THE COFFEESHOP
東京・富ヶ谷と横須賀のスペシャルティコーヒーロースター。豆、オリジナルドリップバッグ、水出しバッグ、カフェベース。店頭ドリンクの15gレシピ（V60・フレンチプレス・AeroPress）と、2024年の急冷アイス／水出しを公式記事から。プロダクトは扱っているギアのみ（豆は月替わり）。メーカーの淹れ方は器具ページ。
Brand official site ↗Products
What the roaster currently sells. Kurasu and THE COFFEESHOP list the gear they stock (beans rotate, so those stay off). Names as published. Maker brew methods live on the gear pages. No shop photos.
Dripper
Grinder
Filter
- AEROPRESS Paper FilterAeroPress
- COFFEE DRIP FILTER 円すい型ドリップフィルター
- HARIO V60 Paper FilterHARIO
- NANA Competition Wave Filters 〈1-2杯用〉NANA
- ORIGAMI Wave Paper Filter 〈1-2杯用〉ORIGAMI
- アバカ 円すいコーヒーフィルター〈2～4杯用〉（100枚入）/CAFEC Abaca Coffee Paper FilterCAFEC
- 中深煎り専用ペーパーフィルター/CAFEC Medium Dark Roast Coffee Paper FilterCAFEC
Accessory
Pour over
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 15 g : 220 g
- Dose
- 15 g
- Water
- 220 g
- Temp
- about 96℃ (about 92℃ for dark roast)
- Grind
- medium
- dripper
- HARIO V60
- Time
- 2:00
- 01In-store HARIO V60 drink recipe. 15 g medium. 220 g at about 96℃. For dark roast they recommend about 92℃.
- 020:00–0:10: 30 g.
- 030:30–0:40: 40 g.
- 040:50–1:00: 50 g.
- 051:10–1:20: 70 g.
- 061:30–1:40: 30 g.
- 07At 2:00, lift the dripper.
- THE COFFEESHOP in-store drink recipe (15 g page).
- 30 + 40 + 50 + 70 + 30 = 220 g.
The roaster does not specify bean.
Brew with this method →THE COFFEESHOP — in-store V60 (15 g) ↗French press
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 15 g : 250 g
- Dose
- 15 g (minus 1 g for very light or very dark)
- Water
- 250 g
- Temp
- just off boil
- Grind
- coarse
- dripper
- French press
- Time
- 4:00
- 01In-store French press drink recipe. 15 g coarse. 250 g just-off-boil water. They recommend 1 g less for very light or very dark coffee.
- 020:00–0:10: pour 100 g, then bloom until 0:30.
- 030:30–0:40: pour 150 g. Set the plunger.
- 04At 4:00, press and pour.
- THE COFFEESHOP in-store drink recipe (15 g page).
The roaster does not specify bean.
THE COFFEESHOP — in-store French press (15 g) ↗AeroPress
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 15 g : 220 g
- Dose
- 15 g
- Water
- 220 g
- Temp
- about 93℃ (about 92℃ light–mid, about 90℃ dark)
- Grind
- medium
- dripper
- AeroPress (standard)
- Time
- 1:30
- 01In-store AeroPress, standard position. 15 g medium. 220 g at about 93℃. They also suggest about 92℃ for light to mid roast and about 90℃ for dark.
- 020:00–0:10: 100 g.
- 030:15–0:25: stir 10 times with the paddle.
- 040:30–0:40: 120 g. Set the plunger so it does not drip.
- 051:00–1:30: press until it hisses.
- THE COFFEESHOP in-store drink recipe (15 g page). Paper filter tastes cleaner; metal filter tastes sweeter.
- 100 + 120 = 220 g.
The roaster does not specify bean.
THE COFFEESHOP — in-store AeroPress (15 g) ↗Iced
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 27 g : 200 g hot + about 130 g ice
- Dose
- 27 g
- Water
- 200 g hot + about 130 g ice
- Temp
- 94℃
- Grind
- medium-fine to medium
- dripper
- HARIO V60
- Time
- 2:15–2:30
- 01Flash-chill V60. 27 g medium-fine to medium. 200 g at 94℃. About 130 g ice in the server (about six tray cubes).
- 02Rinse the paper away from the iced server.
- 030:00–0:45: pour 40 g and bloom.
- 040:45–0:55: 40 g.
- 051:05–1:15: 40 g.
- 061:25–1:35: 40 g.
- 071:45–1:55: 40 g.
- 082:15–2:30: lift the dripper. Stir the server so the ice melts.
- 09Pour slowly. They say iced uses less water, so pour finer and slower than hot.
- THE COFFEESHOP iced-coffee article, 2024. Tasting notes on that page are for their 2024 iced mix.
- 40 × 5 = 200 g. The 10-second gaps between pours are as published.
The roaster does not specify bean.
THE COFFEESHOP — iced V60 (2024) ↗Iced AeroPress
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 24 g : 190 g hot + about 130 g ice
- Dose
- 24 g
- Water
- 190 g hot + about 130 g ice
- Temp
- 94℃
- Grind
- medium-fine to medium
- dripper
- AeroPress (inverted)
- Time
- about 1:30
- 01Flash-chill AeroPress, inverted. 24 g medium-fine to medium. 190 g at 94℃. About 130 g ice in the server.
- 02Start the timer. Pour 100 g, then stir 10 times with the paddle.
- 03Add the remaining 90 g. Set the paper filter. Wait until 1:00.
- 04At 1:00, flip onto the iced server and press for 30 seconds.
- 05Stir to melt the ice and pour.
- THE COFFEESHOP iced-coffee article, 2024. 100 + 90 = 190 g.
- Stir is 10 strokes, not a clock time.
The roaster does not specify bean.
THE COFFEESHOP — iced AeroPress (2024) ↗Iced French press
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 24 g : 200 g hot + about 130 g ice
- Dose
- 24 g
- Water
- 200 g hot + about 130 g ice
- Temp
- 94℃
- Grind
- coarse
- dripper
- French press
- Time
- 4:00
- 01Flash-chill French press. 24 g coarse. 200 g at 94℃. About 130 g ice in a server.
- 02Start the timer. Pour 100 g and bloom 30 seconds.
- 03Add the remaining water and set the plunger.
- 04At 4:00, press. Pour onto the ice and stir.
- THE COFFEESHOP iced-coffee article, 2024.
The roaster does not specify bean.
THE COFFEESHOP — iced French press (2024) ↗Cold brew
Reproduced as the roaster publishes it. Pour steps stay in English on every language.
- Ratio
- 1 bag : 500 g water
- Dose
- 1 THE COFFEESHOP cold-brew bag
- Water
- 500 g
- dripper
- Pot, 500 ml or larger
- Time
- about 6 h at room temp / 8–10 h in the fridge
- 01Use one THE COFFEESHOP COLD BREW COFFEE BAG and 500 g water in a pot of 500 ml or larger.
- 02Put the bag in, add room-temperature water.
- 03Steep about 6 hours at room temperature, or 8–10 hours in the refrigerator.
- 04Store in the refrigerator. Drink as-is or with a little ice.
- THE COFFEESHOP iced-coffee article, 2024. They say this matches the recipe on the bag.
- Room-temp steep tastes sweeter; fridge steep tastes cleaner.
The roaster does not specify bean, grind, temperature.
THE COFFEESHOP — cold brew bag (2024) ↗