Today we're sitting down with Sunghwan Yoon, the CEO of Ourlog, an innovative roastery café that's been blending Korean coffee sensibilities with Osaka's vibrant culture since 2020. The name 'Ourlog' captures their philosophy of creating a space that records shared experiences and stories through coffee. While Tokyo might dominate Japan's specialty coffee conversation, Sunghwan recognized Osaka's untapped potential and quiet charm as the perfect setting for their thoughtfully designed café concept.

Can you tell us a little bit about Ourlog and how you got it started?

Of course! My co-founder and I have been running our roastery café since 2020. The name 'Ourlog' means 'our log or record' - it represents a space that captures our experiences and stories.

In terms of designing our café space, we both had different preferences. I liked high ceilings and open structures, while my co-founder preferred cozy, compartmentalized spaces. We blended these tastes to create a simple, harmonious environment. One thing is that we definitely did not start with a definitive business plan. Ourlog took shape kind of organically through connecting with the right people at the right moments, and we are continuously growing.

The coffee culture is a lot more lively in Tokyo, why did you choose to start your business in Osaka?

Osaka is relatively quiet but full of potential within Japan. When I was first preparing for the opening, there were over thirty cafés in the same building alone, but I felt only a few of them were doing things "properly." The concept of a Korean-style café was novel in Japan, and I thought our approach could be competitive.

Compared to Tokyo's mature scene, Osaka's specialty coffee market was still developing, which I recognized as a perfect business opportunity. The demand was clearly there, but with few high-quality options available, we saw a chance to fill that gap and make our mark.

Seems like a great move. So was that why you opened as a roastery-café?

Kind of. I think most coffee enthusiasts eventually want to try roasting. I first experienced roasting back in Korea, and that feeling is still vivid - "Ah, this is what coffee is really about." That emotional connection stayed with me like a dream, so we decided to do our own roasting. Having a roastery also strengthens a brand's story and helps with branding, which influenced our decision.

That's true. We are very happy to hear that as we are developing Firescope. Can you recommend any roasteries in Osaka for us to check out?

Definitely. I'd recommend 'Pakano' and 'Takamura Wine & Coffee Roasters.' They offer about ten single-origin drip options, including COE #1 coffees. A cup costs around 500 yen, which I think is reasonable for the quality. They also have a system where you can taste wine in 50ml portions. The wine rack displaying hundreds of bottles is impressive. Upstairs, they have private seating areas, and their retail section is well-stocked. For me, the most impressive thing was their concept of "exposed roastery".

Moving onto your coffee. Is there a goal you are trying to pursue when roasting your coffee?

Yes! We aim for "coffee you can drink every day." While we appreciate specialty coffee, we don't insist on overly complex or technical approaches. Coffee is ultimately an everyday beverage that should be accessible to everyone. Our goal is to offer ‘specialty coffee for under 1000 yen.’ I've drawn my own line, and within those parameters, I focus primarily on sweetness and balance when creating our coffee.

I like your philosophy. In order to produce coffee that matches your standards, which roaster do you use and why?

We use Probat 1.2kg machine. It was the first roaster I used, and I was strongly impressed by how well it expressed the sweetness in coffee. Having some financial flexibility at the time played a role, and I also wanted an elegant roaster in our shop. Though I haven't tried many others, that first impression with the Probat continues, and I'm still satisfied using it.

We use a Probat 1.2kg machine. It was the first roaster I used, and I was strongly impressed by how well it expressed the sweetness in coffee. I also wanted an elegant roaster in our shop. Though I haven't tried many others, that first impression with the Probat has stayed with me, and I'm still satisfied using it.

What factors do you consider important when designing your roasting profile?

Bean size and density are most important to me. Larger beans brown more quickly, and heat transfers to the interior at different rates, making these crucial considerations when designing roasting curves. I also adjust input temperatures and heat control according to the green coffee notes. For example, I roast beans with bright berry notes at lower temperatures for longer periods, while beans with chocolatey or nutty notes get higher-temperature, faster roasts.

How do you handle quality control?

We cup after every roast and check the flavor as standard practice. Our entire team, though small at just three people, gathers monthly for QC sessions. We review each other's graphs and provide feedback to maintain quality as much as possible. Relying on just one person creates strain both for branding and for personal life.

Now we’d love to learn about you discovered Firescope and what you like about using it.

I first learned about Firescope at a roasting workshop. I previously used Cropster, but what I like most about Firescope is the ability to design profiles directly within the app. Being able to preset desired temperatures, times, and event points makes it very intuitive. Green coffee registration and inventory management are all possible within a single program, eliminating the hassle, and the overall user experience is really excellent.

One last question. Who would you recommend Firescope to?

I'd recommend Firescope to people starting out with limited resources. In the Japanese market, many café owners invest in roasting machines to roast their own beans in-house. Naturally, costs can add up quickly when you factor in all the equipment and software you need. Firescope offers excellent functionality for the price and includes essentially everything you need to get started. I'd definitely recommend it to café owners who double as their own roasters.