acquaintances and became more and more absorbed in coffee."
As a fourth-year student at the Manabu , ISHIHARA had time and would often visit famous coffee shops in Tokyo and Kyoto. He continued to visit TRUNK COFFEE even after he started working at a regular company. In August of his first year at work, when he had begun to pay special attention to the brewing process, he participated in an Aeropress competition held in Osaka. Although he was unable to pass the qualifying round, Koike kai at the competition was headed by Kiyokazu , the founder of TRUNK COFFEE.
"It was a fairly casual competition, and I didn't do very well, but I still thought coffee was fun, and I wanted to make it my job. Then, by chance, I was on the Shinkansen returning from Osaka with Kiyokazu , and we had a chat. I learned that it's not an easy world. Still, I wanted to give it a try, so I asked him if I could work at TRUNK COFFEE."
"Until then, when it came to coffee, I would buy it at supermarkets or convenience stores, and I wasn't particularly picky about it, but I was shocked when I encountered specialty coffee, which was completely different from what I had been used to. Soon after, I started attending cupping sessions with other people, and as a result, I made more acquaintances and became more and more absorbed in coffee."
As a fourth-year student at the Manabu , ISHIHARA had time and would often visit famous coffee shops in Tokyo and Kyoto. He continued to visit TRUNK COFFEE even after he started working at a regular company. In August of his first year at work, when he had begun to pay special attention to the brewing process, he participated in an Aeropress competition held in Osaka. Although he was unable to pass the qualifying round, Koike kai at the competition was headed by Kiyokazu , the founder of TRUNK COFFEE.
"It was a fairly casual competition, and I didn't do very well, but I still thought coffee was fun, and I wanted to make it my job. Then, by chance, I was on the Shinkansen returning from Osaka with Kiyokazu , and we had a chat. I learned that it's not an easy world. Still, I wanted to give it a try, so I asked him if I could work at TRUNK COFFEE."
Became Japan Cupping Champion in Just Two Years Since Starting His Coffee Journey
After about six months, ISHIHARA left the company he had joined as a new graduate and began working in the coffee industry full-time. He immediately participated in the 2021 Japan Cup Tasters Championship (JCTC), a cupping competition. Although he was eliminated in the preliminaries that year, he spent the next year practicing hard and won the 2022 competition. He also participated in the world championships held in Greece, where he got a first-hand experience of the world's level of skill.
"The JCTC doesn't require much equipment or preparation like the Japan Barista Championship (JBC) or Japan brewers Cup (JBrC), and the most important thing is to have a palate that allows you to taste accurately during the eight minutes, and to be in good physical condition. However, I got the impression that the champions from each country who placed highly in the world championships were head and shoulders above the rest. Their taste buds and ability to taste are high-level, but they also kept a stable mind even in tense situations."
Cupping is not only used to judge the quality of the coffee beans themselves, but is also the most basic and important technique for improving the quality of the roasted beans. By honing this technique, ISHIHARA 's goal was to improve his roasting technique.
"The coffee beans sold in the shop are roasted by the roasting team, which includes myself, and my cupping skills are of great use in creating the roaster's profile for the final product of TRUNK COFFEE's coffee. I also work with the roasting team and baristas to find the perfect taste."
"The JCTC doesn't require much equipment or preparation like the Japan Barista Championship (JBC) or Japan brewers Cup (JBrC), and the most important thing is to have a palate that allows you to taste accurately during the eight minutes, and to be in good physical condition. However, I got the impression that the champions from each country who placed highly in the world championships were head and shoulders above the rest. Their taste buds and ability to taste are high-level, but they also kept a stable mind even in tense situations."
Cupping is not only used to judge the quality of the coffee beans themselves, but is also the most basic and important technique for improving the quality of the roasted beans. By honing this technique, ISHIHARA 's goal was to improve his roasting technique.
"The coffee beans sold in the shop are roasted by the roasting team, which includes myself, and my cupping skills are of great use in creating the roaster's profile for the final product of TRUNK COFFEE's coffee. I also work with the roasting team and baristas to find the perfect taste."
