Your philosophy is captured by the beautiful slogan, “Coffee moves you!” How did coffee personally move you in your early days, and what was the turning point that inspired you to pursue this career professionally, specifically focusing on roasting, brewing, and sensory analysis?

It all began in my late 30s when I had a sudden realization: “I want a career where I can truly create and feel.” Until then, I was working as a local government employee at a city office. Driven by this new passion, I taught myself by reading every coffee book I could find.

However, no matter how much I read, I simply could not grasp the complex flavor descriptions written on the pages. It was incredibly frustrating. I became determined to capture those professional sensory perceptions with my own five senses and verify the “right answers” for myself.

That was the true turning point that led me to immerse myself completely in studying to become a Q Grader. It was a late-blooming challenge, starting well after I turned 40.

Transitioning from a passionate coffee lover to a recognized Coffee Educator and Sensory Professional requires an intense journey of training. What were the most significant challenges you faced in refining your skills in roasting and advanced sensory perception?

The greatest obstacles I faced were the language barrier and a severe lack of accessible information. While certain aspects of the Japanese coffee scene are highly advanced, it is completely polarized. Japan has lagged behind global trends in cutting-edge roasting theories and advanced sensory education.

The vast majority of truly valuable primary information is published in English and originates from overseas. If you try to learn solely through Japanese accessible data, you quickly hit a wall. Navigating that language barrier to directly grasp global standards and core theories was an immense challenge.

You founded “Kanamori Coffee Lab” as an all-encompassing platform. What is the core mission and vision that the lab aims to achieve within both the Japanese and global coffee communities?

Our mission is twofold: to be a space where anyone who wants to learn can access genuine skills and knowledge without getting lost, and to convey the pure joy of trusting one’s own senses and expressing them freely.

In Japan’s polarized information landscape, I want the lab to be a lighthouse, the shortest route for people who, just like my former self, yearn to dive deeper but want to avoid unnecessary detours.

By delivering authentic, vivid information, we aim to contribute deeply to the Japanese community. Globally, our vision is to share Japan’s unique, delicate craftsmanship while creating an experimental space where professionals can connect and inspire one another through sensory perception, transcending language barriers altogether.

As a Sensory Professional, how do you bridge the gap between rigid, precise science and the emotional, human experience when training students and professionals at your lab?

Science and data are merely tools; they are never the end goal. At my lab, I instill a deep, foundational understanding of theory rather than just handing out superficial recipes.

If you master the core theory, you can adapt flexibly using your own five senses, no matter how the environment, machinery, or brewing tools change.

At the same time, I always remind my students: “The language used between professionals is entirely different from the language used with customers. No matter how deeply or professionally you specialize, you must never forget the person you are serving.”

You must hold rigid scientific theory within yourself, but translate it into a shared, emotional experience and language for the customer. Teaching the balance of these two pillars is the only way to bridge that gap.

The coffee education and training sector is evolving rapidly. What unique methodologies or principles distinguish Kanamori Coffee Lab from other training centers focused on specialty coffee?

The biggest distinction is that we do not offer generic, one-size-fits-all lectures. Instead, we clarify each student’s unique dream and ideal future, and provide unwavering, side-by-side mentorship to get them there.

Because I took a long detour and achieved my own dream later in life, I understand exactly where students stumble and face difficulties. Age, gender, and previous career background do not matter.

“Anyone can make coffee their professional career, no matter when they start.” I want to prove this through my own actions.

Our core strength lies in this completely personalized mentorship designed to turn individual dreams into reality, rather than just teaching standard “correct answers.”

Our readers and specialty coffee professionals love getting a glimpse into the daily routines of experts. What is your personal, go-to protocol for evaluating your morning coffee? Furthermore, what is your favorite Japanese brewing/dripping tool, and why do you prefer it?

To me, morning coffee is “a legal stimulant that moves my mind and soul.” As someone who struggles with mornings and tends to be indecisive early in the day, coffee is the essential element that puts me on the starting line and grants me the power of decisiveness.

My protocol is simple: I drink a single glass of water, and right after, I drink my coffee without thinking about anything at all.

