Tokyo's popular cafe "ONIBUS COFFEE" shares the golden ratio of brewing hand-poured coffee

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Proposing a good life by setting up a cafe

In order to promote coffee culture, he went to coffee producing areas in Africa to select coffee beans, and implemented his craftsman-like belief in coffee in a down-to-earth manner.

Atsushi Sakao, who once worked for Paul Bassett in Australia, was fascinated by the local exquisite coffee culture and wanted to bring it back to Japan. After returning to Japan, he first worked in a coffee shop. The owner had won the title of best barista and had a great influence on him. In 2012, he established the first ONIBUS COFFEE in Tokyo, but this exquisite coffee culture was not popular in Tokyo at that time. So in 2014, he directly opened the second store ABOUT LIFE COFFEE BREWERS in Shibuya, where Tokyo's pop culture is most popular. Then he established RATIO coffee & cycle the year before last, and opened the second ONIBUS COFFEE store in Nakameguro last year.

ONIBUS COFFEE enjoys a high reputation in Tokyo.

The names and styles of the four stores are different, but the purpose is the same, that is, Atsushi Sakao attaches great importance to the connection and communication between people. "ONIBUS" means "bus" in Portuguese, which means a bus that can carry many people, connecting different people with different cultural languages. In addition, he hopes to help the lives of coffee bean producers, customers and staff, and put forward a proposal of "what kind of good life you can live". Fortunately, he was the only one who opened the store at the beginning. With the success, RATIO coffee & cycle can now cooperate with large companies, which is more powerful in conveying coffee culture and ideas.

Sharing the beauty of coffee is the founding purpose of ONIBUS COFFEE.

Atsushi Sakao does not limit himself to being a so-called "craftsman". In addition to the delicious coffee he brews, his intention and action to share and convey the beauty of life are even more touching. What is a quality life? This is not just a slogan. He and his employees start with themselves. There are many convenience stores in Tokyo, and many people rely on the bento boxes in them for their three meals a day, so they start with their own tongues and refuse the bento boxes in convenience stores. Then Atsushi Sakao encouraged employees to ride bicycles to work and gave them the same transportation subsidies as taking the tram. In addition, since most coffee beans are imported from Africa, Central and South America, this makes them aware of issues such as environmental protection and social awareness at any time, and they cooperate with organic ingredients and craft beers that insist on their own taste and emphasize differences. The second store was named ABOUT LIFE. Atsushi Sakao said that this is not just the life of employees, but it should be expanded to the life of everyone who comes to the store.

ONIBUS COFFEE Atsushi Sakao will use a spoon to stir the coffee powder during the steaming stage of hand-brewed coffee, which is eye-opening. The coffee is fresher and more flavorful than you might imagine.

The golden ratio of hand brewed coffee

"Pick out the best coffee beans and roast them to get the best taste", this is what Atsushi Sakao insists on. In order to pick out the best ingredients, he personally goes to coffee farms in Africa, Central and South America every year to select them. In order to live up to the good quality of the coffee beans, he uses computer software to monitor the temperature changes during roasting to ensure quality consistency.

When brewing, Atsushi Sakao usually uses the Hario V60 cone filter cup. It is not necessary to use this brand model, but the key is that the hot water can easily penetrate. Atsushi Sakao has a set of scientific numbers on how to brew a good cup of coffee by hand. Thirteen grams of coffee beans should be ground before drinking, and then 40 to 50 grams of hot water should be poured in and steamed for 30 to 40 seconds. At this time, a spoon will be used to stir to allow the coffee powder and hot water to be fully mixed to provide extraction. Then, pour hot water in a clockwise circle from the center to the outside about four or five times, making sure that the hot water and coffee powder are fully in contact. The total amount of water poured is about 225 grams, and the overall time is about two and a half minutes to three minutes.

What Atsushi Sakao cares about is a good cup of coffee that reflects the owner's philosophy.

Atsushi Sakao said with a smile: "Dry coffee is like a honeycomb, with many holes inside. Using a spoon to stir it allows water to seep into the coffee, just like washing clothes." However, he reminded that although it is important to master the proportions of various ingredients in the hand-brew process, what is more important is "what kind of coffee you want to brew", and "the taste of hand-brewed coffee comes from the hand-brew method. The utensils used have an impact but not that big."

In order to maintain the consistent quality of coffee, Atsushi Sakao has scientific basis for roasting beans and brewing coffee.

Coffee-producing regions observation: Coffee is a common language that transcends national boundaries

When promoting the culture of specialty coffee, Atsushi Sakao pays great attention to "sustainability" and "traceability", which is why he goes to coffee producing areas regularly every year. In terms of traceability, he thinks the Rwandan government has done a good job. There is an organization similar to the Department of Agriculture here that intervenes between buyers and exporters to do management. All bags of coffee beans exported from Rwanda will have numbers on them, indicating the coffee estate, production year, batch code, etc., so that no matter where the coffee beans are exported, there will be a clear production history. "We can know which African country the coffee in our hands comes from, and our mentality will be different, and we can also connect with the world through this. This is the charm of specialty coffee." Atsushi Sakao said sincerely.

Small store space.

However, because he has visited the coffee producing areas, he said that local farmers have never drunk coffee made from roasted and brewed coffee beans they grow, but have only seen raw beans. One example is a large landowner who has been growing coffee in Rwanda for 20 years. When Atsushi Sakao took the roasted coffee beans of local coffee and brewed it for him on the spot, Atsushi Sakao will never forget the landowner's expression. " Although their language and nationality are different from ours, coffee is a common language. "

A corner of the ONIBUS COFFEE space.

*This article is reprinted from SENSE NO.51 "Eat Ice Cream This Summer"

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