"Stronghold" is a cutting-edge roasting machine used for special lots.
It has been about three years since ISHIHARA started roasting. In addition to the 5kg Probat in his shop, ISHIHARA also uses the StrongHold, which is used for special lots of beans.
"Stronghold has been gaining attention worldwide for the past year or two, and has been officially adopted at the 2024 World Roasting Championships. We have also introduced it at TRUNK COFFEE, where we use it to roast special lots of coffee for practice by participants in competitions such as the JCrC and JBC."
In recent years, the trend towards sustainability has been spreading mainly in Europe, and this trend is also seen in roasters that mainly use gas. The beans sold at CROWD ROASTER are also roasted using this strong hold.
"The strengths of this system are that it can roast in small batches and produce subtle variations using three types of heat sources: hot air, halogen radiant heat, and drum heaters. With just a few adjustments, you can greatly change the roast you're aiming for and the flavor you're trying to create."
"Stronghold has been gaining attention worldwide for the past year or two, and has been officially adopted at the 2024 World Roasting Championships. We have also introduced it at TRUNK COFFEE, where we use it to roast special lots of coffee for practice by participants in competitions such as the JCrC and JBC."
In recent years, the trend towards sustainability has been spreading mainly in Europe, and this trend is also seen in roasters that mainly use gas. The beans sold at CROWD ROASTER are also roasted using this strong hold.
"The strengths of this system are that it can roast in small batches and produce subtle variations using three types of heat sources: hot air, halogen radiant heat, and drum heaters. With just a few adjustments, you can greatly change the roast you're aiming for and the flavor you're trying to create."
Brewing tips from ORIGAMI specialists
TRUNK COFFEE is also known for creating the beautiful wave-shaped dripper "ORIGAMI." Of course, they also use the ORIGAMI DRIPPER for hand-dripping in store.
We also asked ISHIHARA , an ORIGAMI specialist, for some tips on brewing delicious coffee.
"You can use either cone-shaped or wave-shaped filters, but wave filters produce a more consistent flavor. The filter fits snugly against the dripper, making it less likely to cause under-extraction, resulting in a more evenly brewed coffee with a better balance. If you want to get even more creative, a cone-shaped filter will allow the hot water to drain out the sides, resulting in a clearer, more refreshing flavor."
ISHIHARA would like to recommend ORIGAMI not only for the taste, but also for creating an atmosphere in which to enjoy coffee.
"The drippers are made of ceramic and plastic, and come in a variety of colors, looks, and shapes that are all unique. In addition to the drippers, we also have cupping tools, spoons, cups, and other items, so even beginners can enjoy them."
We also asked ISHIHARA , an ORIGAMI specialist, for some tips on brewing delicious coffee.
"You can use either cone-shaped or wave-shaped filters, but wave filters produce a more consistent flavor. The filter fits snugly against the dripper, making it less likely to cause under-extraction, resulting in a more evenly brewed coffee with a better balance. If you want to get even more creative, a cone-shaped filter will allow the hot water to drain out the sides, resulting in a clearer, more refreshing flavor."
ISHIHARA would like to recommend ORIGAMI not only for the taste, but also for creating an atmosphere in which to enjoy coffee.
"The drippers are made of ceramic and plastic, and come in a variety of colors, looks, and shapes that are all unique. In addition to the drippers, we also have cupping tools, spoons, cups, and other items, so even beginners can enjoy them."
＜ ORIGAMI dripper recipes recommended by ISHIHARA ＞
FILTER: WAVE FILTER
Beans: 15.0g, medium-fine grind Hot water: 210ml, 90℃
Beans: 15.0g, medium-fine grind Hot water: 210ml, 90℃
Pouring
1st: 50ml 0:00〜0:30
2nd: 150ml 0:30-1:00
3rd: 210ml 1:00-2:00
POINT
-Using the WAVE FILTER makes it easier to create a well-balanced flavor as it is less likely to result in uneven extraction.
- Before extracting, set the filter, pour in hot water to rinse the filter, and thoroughly warm the dripper.
