Kurasu

Kurasu We sell manual coffee equipment and have a coffee subscription service shipping worldwide from Kyoto.
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15/08/2026

HOW THEY BREW - MANLY COFFEE

今月のKurasuパートナーロースターは、福岡・平尾の MANLY COFFEE。

店主・須永紀子さんに、2010年から使い続けているエアロプレスのレシピを教えていただきました。

スペシャルティコーヒー黎明期の福岡でお店を始め、日本のエアロプレス文化を形づくってきた須永さん。長く変わらないレシピとともに、MANLY COFFEEが大切にする言葉についても伺います。

“COFFEE IS BEAUTIFUL, LIFE IS BEAUTIFUL.”

Kurasuのサブスクリプションでのご紹介は、2020年以来、今回で3回目。今月のコーヒーと一緒に、ぜひReelをお楽しみください。

次回は9月に 、10月に @2050.coffee が登場します。

—

This month’s Kurasu Partner Roaster is MANLY COFFEE from Hirao, Fukuoka.

Founder Noriko Sunaga shares the AeroPress recipe she has used since 2010, along with the philosophy that has guided MANLY COFFEE:

“COFFEE IS BEAUTIFUL, LIFE IS BEAUTIFUL.”

This is our third time featuring MANLY COFFEE in the Kurasu subscription, and the first since 2020. Enjoy the Reel alongside this month’s coffees.

Coming next: in September and @2050.coffee in October.

This week marks ten years since Kurasu Kyoto Stand opened - and thirteen years since Kurasu began as a small online stor...
12/08/2026

This week marks ten years since Kurasu Kyoto Stand opened - and thirteen years since Kurasu began as a small online store run from home.

Kurasu has since grown into a global team, with 19 locations across 7 markets. As we’ve expanded globally, our identity remains rooted in Kyoto. As Kurasu’s global HQ, our Japan team connects what each location knows, raises our shared standards, and supports Kurasu shops and communities around the world - while continuing to roast, serve, and develop coffee and products in Kyoto.

Our company purpose is to “Connect a divided world through coffee”. We’re working toward a future where everyone in coffee is valued for their true worth - by redefining coffee and helping that value flow to all involved.

To everyone who has been part of these thirteen years: thank you. We’re still just getting started.

—

今週、Kurasu Kyoto Standのオープンから10年、そして自宅の小さなオンラインストアとして始まってから13年を迎えました。

Kurasuは今、7つのマーケットに19拠点を展開するグローバルなチームへと成長しました。

ただ、世界へ広がっても、私たちのアイデンティティの根は京都にあります。KurasuのグローバルHQとして、日本チームは京都でコーヒーを焙煎・提供し、商品を開発しながら、各地の学びをつなぎ、共通の基準を高め、世界中のKurasuの店舗やコミュニティを支えています。

私たちの企業理念は、「コーヒーで世界の分断をつなぐ」。コーヒーに関わるすべての人が本来の価値で評価され、その価値がすべての関係者へ循環する未来をつくっていきます。

この13年に関わってくださったすべてのみなさん、本当にありがとうございます。私たちは、まだ始まったばかりです。

REFLECTION / 01KURASU, 10 YEARSKurasu’s story began thirteen years ago, before there was a physical shop.It began with a...
01/08/2026

REFLECTION / 01

KURASU, 10 YEARS

Kurasu’s story began thirteen years ago, before there was a physical shop.

It began with a simple idea: to share Japanese coffee culture with the world, and to bring what we learned abroad back to Kyoto.
What started as an online store from a home in Sydney became a small counter in Kyoto, then a growing network of shops, teams, makers, roasters, producers, and communities across different places.

The form has changed, but the questions behind Kurasu have stayed with us:
How can coffee connect people and places?
How can tools, craft, and ideas travel without losing their context?
How can an independent company grow while protecting quality, curiosity, and hospitality?

This year marks ten years since Kurasu Kyoto Stand opened its doors on August 11, 2016.

We are calling this moment Reflection - not as a nostalgic look back, but as a way to understand where we came from, where we stand now, and what we want to carry into the next decade.
Over the coming weeks, we will share that reflection through coffee, spaces, people, photographs, objects, choices, and a book created to hold the story.

Where we came from.
Where we stand.
What we carry forward.

