![conji beans conji beans](https://i0.wp.com/tomatoestomahtos.com/wp-content/uploads/2018/11/DSC08879-2.jpg)
Kanji, however, does this in a very slow and methodical way. Coffee drips down and comes out the other end. There is a filter with coffee grounds inside it has hot water poured into it. A Nel Drip system then brews Kanji’s coffee grounds.Ī Nel Drip system works very similarly to a Pour Over or Chemex. The 22 year old beans are then roasted in-house. Tanaka’s now famous coffee begins with raw, green coffee beans are aged. Thus, his famous iced coffee process began coming to life. Tanaka noticed that after the 10 year mark their flavor changed extraordinarily and started to get very syrupy in flavor. Old barrels used to add flavor to other liquors is a not-so-secret step of his. On the verge of throwing out the cup of coffee, he thought, “what the heck? Lets brew it and give it a try.” He forgot about one cup and left it in the refrigerator for 6 months. Many years ago he used to store his iced coffees in the refrigerator. The story behind the expensive cup of coffee comes from The Münch’s sole proprietor and only person manning the shop: Kanji Tanaka. The Münch serves coffees typically in the $10-20 range, but has become known for their 100,000¥ (a bit more than $900 USD, but we’re rounding down here). The Münch coffee in Japan has been gaining quite a following.
![conji beans conji beans](https://i.pinimg.com/originals/c4/a0/0a/c4a00a292181e6298228657b0e3ea408.jpg)
In fact, their Yelp page only has 2 reviews (both raving). Few have heard of the little Japanese coffee house The Münch in the south east side of Osaka in Japan, in Yao.