WEEK 233--2024 Most Memorable Beer & Mead List(part 3/3)-by ct(KL)

 

Final part of last year's most memorable list- with about 14 mentioned ealier--here's some more for the record:-

去年喝了什么留下较深刻印象作品酒单小总结，之前两篇共提及约14款不同风味作品，以下是另外一些肯定值得被提起的作品：-

Bokke- Mia 2019 & Framboos Pjassel 2019

Cracked these 2 last year with geek friends at different places/occasions--Mia was shared here in KL during Xmas sharing session--while Framboos Pjassel was brought to Tokyo for a small share.

去年两次不同地方的分享会把手中所剩无几的两款不同风味Bokke作品拿出来共享，其中以接骨木花加上两种不同酿酒葡萄入酒而成的Mia是在圣诞节时和本地分享会成员开喝，另一款以3种不同覆盆子加桃子入酒的Framboos Pjassel则是去年东京行的分享作品。

In fact these are 2 of very limited Bokke left and I do admit that it's not something i would consider cracking easily but then will not be hoarding these forever / to wait for so "very very special" occasion only to consider cracking--after all good beer are meant to be shared with same wavelength/like minded geeks as i do believe that til the day a beer is opened--it shall remain as Bottle--not beer.

对啤迷来说，有时候一些较难寻酿坊作品是不轻易开喝的，分享也是看情况或确切来说视与谁分享为基准，某些特定酿坊作品难寻度/复杂性等因素让啤迷感觉需要在对的情况下拿出来和有共识的啤迷朋友分享。去年喝掉的两瓶Bokke作品对个人而言属于不轻易拿出来但也不是会珍而重之要收很多年非常特殊情况下才舍得喝那种，酒始终是要分享喝掉才是酒，一直收着很久都不舍得喝的大概只能算是个瓶子。

风味表现方面，Mia有着类似胡椒带辣气息味道，初入杯闻香到入口都有被不同于多数天然发酵酸啤以霉香酸味或果香等较惯常的风味表现而意外到，相对来说东京分享的Framboos Pjassel则充满果酸香及橡木桶影响带来气息，两者风味各异但都是让人会细味慢饮的作品。

Mia is a grape lambic with Elder Flower influence-was surprised at the almost peppery aroma & taste with initial sips--while Framboos Pjassel was more of the familiar fruited lambic nuances with fruits & natural fermentation funk as well oak coming through.

Standard- Day Dreamin'

Black currant mead in collaboration with a Illnois local coffee roaster--with coconut & vanilla added--what's interesting with this one is that not only those adjuncts can be tasted/smelled--there was this lambic-ish fermentation funk attracting the nose attention.

本地啤迷朋友的分享瓶子，来自美国伊利诺蜜酒酿坊作品，以美国当地“白日梦”工坊烘培的黑咖啡，椰子以及香草加入黑加仑子蜂蜜中酿造而成，喝起来除了上述食材风味，更有黑巧克力，以及意料之外的类似天然发酵带出霉香风味。是留下印象的一款。

Bierstadt- Slow Pour Pils

Heard of this US but very German pure style brewery for sometime already & finally got to sampled this one ( as well their Hells Lager) during last year's Tokyo trip--was really impressed & thought this & Charlie by Hill Farmstead( 2% abv) were the best ones i had last year in terms of low abv simple easy drinking beer.

In fact had both on tap & can version of this "simple beer"( in fact it's not easy to achieve that kind of clean/crisp/tasty level at all)--brought cans back to KL to share with fellow geek friends who yet to sample and they were all in agreement.

