We’re always on the lookout for new and exciting coffee to share with you guys. This time, we’re really excited to introduce something special: coffee from Kurasu, a Kyoto-based roaster. We don’t often bring in coffee from roasters outside of Scandinavia, so this release is a real treat!

Kurasu started in 2013 as a small online shop selling Japanese homeware. But over time, they found their true passion: coffee. The word Kurasu means “to live” or “lifestyle”, and the idea of a simple, thoughtful way of life is what drives everything they do.

Their journey started when founder Yozo Otsuki moved from Tokyo to Sydney, Australia.

Inspired by how much people appreciated Japanese design and craftsmanship, Yozo decided to shift his focus from home goods to coffee.

Now, Kurasu specializes in both roasting high-quality coffee and providing top-notch brewing equipment.

The unique way the Japanese approach coffee, full of care, precision, and tradition really shines through Kurasu’s experience in their coffee and coffee shop. They roast their coffee at their Nishijin Roastery, combining traditional Japanese craftsmanship with modern coffee techniques.

How We Discovered Kurasu

Earlier this year, Lene took a trip to Japan and searched for great specialty coffee while she was there. She visited many different coffee spots, and Kurasu’s café in Kyoto really stood out.

The baristas were skilled, and the coffee was full of flavor, with a perfect balance. She was so impressed that she bought a bag of coffee to bring home and share with the team at KaffeBox.

When we cupped the coffee (tasting it alongside other coffees we had in the office at that time), Kurasu’s roast stood out from the rest. It scored high, so we knew we had to bring this coffee to our KaffeBox customers!

The coffee we’re featuring from Kurasu is a perfect example of their skill and dedication. Don’t miss out on the chance to try coffee from Kurasu, one of Kyoto’s top roasters.

A V60 recipe that Kurasu use in their Kyoto shops

HOT – 4 pour
0:00-0:40 40g
0:40-1:10 100g
1:10-1:40 150g
1:40-　　 200g

ICED – 3 pour + ~110g Ice
First add ~ 80g ice 
0:00-0:40 40g
0:40-1:10 100g
1:10-　　 150g

Then add ~30g ice to finish.

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