Base Camp Coffee - Taito City

I've found a store that roasts coffee beans from raw!

An old-fashioned local shop. We sell good-value roasted coffee beans.

A shop on the edge of Satake Shopping Street, the second oldest shopping street in Japan. You can smell the good roasting even from a distance. Discerning coffee beans are cheap.

Fuji's hand roast Very good. Due to the influence of so-called specialty coffee, it is becoming a world of light roasting. Emphasis is placed on the difference in the original taste of beans, which is also good, but in many cases the potential of beans is not brought out even after roasting. Although it is the origin of specialty coffee that does not seek deliciousness in the first place, as a result, we cannot thank the degree of contribution to the distribution and availability of high-quality, region-specific, well-understood coffee beans. In shallow roasting, acidity, which is said to be aroma and sourness, is emphasized, and in deep roasting, caramelization of sugar content and amino acids, which are umami, are emphasized. I enjoy the after-blend of lightly roasted beans with aroma and deep roasted beans with richness. The base is around Brazil or Colombia. The aroma is selected from the trendy ones. Recently, about 10% of Ethiopian Irgachiev. Nell extracts a lot of oil, so if you mix that much, the scent will be enough for you. There is a man who has been told how to preserve the state of raw beans, but the point of discussion is off and it is a comedy. The rate of deterioration of raw beans is incomparably slower than that after roasting. It is often aged with raw beans every few years. What are your thoughts on aged / aging / aged beans? There is no choice but to think that the store's business policy, which prioritizes seeing real raw beans in a large basket, is semi-transparent and unnecessary advice. In the first place, sourness does not increase even if it is oxidized. Oxidation is a binding reaction with oxygen and is different from sourness. In addition, the fermentation process is indispensable for coffee beans from harvest to raw beans. Polymers that cannot be recognized as taste are decomposed by fermentation, and at the same time, sourness due to lactic acid bacteria and the like is increasing. Therefore, it is overwhelmingly important in what state stable fermentation occurred. If you feel it in a few weeks compared to those on a yearly basis, it's the same reaction, but it's synonymous with a rotting reaction and you should return it. The emphasis on hand picks is a remnant of the fact that a long time ago, pebbles and pieces of wood were mixed in a large amount in a jute bag of raw beans and separated from each other, so it is a level that you do not have to worry about these days. .. If the man-hours increase, the unit price including labor costs will jump up. I am satisfied with the management policy of the store, which has a high priority and is directly connected to the taste and unit price. Even though it's close to one operation, it's a good shop that I'm really grateful for, and I'm really grateful that you can turn the roaster in small lots without seeking efficiency. Aside from simultaneous roasting of multiple orders with a wide range of delivery times, such as by mail order, if it is made to order by turning a machine, can you sell it in such a small lot?

It's a very delicious home-roasted coffee shop, so I'll detour if there's an errand nearby. While waiting for today's coffee, the clerk's explanation about beans is wonderful. It is a store that you want to continue for as long as possible.

You can order and then roast at your own roasting shop. Due to the corona sickness, the current method is to order by phone and pick it up when it is ready. Previously, after ordering, I waited while drinking coffee in the store until the roasting was completed. You can order from 200g, and you can choose the degree of roasting and how to grind the beans. I like special blends.

Purchased Oedo Blend. The order is from 200g. I asked for a fine grind, but since it was a rough grind, I couldn't beat it because it was too powdery for Moka espresso, so I asked him to re-grind it, but the grind was rougher than when I asked for other coffee beans. It's a pity because it was scattered. I don't know if it's Mill's fault ... When I had you re-grind it, the taste changed a lot, so I learned that the taste would change depending on how I grind it, so I thought it would be okay.