去年喝过“淡如水”轻度易喝型作品中除了再喝一次的Hill Farmstead Charlie超低酒精度（2%）之外个人最有印象的一款，来自美国酿坊但取经自德国低度易喝啤酒的作品已听闻好一段时间，去年机缘巧合在东京酒吧碰上两款来自这家酿坊的易喝型作品自然不能放过，实际上啤酒泵版本和罐装版本都喝了，都同样让人很有印象，大道至简或许是合适形容词，这是毫不花俏简单中见功力的干净作品，让人仿佛回到啤酒最简单但又有层次的境界，记得分享罐子时跟一起品饮本地啤迷朋友开玩笑说，要是亚洲可以经常找到那真的是可以整箱买来因为美味之余还可以是极度合适本地气候的“清凉茶”。

Pulpit Rock-Alle Sammen

Had this when at the same session there were 2 other big dark brew from Side Project--this is a "StoutWine"--blend of stouts & barley wine--but personally it felt very much a stout more than barley wine though there are traces of it to be felt in terms of mouth feel & senses--This one was a surprising one in terms of how well it stood up against the likes of Rye BBT & Derivation Grand Cru--in fact it did not got drown out but gave all of us quite an impression with it's thick body and leyered goodness of dark chocolate/caramelized dark sugar/vanilla/roasted malt all coming together.

黑啤(Stout)混合大麦酒(Barley Wine)的浓郁厚实作品，虽是二合一不过从酒体到闻香味蕾感受都更加倾向大黑啤感受，不得不提的是喝到这款作品时同场开喝的有两款也是美国顶级酿坊Side Project的大黑啤，不过以黑啤作品受到啤迷追捧的Pulpit Rock酿坊作品面对大师级黑啤毫不逊色，以出色的浓郁黑巧克力香草气息加上麦芽太妃糖焦糖等多层次风味表现让当天一起共享的啤迷朋友们一致好评，是当天稍微让人有点意料不到的惊喜印象作。

Side Project- Single Thread 2023

It's a blessing that we have La Coterie members here among the group guys--this one is a member's only & not allocated but need to grab when released--though generally Side Project is known for their big stouts & barley wine like M.J.K but saison & sour are what they do as well.

This is Oude Fermier soaked in Marionberries then blended with a young saison--fruits aroma was evidently clear-light sour with oak barrel influence & hints of funk-quite like this one.

虽然酿坊以好几款大黑啤（还有一款赫赫有名的大麦酒M.J.K）备受啤迷推崇，不过酸啤和农场风格啤酒也是酿坊致力的方向，这是只供会员抢购的一款桶陈农场风格啤酒，以自家橡木桶陈农场风格啤酒Oude Fermier为基础投入紫蓝莓浸泡入酒後再混入另一款相对比较年轻的农场风格作品，在混合後装瓶静置一段时间留待瓶内发酵熟成。

作品比预想中有深度层次，富含莓果香气，微酸中带出木桶陈放气息，更带些类似天然发酵酸啤的霉香味道，舒适易喝中能感受到作品不同层次表现。

WEEK232--2024 Most Memorable Beer & Mead List(part 2/3)--by ct(KL)

Part 2 of what were some memorable ones from last year list, as mentioned earlier last year was rather limited in terms of sharing sessions or travelling for beer--while early part of year trip to Bangkok was more of a chill trip--the year end trip to Tokyo was much more of a beer centric trip in terms of sharing as well visiting local bars.

去年是既没什么出游也很少在本地和分享会成员们见面开喝的一年，啤酒探索意义上比较重要的出游是东京行，至于去年初的曼谷行实际上并没有遇到什么让人印象深刻的啤酒，这也意味着去年总体来说喝的作品数量不多，不过对啤迷来说craft beer更注重的是质量而不是数量，整体来说过去十二个月个人还是有喝到好些不同酿坊高质作品。

 一如既往以下是只随意排序没有排名先后的去年最有印象酒单另一部份酒单：-

Hill Farmstead- Works of Love 2019 & Anna Montmorency

Had 2 of these beauties at different time & places--the former was locally shared by member of the tasting group--as geeks would know this the collab series from the brewery--working with different brewers/breweries each time when it comes to making a new one--this version of Works of Love had cherries & black berries added & brought together Russian River + The Lost Abby into the frame--while it says dark farmstead ale--the color is more of deep ruby red tha dark--flavours & mouth feel was one which full of cherries & berries goodness--with hint of funk too--how fine it turned out to be was in a way beyond expectation of the bottle owner.

