Christmas on a tropical island

Check out this article about Christmas on Okinawa, if you are thinking about a little winter trip to Japan or if you are interested in what there is to do on a tropical island in December.


Kaldi’s Coffee *Mild Kaldi* Roast

 I’m back with the posts! I hope you guys are doing well and you got a good start into 2016! 

Let me introduce you to my new coffee blend: Mild Kaldi from the import store Kaldi’s Coffee Farm. If you live in Japan, like Coffee or crave the goods from your home country, this store is probably one of you favorites. I bought coffee there the other day for first time. They were serving this blend (Mild Kaldi) at the entrance of the store. I liked it so I went ahead and got a 200g bag. It cost about 450¥. I make Hario pour overs with it and add milk and caramel syrup. Yummy! 

The perfect Japanese Hario Pour Over Coffee

The Japanese love their coffee. Nihon is actually developing it’s own coffee culture now. And since one of the best coffee equipment comes from Japan, they make some pretty serious business coffee. You see me making iced coffee with a Hario glass dripper. Hario is a great brand, a bit pricy if you want to get a kettle or even a bronze kettle but worth every yen. 

Here is how you can make the greatest coffee with just following a few simple rules :


1. Wet the coffee filter first

In order to take the paper taste out of your precious coffee, place the filter in the dripper and wet it with hot water. Dump the water out and insert the coffee into your dripper. 

2. Wet the coffee and wait 

With a few swirls wet the coffee in the middle and wait a bit. If you use freshly grinded beans you can see how bubbles release the bitter fumes of the coffee.  

 3. Pour and pause

Make sure you stay in the middle of the coffee bulb that is forming in order to prevent the bitter taste in your coffee. If you stay constantly in the middle the coffee will taste smoother. Pour slowly and then wait a few seconds. Let the coffee bulb sink a little bit before continuing to pour.

4. Have patience 

My arm usually gets heavy from pouring so slowly when I make a big batch but it’s worth the wait. If you dump the whole water in at once you ruin your coffee. Check out this video of my friend to see how he makes coffee. He does not pause after pouring. We only found out recently that pausing the pour and letting the grinds sink makes a very smooth taste.

The Perfect Hario Pour Over

New English Breakfast Tea



I got the earl grey last time and it was very good. The tea is expensive- 20bags for 500¥ but it’s delicious so I got another one. I share the box with my roomie and we split the cost