・1st step: Pour hot water quickly over the powder and steam thoroughly.
・2nd: Pour into the center and then pour a thin line of hot water while stirring the whole thing.
・3rd: Finally, pour the mixture while gently stirring to ensure even extraction over the entire powder.
1st: 50ml 0:00〜0:30
2nd: 150ml 0:30-1:00
3rd: 210ml 1:00-2:00
POINT
-Using the WAVE FILTER makes it easier to create a well-balanced flavor as it is less likely to result in uneven extraction.
- Before extracting, set the filter, pour in hot water to rinse the filter, and thoroughly warm the dripper.
・1st step: Pour hot water quickly over the powder and steam thoroughly.
・2nd: Pour into the center and then pour a thin line of hot water while stirring the whole thing.
・3rd: Finally, pour the mixture while gently stirring to ensure even extraction over the entire powder.
Roasting profile also available for buyers!
This time, we plan to use Stronghold for roasting at the CROWD ROASTER roasting event.
"At CROWD ROASTER , I'll be able to roast beans I've never seen before, so I think it'll be a fun and interesting challenge. Of course, I've been researching the profile of the strong hold to bring out the flavor I want to create. However, rather than aiming for a stable flavor, I'm more of a challenger."
Furthermore, if the purchaser requests it, they will also disclose the Stronghold roasting profile.
"For example, if someone who buys a beer wants to see the profile, you can share it on a blog or somewhere else. It may not be something you can imagine just by looking at the profile, but it would be interesting to try drinking the beer while looking at it."
ISHIHARA 's coffee, born from his cupping champion's keen palate and challenging roasting with strong holds, is already on sale as a "commemorative tasting set" for new participants at CROWD ROASTER . In addition, we are already accepting applications for a roasting event for Kenya Tim Factory's SL28 /SL34.
ISHIHARA 's next challenge is to become the roasting champion.
"As someone involved with coffee, I simply want to roast as well as work as a barista. TRUNK COFFEE is an environment where people who achieve results are not just encouraged to do so, but are encouraged to do so. I want to hone my roasting skills so that I can have my own coffee shop someday."
"At CROWD ROASTER , I'll be able to roast beans I've never seen before, so I think it'll be a fun and interesting challenge. Of course, I've been researching the profile of the strong hold to bring out the flavor I want to create. However, rather than aiming for a stable flavor, I'm more of a challenger."
Furthermore, if the purchaser requests it, they will also disclose the Stronghold roasting profile.
"For example, if someone who buys a beer wants to see the profile, you can share it on a blog or somewhere else. It may not be something you can imagine just by looking at the profile, but it would be interesting to try drinking the beer while looking at it."
ISHIHARA 's coffee, born from his cupping champion's keen palate and challenging roasting with strong holds, is already on sale as a "commemorative tasting set" for new participants at CROWD ROASTER . In addition, we are already accepting applications for a roasting event for Kenya Tim Factory's SL28 /SL34.
ISHIHARA 's next challenge is to become the roasting champion.
"As someone involved with coffee, I simply want to roast as well as work as a barista. TRUNK COFFEE is an environment where people who achieve results are not just encouraged to do so, but are encouraged to do so. I want to hone my roasting skills so that I can have my own coffee shop someday."
ISHIHARA 's first roast event is currently being held!
The coffee roasted is [KKW] Kenya/Tim Factory/Washed.
First of all, they will roast the coffee in a way that is unique to TRUNK.
If you're interested, be sure to join ISHIHARA 's roast event through the CROWD ROASTER app!
SHOP INFORMATION
TRUNK COFFEE LAB Higashi Betsuin Address: 1-2-2 Tsunehiro Building 1F, Iseyama, Naka-ku, Nagoya, Aichi Prefecture
TRUNK COFFEE LAB Higashi Betsuin Address: 1-2-2 Tsunehiro Building 1F, Iseyama, Naka-ku, Nagoya, Aichi Prefecture
Business hours: 9:00-18:00
Closed: Irregular holidays
Closed: Irregular holidays