Anna Montmorency is also a fruited beer--brought this one to Tokyo to share--also a pleasant surprise in that it has became one which is very different from the base beer--the cherries definitely added depth and flavours.

Works of Love是美国顶尖酿坊Hill Farmstead和美国境内或以外的其他不同友好酿坊/酿酒师合作的“常态合酿款”，这款放入樱桃和黑莓浸泡提味的农场风格啤酒是和美国两大经典酿坊Russian River以及The Lost Abbey合酿的作品，牌面上绝对是重量级联手，实际上作品喝起来也丝毫没让人失望，反之陈放的葡萄酒桶和水果风味都为易喝型的这款作品带来犹如比利时果酸啤酒般的风味表现和层次感，

Anna是酿坊的“普通常态款”，而Anna Montmerency  则是使用了当地农场采摘的蒙默伦西酸樱桃（Montmorency Cherries）浸泡，加入从不同葡萄酒旧桶中选出的Anna 原酒放置超过两个月提味而成，带去东京分享时啤迷朋友有点惊讶于这款水果变奏版作品的整体表现，微酸甘香的风味层次让味蕾很是享受。

Concious Ale-Cuvee Ami Int Edition

This is more of a geeks blend rather than a particular brewery's beer--had this in Tokyo with the man himself who made this blend--a blend of sour ale with 2 different types of saison--was a very pleasant tart one with hints of funk even though it's a saison rather than Lambic inspired sour ale.

美国啤迷朋友和另外两位朋友合作的农场风格啤酒，严格来说更像是啤迷间试炼的作品多过于正式酿坊作品，虽那样却一点不逊色，实际上喝起来的口感和整体风味表现相当出色，带有一点类似天然发酵酸啤的气息味道，属于有层次的易喝类型啤酒，是东京分享会中喝到感觉有意外惊喜的一款。

Pips- There's a Snake in My Bluet

Any geeks who follow Pips would know what Blue Suede Shews stand for in terms of how delicious a mead can be (blueberries-cashew nuts & orange blossom mead)--did not expect to encountered with this one--Bourbon barrel aged versionn of BSS--thanks to geek friend who kindly shared this--obviously got bourbon barrel influence--if bourbon- blueberries & cashew is your thing--then no questions asked--this one is top notch--though personally if i had to pick then would prefer the Original version of BSS.

酿坊的Blue Suede Shews绝对是个人至今喝过最佳蜜酒之一，充满腰果莓果蜂蜜香味的作品至今让人难忘，这款是放置波本旧桶陈放并加入乌干达香草荚提味的变奏版，换句话说是意图把原有的Blue Suede Shews变得更有波本和其他层次风味。能喝到这款要感谢东京啤迷慷慨分享，整体风味表现来说或许因为个人以原版作品作比较，感觉这次酿坊加法没有让人惊艳，相反地会更想喝到原版腰果莓果蜂蜜融合一体的美好。

Uchu+One Drop- Wassgood

A collab brew between Japanese brewery & a Sydney outskirt small brewery--while Uchu is more popular among geeks with it's Ipas--this fruited sour/smoothie was really nice--thick and very fruit juice like--it's very easy drinking with no hints of alcohol or this technically being a beer.

可说是去年喝到相当有印象的果泥啤酒作品，来自日本山梨县酿坊“宇宙”和澳洲小酿坊的作品，实际上也喝了澳洲这家酿坊的另一款果泥作品，但口感层次都有过甜单薄问题，明显的没有这款合酿作品的浓郁鲜香酸甜中自带均衡的层次表现来得出色，更重要的是这款能让人一口接一口的喝下去而完全不会出现腻口现象。

Side Project-Rye BBT 2022 & 2023 + 10th anniversary double barrel Rye BBT

It's quite hard to imagine having these big ones from Side Project here in KL until quite recently with guys from the tasting group having membership and access to these previously hard to come by beers. Thanks to guys sharing--had 1 of the Rye BBT earlier last year during a steak lunch meet--while another was during Xmas share--hard to pick which is better over the other since there are some differences between 22 & 23 in terms of what it is--but if i had to really pick then perhaps it's 2022 edging slightly.

