[Nagakute] “Matsumoto Coffee Kobo” Convey the Appeal of Coffee Beans and Return them to the People of the Country of Origin

"Matsumoto Coffee Kobo" is located one stop by Linimo from Fujigaoka Station in Meito Ward, Nagoya City, and a few minutes' walk from Hanamizuki Dori Station in Nagakute City. It is a coffee studio that always has more than 20 types of home-roasted coffee beans and offers coffee classes and cafe opening support.

Originally, it was a cafe and roasted beans sale, but now it sells roasted beans and to-go coffee. In addition, they are also focusing on coffee classes and business start-up support.

Mr. Ryo Matsumoto, owner of Matsumoto Coffee Kobo

Matsumoto Coffee Kobo has been loved in this area for more than 16 years since it opened in 2006, but the owner, Ryo Matsumoto, worked as an architectural designer before opening. The store, which is built on a triangular corner lot, is full of the designer's commitment.

Inside Matsumoto Coffee Studio. They are currently selling roasted beans and to-go coffee.

The entrance of the shop. You will be healed by the lush greenery.

This time, we asked Mr. Matsumoto about the details of how he started the coffee studio and what he is particular about!

"What is good coffee?"
Opening a shop after being obsessed in coffee

– Mr. Matsumoto, please tell us how you got into the world of coffee.

Mr. Matsumoto: "Originally, I was working as a designer at a design office. At that time, my seniors took me to cafes and coffee shops, and while drinking a little expensive coffee, I gradually became addicted to coffee. How is coffee made in the first place? What is a good coffee? I started to wonder. I learned about coffee while working and opened a cafe. As I went around and studied on my own, my enthusiasm for coffee exceeded that of design, so I decided to open my own business.”

– How did you end up opening your business after quitting design work?

Mr. Matsumoto: “Matsumoto Coffee Kobo belongs to the Leading Coffee Family (LCF*), so I was given training at Horiguchi Coffee, which operates the LCF. I learned almost everything from scratch on my own, and it took me a little over half a year to prepare the store.”

* Leading Coffee Family (LCF): A group that provides consumers with high-quality coffee with advanced knowledge. We pursue the highest quality and rare specialty coffee by ascertaining the process from coffee cultivation to refining by building partnerships with production farms.

– Why did you choose this location in Nagakute City?

Mr. Matsumoto: "I happened to come to this area when I was doing design work, and I thought the atmosphere in front of the station was very nice. I decided to open a store in this area.”

Hanamizuki Plaza in front of Hanamizuki Dori Station

– Indeed, the plaza and the atmosphere outside the station were very nice!

Mr. Matsumoto: "The street in front of the shop is called "Library Street," and cultural facilities such as the Central Library and the Nagakute City Cultural House face it. This place was triangular-shape and not very big, so no one could rent it. The location and budget were within our conditions, so I decided on this land and my seniors and I designed and built the store.”

A discerning store filled with the wisdom and skills of a designer

Exterior of Matsumoto Coffee Studio. The store is on the first floor, and the home is on the second floor.

– So you designed the store yourself! What part do you focus on?

Mr. Matsumoto: “This is a narrow plot of land that has been cut off from a corner lot. I was particular about using concrete to make it stand out, and creating an intermediate area between the store and the outside.”

The part facing the main street is covered with greenery, making it a terrace-like space.

– Do you mean this terrace by middle area?

Mr. Matsumoto: "That's right. We used to have desks and chairs in this area so that people could drink coffee. By creating an intermediate area, it becomes a buffer zone. If you can see the road directly from the store, the sound of cars would be noisy and people would be concerned, so we can deal with this by creating this kind of space. By making the entrance a bit secluded, we can close the umbrellas on rainy days, or keep the dogs tethered, making it a convenient buffer zone as well."

entrance of the shop

– Certainly, if there is one cushion between the store and the outside area, it will give you a sense of space and create a wonderful atmosphere!

Mr. Matsumoto: "I think that this kind of space is one of the good things about Japanese houses, so I made a lot of calculations about these."

There is a disparity between the country of origin and the country of consumption of coffee
That is why our role is to give back to the local people

GIESEN's roasting machine that performs roasting in the store

– Please tell us about your commitment to coffee beans.

Mr. Matsumoto: "We handle coffee beans procured by the LCF group. LCF can secure green beans through its own route by building partnerships with production farms for the process from coffee cultivation to refining. So we can offer the highest quality and delicious beans. In particular, the variety "Bourbon" from the Santa Catarina farm in Guatemala is a rare bean that LCF purchases all the beans, although there are offers from roasters around the world. You can only taste it at the group member stores, so I'd like you to try it."

