Profile
ROKUMEI COFFEE CO.
President / Roaster
Koji Ida
He has been roasting his own coffee since 2010,
taking over the family business, Rococo, which he had been helping out with for a long time.
In 2013, he was certified as a CQI Q grader,
an international certification.
That same year, he participated in the JCRC (Japan Coffee Roasting Championship)
for the first time and came in 6th place.
From 2014, she has been a certified judge for the Japan Barista Championship and has also been involved in managing competitions.
Since then, he has participated in various competitions as a judge,
and has made great efforts in the development of the specialty coffee industry.
In 2015, he launched ROKUMEI COFFEE CO.
During this time, he established his own theory of roasting through various seminars and study groups.
Later on, he won 3rd place in the JCRC in 2016.
Finally, he won the JCRC in 2018. The following year,
in 2019, he participated in the WCRC (World Coffee Roasting Championship)
for the first time in his career.
"From seed to cup."
The concept of specialty coffee is called 'From seed to cup'.
It means that from the coffee seed to the liquid that the customer drinks,
the quality of the coffee is complete when it is controlled.
In terms of quality,
coffee is a virtuous cycle that can be returned to the growers,
but it is not yet well known.
We have a role to play in connecting producers and consumers.
We believe our mission at Lokumei Coffee is to create a "circle of happiness"
so that all the people involved in "From Seed to Cup"
can get the evaluation and benefit equally and equally.
Our goal is to create a form of happiness
where producers, consumers, and those of us who communicate
this information come together to draw a circle and hold hands,
which will lead to the future of
ROKUMEI COFFEE.
Title
2010
Start home-roasting
2013
Obtained CQI Q grader certification.
As a roaster.
JCRC (Japan Coffee Roasting Championship)
2013
6th place finish
2016
3rd place
2018
victory
WCRC (World Coffee Roasting Championship)
2019
Participating in the World Championships
As a Council Judge.
2014
Japan Barista Championship Certified Judge
2015~2018
Japan Barista Championship Certified Judge
2015~2018
Japan Brewers Cup Certified Judge
2019
Japan Barista Championship Certified Judge
Japan Brewers Cup Certified Judge
Japan Aeropress Championship Judge
Certified Judge for the Coffee In Good Spirits Championship
I will be judging baristas from across the country at the competition.
I am exposed to the latest knowledge of the specialty coffee industry and coffee, as well as the passion and service of the baristas.
I volunteer to judge for free, and I am dedicated to the development of the specialty coffee industry.
As a show judge.
2019
Cup of excellence International Jury
(Joining El Salvador)
The Cup of Excellence, which determines the best quality coffee in the world, is judged by the Q Grader,
an international qualification, and the farmer has to clear the seminar and examination before the Cup of Excellence.
This Cup of Excellence is a wonderful program that not only discovers the highest quality coffee, but also gives back to the farmers in a cycle of profits.
The best and brightest from around the world come together as judges, free of charge, to judge the development of specialty coffee.
What's going on at the Roster Championship?
(1) Appraisal of green beans
We judge the specific gravity and moisture content of the green beans and separate them by size or remove beans that are not in good condition.
In order to bring out the full potential of the ingredients, it is important to find out the good beans first.
If a good bean is mixed with a bad bean, the taste will be inferior and the good quality will disappear.
By knowing the inherent characteristics of the beans and identifying their quality, we can create a good coffee.
(2) Roasting plan
We roast a sample bean in advance, and then submit a plan for how the bean will be roasted and what flavor it will taste like, with two content plans for blends and single origin, respectively.
Blends in particular are very complex because we plan for the flavors that will come from the three different bean blends and roasting methods.
In order to get the best out of a great quality bean, it is essential to understand not only the bean, but also the roasting machine and the theory of roasting.
By understanding this, we can connect it to the flavours we want to convey to our customers.
(3) Cupping assessment
The roasted beans will be rated for taste by a method called cupping.
After the cupping process, the judges will assign a score on a score sheet.
The cupping process is divided into a number of evaluation categories, all of which are related to the "taste of the coffee".
Also, cupping is the highest scoring item in the competition, and it is an important evaluation that can greatly influence the winner.
In other words, a high score means a good coffee.
-
PLAN
Make a roasting plan
-
DO
Think of ways to improve
-
CHECK
Cupping
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ACTION
Think of ways to improve
At a glance,
the practice of roasting in the run-up to a competition may seem like a simple routine, but it is a daily training exercise in which the roasters have to face and improve their own level of performance through countless rounds of testing and improvement.
In order to achieve the desired taste, we need to refine our ability to choose what is needed to achieve our goals and to read what is required to achieve them.
Simple but sophisticated roaster's routine" is the best way to introduce this theme.
The refined experience and skills of
these roasters arethe key to the production of the best coffee,
which brings out the inherent quality and characteristics of the coffee beans.