Also had the 10th annivesary double barrrel Rye BBT--thanks to a US based geek who happened to visit Tokyo same time as my last trip-very much barrel influenced vanilla dark bomb is what i remembered.

去年在本地喝了两款不同年份的密西根顶级酿坊裸麦版本大黑啤，第一次是和分享会成员们的牛扒餐聚，另一次则是圣诞聚会。此外也在东京分享会喝到酿坊庆祝10周年推出的特别版四小瓶（四款不同作品）盒装的双重桶陈裸麦版BBT，一年中得以喝到三款不同桶陈/酿坊不同黑啤勾兑而成的裸麦版BBT真是件乐事。

要是问说个人对于哪一版的更有印象，其实还真的很难选，虽然不同版本因为酿酒师选用的烈酒旧桶和不同黑啤勾兑比例有所不同会带来风味表现上的区别但黑巧克力焦糖香草以及一些旧桶风味包括些微辛辣口感影响是存在的，真要选的话，个人口味会稍微倾向2022版本多一点（纯粹个人口味，无关高低）。

WEEK 231--2024 Most Memorable Beer & Mead List(Part 1/3)---by ct(KL)

First post for 2025--with the "customary" most memorable list from last year--while previously there would be list from geek friends--this time it's only my list as a sort of year end note to look back on what were some which stood out in terms of flavours/overall feel personal palate wise.

今年第一篇文是每到年末会做的“例行公事”--回看一年中喝过让个人留下印象的啤酒/蜜酒--不同于以往会有其他啤迷朋友的酒单--这次只是个人酒单。

Looking back--2024 was a rather quiet year in terms of number of sharing sessions--or travelling for beer--couple with hardly ever drink at home--quantity wise last year been rather small--but craft beer is not about quantity--grateful to have had some nice ones thanks to the limited sharing sessions here in Malaysia as well Japan.

过去十二个月喝了些什么让人留下较深刻印象作品是个人对不同年度craft beer探索总结方式，个人因为并不像好些啤迷朋友那样一旦开喝就会用评酒app留下酒评记录，每次都是看照片回想有哪些是去年让人留下较深刻印象啤酒或蜜酒作品，某种程度也算切题。

去年和本地分享会成员们只有过两次聚会分享而且也不是全员到齐，加上近些年绝少在家独啜，意味着去年试过的不同啤酒/蜜酒数量相对不多，不过以作品水平来看还是喝了好些高质佳酿。

去年喝过最有印象酒单如下（没有先后高低，排序只是信手）：-

here's the list:-

Side Project-Double Barrel Derivation & Derivation Grand Cru

Thanks to KL tasting group guys who have got the membership--it was quite unimaginable 3-4 years ago that we can sample as many high level brews from SP here in KL--Had the double willet double tanzarnian version earlier in the year during a lunch meet--in short it was a vanilla bomb in a stout form.

Had the Grand Cru version during Xmas share--the use of amburana barrel certainly added some unique to this wood aroma apart from the dark choco-vanilla notes.

可以在本地喝到两款不同的密西根顶级酿坊大黑啤作品放在几年前实在是想象不到的事，主要因为Derivation系列作品是会员制才能买或只能在美国酿坊品饮室才有机会买到喝到，去年通过分享会成员的共享喝到这两款大黑啤是啤迷的喜悦时光，虽说是同个系列但两款作品因为不同的桶陈选择以及本质上的混酒区别自然有着不同风味表现，前者香草风味非常浓郁并带有明显波本酒桶风味影响，后者因为用的是巴西木质酒桶，香草中更多带出烤椰子棉花糖风味。

Floodland- Seekers After Light

Courtesy of a geek friend who visited Tokyo same time as i did last year--had this blend of Gin & Sauvignon Blanc barrel aged saison soaked in nectarines & grape pomace at almost half of what brewer's recommended as best sampling date(12months)--fruits aroma evidently active--easy drinking with depth.

