My life is continuously on the move and I have relocated at different countries.  I am a very logical person and had decided to become an engineer when I was 13 years old.
Two years ago, I found roasting coffee beans as a hobby gave me a sensation back to my engineering days. I was so fascinated that even a 7 degrees change in temperature can completely change the taste of coffee beans.


The first photo presents the excitement of cooling down the roasted coffee beans. I focus on the moving states even with a still picture  with natural light. The photo was unsymmetrical with moving hand on the right.


The second photo presents my favourite coffee roasters. I choose a diagonal line from bottom left to top right, with the depth of view focusing on the foreground. This presents the pathway of my life.


The last photo captures the moment of the present. Although I do not have the accessibility to the coffee roasters while living in London, I enjoy making fresh coffee as a start of the day.
I focused on the coffee blooming with the foam on the top with nature light.

 Today is the International Coffee Day in Japan and for certain I would like to share something about coffee roasting on the day.
 
Last year in September I had the opportunity to visit SCAJ 2017 conference.
At the day of my visiting, I noticed there was a counter for VIP guest who didn't need to pay for their ticket. At the time I made a wish that I would like to get one of those pass in 2018. Not because of the ticket was expensive or not, but as a symbolic that I am part of coffee society here.
I am glad to say this wish had come true :)
 
In SCAJ 2018 conference this year, there is a new session of coffee roaster display.
I was so happy that the roast master, Tomomi Sano san, allowed me to roast together with her to try the Bach Kaffee Roster Meister 2.5KG which has a sell price of 3,470,000JPY!
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We roasted 1kg  Colombia bean with the following profile:
 
180 degree 800 rpm, gas pressure around 2.2kPa. After 5 mins, take the first sample set.
When the temperature reach 180 degree, change win spin to 1000 rpm.
At 200 degree, increase to 1200 rpm.
Incidentally, we got some smoke so stop at 207 or 208 degrees with 1200 rpm.
 
The coffee bean tasted with lightly sour and bitter but smooth taste.
#カフェ・デ・ソカロ
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​The other day I was trying to roast Guatemala Golden Palencia Rio Colorado plantation SHB (washed).
Initially I did it a bit light and the sour taste was not pleasant at all.
Then I tried to go further 7 degrees for ending the roasting profile.
It was amazing that the sour taste was gone and the coffee taste much better.
If you have similar experience feel free to commit and advise me more!