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blend kyoto j

blend kyoto

blend kyoto j

Sale price HK$140.00

bean 1

  • Country: Rwanda
  • Farm: kabuye
  • Variety: 波本威士忌
  • Process: 完全洗淨
  • LOT: ---
  • Ratio: 54%

bean 2

  • Country: Ethiopia
  • Farm: bona sedeka
  • Variety: 傳家寶
  • Process: 自然
  • LOT: ---
  • Ratio: 46%

  • Flavor: Strawberry, chocolate, mellow sweet
  • Roast: light roast
  • Roasting Location: Japan
  • Roast Date: April 16, 2026
  • Material: 100% coffee beans
  • Weight: 100g

Full of strawberry notes, followed by a gentle sweetness of chocolate, with a long finish.

Brewing Suggestion: pour over

Brewing Method

hario V60 01 / coffee beans 13g / temperature 90ºC

Step 1: Pre-infusion (0:00-0:30) Pour 26g of hot water and cover all coffee grounds. Ensure all coffee grounds are fully saturated with hot water.

Step 2: Extraction (0:30–0:45) Pour hot water up to 140g. As the water level rises, pour in a gentle circular motion.

Step 3: Brewing (0:55–1:15) Continue pouring water up to 215g. Finally, pour at a fixed point in the center to reduce agitation and undesirable flavors.

 

Peak Flavor Period for Coffee

Our coffee is specially formulated to not only exhibit bright and vibrant flavors immediately after roasting, but also possesses the potential to develop deeper, richer flavors through 2 to 3 months of **intentional aging**.

Flavor Evolution Over Time

Early Roasting Period: Freshly roasted beans still contain a large amount of carbon dioxide (gas) internally, which can make the aroma and flavor appear dull and unstable.

First Week: Typically, coffee begins to enter its optimal drinking state about one week after roasting.

Long-term Aging (2-3 months): Over time, coffee undergoes a beautiful evolution. After about 2 to 3 months, you can enjoy a cup of extremely clean and refined coffee.

Why is "Aging" Necessary?

As gases are gradually released, the coffee's aroma becomes clearer and more distinct. At the same time, the sweetness, body, and finish will achieve harmonious unity, showcasing a depth and complexity not present in the early stages of roasting.

About blend kyoto

Located in a century-old machiya townhouse next to Kyoto Gyoen, blend kyoto has sparked a flavor revolution in the specialty coffee world with its ultimate pursuit of the "blending" craft. The shop's minimalist dark aesthetic perfectly integrates with its ancient wooden structure, showcasing a unique sense of beauty.

The brand was founded by Daiki Okui, who previously worked at the legendary GLITCH. He breaks away from the "single origin" framework, boldly selecting top-tier single origins and even Gesha coffees for blending, creating a harmonious and multi-layered sensory experience akin to a symphony. In addition to exquisite blending techniques, blend kyoto also emphasizes "aging" coffee beans, allowing the flavors to undergo a profound transformation over time. Now, you don't have to travel all the way to Kyoto to savor this ultimate balance crafted by an artisan, thanks to our carefully selected collection.