适逢跟我同时期到访东京的美国啤迷朋友带来分享的美国小酿坊亚洲难寻农场风格啤酒，佐以酿酒葡萄果渣和油桃浸泡陈放提味而成，由于是在酿酒师酒标建议最佳赏味期间喝，整体水果香气明显，口感轻盈温和中微酸带回甘，是易喝但绝不单调的作品。

Pips-Fade

A gift bottle from a Tokyo geek friend--shared with the guys here during Xmas--the nose upon opening & jamminess on first sip was a very pleasant surprise for everyone--likely the most raspberry flavour forward( & back end) mead encountered by far.

蜜酒可以有很多不同风味表现变化，虽然主要酿造原料一定必须是优质蜂蜜但高质蜜酒作品肯定不会只是单调无趣的一味甜，这款以覆盆子为主轴作品让去年圣诞分享会上喝到的所有人都赞赏作品浓郁的水果蜜糖香味气息以及犹如液体果酱般厚实酒体，以水果入酒的蜜酒作品来说这是稍微“重口”但绝对会带来高质味蕾享受的一款。

Smooj- Pina Colada

ok--this one is technically not a beer--though the maker is a craft beer brewery(Homes brewery)--Hard Seltzer is basically adjuncted alcoholic soda water--though it sounded simple but this one was really tasty & "dangerously" too easy & pleasing to drink-you get coconut-pineapples in a rather thick body soda water & it's delicious.

#had the other variants including strawberry  banana but personally like this the most/ 

技术层面上既不是啤酒也不是蜜酒的作品，这实际上是酒精气泡水(Hard Seltzer)，作品来自美国酿坊Homes旗下副品牌。喝过几款不同水果或鸡尾酒概念作品中以这款凤梨椰汁类果泥气泡水最出色，既有凤梨风味也有明显椰子风味，相对较浓郁酒体也让人感受到有异于一般气泡水那种单薄的泡沫感，让整体口感更丰富厚实。

Test+Root&Branch+Hudsen Valley-Continuum of Infinities

Brought this Triple Hazy Ipa back from Tokyo to share with friends here--was not expecting anything really since this is an imported item and not too sure how much care was given during it's journey from US to Japan--was pleasantly surprised by how tasty & balance this one did with no hint of alcohol at all--given it's hard to get top notch fresh ipas here in KL--this one really stood out.

从东京带回本地分享的美国新酿坊合酿作品，虽然评酒应用程式上评价高但实际开喝前并没有抱什么期望，部份原因在于这是日本进口商从美国带进市场的作品，基于运输和处理过关税过程以及储藏方式都有可能对气候温度更敏感的IPA作品带来退化问题。因为上述考量，开喝时对作品啤酒花鲜香程度，以及身为一不小心就会酒精味涌现的三倍印度淡啤  (Triple IPA)的均衡易喝表现感到惊喜，在少有能在本地喝到高质印度淡啤情况下是去年让人喝了开心的一款啤酒花作品。

 

Cantillon- Lou Pepe Gueuze 1999

for Lambic geek--any of the 3 variants of Lou Pepe appearing in a sharing session is always something to behold--thanks to the kind sharing of a geek friend in Tokyo--this one is still alive with nice balance between notes of sourness-oak-leather & funk.

