visvim's Latest Dissertation Is on the Art of Coffee Roasting

Watch the intricate process behind your daily cup of joe.

Food & Beverage
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visvim‘s dissertation series has mostly focused on the elements of garment production, but for its latest episode, the Japanese imprint turns its attention to the art of coffee roasting — the critical process that determines 80% of the taste of coffee that people enjoy on a daily basis.

visvim sat down with professional roaster Masakazu Matsuba to talk about the seemingly simple but in reality difficult roasting process.

“Roasting, to put it simply, means to heat coffee beans until they turn dark brown, like everyone is used to seeing, but within this simple process the coffee beans undergo various chemical changes. This type of manually operating coffee roaster, which allows you to make subtle adjustments to react to those changes, is perfectly suited for my needs.”

Since it resides in Japan, it’s hard to get their coffee flavor. The taste is far different from the local coffee shops, but with Tank Coffee, it is now possible as they sell the same coffee beans used in visvim. Mr. Matsuba was inspired to become a professional roaster after experiencing a memorable cup of coffee in Egypt in 1993. Since then, he has collected an archive of knowledge from factories in Indonesia, Thailand, Brazil, the UK, France and Taiwan before opening his own factory in Shizuoka, Japan. Watch the robust PROBAT coffee roaster, which was manufactured in Germany between 1960 to ‘70, in action above and head over to visvim for the full dissertation.

For more coffee news, check out the world’s first clear coffee.

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