– What do you value most when handling coffee beans?

Mr. Matsumoto: "The purpose of my store is to convey the message of coffee (beans). It can be the charm and depth of the beans or their deliciousness. Roasting and selling coffee at this store is only a small part of the process from the production of coffee beans to the provision of coffee. The refining process and route in the country of origin are the main factors that determine the quality of coffee we can offer. I have been to the bean production areas, and the local people are interested in 'what kind of people are drinking the beans we produce'. Coffee originates from many countries and regions that are considered developing countries and do not have a high level of culture. On the other hand, it is the developed countries that consume it, and there is a divide there. This divide does not exist for wine. With wine, both production and consumption are in developed countries, so it is easy for both sides to communicate with each other, and if you want to make something good, you can. But coffee is different. That is why we want to do what we can do. That is to get as many people as possible to drink coffee and tell them about its appeal. And eventually, we would like to give back to the people in the country of origin. I think that is our role.

– For that reason, it is important to convey the taste and charm of coffee beans.

Mr. Matsumoto: "Yes. There are very few coffees that are delicious enough to impress you. Unless you meet really good coffee in the first place, you don't know how good it is. I think there are quite a few people who are interested in coffee, like I was addicted to coffee. I want more people to find out the charm of coffee."

– How many types of beans do you sell?

Mr. Matsumoto: "There are about 20 to 23 varieties at any one time. The best-selling one is the Nagakute Blend. It's a refreshing, rich and refreshing blend with a clean taste. It's also recommended for a drink when you wake up. Also. This is the Guatemalan Bourbon I mentioned earlier.It has a firm texture and a refreshing aftertaste. It is called an aftertaste, and the scent lingers in the mouth and nose for about 30 minutes. ”

As an initiative to convey the appeal of coffee
Coffee classes and start-up support

Equipment for brewing coffee is also sold in the store.

– Are you also focusing on coffee classes and opening support?

Mr. Matsumoto: "We conduct coffee classes as an effort to convey the appeal of coffee. In the past, we offered eight different courses, from A to E and 1-Day, depending on the purpose of the class, but due to the COVID-19, we now offer only E course (seminar course for opening a business) and 1-Day. 1-Day is a full-on coffee class from 10:00 to 16:00, and the time goes by very quickly. Some people come from far away for the coffee class, and everyone is addicted to coffee.

– The more you know, the more interesting it becomes! What does start-up support do?

Matsumoto: "I give a variety of advice, drawing on my knowledge from when I was a designer and what I have learned from running my own store. I think about store displays and flow lines, and if necessary, I introduce designers who used to be my colleagues in the business. As for restaurants in general, 50 to 60% of them close within two years of opening, so I teach them how to sustain business."

– Are there any new things you would like to do in the future?

Mr. Matsumoto: "I was impressed by what Mr. Horiguchi, who is also the representative of LCF, said to me: 'You must have the spirit to create your own market'. If you don't act on your own, rather than waiting for customers to come to you, you won't get any customers and you won't be able to continue as a store. Because of these words, I have been trying to enjoy things around the store for about five years. I go to various places and absorb through various experiences, and then incorporate them into my coffee. I ride motorcycles, go to the track, kayak, and camp. Biking helps me deliver coffee beans, and camping gave me the image of 'it would be delicious if I drank it outside,' which led to the creation of the 'Matsumoto Camp Blend' beans (laughs).

– So you use your off-time experiences in your work!

Mr. Matsumoto: "I don't want to be stressed, so I do things that I can enjoy for a long time, and coffee is an extension of that, and I'm putting in images and ideas that I can use. There doesn't seem to be a boundary between work and private life. However, it is fun and useful, so I think we should continue.In recent years, the word “sustainability” has become a hot topic, but if it is not sustainable, both myself and the staff will be stressed. As a result, it is important for the store, and I hope that it will lead to a return to the people of the country of origin.

When I saw the news about 83-year-old Kenichi Horie crossing the Pacific Ocean in 2022 on his yacht, I felt a great deal of empathy for him. I, too, would like to continue to be passionate about something while keeping at the core of my desire to 'convey the appeal of coffee.'"

Become a bridge between coffee drinkers and people in the country of origin
Matsumoto Coffee Studio

Matsumoto Coffee Studio produces a variety of coffees by roasting high-quality beans in-house. Mr. Matsumoto, the friendly and kind owner, had a passion for coffee beans and the people of the country of origin.

If you want to know the charm of coffee and want to drink delicious coffee, why not visit the workshop? Also, coffee classes are held twice a month not only at the workshop, but also at T-FACE in front of Toyota Station. For details, please check the official website and Instagram account!