Nozy Coffee
>>MAP
2-29-7 Shimouma
(12 min. from Sangenjaya or Ikejiri-ohashi on the Denentoshi Line)
TEL: 03-5787-8748
東京都世田谷区下馬2-29-7
Maybe I'm not done with my search for transcendent espresso in Tokyo. Thanks to reader Luke for bringing Nozy to my attention after his Bear Pond mishap. In what is a strikingly handsome bi-level space, Nozy outshines 99.9% of Tokyo coffee peddlers. Although this relatively new shop (opened in August 2010) might be considered behind the times in adhering to single origin coffee (many now consider this a dated industry fad), one can't fault Nozy for what is clearly a mission in pursuit of coffee excellence. With on-premises roasting and seminars on cupping and food pairing, Nozy really is doing something special for coffee in Tokyo. My espresso was a single origin Dominican with very high acid. I gauged it at almost two ounces of water (and mouthfeel suffered as a result). Although I have experimented with single origin coffee in my own roasting and espresso-making adventures, I am now moving back to the blend as the best way to drink espresso. My Nozy Dominican confirmed this. It was simply too piercingly one-note. It will be interesting to see how Nozy develops in the next few years. Oh, further testament to Nozy's focus on coffee: no food is served.
First Visit: February 27, 2011
>>MAP
2-29-7 Shimouma
(12 min. from Sangenjaya or Ikejiri-ohashi on the Denentoshi Line)
TEL: 03-5787-8748
東京都世田谷区下馬2-29-7
Maybe I'm not done with my search for transcendent espresso in Tokyo. Thanks to reader Luke for bringing Nozy to my attention after his Bear Pond mishap. In what is a strikingly handsome bi-level space, Nozy outshines 99.9% of Tokyo coffee peddlers. Although this relatively new shop (opened in August 2010) might be considered behind the times in adhering to single origin coffee (many now consider this a dated industry fad), one can't fault Nozy for what is clearly a mission in pursuit of coffee excellence. With on-premises roasting and seminars on cupping and food pairing, Nozy really is doing something special for coffee in Tokyo. My espresso was a single origin Dominican with very high acid. I gauged it at almost two ounces of water (and mouthfeel suffered as a result). Although I have experimented with single origin coffee in my own roasting and espresso-making adventures, I am now moving back to the blend as the best way to drink espresso. My Nozy Dominican confirmed this. It was simply too piercingly one-note. It will be interesting to see how Nozy develops in the next few years. Oh, further testament to Nozy's focus on coffee: no food is served.
First Visit: February 27, 2011
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