《Coffee》 “Old yet new” brewing techniques are becoming a hot topic at coffee festivals across the country! [“Trends” and “Predictions” for Cafe & Restaurant July–September]
As of the end of May, midsummer days have already been reported in various parts of Japan this year.
In anticipation of this, the Japan Meteorological Agency named days with temperatures of 40°C or higher as “extreme heat days” this past April. In other words, it is based on the premise that even in Japan, which is supposed to have a temperate climate rather than a tropical one, there will be days when the temperature reaches 40°C, which is higher than body temperature.
How many extreme heat days will there be this year? For the cafe and restaurant business, temperature often affects sales.
We are starting a series of interesting trends and predictions centered on food to help you anticipate the trends of the past few months and use them for your business. In the first installment, we will explain coffee.
“Old yet new” brewing techniques are
becoming a hot topic at coffee festivals across the country!
Today, as specialty coffee gathers attention and various baristas devise their own unique brewing theories to bring out its individuality, a certain brewing method has begun to attract attention at coffee festivals held in various locations.
It is the Japanese-exclusive method of brewing coffee one cup at a time using a flannel drip.
Flannel drip also gathered attention at the “GINZA COFFEE FESTIVAL” held in Ginza, Tokyo, this past February, and the “TOKYO COFFEE FESTIVAL” held in Aoyama, Tokyo, in May. Most recently, at the “Morioka Coffee Festival” in Morioka, Iwate, in June, flannel drip shops accounted for 23 out of the 29 participating stores and were a huge success.
Motohiro Seki, the executive committee chair of this event, representative of the Morioka Coffee Planet Circle, and owner of a long-established popular local coffee shop, says, “We started this in 2019 with the theme of ‘human interaction and the creation of coffee lovers,’ and this is our 15th time. Morioka has always been a region with many flannel drip shops, but I think the appeal of flannel drip is that it makes the time until the coffee is served a rich experience, and that aspect is also being enjoyed.”
A brewing method
that also interests the younger generation
Takushi Ito of “Kissa Izumi,” who participated in this festival from Chiba, says regarding the younger generation’s interest in flannel drip and his future aspirations, “I feel that they are interested in the potential of the tools and the beans. At the same time, I feel that those who are interested in flannel are also interested in our way of thinking and feeling, which expresses taste in a world view different from recipes (roasting and brewing) or flavor wheels. I want to respond to their interest through the attitude of ‘expressing through flannel’ that has been passed down from our predecessors.”
Flannel drip, which often uses dark-roasted beans, is characterized by its rich taste, body, and smoothness. In addition to the impression that was not present in flashy and refreshing specialty coffee, the retro atmosphere, perhaps influenced by the coffee shop boom, is also an attraction. The brewing method, which takes time, also makes one feel the world view of a craftsman. For the younger generation raised in the world of specialty coffee, these must feel like a new coffee experience.
“I feel that the younger generation is interested in how to make flannel drip coffee. At first, everyone starts with the form. I want them to take what is in that world with their own sensibilities, and I hope they will have a long and deep interest in making coffee by repeating self-questioning over time about how they want to make coffee and what kind of coffee they want people to drink” (Mr. Seki).
Flannel drip, which was originally popular as a unique Japanese coffee culture. The “old yet new” brewing technique seems to be becoming another mainstream for the future, in addition to specialty coffee.
making the June “Morioka Coffee Festival” a huge success.
⚫︎Photography and cooperation: Mitsugu Fujisawa
※This article is published in the Summer/Autumn 2026 issue of CafeRes.