Whether it's a break from work, a drink while chatting with friends, or the finishing touch to a meal, coffee is always a part of people's lives. However, despite the familiarity of coffee, surprisingly few people have actually engaged in a full-on experience. To honor those who have, the sixth "Mui Coffee Seminar for Valentine's Day" was held at H.P.DECO as part of "HOHO" Smile EVENTS presented by KIGI/FH/MUSUBI (hereafter referred to as HOHO), an event sponsored by KIGI, Aoki Musubi, and FH (=FASHION HEADLINE). Osawa Masafumi, owner of Mui, a coffee shop in Motosumiyoshi, Kanagawa, hosted the event. At Mui, Osawa carefully selects the finest coffee beans from farms around the world, carefully roasts and blends them in-house, and then hand-brews them to create the ultimate cup of coffee. While the process may seem simple when written down, the most important thing is to take the time to perform the time-consuming tasks with care and attention to detail.


The program prepared for the seminar that day was a tasting of coffee brewed from six different beans. Since it was the weekend closest to Valentine's Day, seminar participants were greeted by a specially painted red setting, a wall display with the word "LOVE" hidden on it, and the fragrant aroma that filled the air.

The beans come from a variety of countries, including Kenya, Ethiopia, Colombia, and Indonesia. Just as the taste of rice in Japan changes depending on where it is grown, the taste characteristics of coffee also differ depending on where it is grown. If you sharpen your palate and try comparing different coffees, you will be surprised at the variety of flavors and aromas you can detect, from fruity flavors like blueberries, to refreshing herbal flavors, to rounded flavors with no sharp tastes or aromas.



"The quality of coffee's flavor is largely determined by the quality and freshness of the green beans," says Osawa. To enjoy delicious coffee at home, it's important to store your coffee beans properly. Whole beans should be tightly sealed and stored in a cool place at room temperature, while ground coffee beans should be sealed and stored in the freezer. It's best to drink them within 2-3 months at room temperature, and within one month if frozen.


At the end of the seminar, participants enjoyed a marriage of Mui coffee with chocolate mousse and truffles made by pastry chef Yamashita Kumiko of Kamukana, the confectionery shop attached to Mui, served on tableware by Astier de Villatte, available at H.P.DECO. The sweet flavor gently seeped into their refined palates. Their mouths were instantly filled with delight.


HOHO is a project that works with creators from a variety of genres to provide a "place for experience" and "a place to gain empathy" through live experiences and workshops. We have prepared wonderful "methods" that will have you nodding your head in agreement, and we look forward to welcoming you, along with the wise owl "HOHO."