可以这么说，无论是哪一年或哪一款的Lou Pepe系列作品，对比利时天然发酵酸啤迷来说，能喝到就是幸福时光，除了因为这是相对来说不算常态款系列之外，更重要的是因为这系列无论是酸樱桃/覆盆子还是纯酸啤三个分类作品都是优质作品代名词，能在东京分享会喝到像这款有一定“岁数”作品更是意料之外收获，岁月没有让作品风味大幅减退，相反的酒体气泡表现依然生动，木桶风味和霉香中酸度适中加上类皮革气息，让人自动慢下来的一款。

WEEK 230--2024 Tokyo Speciality Coffee-(short notes)

 

Indeed--instead of beer this piece is about speciality coffee places visited during the trip--to a certain extent it's probably not so "appropriate" to talk coffee in a beer focus column--especially coming from someone who are a lot more familiar with craft beer than speciality coffee-but the fact is we do see coffee being used as 1 of/if not the only adjuncts added in a beer--and some reknown coffee roasters such as Coffee Collective(Copenhagen)- La Cabra(Copenhagen)- Koppi(Helsingborg) as well coffee roasters from the States been either providing beans or joining hands with beer brewers to create beers with coffee influence.

今年東京行啤酒依然是重点，不过也做了不一样的事，期间专程找了几家啤迷朋友推荐的精品手冲咖啡馆，让相对来说更熟悉啤酒风味变化的个人味蕾感受下不同咖啡豆/不同冲泡方式所带来嗅觉和味觉体会。

或许在一个纯粹讲啤酒专栏聊咖啡并不切题，不过啤酒和咖啡之间并非完全没关联，有咖啡风味的啤酒不少，喝过印象深刻的一款比利时天然发酵酸啤（Lambic)是Mutana Gueuze，由Bokke和丹麦La Cabra精品咖啡合作，桶陈酸啤加入10%来自非洲布隆迪山区咖啡提味，是很不一样的一次酸啤风味感受。

咖啡也常出现在黑啤（Stouts)中，美国酿坊Parenial的Sump Coffee，Side Project副品牌Shared的Coffee Shop Vibes都是纯以咖啡提味的高质黑啤，较复杂添加咖啡之外也加入其他食材再桶陈提味的作品也不少，Homes和Horus合酿的Doozie Hawk就是其一。

In fact 1 of my all time most memorable Lambic is a coffee lambic by Bokke--collabrating with La Cabra--using honey processed bourbon beans from Burundi's Mutana Hills--it was a unique experience to the palate as this one time only experimental blend of coffee infused lambic( 90% lambic 10% coffee) was in hormany with each other--not overpowering each other--did remember i wrote something like "perfect morning coffee in a lambic form--probably what's missing is a newly baked croissant / or a traditional Chinese fried Youtiao. 

*Here's a FB post from Bokke with more details on the blend back in 2018  click  MUTANA GUEUZE

Obviously there are more examples of craft beer with coffee such as :-

Coffee Shop Vibes by Shared Brewing(sub brand of Side Project)-using Columbian Huila Noir beans.

Sump Coffee Stout by Perennial Brewing-stout blended with sump coffee.

-both beers using beans from Sump Coffee Roaster

-Koppi Ipa by Mikkeller--using Guji Natural beans roasted by Koppi of Sweden.

-Mornin' Delight by Toppling Goliath-with coffee & maple syrup

Of course i'm a noob/total newbie when it comes to coffee--but i do have bottle sharing geek friends here in KL who are very much into coffee--in particular one of the guys been doing it for many years including sourcing beans from overseas to KL--so i was in good hands for some coffee guidance while in Tokyo.

这次在東京会专程去找咖啡馆其来有自，本地瓶子分享会成员中有人是资深精品咖啡爱好者，多年来自己外国寻找不同咖啡豆邮寄进来本地享用，朋友指点下“咖啡小白”决定去见识下。以下是在東京去过的四家咖啡馆：-

Here's the 4 speciality coffee places I went ( in accordance with timing of visits):-

Glitch Coffee--Jimbocho

Did a bit of "reserach" before i went--noticed that the Ginza outlet seems to always have a long line of visitors waiting to get in--decided even before landing in Tokyo that will just stick to this original one located at lesser tourists area.

