Picking for more than just deliciousness
The coffee we consume every day is imported from all over the world in the form of raw beans.
If you look at raw beans before roasting, you will see that they are a mixture of many different kinds of beans, including not only clean beans, but also moldy beans, rotten beans, beans that have been eaten by insects, and misshapen beans.
At Fuku Coffee Roastery, we start the roasting process by checking each and every raw bean we receive and thoroughly removing any that are defective. We then do a double check after roasting to ensure that only the best beans remain.
Only the ideal coffee beans selected in this way become Fuku Coffee Roastery's products.
The picking process of sorting through several kilograms of raw beans requires a great deal of time and effort.
Still, there's a reason why I insist on thorough picking.
In addition to pursuing deliciousness, we also want to provide our customers with healthy coffee.
Is the coffee safe?
Coffee beans, which undergo complex processing steps, are constantly at risk of spoilage and contamination.
Particular attention should be paid to mycotoxins produced by mold.
--A 2003 study found that more than 90 percent of green coffee cherries were contaminated with mold before processing, while other studies have found that more than 50 percent of brewed coffee contains mold.
(Reference: Diamond Inc. "HEAD STRONG Silicon Valley Method All the Techniques to Become Smarter" pp. 190-191)
It has been reported at academic conferences that the toxin Ochratoxin A, which is emitted by mold in coffee beans and grains, is highly likely to cause cancer risks, DNA damage, kidney dysfunction, etc. (*1)
This mold toxin is heat-resistant and cannot be completely broken down by heating for less than 60 minutes at normal cooking temperatures (110°C to 210°C). In the case of coffee, it is said that 90% of the mold toxins can be removed by roasting, but I believe it is best to avoid moldy beans. (*2)
That's why at Fuku Coffee Roastery, we purchase high-quality raw beans from reputable vendors and ensure the safety of our coffee by picking them twice in the store, before and after roasting.
Because it is something we eat every day, we believe it should be both tastier and healthier.
*1 European Food Safety Authority (FESA), Food Safety Commission of the Cabinet Office, Ministry of Agriculture, Forestry and Fisheries website
*2 Cabinet Office Food Safety Commission, Tokyo Metropolitan Government Bureau of Health and Medical Care website
Moldy beans
Deformed beans
Worm-eaten beans
Fused beans
Special and healthy coffee
In my opinion, coffee is at its best when it's cold rather than hot.
If the coffee has a clear, crisp taste when cooled, I can safely say that it is high-quality coffee that has been carefully picked.
On the other hand, coffee that develops unpleasant flavors, astringency, or bitterness as the temperature drops has not been picked properly and does not meet our standards.
The best coffee cannot be produced without careful picking.
No matter how much effort or time it takes, I will spare no effort to provide my customers with delicious, healthier coffee.
Please come and experience with all your senses our "special and healthy coffee" that has been carefully crafted and cannot be found anywhere else.
[Reference sites/literature] In no particular order
HACCP related information database https://www. shokusan.or.jp
The Pharmaceutical Society of Japan, Environmental and Hygiene Division https://www.pharm.or.jp
Ministry of Health, Labor and Welfare Science Research Results Database https://www.niph.go.jp
Japan Ecotech Co., Ltd. https://www.ecotech.co.jp
Ministry of Agriculture, Forestry and Fisheries https://www.maff.go.jp
National Institute of Health Sciences https://www.nihs.go.jp
Dave Asprey, "HEAD STRONG: The Silicon Valley Way to Become Smarter," Diamond Publishing
Be sure to try a cup of handmade coffee, created in the atmosphere of a traditional townhouse.
