Blue Bottle Coffee is synonymous with the new "Third Wave" coffee trend and is said to have sparked the boom. Founder James Freeman is said to have been inspired by Japan's sophisticated cafe culture and hospitality, influencing the establishment. One such establishment, Cha-tei Hatou in Shibuya, is described by James as "a truly wonderful, old-fashioned coffee shop." "Shibuya is often thought of as a youth district, but this shop opened in September 1989 as a high-end coffee shop where local businessmen and residents could relax and forget about the hustle and bustle. Some people come here for business meetings, while others stop by between shopping trips or dates. We strive every day to provide coffee that meets each customer's needs, so we brew each cup taking into consideration the customer's appearance, appearance, atmosphere, and season," says barista Kazuya Terashima. The coffee served here is freshly ground, with generous amounts of coarsely ground coffee used. The regular coffee is charcoal-roasted and made by Yamashita Coffee, a long-established roaster in business since the Taisho era. There are two main types: paper drip and flannel drip. Regular-sized coffees are made with paper drip, while demitasse coffees are made with flannel drip.

"Our signature blend strikes a balance between bitterness and acidity, creating a flavor that many people will enjoy. For flannel drip, we use old beans to extract only the coffee essence. It takes time, but you can really taste the sweetness and depth of the coffee."

Terashima brewed a regular-sized blend coffee. He quickly transferred the appropriate amount of coffee beans from the can into the lid and placed them in a neatly folded paper filter, still freshly ground. Meanwhile, he warmed the cup he'd chosen with hot water, while carefully pouring hot water over it from a narrow-mouthed pot. The coffee beans rise like a soufflé, and the hot water is then poured toward the foam in the center. While his flowing movements are reminiscent of the traditional Japanese tea ceremony, they are actually a natural, streamlined style he acquired through serving numerous orders. "Hot water is poured into the filter from the center and allowed to permeate. The coffee extract is extracted during the steaming process. The coffee that falls from the bottom is fine and globular. These droplets of liquid are called 'rumbles,' which means amber in French, and are a sign of high-purity, clear coffee." In addition to the brewing method, his hospitality style, in which he selects the cup that best suits the customer's mood in order to serve them the perfect cup, is also noteworthy. "Fast coffee chains like Starbucks and Tully's helped broaden the reach of coffee. From there, brands like Blue Bottle Coffee, which have returned to their roots, have landed in Japan and are introducing new appeal. This is the current trend. Paper filters originated in Germany and Nel drip in France, but it was Japan that evolved them. It takes time and effort, but I think it definitely shows in the taste."

Here, the good old Japanese tea ceremony culture lives on. Sometimes it's nice to enjoy a carefully brewed blend from a famous tea shop, just like appreciating a painting or classical music.


[Store Information]
Satei Hatou
Address: Futaba Building 2F, 1-15-19 Shibuya, Shibuya-ku, Tokyo
TEL: 03-3400-9088
Opening Hours: 11:00 to 23:00 Last Orders
Closed: Open Daily