Author: Coffee Freak
My Favorite bevarages: Kenya with French Press and a cafe mocha with double shots


About this site

Let me tell you, first, about another weblog site I used to write in Japanese before I explain the reason why I am restarting this English website, "New Coffee Journal".

I had a weblog site named "Coffee Journal", and run it for about three years since 2006.
When I started the site, there were only a few websites providing the information about Specialty Coffee or introducing its worldwide market standing.

I wanted many Japanese people to learn much more about Specialty Coffee, baristas and coffee people and as to how to enjoy wonderful coffee, which motivated me to start this old Coffee Journal.

According as the time elapsed since then, the number of access to my site increased, and the number of new comers running the similar sites also increased.

Further more, when the World Barista Championship Competition was held in 2007 in Tokyo, I felt that there would spread much more concern among Japanese people about Specialty Coffee, and also that the many visitors from abroad duly appreciated the strong potentials among the Japanese baristas and coffee people.

Thus, I considered that my original aim to let people know about Specialty Coffee was somehow achieved, I decided temporarily to close my weblog.

Nowadays, here in Japan, many people are talking about Japanese Specialty Coffee.
This time, I would like to send out the information about Japanese Specialty Coffee to the overseas people concerned in English so that those people can understand the sophisticated Japanese Specialty Coffee.
I am restarting "New Coffee Journal".

On this site, I will introduce cafes and small roasters in Japan that mainly serve and sell Specialty Coffee as well as the coffee people who work for this industry.

I will be happy if the website is helpful for your better understanding about the Japanese Specialty Coffee world.

About the author

I entered the Specialty Coffee industry when a Seattle-based coffee shop launched its business in Tokyo, Japan.

I had no experience to work in the coffee industry, but when I watched the website of the American coffee shop, I was eager to work for it because I agreed with its company concept.

Though at present I am not working for the coffee industry unfortunately, I always wonder if there is anything I can do for it, probably because I still want to get involved even if not so much.

The biggest reason that I am so fascinated with the coffee may be the existence of Coffee People.
Through the Specialty Coffee, I have had lots of opportunities to meet many wonderful people and learned much from them, for which I am really grateful.

I am so glad if this website would be of help to you.

Please enjoy.