去前稍微做了功课，知道这家人气咖啡馆在银座也有分店，不过银座店貌似经常需排队，而神保町是有现场烘豆的本店所以一早决定只来这里。

在日本有时语言沟通会是小问题，不过这家咖啡师们都能英语对话，面对吧台前一字排开众多当日可选咖啡豆如果懂得自己想要风味特质的话，每款咖啡豆都附有简要说明，风味特质一目了然方便选择，当然也可让咖啡师讲解推荐，也有类似啤酒拼盘（beer flight） 那样店家选定三杯不同咖啡拼盘可喝。

前後去了两次，依据个人口味选了好几款不同风味咖啡豆，对一款威士忌风味以及另一款草莓风味手冲及拿铁(latte)版本哥伦比亚咖啡豆最有印象。

Actually this is the only place which i went twice during the trip--went back partly because wanted to get some specific beans back home for my geek friend--both visits were fairly easy going for a coffee noob like me--prior "home work" of looking up on their website to see which are the beans flavours might be more of what i wanted did help to largely cut short thinking/ordering time--in a way--i guess the craft beer part of palate training did came in handy-of course the Baristas here can help should you need recommendations on beans or if a pour or a latte is better suited with it--and yes--English communication is no problem here--and i mean you don't have to rely on your translation app at all.

Tried quite some different beans--mostly on pour--also did latte version of the same beans--especially the whisky beans-strawberry beans & pina colada beans--I guess those are the 3 which seduced my craft beer senses the most--and having watched Glitch on Youtube( as well Leaves)--it was quite friendly atmosphere for a coffee noob/newbie--none of those at times a little intimidating feel a newbie might get when visiting a famous place in Tokyo for the very first time.

Leaves Coffe--Honjo/(kuramae station)

It was a sunny day when we walked our way from the station looking for this famous roastery cafe--have to walk past bridges and into alleyway since this one is located away from the main street but not hard to find.

一周只开四天，也是引来海内外咖啡爱好者到访，自带烘培设备的咖啡馆。

位于离地铁站较远巷内，步行前往路上会经过横跨隅田川的大桥，在有阳光日子沿着一路风景去找咖啡馆就算稍微迷路也无妨。

这是家也提供烤豆给其他经营者的人气咖啡馆，到访那天内里不多座位已坐满但气氛是安宁的，大家都在品尝各自点的咖啡豆风味。

当天也看到咖啡师和几位看来相识客人之间互动，实际上跟啤迷之间有共同语言那样互通的不无相似之处。当天喝了几款不同产地咖啡豆，也试了哥伦比亚水果风味咖啡豆的拿铁版本。

*咖啡馆实际位置是在本所-墨田区--虽然是从藏前站前来不过地理位置还是需要说明一下。

Inside bench seating was already packed when there--waited for a while to get orders taken and choose to sat outside since it's only late October and weather was still somewhat warm for autumn.

Had about 4 different beans--mostly pour with 1 latte version--actually was given a choice of doing 1 bean with 3 different styles( pour-latte-expresso) but only took the pour & latte version combo.

Overall a cozy place especially while seated outside--Baristas were friendly with English--saw customers(coffee geeks or presumably someone from same industry) giving Baristas some sort of beans or related gifts--kind of similar to what beer geeks do--sharing.

*have to clarify a little here--i have listed the location on the newspaper column as Kuramae--which is wrong though Leaves did have 1 coffee stand at that location & i did used the Kuramae station to get there--The cafe is located at Honjo area--though not very far from Kuramae area but geographically those are 2 different area.

Acid Coffee--Yoyogi-Uehara

Was recommended by KL geek friend to visit this place--as he said prior to my trip "they serve coffee with wine glasses"--which for me was something not thought of though i could relate that  perhaps the use of big glasses is part of trying to maximize beans aroma/flavours purposes.

Rather easy to find--location wise it's at the back of the train station--and quite close to walk to--located at the ground level of an unassuming building by the road side--it's a small place with interesting features--coffee beans are packed in colorful tube container--makes for an eye catching display--seats are basically sound absorbing rubbers--table are some sort of sound & lights equipments boxes--with roasting equipments inside the next room.

