ALT_Kumamoto

Gourmet Interview

Along National Route 3. Recommendation of "fresh home roasted coffee" to taste at a well-established coffee house that lasts 38 years.


Hello from the triangular harbor. It is Morinaga of the editor-in-chief of Kumamoto Kumamoto. Recently, I am paying attention to Uki · Udo Area personally. The national highway 3 line passes or always passes when going to Amakusa. It is a region that can be said to be the "essential" of transportation. But even though I lived in Kumamoto for a long time, it is also an area I do not know much despite being an area I have passed many times. It is a place where many people pass, so it looks like a nice shop! So, I tried squirming.

Then, there was still it!

Although there were many, this time we will introduce 'Coffee maker' which is a coffee house lasted for 38 years.

38 year-long famous store "Moccos Coffeehouse"


Left side heading from the Yatsushiro towards Kumamoto in national highway 3. It is located in the opposite side of MrMax Matsuhashi store. It is a husband I have seen many times, but it is a shop that has passed through.


The shop is covered in green, and "taste" drifts from the appearance too!


Atmosphere feels warmth of wood, atmosphere with exoticism rich and calm. I visited the store perfectly at opening 9, but at the same time regulars also visited at 9 perfectly. I realized that it is a shop loved by customers.


I am a regular tea regular visiting to eat breakfast every day for more than 3 years. When I listened to the story for a moment, it was a daily routine to drink coffee at here and read the newspaper. "Coffee is delicious, of course, it's comfortable so it's going to be on a daily basis at morning 9 ..." It seems that. After all I am loved!


There is a terrace seat in the back of the shop and it makes me feel happy just by imagining that "It would be a very luxurious time to relax with a coco on a fine weather day."

I talked to the president of Moccos' coffee house

This one who told the story!

Representative Director and President of Ogasawara Practice. After working at an apparel company in Osaka, I opened a Moccos coffee house in 1979 year. Since then, we proceeded with other shop management, and also develop business categories such as Japanese food dealer Kiemon gate, cafe mon regar. 2016 Year 12 Open the steakhouse moccos in the month and manage the 6 store. It is a custom to take a bath from morning.

Morinaga:
Could you tell me the circumstances when you opened the coffee house?

Ogasawara President:
Originally I was doing an apparel related work in Osaka, but after having come back to Matsuhashi, my wife's parents home because of various circumstances, it is the starting point. In such circumstances, what shall we do? When thinking that it was a roadside, it is the beginning of opening the coffee house which was popular at the time. Since I went to a cafe school in Osaka and learned basic knowledge and opened it in production, I was scared of customers (coffee brewed) coming in the beginning.

Ogasawara President:
However, at that time the bubble has just arrived, the price of the land rises → the rent rises → Although it is difficult to raise the price of coffee greatly. So it was around time that the shops were getting less and less. So I was doing somehow by raising the customer's unit price by not only coffee but also providing food (food).

Morinaga:
Tuburaya is not profitable if the wind blows, but I was not conscious that the price of the land had an influence on the business situation of the coffee shop ....

Ogasawara President:
We managed to take a unit price in the hood, but at the time the family restaurant began to spread, and at the convenience stores etc. the box lunch sales began. Due to this influence, it is also true that the coffee house became difficult to establish as a business style, and the number of cases decreased in a stroke.

Ogasawara President:
In the meantime I managed to do it, but the facility will become outdated by all means, as soon as I can do a new shop I will flow around there. Thinking that it is tough as it is, I started working on my own roasting for 3 years from the start.

Approach to home roasting

Morinaga:
Is it that you purchase beans yourself, roast it and provide it as a coffee?

Ogasawara President:
That's right. As I said earlier, the facilities are getting older and faster. Since it can not be helped, is not it going to be positive to add more years? I thought, roasted my home. As the word "roasting 10 years" exists, roasting is a field that requires experience.

Morinaga:
Certainly, it seems to be very delicious when you hear that you have been in house roasting for many years! However, although the shop of home roasting is small, it is hard work, is not it?

