[Togo-cho] Relax with Coffee at "Kondo Coffee"

Posting date: 2021.09.22
[Togo-cho] Relax with Coffee at "Kondo Coffee"

Kondo Coffee is located in a peaceful residential area with rice paddies in Togo-cho, Aichi Prefecture. You can enjoy a relaxing time with coffee brewed from home-roasted beans and a relaxing space.

We interviewed the owner, Mr. Hiroki Kondo, about the specialties and appeal of home-roasted coffee.

The location is about a 15-minute walk from Meitetsu Komenoki Station Togo-cho. It is a detached house cafe with a triangular roof and chimney that can be easily seen even from a distance.

They have a parking lot, so you can come by car.

A store where you can feel the season

The interior of the restaurant is spacious and open with high ceilings. Counter and table seating is available for a wide range of occasions.

The large windows are impressive. The lush green garden and the countryside beyond are soothing.

This restaurant was originally built on the former rice field of Mr. Kondo's family, which was converted to farmland. He wanted people to enjoy the scenery, so he created the space so that no pillars are visible in front of the windows.

The rooms are moderately partitioned so that you can spend a relaxing time alone reading a book or enjoying it with friends.

Counter seating where you can watch the coffee brewing process up close.

The counter seats in the center are equipped with power outlets. It is nice to be able to work on your PC or charge your phone while enjoying your coffee.

We recommend this terrace seating during the good weather. Surrounded by the wide sky and greenery, you will enjoy a luxurious time.

When we visited in early September, the rice harvest had just finished. In spring and summer, seasonal flowers bloom, and in fall and winter, the rice fields turn golden and the trees change color. Each season offers a different view of the landscape.

Enjoy authentic coffee with the scenery

Kondo Coffee opened in 2014. Before opening this shop, Mr. Kondo ran a shop in another place, but he wanted to offer better products in his hometown, so he learned roasting techniques and opened his own shop at the current location.

– Please tell us what inspired you to open this place and what the concept was.

Mr. Kondo:“In your previous store, I did not roast my own beans, but purchased beans from a coffee shop and served coffee by hand drip. Although the store became too small, I opened the store as a home-roasted coffee shop in order to bring fresh beans to the local community.

A long time ago, people tend to think that home-roasted coffee shops are difficult to enter, and people who are not familiar with coffee tend to think that the threshold is high. Therefore, I want people to enjoy coffee more casually, and I want people who are not familiar with coffee to taste authentic coffee. ”

At the beginning of the opening, most of the customers were neighbors. It seems that the number of customers who drive from afar in search of delicious coffee is increasing year by year.

Home roasting is a meticulous manual process

There are always 8 to 10 types of coffee beans. The coffee is carefully roasted every day in the roasting machine near the entrance of the shop. We are particular about the freshness of the beans, and we roast the amount that can be used up within a week every day, so you can always enjoy fresh coffee.

The cafe also sell coffee beans and equipment.

And that's not all. The commitment to roasting is also in the work called "hand picking" to remove defective beans.

– When do you handpick?

Mr. Kondo: “First of all, before roasting raw beans, remove any that are clearly cracked or eaten by insects. After it's finished, I check it one by one."

Here are the actual beans that were removed. It seems that the lack of color, cracks, and thin skin can cause astringency.

Mr. Kondo:"Even a single bad bean can ruin the flavor of the coffee. Beans that look like they have been pierced with a needle are the remains of insects. If these are not removed, the beans will have a terrible aroma, so we look at the front and back sides to make sure there is no contamination."

– That's the point of deliciousness.

Mr. Kondo:“Hand picking is a time-consuming task if you are not used to it. Depending on the area where the beans are produced, it may take about an hour, and if there are a lot of beans, it may take two hours. It's important because it leads to a relationship. We try to do it more carefully."

– The chimney leading from the roasting machine is very high and impressive. You don't see them often in town.

Mr. Kondo:"This is to exhaust the smoke produced during roasting as quickly as possible. The longer the chimney, the stronger the force that pulls the smoke out, so we installed a chimney that is about 5 meters high. Repeated roasting causes soot to accumulate in the chimney, so cleaning the chimney is also essential."

