CLASSIC STYLE OF ESPRESSO

 

Located in Second floor in a shopping center, HOUSENKA coffee roastery（焙煎香珈琲）is a special and unique coffee shop even in a crowded area of roastery and non-roastery cafe. Here mainly sales coffee beans.

South-west area of Biwa lake include Kusatsu city in Shiga prefecture is known as　commuter town of Kyoto and Osaka.

But few people know this area as a roastery cafe suburb.

It only takes 20 minutes by train from Kyoto station to Kusatsu station and 10minutes walk from station to cafe.

Out from east exit.

Cafe is in this shopping centre(second floor).

 

Under the craftsmanship of Mr. Takeuchi, who worked as a Italian chef, had a cafe in a clothes shop floor.

 

In a valuable menu of the cafe, Espresso must be his signature.

His roasting skill and philosophy is definitely coming from his experience as an Italian chef.

He said that roasting beans is quite similar to grilling chunk of meet.

Heat must be inside of meat well, but too much burned and dehydrate must be avoided at the same time.

That's why his way of thinking and view on roasting is a little bit different from other roasters(and of course result).

He also in another addiction from his experience of Italian chef, classic Italian espresso.

He uses originally blended beans(60% of high-quality robusta beans) and a special machine to brew espresso.

That's why his shot has thick crema on top and strong, rich and deep bitter taste.

I would like to say it has an earthy taste. And I also can feel the botanical power which beans originally have.

but coffee doesn't leave any dirty or weird bitter taste at last.

This shows that beans are roasted correctly.

 

Even when drinking with pour-over you can enjoy a strong punch of classic coffee.

Forget about world coffee trends and don't forget your favorite sweets for sure.

 

You can enjoy other beverages if you have a chance to come to his cafe.

My strong recommendation is his original coffee Mocktails.

He is truly addicted to Italian classic espresso but his coffee is based on his experience and his sensitivity.

Before he went to Italy he learned chef’s work  in Japan.

His experience adds something special to his coffee.

Available for espresso but pour-over or useful for High-quality vietnamese coffee I promise.

 

 

位於購物中心二樓的焙煎香咖啡，在烘焙工坊和非烘焙工坊的擁擠區域裡，卻是一家別具一格的咖啡店。這裡主要銷售咖啡豆。

 

琵琶湖西南部地區包括滋賀縣草津市，被稱為京都和大阪的通勤城鎮。

但很少有人知道這個地區是烘焙咖啡館郊區。

從京都站乘火車到草津站只需20分鐘，從車站步行10分鐘即可到達咖啡館。

從東口出來。

 

咖啡廳位於這個購物中心（二樓）。

 

在擔任意大利廚師的竹內先生的手藝下，在服裝店的地板上開了一家咖啡館。

在咖啡館的一份珍貴菜單中，Espresso一定是他的招牌。

他的烘焙技巧和理念絕對來自於他作為意大利廚師的經驗。

他說，烤豆子與烤大塊肉非常相似。

熱量必須充分進入肉內部，但同時必須避免過度燒焦和脫水。

這就是為什麼他對烘焙的思考方式和看法與其他烘焙師有點不同（當然還有結果）。

他還因意大利廚師的經驗而沉迷於另一種癮，經典的意大利濃縮咖啡。

他使用原始混合咖啡豆（60%的優質羅布斯塔咖啡豆）和特殊機器來釀造濃縮咖啡。

這就是為什麼他的咖啡頂部有厚厚的咖啡油脂，味道濃郁、濃郁、深沉。

我想說它有一種泥土的味道。而且我也能感受到豆子本來就有的植物力量。

但咖啡最終不會留下任何骯髒或奇怪的苦味。

這表明豆子烘焙正確。

 

即使是手衝咖啡，您也可以享受濃郁的經典咖啡。

忘記世界咖啡趨勢，也不要忘記您最喜歡的糖果。

 

如果你有機會來他的咖啡館，你可以享受其他飲料。

我強烈推薦的是他的原創咖啡無酒精雞尾酒。

 

他確實沉迷於意大利經典濃縮咖啡，但他的咖啡是基於他的經驗和敏感度。

在去意大利之前，他在日本學習了廚師的工作。

 

他的經歷為他的咖啡增添了一些特別的東西。

 

我保證，可用於濃縮咖啡，但也可用於手衝或用於高品質越南咖啡。