到访这家位于电车站后面不远处大路旁旧建筑物底层咖啡馆时就已被啤迷朋友告知“这是用葡萄酒杯装热咖啡”的地方。当时一听还真有点意外，身为咖啡小白确实没想过热咖啡也用酒杯，不过转念後感觉这也是一种让风味得以发挥的方式，所以不会往一些人可能觉得“做作”或“故弄玄虚”方向去想。

入内吸引注意力的是众多不同颜色卡片小管子，是附上简要说明的当日不同产地咖啡豆选择，选好豆後不久咖啡师会把磨好的咖啡豆装在容器并附上小卡片让客人确认，或嗅觉享受下风味或拍照後再回收冲泡好才端上“酒杯”。当日所见，这家的咖啡豆选择看来以水果风味为主，也没有看到有拿铁选项，大家都在拿着高脚酒杯喝手冲咖啡。

The one thing i experienced differently from other places was that once beans been picked--it will be grind and presented to you in a small container with descriptions card for a short while before being taken back for brewing/pour over.

Had around 4 different beans here--all on pour & served with big wine glasses.

Definitive Coffee--Koenji & Kichijoji

Went looking for this cafe on the last day of my Tokyo trip--indeed was like hours before my flight back to KL--went to their Koenji place first --found it but the shutter was firmly shut--rather dumbfounded as google info/IG info showed this was supposedly a normal operating day. 

Anyway--was chatting with my KL geek friend and he suggested to try contact the owner on IG to see if I could maybe go over to their new place at Kichijoji--contacted & got reply rather quickly--so hop on the same train and travelled 4 more stations from Koenji and found the new place--with shutter half closed( or opened) --depending on how you look at it.

在東京最後一天去的，过程有点曲折，去了网上资料列明咖啡馆所在位置的高円寺，结果是“落闸”没开，在以为扑空没能喝到咖啡时远在吉隆坡的啤迷朋友说可以试试联系咖啡师看是不是可以去吉祥寺新店。

到了吉祥寺新店第一眼看到的是门口铁闸没有完全拉开，吧台上咖啡师正忙着煮咖啡，用的不是一般咖啡杯子而是宛如葡萄酒杯那样的高脚玻璃杯。

跟咖啡师打招呼後很自然的说“任由处置”，喝什么全凭咖啡师决定。这是还需要两三周时间後才算准备好营业的新店，到访当天只有店主咖啡师和一位女士忙前忙后，吧台後设备烤豆中，咖啡师在和来自曼谷咖啡爱好者讨论买豆订单同时也在冲泡咖啡中，期间也很自然的聊天并简要介绍为我选的咖啡豆风味，强调咖啡热度减退时会出现风味层次变化（有趣的是啤酒也是，不过是相反的由冷逐渐回温），就这样，有点误打误撞的有了一次由主咖啡师自选冲泡的咖啡OMAKASE体会。

Went in & the owner manning the bar was welcoming & instantly asked if im the guy who contacted just now--he was with 2 Thai coffee geeks who were busy ordering beans( assuming getting more requests for beans from Thailand while ordering)--was told that this is still a new place not ready to fully operational( was probably 2-3 weeks away from ready)--somehow quite naturally told the owner that will go with his choices--sort of going Omakase.

Coffee were served in small pour in wine glasses--this is a place focusing on Panama lot/beans--as a coffee noob obviously i have limited coffee knowledge to connect--but interestingly the craft beer experience did make the conversation flow as there are quite some similarities for geeks--be it coffee or craft beer.

It was a pleasant experience--the owner was friendly--had good conversation & enjoyed the mini coffee Omakase experience--only thing i should have done was perhaps asking the 2 Thai geeks if there are any hidden gems to visit when in Bangkok in terms of speciality coffee place/s not already on google must go list.

On way back to hotel before airport there was a bit of drama as train got delayed and had to detour--figure out another ruote--a bit of anxious moment but no real issue in the end--for an enjoyable coffee experience it was worth the "hassle".