Kurasu, 10 Years.
2016—2026
—
Kurasuとしての歩みが始まって、今年で13年。

そして2016年8月11日にオープンしたKurasu Kyoto Standは、今年10周年を迎えます。

まだ実店舗がなかった頃、日本のコーヒー文化を世界へ伝え、海外で学んだことを京都へ持ち帰るという、小さなアイデアから始まりました。

この10年で形や場所は変わりました。それでも、コーヒーが人と場所をどうつなぐのか、道具や手仕事をどう文脈ごと届けるのか、品質・好奇心・ホスピタリティを守りながらどう成長するのか、という問いは変わっていません。

Reflectionは、過去を懐かしむためではなく、私たちの始まりと現在地を見つめ、次の10年へ何を持っていくのかを考えるためのテーマです。

京都、暑い日が続いていますね。京都駅近くの Kurasu Kyoto Stand では、コーヒーはもちろん、夏の午後に楽しみたい冷たいメニューもご用意しています。甘酸っぱいすももと、軽やかなカスカラの風味を重ねた Sumomo Cascar...
25/07/2026

京都、暑い日が続いていますね。

京都駅近くの Kurasu Kyoto Stand では、コーヒーはもちろん、夏の午後に楽
しみたい冷たいメニューもご用意しています。
甘酸っぱいすももと、軽やかなカスカラの風味を重ねた Sumomo Cascara Ice Cream。

濃厚な抹茶アイスに香ばしいクランブルを合わせた Matcha Crumble Ice Cream。

そして、アイスドリンクにアイスクリームをのせる Make It a Float も、この季節にぴったりです。

コーヒーのほろ苦さとアイスクリームのなめらかさを、ぜひ一緒に。

京都を歩く途中の、少し涼しいひとときに。

みなさんは、どの夏メニューが気になりますか？
📍Kurasu Kyoto Stand
—

Kyoto has been incredibly hot lately.

At Kurasu Kyoto Stand, alongside our coffee, we’re serving a few refreshing treats for summer days: Sumomo Cascara Ice Cream, Matcha Crumble Ice Cream, and Make It a Float - your favourite iced drink topped with ice cream.

A small, cool break while exploring Kyoto.

Which one would you like to try?

17/07/2026

This month, Takuya is joined by Kurasu roaster Kotaro to explore how roast level changes extraction - and why two coffees brewed with exactly the same recipe can taste so different.

First is El Salvador Don Jaime, a light-roasted natural Pacas with a clean, floral character, fruit-driven sweetness, and a creamy mouthfeel.

Next is Natsu Ake, our medium-roasted summer blend of coffees from Brazil, Kenya, and Honduras. Created with cold brew in mind, it offers a fuller body with red berry, mandarin, nectarine, and caramel-like sweetness.

The blend also reveals another fascinating side of coffee: each component ages at a different pace. As the coffee rests, the flavors of Brazil, Kenya, and Honduras open up at different times, allowing the blend to keep evolving after roasting.

Cold brew recipe
Coffee: 50g
Water: 600ml
Ratio: 1:12
Grind: Medium to medium-coarse
Steep: 15 hours in the refrigerator

When removing the coffee bag, don’t squeeze it - lift it gently and let it finish dripping for a cleaner cup.

Enjoy both coffees hot or cold, and discover how roast, extraction, and aging shape what you taste.

Watch on YouTube - link in bio

Kyoto’s Yozo Otsuki (Yozo Otsuki), founder of Kurasu Kyoto & 2050 coffee Global, is one of the rare people who has spent...
15/07/2026

Kyoto’s Yozo Otsuki (Yozo Otsuki), founder of Kurasu Kyoto & 2050 coffee Global, is one of the rare people who has spent a decade doing both matcha and specialty coffee at a high level. His shops have served matcha lattes with espresso since 2016, long before it was a menu item everywhere else. In Standart Issue 43, he tells Tanya Nanetti how matcha earns its place next to specialty coffee: by being sourced, respected, and paid for the same way.

He went on to explain that in Japan, where matcha is deeply ingrained in the culture, the Japanese perceive no inherent tension with other beverages. However, he said:

‘We understand why cafes elsewhere might experience this tension, often stemming from a lack of understanding. Matcha production is a complex, intricate process—from shading and harvesting to steaming and milling—with each step critically affecting the final quality.’

Read the full conversation with in ‘Green is the New Black’, published in Standart Issue 43. Print & subscription only. Coffee sample included. See link in bio & join us today!