Ogasawara President:
There are three reasons why there are few shops that own roasting.

① It is difficult to make a small amount of roasting
② Capital investment is necessary
③ Necessary experience

Especially ① is difficult. Although it is not well known, coffee roasts and it is said that it is very tasty for about a week, from which the taste gradually drops. Therefore, if you roast in 10 kilometer units, you need to use it within 1 weeks. Technologies such as vacuum packing and nitrogen filling are advancing now, but if you sell it keeping freshness, it does not match the taste of roasted fish after all. Although I was worried a lot, I bought a roaring machine with a dream because I want you to taste freshly brewed coffee. It may have been an excessive investment at the time of the scale. It is not that I started to like coffee, but as the business style of coffee house declines, how can I survive? When I thought about it, I arrived at a place where I can drink delicious coffee of "Freshly baked, freshly ground, brewed".

Morinaga:
It seems to be delicious just by asking "Freshly baked, freshly ground, brewed!" And I did not know that coffee was so important freshness. However, even if there is a roaster, as you said "Roasting 10 Year", was not technology required?

Ogasawara President:
Of course, I was right, I really went to study in various places, read a book, failed over and over and repeatedly tried and error. The finish is also different depending on the moisture of the beans, and the production area will of course influence. It is work to decide the burning up with "sound, color, smell" of them, but it took more than 10 years to be able to stabilize the quality.

Ogasawara President:
If you think that you are "delicious and delicious", I think that you do not have to worry about production areas and brands, and I think that keeping it all the way is the most important thing. It may be because the secret to keep on for a long time has been roasting day by day sticking to whether you think that it is "delicious" to customers.

And, in order to continue to provide delicious coffee, we managed another store. Provide roasted beans while freshness is high. As a matter of course, I feel that continuing it has been linked to now.

Morinaga:
Certainly, this coffee has a very fragrant fragrance but it is easy to drink with less sour taste! I do not have sugar or something in it, but there is some sweetness .... I usually drink canned coffee, but it looks like a different drink.


Photo: Roasting machine continuing to use for more than 35 years. Almost every day, the president told that he is doing roasting over time


Photo: Roasted coffee beans. The moment you enter the shop it will be wrapped in a fragrant scent


Photograph: Self-roasted coffee beans are on sale

in conclusion

I do not stick to coffee separately. President Ogasawara, but when I asked the story, I felt a strong commitment to the part of "getting customers happy". That's why I've been making delicious coffee for that.

As McCoss Coffee House Group, Moccos Coffee House is also running spaghetti, udon, steakhouse and so on. I have been conducting research on all of its stores and offering dishes with no friendly taste and losing. "If you do it, I will provide you with neat things, so I will do research for that," I felt Ogasawara's stance as a reason to continue 38 years.

"The food and drink industry is said to be short of talent, but since it is a hospitality industry, we experience a lot of different experiences and can feel various changes.What do you think is hard for the industry to hone yourself by putting yourself in the change and fun? Do you think? "

The words of President Ogasawara who repeated "trial and error" sounded very much in my heart.
The drink coffee was surprisingly delicious and the interior was very comfortable.

Moccos Coffee House Matsuhashi Main Store
Address: Uki-shi, Kumamoto Prefecture Matsuhashi-cho Fellowship 93-1
TEL:0964-32-0776
http://www.moccoscoffee.com/

Morinaga

Morinaga Born in Kumamoto and raised in Kumamoto. While living in the prefecture, I live in Minamioguni-cho, Aso-gun now. My favorite food is cabbage and cucumber. If you get drunk, you have a habit of cutting your hair yourself.

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Morinaga

Morinaga Born in Kumamoto and raised in Kumamoto. While living in the prefecture, I live in Minamioguni-cho, Aso-gun now. My favorite food is cabbage and cucumber. If you get drunk, you have a habit of cutting your hair yourself.

  • 83
  • 68