How Can I Make Japanese Coffee?

Although Japan is renowned for its tradition of ceremonial tea drinking, it is also a country of avid coffee drinkers. Coffee was first introduced in Japan in the late nineteenth century, and today the nation is ranked as the third largest coffee importer in the world. Japanese-style coffee is essentially made from the same arabica beans as Western coffee; however, it is prepared differently. Anyone can make Japanese coffee using a specific selection of beans and equipment.

Japanese Coffee Selection

Coffee in Japan is commonly roasted in individualized batches and ground in small amounts. The resultant brews are generally darker and richer. In order to replicate the nature of Japanese coffee, one should avoid mass-market brands. Instead, individuals should obtain beans from independent roasters who are more involved with the cultivation of the coffee crop. In addition to being smaller in scale and output, these roasters usually produce coffee that has a more complex flavor profile. While specialty coffee is always preferable, it is especially ideal for Japanese coffee-making and its emphasis on the drinkers sensory experience.

Japanese Coffee Preparation

Westerners routinely use drip coffee machines to make brewed coffee, but this appliance is seldom used in Japan. Instead, the Japanese regularly use siphon coffeemakers to prepare their coffee. A siphon coffeemaker is comprised of two stacked globes, a self-contained heat source and a bamboo paddle. The device functions similarly to a coffee percolator or an espresso macchinetta.

Water is poured in the lower chamber where it is brought to a boil over a heat source (which can be an alcohol wick burner, a butane burner or a halogen lamp). Eventually, steam forms and pressure accumulates to force the boiling water into the upper chamber. As the water combines with the coffee grounds in the upper chamber, the mixture is stirred together with a bamboo paddle. Stirring is essential to the process of brewing coffee in a siphon; the goal is to create a deep whirlpool in the upper chamber in no more than four turns.

After the whirlpool has been achieved, the coffee is allowed to steep for at least 70 seconds. Once this time has elapsed, the siphon coffeemaker is removed from heat and the filtration process begins. After about 1 minute, the brewed coffee is collected in the lower chamber and the upper chamber contains only sediment. The upper chamber is removed and the brewed coffee is served.

Japanese Coffee Consumption

Westerners who make Japanese coffee should also assume the cultural habits for serving and enjoying the beverage. A major element of Japanese coffee is an appreciation for the drinks color, smell, texture and taste. In Japan, drinking coffee is a long activity and it is consumed in significantly smaller portions. Drinkers slowly sip the beverage to savor the coffees essence. Unlike tea, coffee is not an everyday beverage in Japan--rather it is reserved for special occasions. While Westerners may have a more voracious appetite for coffee, being mindful of the coffees appearance, feel and flavor can significantly elevate the drinking experience.