Get a glimpse of some of Kappu’s previous boxes and discover what our subscribers have recently received in the past issues!

Kappu’s past issues

Introducing our past issued coffee box, inspired by the beautiful and iconic あじさい(Hydrangea macrophylla flower)! As we enter the rainy season in Japan, we’ve selected three carefully roasted coffees that perfectly complement the season’s cooler and damper weather.

Our light roast coffee offers a delicate and fresh taste, with notes of Watermelon, Orange, Caramel; while another one is with Blackberry, Pear, Sugar notes that evoke the fresh and invigorating scent of a blooming garden. Meanwhile, our medium roast coffee offers a more robust and full-bodied flavor, with hints of Almonds, Cooked Apple and Caramel that are perfect for sipping on a cool and rainy day.

Kappu May coffees are expertly roasted to bring out the unique flavors and aromas of the beans, making each cup a truly special and memorable experience. So why not take a moment to pause and savor the season with our Hydrangea macrophylla-inspired coffee box?

Mel Coffee Roaster
Region Kenya Karatu Factory
Variety SL28
Process Washed
Elevation 1800m
Flavour Watermelon, Orange, Caramel
Roasting Level Light
Roaster Company Pocopoco Coffee
Region EL Salvador Shangrila
Variety Bourbon
Process Washed
Elevation 1400m
Flavour Almonds, Cooked Apple, Caramel
Roasting Level Medium
Region Colombia Hulia La Ceja
Variety Catrra, Castillo
Process Washed
Elevation 1800m
Flavour Blackberry, Pear, Sugar
Roasting Level Light

Coffee Brewing Tips:

  1. Start by heating your water to just below boiling point. Aim for a temperature between 195°F and 205°F (90°C to 96°C). This will help to extract the best flavors from your coffee beans.

  2. Grind your coffee beans to a medium-coarse consistency. For the 20g of coffee you’re using, aim for a grind size similar to kosher salt. This will allow for a slower extraction, which will result in a more flavorful and balanced cup.

  3. Place your dripper on top of your coffee mug or carafe, and insert a paper filter. Rinse the filter with hot water to remove any paper taste and preheat your brewing vessel.

  4. Add your ground coffee to the filter and gently shake it to create a flat bed. Make sure the bed is level and even to ensure an even extraction.

  5. Start pouring your water slowly in a circular motion over the coffee grounds, beginning from the center and working outward. Aim to pour about 60ml of water per pour, and wait for the water to fully drain before adding more.

  6. After your first pour, wait for about 30 seconds before adding more water. Repeat the pouring process four more times until you’ve added a total of 300ml of water.

  7. Once you’ve added all the water, give the dripper a gentle swirl to ensure that all the coffee is fully extracted. Then remove the dripper and discard the used coffee grounds.

  8. Enjoy your freshly brewed hand drip coffee! If you find the coffee too strong, adjust the coffee-to-water ratio next time by using a little less coffee or a little more water.