Specialty espresso is all the time in search of new methods to raise the client expertise. Lately, increasingly more cafés have invested in automated brewing gear in order that workers can spend extra time partaking with customers, and enhance beverage high quality on the identical time.

Computerized pour over brewers and milk foamers have definitely grow to be fashionable, nevertheless, the position of the barista is indispensable in specialty espresso. Performing because the “face” of the availability chain to the client, they must steadiness the artwork and science of creating espresso, in addition to educating friends about how espresso is grown and processed.

However what if espresso retailers had been to intensify customer support and place your complete expertise within the palms of trusted baristas? Right here is the place omakase might assist remodel specialty espresso.

To study extra, I spoke to Eiichi Kunitomo, founding father of Koffee Mameya Kakeru, and Mikael Jasin, 2024 World Barista Champion and founding father of Omakafe.

You might also like our article on whether or not tasting flights are one of the simplest ways to expertise espresso.

How omakase has elevated the restaurant business

Though the time period is probably not extensively identified around the globe, “omakase” is a generally used phrase in Japanese eating places when ordering meals, particularly sushi. In English, omakase instantly interprets to “I go away it as much as you” – which means friends permit the chef to decide on dishes for them.

The idea attracts inspiration from three components of Japanese delicacies and hospitality:

• Omotenashi – a tenant of Japanese hospitality designed to surpass friends’ expectations
• Kaiseki – a highly-ritualised and elevated multi course eating expertise
• Kodawari – the pursuit of perfection and a focus to element

Seasonality, high quality components, and easy preparation are important elements of omakase. As a part of the expertise, cooks sometimes serve lighter and extra conventional plates first. Clients usually sit on the kitchen counter to work together face-to-face with the chef, who guides them via the eating expertise and gauges their response to the meals served. 

Relying on responses from the friends, dishes might grow to be extra adventurous and fascinating all through – culminating in a very distinctive eating expertise. Lately, omakase-style eating places have been established in nations outdoors of Japan, with a lot of them serving sushi and conventional Japanese delicacies.

However what about espresso?

Japanese specialty espresso tradition is extremely refined, so it’s no shock {that a} small however rising variety of the nation’s cafés supply omakase-style experiences.

Blue Bottle Studio in Kyoto is without doubt one of the most notable examples, with different areas additionally in Hong Kong, Los Angeles, and Seoul. The eight-course tasting menu showcases the roaster’s choice of limited-edition and high-quality coffees, together with Gesha and Wush Wush. Company are additionally served drinks comprised of espresso leaves, flowers, and cherries, in addition to two complementary desserts which pair with totally different flavour profiles.

Eiichi Kunitomo is the founding father of Koffee Mameya Kakeru – a espresso store in Kiyosumi-Shirakawa often known as Tokyo’s “espresso neighbourhood”. 

“’Kakeru’ means ‘multiplication’ in Japanese,” he says. “It implies that we as baristas should create new worth by combining totally different points of the espresso store expertise, and showcase our abilities and information via extraction. Identical to having fun with a chef’s cooking at a wonderful eating restaurant, clients can participate in a rare espresso expertise whereas studying extra about the place it comes from.”

Eiichi tells me Koffee Mameya Kakeru provides seasonal, signature, and low cocktail omakase programs. Each comes with a candy or small savoury dish which enhances the drinks, and a chosen barista prepares and guides friends via the drinks served.

“Baristas have a accountability to inform the story behind the espresso, however till now, there was a restrict as to how conventional espresso retailers can do that,” he provides. “Omakase-style expertise permits baristas to serve clients like they’re judges at competitions.”

Elevating the client expertise

In an omakase-style eating service, the visitor is all the time the focus. Though the client has to place their belief within the chef to serve wonderful meals, the chef additionally must pay shut consideration to how every visitor reacts to sure dishes. Primarily, there’s a symbiotic relationship between the 2 to supply a extra intimate and refined expertise.

“Japanese hospitality is closely influenced by tea rituals and ceremonies, which have additionally impacted omakase eating experiences,” Eiichi says. “Just like sushi eating places, omakase additionally consists of face-to-face interactions with the chef or barista in order that clients can see the whole lot that occurs within the kitchen or behind the bar.

“This artisanal and craftsmanship-style of hospitality builds belief with friends, and aligns with the values and ethos of specialty espresso,” he provides.

Mikael Jasin is the founding father of Omakafe in Indonesia – whose title is closely impressed by the omakase idea. He emphasises that the choice to offer extra private and elevated service is to supply clients an expertise that many have by no means had.

“We don’t wish to add ‘noise’ to the specialty espresso scene,” he tells me. “We wish to be a supply of inspiration and do one thing totally different, which is why we selected this model of service.

“There are 5 choices on the menu and it rotates each three months or so based mostly on the totally different seasons,” he provides. “Clients also can tour our fermentation room and the prep kitchen.”

Café design is equally essential

Atmosphere is a vital a part of omakase, which suggests the design and environment of the area has a huge effect on the general expertise. Many eating places and low retailers reserve solely a small variety of seats in order that cooks and baristas can focus as a lot of their consideration on friends as doable.

Eiichi believes that inside design additionally impacts how the friends understand their espresso.

“Rigorously-curated design enhances the standard of the espresso and the onerous work of the baristas,” he tells me. “We additionally thought of the variations between exterior and inside design in order that moving into the shop opens up a totally totally different world.”

He explains that he labored carefully with Koffee Mameya Kakeru’s artwork director Tomohiro Kato and architect Yosuke Hayashi to design a minimalist but visually-striking U-shaped espresso bar the place clients can sit to work together with the baristas.

However there are limitations to omakase in espresso retailers

Provided that omakase is a extra intimate expertise, it normally attracts a sure sort of buyer that’s in search of a extra formal and revered eating service.

“We normally serve espresso lovers and foodies, a lot of whom don’t usually go to specialty espresso retailers, however wish to expertise espresso in new methods,” Eiichi says. “Though you don’t must have particular espresso information to go to Koffee Mameya Kakeru, we ask that friends reserve seats prematurely.”

Mikael, alternatively, says Omakafe has introduced in a extra numerous vary of shoppers.

“After we first opened we thought we’d solely serve nerdy espresso connoisseurs or baristas,” he says. “Most of our clients take pleasure in meals and wish to attempt various things, however they wouldn’t describe themselves as espresso or wine drinkers.”

On the identical time, we have to acknowledge that selection is essential for a lot of customers, and omakase is actually a belief train that comes with the next price ticket. Company must really feel snug and warranted that baristas will select high-quality espresso that fits their style preferences, which requires years of experience and talent.

Accounting for enterprise and buyer wants

To combine omakase of their operations, espresso retailers must put money into intensive coaching in order that each workers and clients are snug with the extra intimate and educated model of service. Naturally, this isn’t a sensible possibility for a lot of.

In the meantime, for some clients, the expertise could also be intimidating, or they might merely desire to order precisely what they need. Finally, the choice to supply a private eating expertise is a cautious one to contemplate.

Specialty espresso is all the time looking out for brand new methods to raise the buyer expertise, and omakase might elevate the bar even greater. For some cafés, a wonderful eating espresso idea might supply a brand new option to interact with clients.

Nevertheless, it’s clear that this mannequin gained’t work for each espresso enterprise. Operators want to contemplate their very own wants, in addition to what their clients are in search of.

Loved this? Then learn our article on how aeration can enhance espresso flavour.

Photograph credit: Koffee Mameya Kakeru, Omakafe

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