Doing this allows my day to truly begin, much like putting on a final touch of perfume before leaving the house. Drinking coffee in this flat, neutral state is how I face my physical condition and the bean’s potential head-on.

My favorite Japanese tool is the “Tarachine Dripper.” Crafted with traditional Arita ware porcelain, it beautifully depicts Katsushika Hokusai’s Thirty-Six Views of Mount Fuji, embodying a distinct Japanese aesthetic.

Functionally, its sharp conical design engineered at an angle below 30 degrees maximizes extraction consistency. For brewing a clean, energetic cup that awakens my mind and soul, there is simply nothing better.

Japan’s coffee culture beautifully harmonizes tradition, like the historic Kissaten shops, with the cutting-edge modernism of specialty coffee. How do you view this balance, and what uniquely defines the modern Japanese consumer’s approach to coffee appreciation?

I believe Japanese consumers possess an extraordinarily high level of appreciation and attentiveness toward micro-details. On one hand, you have the traditional Kissaten culture, defined by the meticulous care of brewing a single cup over time and the comfort of the space.

On the other hand, you have modern specialty coffee, characterized by clean, cutting-edge flavor profiles. While these two worlds might seem contradictory at first glance, Japanese consumers beautifully bridge them through a shared “profound respect for craftsmanship.”

Instead of merely chasing trends, they value the underlying story and the minute details within a single cup. This unique perspective allows a new standard like “Neo-Kissaten” to emerge naturally, evolving and integrating modern technology without destroying the old culture.

Japanese roasters and baristas are globally renowned for their meticulous attention to micro-details in both roasting and extraction profiles. In your opinion, how has this distinct Japanese philosophy shaped the global specialty coffee community?

This artisan philosophy, which you could call an obsession with micro-details, has elevated the overall precision and consistency of the global specialty coffee community to a higher level. The way Japanese baristas and roasters constantly refine their craft down to a single second, 0.1 grams, or one degree has served as massive inspiration to professionals worldwide.

The fact that highly sophisticated tools like the Tarachine Dripper are born in Japan is a testament to this mindset. This precise approach and dedication to mindfulness have become essential puzzle pieces in shaping what is now considered the global standard.

Every market has its hurdles. What are the most pressing challenges currently facing the coffee sector in Japan, whether regarding supply chains, climate change, or evolving consumer tastes among the younger generation?

I feel the most pressing challenge is the polarization of information and the resulting barriers to entry. While climate change and supply chain disruptions are global issues, Japan faces a unique hurdle: access to accurate, cutting-edge theories and information is restricted to a limited group.

Because of this information gap, passionate amateurs and the younger generation trying to enter the industry often get trapped by outdated conventional wisdom or rigid recipes, leading to early frustration.

Eliminating this information disparity and building an environment where the next generation can enjoy and explore coffee freely on a global standard is what Japan needs most right now.

The Arab world, particularly the Gulf region, is experiencing unprecedented, massive growth in the specialty coffee sector and sensory education. How do you view this rapid expansion, and are there any future plans for Kanamori Coffee Lab to collaborate or offer educational programs in the Middle East?

I have immense respect for the sheer passion and breathtaking speed of evolution within the specialty coffee sector in the Arab world, particularly the Gulf region.

Their dedication to hungrily pursuing authentic education and achieving the absolute pinnacle of quality resonates deeply with the philosophy of our lab.

While we do not have any concrete plans at the moment, I would absolutely love the opportunity to connect with their vibrant community and collaborate by bringing our sensory education and hands-on mentorship to the Middle East.

In closing, what golden piece of advice would you offer to emerging roasters and young cuppers who are just beginning their journeys in the coffee industry today?

My golden piece of advice is this: “Your five senses belong to you and you alone. No one has the right to deny or invalidate what you perceive.” The coffee world is flooded with “correct answers,” data, and the opinions of experts. However, the flavors you personally perceive as delicious and the moments you define as beautiful are where everything truly begins. Knowledge and technical skills can always be acquired later.

Trust your own senses and never be afraid to express them. That single courageous step will eventually lead to a cup of coffee that genuinely moves someone else’s heart.