The hard but mellow water comes from the deep Tanigawa mountain springs and is the perfect for combing the beans with the body.
Second only to its renowned grilled curry is Asima's classic Dutch coffee making equipment, which has been in use since the restaurant first opened its doors.Over a period of about 20 hours, the coffee is steeped drop by drop. So we use special deep black beans, roasted in specialty coffee houses.
The cold drip method removes the bitterness from the beans whilst keeping the rich flavour.
As the temperature of the water changes with each season, and affects the taste, we use our experience to adjust the amount of coffee used and the time the beans are steeped in the water.
As the temperature of the water changes with each season, and affects the taste, we use our experience to adjust the amount of coffee used and the time the beans are steeped in the water.