Community is important for our team at Acaia. Every year, as part of our community support, we sponsor a range of local & international industry events and barista competitors. We offer barista sponsorships to support and encourage a more diverse lineup of competitors. There are many obstacles for competing baristas on both the national and international levels. We hope the program will help them on their journey and achieve their goals on a more equal world stage.
The Japan Brewers Cup (JBrC) 2024 concluded during the SCAJ event earlier in October. Taking place in Tokyo, SCAJ is a major specialty coffee event organized by the World Specialty Coffee Association. Emi Ito from Barista Map Coffee Roasters secured 2nd place and Daiki Hatakeyama from Bespoke Coffee Roasters won 1st place. Both competitors used the Acaia grinder for their routines. Daiki also previously secured 2nd place at the 2019 World Brewers Cup.
In our conversation with Emi and Daiki, we learned how the Orbit played an instrumental role in their success. Check out the full blog below for their stories and Orbit settings!
The interview below has been translated from Japanese and edited for clarity.
Please tell us about yourself.
Emi: I used to work at Starbucks before becoming a nurse. Later, I moved to Melbourne to improve my English skills. There, I met my current boss, Shinsaku Fukayama, who was working as a barista and gathering customers worldwide. This inspired me and made me think that being a barista is really cool! It was a dramatic moment that led to my decision to become a barista. While I worked in Melbourne, COVID-19 broke out, causing a lockdown, which prompted me to return to Japan. And now, I am here.
Daiki: Sometimes when I was enjoying coffee with my parents, I found that some coffee was really tasty. That was the first time I was aware of coffee flavors. Gradually, my interest in coffee grew in my mind, leading me to specialty coffee. I thought that if I could brew coffee myself, I would have more opportunities to encounter delicious coffee. Furthermore, I realized that roasting coffee would enhance my chances of experiencing great flavors. After all, being a barista is the result of my coffee journey.
Daiki: Sometimes when I was enjoying coffee with my parents, I found that some coffee was really tasty. That was the first time I was aware of coffee flavors. Gradually, my interest in coffee grew in my mind, leading me to specialty coffee. I thought that if I could brew coffee myself, I would have more opportunities to encounter delicious coffee. Furthermore, I realized that roasting coffee would enhance my chances of experiencing great flavors. After all, being a barista is the result of my coffee journey.
Why did you choose Acaia products including the Orbit in your competition routine?
Emi: The most unique feature of the Orbit is its ability to change RPM, which I find fantastic. I set the RPM to the slowest for 600 RPM to grind the beans evenly and uniformly for 3 cups. I needed a very fine grind for my coffee. The Ion Beam, which can be attached to the Orbit, worked effectively to eliminate micro powder, ensuring the ground coffee is uniform. For these reasons, I chose to integrate the Orbit and Acaia products into my workflow.
Daiki: In the Brewers Cup and other championship events, I always use Acaia products because of their reliable quality. In the past, when using different scales and tools, I often encountered inconsistencies. However, I have never experienced that with Acaia products. Therefore, I truly trust the Acaia brand. As soon as the Orbit was launched, I confidently integrated it into my workflow. I found the grinder really brought out the potential in coffee flavor. For instance, even when the coffee tastes clean, you can still feel its sweetness. I find the Orbit extremely comfortable to use. Additionally, I appreciate the support services, especially from Japan's technical expert, Kinu Iijima, who is very reliable. In summary, Acaia products are dependable and deserving of long-term use.
Daiki: In the Brewers Cup and other championship events, I always use Acaia products because of their reliable quality. In the past, when using different scales and tools, I often encountered inconsistencies. However, I have never experienced that with Acaia products. Therefore, I truly trust the Acaia brand. As soon as the Orbit was launched, I confidently integrated it into my workflow. I found the grinder really brought out the potential in coffee flavor. For instance, even when the coffee tastes clean, you can still feel its sweetness. I find the Orbit extremely comfortable to use. Additionally, I appreciate the support services, especially from Japan's technical expert, Kinu Iijima, who is very reliable. In summary, Acaia products are dependable and deserving of long-term use.
Which burrs and settings did you use on the Orbit?
Emi: I used the Orbit with SSP Multi-Purpose burrs set at 600 RPM, which is the slowest setting. The grind size is 600 microns, making it extremely fine. I used 12.5 g of coffee for one cup.
Daiki: I used the SSP Multi-Purpose burrs. For double grinding, I first set the dial to a coarser setting for two rotations, resulting in a coarse grind. This process removed the chaffs effectively. Coarse grinds with large chaffs were easily blown off, whereas smaller ones remained mixed in. Double grinding also helped achieve a more uniform grind. After that, I adjusted the dial to a finer setting for one rotation, landing on mark 8 on my Orbit (Note: The Orbit's burr touch point varies from unit to unit. Read more about it here) to achieve a medium-fine grind. Finally, I used a shifter to finalize the grind.
Did the Orbit help with the outcome of your competition?
Emi: Yes, absolutely! Without the Orbit, 30% of my routine performance would have been impossible. I will continue to use the Orbit in my daily brewing!
Daiki: This Brewers Cup was my first time using an electric grinder. Previously, I had been using hand grinders, which took a long time in a limited-time assignment. By introducing the electric Orbit grinder, I could reduce grinding time significantly. This was a big merit in my performance, especially since my coffee required double grinding, which naturally takes longer than normal grinding. As a result, I could focus more on the brewing process to bring out the flavors I wanted.
What's coming up next in your journey with coffee?
Emi: My dream is to serve a diverse range of customers around the world and communicate through the cups of coffee I create. To achieve this, I want to become a better barista and do my best to win the world championship!
Daiki: In the distant future, I would love to grow coffee plants. I aspire to become a coffee producer. Although this goal may take a long time, I am concerned about how long we will have access to high-quality coffee. I want to enjoy delicious coffee for as long as possible. And so I believe reducing risks by growing coffee plants can be a viable solution to my worries. Therefore, in my lifetime, I aim to work towards this goal.
Photo credit: Maiko Kissaka
Photo credit: Maiko Kissaka