Mr. Kondo:"At first, it was a process of trial and error, but now that I understand the characteristics of the beans, I have increased the variety of beans since the beginning. I am always thinking about roasting, but there is no right answer. The flavor varies depending on the starting and finishing heat, so we have to consider what is best for the beans. Also, as the season changes, temperature and humidity also change, so I take that into consideration as well."

Introducing recommended coffee!

After ordering, the coffee beans are ground and carefully hand-dripped. There are 12 to 14 types of coffee beans available, from blended to straight.

I asked about recommended coffee.

Mr. Kondo: “Among the four types of blends, the most popular one is the Kondo Blend. It is characterized by soft sourness and richness, making it easy to drink and a taste that everyone can enjoy. ”

Kondo Blend 480 yen (tax included)

I received the recommended "Kondo Blend". It is brewed in a nice Noritake cup and saucer. It seems that the flavor changes depending on the size and thickness of the mouth of the cup.

Just as Mr. Kondo said, it has just the right amount of sourness and richness, making you want to drink it every day. This is a cup that even those who don't like the acidity of coffee should enjoy.

Among the extensive coffee menu, there are 8 to 10 types of straight coffee made with carefully selected specialty coffee beans from all over the world. Specialty beans are said to account for about 5% of the total distribution, and the production volume is low, making them popular beans. Therefore, the brands handled will change depending on the cultivation and harvest conditions of the year.

I personally recommend straight coffee. We try to put together a lineup that is easily recognizable and characteristic of the differences. Right now, the favorites are 'Guatemalan Orient Natural' and 'Ethiopian Yirgacheffe Gersih'. They have a very rich flavor."

The right is "Oriente Natural from Guatemala". A gorgeous fragrance reminiscent of berry fruit. Compared to the blended coffee beans on the left, the aroma was stronger, and the difference in the aroma was clear!

I want to drink and compare! For such people, there is also a nice service that offers a 200 yen discount from the second drink onwards.

When I asked Mr. Kondo about coffee, he carefully explained to me the different refining methods (natural and honey process) and the trends in the coffee industry. I had no idea it was so deep! It renewed my awareness.

Enjoy from morning breakfast to cafe time

Kondo Coffee can be used in a variety of situations, from morning breakfast to cafe time.

Morning breakfast is available from opening to 11:00. In addition to the morning set that comes with morning breakfast for just the drink, you can choose from two types of morning breakfast sets that include fresh salad and toast for an additional 250 yen.

morning breakfast set Your favorite drink + 250 yen (tax included)

This is "scrambled eggs, bacon, salad & mini toast". Two types of crispy Danish and raisin toast, accompanied by a salad and ingredients that are nutritionally balanced.

At lunchtime from 11:00 to 15:00, you can have omurice (omelette with rice) and pasta.

The omurice is simple ketchup rice. They dare to keep the taste simple so that people of all ages can enjoy it without getting tired of it.

The pasta ingredients change with the seasons, and on the day of the interview, it was "pasta with okra, shimeji mushrooms, and baby sardines in oil. Some of the vegetables used in the dishes are grown at Kondo-san's parents' home. The restaurant also boasts a food menu that uses fresh ingredients.

Chiffon cake 400 yen (tax included) * Sweets set Favorite drink + 300 yen (tax included)

There are three types of sweets that are perfect accompaniments to coffee: gateau chocolat, chiffon cake, and coffee jelly. Of course, all of them are handmade in the store. The "Chiffon Cake" we had this time was fluffy and gently sweet, a perfect match with coffee.

During the interview, people of all ages were enjoying coffee in a relaxed atmosphere. Anyone can enjoy authentic coffee, even coffee beginners. We hope you will visit us.

Spot Details

[Kondo Coffee]
Address :87-1 Nakakido Nishi, Oaza Morowa, Aichi Togo-cho
Phone :0561-38-5770
Business hours : Weekdays 9:00-18:00
Saturdays, Sundays and holidays 7:00-19:00
Closed :Wednesdays
Parking :22 spaces


*Business hours and regular holidays are subject to change. Please check the store's SNS for the latest information.

Born in Hokkaido. After getting married, she moved from Sapporo to Yokohama to Hyogo and now lives in Nagoya. While working at a company in Nagoya, she is active as a writer. Her hobby is visiting temples and shrines. Traveling all over the country in search of local delicacies. Learned flower arrangement from 2011 and obtained master's license. She likes to live with flowers. She would like to share useful information for living in the Tokai region.

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