A field guide,
precisely kept.

Japanese Coffee Gear is a technical record of pour-over. We translate the engineering notes of Hario, Kalita, and Origami; the recipes of Tetsu Kasuya and Onibus Coffee; and the kissaten manuals that have never been published in English. Every gram, every degree, every drawdown second is recorded so that you can repeat the brew on your kitchen counter.

The editorial method

Every article begins in Japanese. We read Standart Japan, Coffee Beans Say, the Hario lab's technical PDFs, and the YouTube channels of Tetsu Kasuya and Tatsuya Murano. We brew the recipe ourselves — three times minimum, often thirty — on at least two drippers. We weigh everything on a Acaia Pearl. We taste blind. We write only what survived the cup.

What we test for

Geometry (cone angle, hole count, rib spiral)
Drawdown time vs grind setting, plotted
Particle distribution (where laser-measurement is available)
Cup attributes: clarity, body, finish — scored against a panel
Repairability and 5-year cost of ownership

Disclaimers

We pay for our own gear. When a product is sent for review we say so and we keep nothing. We use affiliate links — Hario, Kurasu, Acaia, Fellow, Comandante — and we disclose them at the foot of every article. Affiliate relationships have never changed a score.

Translation policy

We translate from Japanese carefully. Where a measurement is approximate in the source we note it. Where an idiom does not survive (kissaten, hand drip, single dose) we keep the Japanese term and explain it in a footnote. Every translated article links back to the original Japanese source.

Contact

Questions, corrections, or a recipe we should test? Write to hello@japanesecoffeegear.com.