Green Gables Ryoke, Minori NPO

◆ The background to how we began roasting coffee

Katogi (director of the facility): Green Gables Ryoke opened in April 2020 as a workshop mainly for the visually impaired.

We began roasting coffee mechanically with a coffee roaster at the invitation of an acquaintance. However, the manager of a café, who was also one of our instructors, suggested “Let’s roast it over direct heat!”, and this was when we began in earnest.

◆ Our feelings when we first roasted coffee and now

Ikuta (roasting leader): When we used the coffee roaster, we needed to read text so, to be honest, I thought it was difficult. When we started roasting it over direct heat, we were able to divide up the tasks among everyone, which I think has led to the confidence that we all have today.

Kikuchi (timekeeper): At first, I was very nervous and anxious, but through repetition, I have gradually got used to it and got better at it.

Honda (PR): I felt hopeful that the possibilities for entering a field which we had not previously developed much were expanding.

Yamanaka (in charge of listening to the sound): At first, I thought it was difficult, but with practice, the taste became delicious. That’s what makes me happiest.

◆What is “coffee roasted by ear”? How coffee is made

Ikuta: First, we heat it for five minutes over a low flame, followed by five minutes each over a medium flame and a high flame. When it finally gets above 170 degrees, you can hear the crackling sound of the first crack. We judge this sound by ear as we roast the coffee. All the timings, such as for a dark roast or light roast, vary according to the type of coffee.

Yamanaka: Depending on the type of bean, there may not be a crackling sound, or the second crack may suddenly begin, so the timing for making judgements is difficult, and I am sometimes at a loss.

Kikuchi: The roasting recipes vary according to seasonal temperature changes. This makes announcing the time difficult.

Honda: We divide up the work of packaging the roasted beans for sale. Since this is something which people put into their mouths, cleanliness is our top priority.

◆ What was the reaction when you were introduced in the media?

Ikuta: Most people have responded that they can taste our dedication in the delicious home-roasted coffee.

Kikuchi: A friend of my mother’s, who listened to the radio, placed an order. I am happy that our coffee has a good reputation.

Yamanaka: My friends told me it was really delicious, so I’m happy.

Katogi: The thing that makes me the happiest is that our staff and users all confidently recommend it to the people around them. Coffee is something which we drink on a daily basis, so I think it’s great that everyone’s recommendations lead to repeat orders.

◆ What we would like to do from now on

Katogi: We are in the process of preparing packs of iced coffee, because we would like people to be able to enjoy the taste of Green Gables coffee easily during the summertime, too. You simply pour to enjoy the authentic taste.

Honda: I would like to make sweet coffee or desserts with Green Gables coffee, so that I can recommend them to young children or people who don’t drink coffee.

◆ Future developments

Katogi: I am thinking about three types of partnership going forward.

The first is “Partnership with the local community”. There is a proposal for us to collaborate with local universities or groups to think about product development and design.

The second is “Partnership with people with other disabilities”. At Green Gables, a person who is paralysed on one side of their body is in charge of brewing drip coffee and carrying out cup tests. Their skill in brewing coffee has increased and, when we sell our coffee at events, they brew coffee to serve therez. I would like to consider venues and opportunities for everyone to enjoy this delicious coffee on an everyday basis.

The third is “Partnership with other types of work”. At Green Gables, we carry out various types of work, one of which is massages given by users with national qualifications.

If we opened a café and massage shop near to a station, we could offer relaxation in the form of Green Gables coffee, desserts, and massage. Being able to open such a shop is one of my big aspirations.