Glitch is the coffee shop with many handsome barista. The boss, Mr. Suzuki (I am not sure if the spelling is correct.), was chief roaster and chief barista of Paul Bassett. Paul Bassett was the first barista to bring western style specialty coffee to Japan. So, Mr. Suzuki can be seen as the first Japanese in the first wave of western style specialty coffee landing Japan.
It was around 11am. This should be the office hour, so there were not many customers. I was greeted by Barista Eiji. He is very good in English, I could have a good conversation with him. I read the menu carefully and asked if the one-priced hand drip included Ethiopia Gesha. Eiji said no. And then he told me that their beans available were all light roast and asked if I was OK. Of course, I am Okay. I am fine for coffee with bitterness or acidity.
 |
| Barista Eiji |
 |
| Stiring for Hand drip |
 |
| Inclined brewing |
 |
Roaster Erica in the back
|
When the hot water was poured into the grounded Gesha, floral aroma of the beans was significantly released. It flooded the whole bar table. This should be the first time I have ever experienced such strong floral aroma. I was told by Elf Coffee's shop owner that whenever you could smell the aroma very strong and present from the beans, it was very likely that the beans were of very very high quality.
 |
| Ethiopia Gesha by Glitch Tokyo |
I was shocked by my very first sip of Ethiopia Gesha by Glitch. It was full of floral aroma and acidity. Due to the fame of Gesha, I tried pretty many of them in HK. They were highly priced. However, not quite many of them could shock me. The last one I was satisfied with was the one by Black Sugar in HK. This one was brilliant. I finally understood why Gesha was highly regarded and was given 90+.
On that day, there were Mr. Suzuki, Eiji, Erica and a male roaster whose name I could not recognize. Mr. Suzuki was supervising the bean roasting process which was carried out by the male roaster at the end of the coffee shop. They seemed to be separated undisturbed from the rest of the shop. They were highly concentrated on the bean roasting process. At that time, Eiji was talking friendly with the customers. I was as if in the two different worlds at the same time. I saw a brief cupping session. Mr. Suzuki talked very cooly to Erica and Erica was listening very seriously. I thought this small session truly reflected brilliance of this cup of Gesha. Glitch treated coffee very seriously with details. The roasting is highly accomplished. From the beans, to roasting, to brewing, all steps are carefully, seriously and skilfully accomplished.
 |
| Glitch Roasting Machine at shop end |
If I were living in Tokyo, I would be the frequent customer. I would like to have their beans every day. It was a pity that I didn't try Italian style coffee there. SOE cappuccino. I brought Ethiopia Gesha home with me.
 |
| Glitch Barista and Roaster, Eiji and Erica |
I wonder if I can meet them again in the future.
More on my Japan Coffee Trip? Please visit:
https://supmusiccoffee.blogspot.com/2018/07/june-2018-tokyo-coffee-trip.html
Comments
Post a Comment