Okinawa roaster Yoshiyuki Nakamura wins Japan's national title for a third time, now aiming for the world stage
I read the news that Yoshiyuki Nakamura (47), who runs the coffee shop "Mame Porepore" in Okinawa City, won the Japan Coffee Roasting Championship. It was his third national win in this roasting competition held from December 2025 to January 2026, the most titles ever in this contest.
The competition tests skill in roasting green beans on a designated roaster. The assigned beans are announced on the day, and the judging covers three points: analysis of the beans, the quality of the roasted coffee, and how closely the roast matches the flavor the roaster declared in advance. Having to state the target taste in words first, and then reproduce it in practice, is what makes a roasting contest interesting.
Nakamura has run his shop for 16 years. He has reportedly placed as high as second at past world championships. He says there is no single right answer in roasting, and that it is important to draw out individuality while removing the defects in the beans. He also says that when something fails, analyzing the cause is what leads to the next step. As a home roaster, I found those words both uncomfortable and encouraging.
In June he will represent Japan at the world championship in Belgium, aiming for his first title on his third attempt. He also plans to travel abroad to practice on the same roaster that will be used in the final. The hope he expressed, "that winning the world title might be a chance to show people how high the level of Okinawan coffee is," also stayed with me.
It is genuinely pleasing to read how the quiet work of roasting builds into recognition for coffee in a region. I am curious about the world championship result too.
Source: Ryukyu Shimpo
The competition tests skill in roasting green beans on a designated roaster. The assigned beans are announced on the day, and the judging covers three points: analysis of the beans, the quality of the roasted coffee, and how closely the roast matches the flavor the roaster declared in advance. Having to state the target taste in words first, and then reproduce it in practice, is what makes a roasting contest interesting.
Nakamura has run his shop for 16 years. He has reportedly placed as high as second at past world championships. He says there is no single right answer in roasting, and that it is important to draw out individuality while removing the defects in the beans. He also says that when something fails, analyzing the cause is what leads to the next step. As a home roaster, I found those words both uncomfortable and encouraging.
In June he will represent Japan at the world championship in Belgium, aiming for his first title on his third attempt. He also plans to travel abroad to practice on the same roaster that will be used in the final. The hope he expressed, "that winning the world title might be a chance to show people how high the level of Okinawan coffee is," also stayed with me.
It is genuinely pleasing to read how the quiet work of roasting builds into recognition for coffee in a region. I am curious about the world championship result too.
Source: Ryukyu Shimpo
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