The Strawberry Cappuccino That Changed Everything: Emi Fukahori’s Coffee Philosophy

HUDES had the privilege of conducting an interview with Emi Fukahori, the Co-founder of MAME, World Brewers Cup Champion 2018, and World Barista Championship 2021 4th Place. She shared insights into her journey in coffee, from her first encounter with specialty coffee to her championship experiences and thoughts on the evolving coffee culture.

HUDES: Could you share the story of your first encounter with coffee? What was the moment that made you decide to seriously pursue learning about coffee?

Emi Fukahori | photo by Emi doc.

Emi Fukahori: My coffee career started with championships. It was back in 2014 when I was still working in the tourism industry. I was just curious about flavors in various things off work, and specialty coffee was something I came across. 

There in a local roastery in Zurich, the roaster was training the Swiss national barista champion for her upcoming world championship. 

Her cappuccino was so strawberry, and I wanted to learn how this was possible. 

So with the great help of the roaster and the champion, I got into training for the national championship in 2015. The rest is my history.

HUDES: How did you first gain the confidence to compete at the national level and eventually become the World Brewers Cup Champion? What was on your mind at that time? Or what motivated you to step into the competition?

Emi Fukahori: It was not much to do with confidence at all. I was just so into figuring out how to make coffees delicious and share them with my coffee people—that could be customers at my cafes, judges at competitions, my baristas, or friends. 

Championships led me into specialty coffee in the first place. This has always been my spot to focus, learn, and push beyond my own limits. 

For me, it is not only about the ranking but also about the journey to get there.

HUDES: What was the first dripper you used when you started brewing coffee? And which coffee has left the most memorable impression on you?

Emi Fukahori: My very first dripper was a V60 porcelain. 

It’s actually made in my hometown, Saga, where I grew up as a kid!

As for the most memorable coffees, I have too many! Something that showcases beautiful tactile qualities and complexity at different temperatures is what I find tasty and memorable.

HUDES: Do you believe that brewing equipment has less impact on the final brew compared to the quality of the coffee beans? If the beans are great, the result is likely to be great as well. Do you agree with this?

Emi Fukahori: There are many elements impacting the final brewed cup. It is all about setting priorities depending on the coffee you brew. 

In my coffee world, having high-quality beans is definitely an important factor. Then comes the roast, the water, and then the rest. It is easier yet complex to brew tasty coffee when the beans are great.

HUDES: In the World Brewers Cup, what coffee beans and dripper did you use? What kind of water did you use? What did you present that led you to victory?

Emi Fukahori: It was a Laurina variety from Daterra, Brazil, brewed on a Gina. I had never heard of that variety before, and I enjoyed discovering it during the bean selection cuppings. 

In order to highlight unique acidities, I invented an immersion & drip combo recipe brewed at different temperatures. 

I took over 30 liters of water with me from my cafe in Zurich all the way to Belo Horizonte, Brazil.

HUDES: In your city, have people started appreciating specialty coffee? How is the coffee industry developing there, and what are your hopes for it?

Emi Fukahori: Switzerland, being close to Italy, has always associated coffee with espresso. Back in 2017 when we opened MAME, there was very little happening in terms of specialty coffee. We believe that people in Switzerland value quality in general, and specialty coffee is gradually gaining appreciation. Today, there are more cafes here, people can try different types of coffee, and they seem to enjoy it more and more.

HUDES: If you could choose three words to describe yourself, what would they be?

Emi Fukahori: Curious, content, and resilient.

HUDES: Lastly, do you believe that when our heart and mind are not in a good state, our coffee brews won’t taste as good either? Do you believe that emotions can influence flavor?

Emi Fukahori: I believe that emotions can influence flavor experience, yes. It can match your happy day or lift up your sad day too. However, when brewing for people, I take pride in being professional and responsible for each coffee I brew. Regardless of my emotions, each coffee deserves to be brewed deliciously.