Kobe Coffee Coffee was first brought to Japan by the dutch in the 1800s through the ports that had opened for trade. Most notably Kobe city pushes the boundaries of Coffee, especially in the realm of the historic canned coffee with the company UCC. As Japan opened to the west in 1900s Kobe was the first of all prefectures to import coffee through its green tea exporters. Companies in Kobe would sell green tea leaves across the seas and bring home coffee beans inside the tea-leaf containers. When I think of Japan I don't usually think coffee, and when I think of Kobe I only thought of Kobe Beef...but after I went to Kobe in the 2010's the city of Kobe changed my opinion about Japan and coffee forever. Even just walking around I noticed more Starbucks coffee houses around Kobe than other areas of Japan. When I had gone to Tokyo or Kyoto there was plenty of Tea, but when I wanted my Coffee I was simply out of luck. That is when it clicked that Coffee definitely was an identifying factor that made Kobe a city like no other. That is why when I came back to kobe in 2019 I had to take a photo of the UCC building. And when I spoke to a few locals about coffee from Shin-Nagata online I would learn just how particular Japanese were about their coffee. In 1933, UCC coffee took over a farm in Jamaica and integrated a farm-to-cup coffee business in paper packaging and they moved to concentrated liquid coffee in glasses and then cans in 1969. In Kobe, residents started having particular coffees during different seasons: spring, winter, fall, and summer. There was introductions of Coffee-Tea and Coffee-Milk (1920s) for those who found black coffee too bitter. (1) Kobe Kissaten
A Kissaten is a sort of cafe you can get a drink, but in kobe I noticed had different Coffee shops. My expectations were a western franchise Coffee shop, sort of like Starbucks, but I was pleasantly surprised to find out that it wasn't. For example there is a "Coffee Measurement Chart" that lists 15 varieties of coffee that ranges from acidic light roasts on one side and bitter dark roasts on the other. Light roasts can taste more clear and floral while Dark Roasts are more bull bodied and fruity. The scenery seems trapped in the 1970s european-Japanese flair in the coffee shop. (2) Way of Coffee Staff are dedicated to making every cup individually similar to the tea ceremony and worked as a basis for coffee and its development in Japanese culture. Individual cups per guest, doughnuts confectioneries, destinct Japanese-european cups and plates, and a strong tradition of preparing coffee. You could jokingly refer to it as having a Japanese Coffee Ceremony. (3) Profiling Coffee in Kobe Japanese spend a great deal to attention to detail and in coffee this is no different. The menus in Kobe marked roast types, such as: Light Roast, Light Med Roast, Medium Roast, Medium Dark Roast, and Dark Roast. The freshly roasted coffee adds a richness that is not noticeable along with less ash like taste associated with certain roasts and compared with long standing coffee. It brings a level of finding a preferred bean to a new level and brings another reason to visit Kobe. (4) Coffee Jelly Desert When reading the menu I learned of Kobe Coffee Jelly which has sweet syrup and cream that is served in a cup. I heard it was served in many Kissaten (Coffee Cafe) in Tokyo, but its the first time I heard of it in a cup, but the reason its in a cup is to have it be its own unique dish instead of just plain coffee jelly. A few people had their Coffee jello with a layer of cream or flavored cream and syrup as well as an assortment of toppings. I can only imagine of all the coffee Jellys people enjoy at home. Its probably pretty elaborate. (5) Coffee Confectionaries A coffee connoisseur I met online from Hyogo explained to me to look into Secession Konditoratelier for some alternatives to donut confectioneries of coffee. What did I find? a multitude of cakes that were served at another Cafe called "Nishimura Coffee" that really gave me an idea of just how different coffee in Kobe was in comparison to the rest of Japan. I Haven't gone there, but I am trying to find more menu shots to further look into peoples dishes and their experiences to define how Kobes Coffee Culture helps define Hyogos identity. Links http://www.kobe-nishimura.jp/?fbclid=IwAR2wtjZOaAnaDQQBSYRcy9FjP61o0afnTWRDpeneeTLGs1Am_nH43y5GLw8
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