Photography by madoca uchimura ○ 1989 Osaka

This month’s Kurasu Partner Roaster is Overview Coffee Japan Founded in Wyoming in 2020 by professional snowboarder and...
13/07/2026

This month’s Kurasu Partner Roaster is Overview Coffee Japan

Founded in Wyoming in 2020 by professional snowboarder and longtime Patagonia ambassador Alex Yoder, Overview grew from a concern shaped by years in the mountains: the steady loss of snow. Coffee became a way to turn that awareness into action.

At the heart of Overview is regenerative organic agriculture - an approach that seeks to restore soil health, support biodiversity, and protect the livelihoods of those who grow coffee. In Japan, this philosophy takes shape through its two locations in Setoda and Ichinomiya.

The Japanese team is led by Tomoya Yazaki, whom we have known since his time at Fuglen Coffee Roasters. By visiting farms, listening to producers, and bringing their realities into Overview’s daily work, Yazaki-san continues to communicate the connection between the soil, the people, and every cup we drink.

We hope this month’s coffee invites you to pause and imagine the landscapes and lives behind its flavor.

Each month Kurasu Coffee Subscription introduces a roaster from Japan, sharing their coffee alongside the people, places, and stories behind it. Discover Overview Coffee this July.

This month’s Kurasu Partner Roaster is Overview Coffee Japan. Overview was founded in Wyoming in 2020 by professional s...
13/07/2026

This month’s Kurasu Partner Roaster is Overview Coffee Japan.

Overview was founded in Wyoming in 2020 by professional snowboarder and longtime Patagonia ambassador Alex Yoder. After years in the mountains, Alex had witnessed the steady loss of snow firsthand. Coffee became a way to turn that awareness into action.

At the heart of Overview is regenerative organic agriculture—an approach that seeks not only to reduce harm, but to restore soil health, support biodiversity, and protect the livelihoods of those who grow coffee. In Japan, this philosophy takes shape through Overview’s two locations in Setoda and Ichinomiya.

The Japanese team is led by Tomoya Yazaki, whom we have known since his time at Fuglen Coffee Roasters. By visiting farms, listening to producers, and bringing their realities into Overview’s daily work, Yazaki-san continues to communicate the connection between the soil, the people, and every cup we drink.

We hope this month’s coffee invites you to pause and imagine the landscapes and lives behind its flavor.

03/07/2026

Roasting on our Loring S35 at the Nishijin roastery - staying true to the flavors and profiles of the greens we source. Roasted in Kyoto, served globally.

西陣ロースタリーにて、Loring S35での焙煎。買い付けた生豆が持つ味わいを、そのままカップに届けるために。京都で焙煎し、世界中の店舗へ。

From the mountains of Pitalito, Huila, this coffee carries the story of one of Colombia’s most celebrated farms: Los Nog...
30/06/2026

From the mountains of Pitalito, Huila, this coffee carries the story of one of Colombia’s most celebrated farms: Los Nogales.

In 2005, Los Nogales won first place in Colombia’s very first Cup of Excellence competition - a moment that helped place the farm in the spotlight of specialty coffee. Today, producer Oscar Hernandez continues that legacy through careful farming, precise processing, and a constant search for new expressions of quality.

This lot is Bourbon Pimienta.

“Pimienta” means “pepper” in Spanish - a fitting name for a variety known for its subtle spicy character. In the cup, that spice does not stand alone. It appears quietly, layered beneath bright tropical fruit, soft lactic sweetness, and a clean, structured finish.

Before pulping, the cherries undergo a Thermal Shock process, moving through 80°C water before being rapidly cooled. It is a method that asks for precision: enough heat to shape the expression of the fruit, enough control to keep the cup clear and balanced.

The result is a coffee that opens with pineapple, strawberry, and pear, followed by yogurt-like sweetness, malt-like depth, and a delicate spicy note that lingers at the end.

Enjoy it hot for its layered aroma, or iced for its clarity and bright fruit character.

Colombia Oscar Hernandez Bourbon Pimienta
Washed (Thermal Shock) / Bourbon Pimienta
Pineapple, Strawberry, Pear, Malt, Yogurt, Spicy

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京都市中京区夷川通東洞院東入山中町551⁠
Kyoto-shi, Kyoto
604-0815

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