What It Takes to Become a World-Class Coffee Brewer: Lessons from Wataru Iidaka

日進月歩 (Nisshin Geppo)—a Japanese phrase meaning steady progress, day by day.

For Wataru Iidaka, Nisshin Geppo aren’t just a saying; they are a way of life. From discovering specialty coffee while working as a bartender’s apprentice to becoming Japan Brewers Cup Champion and the runner-up at the 2024 World Brewers Cup (WBrC). 

Wataru Iidaka | World class coffee brewer

But what does it take to reach the highest level in coffee? And what does it mean to keep moving forward, even after standing on one of the world’s biggest stages?

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

Iidaka’s coffee story began with a single cup—an Ethiopian Yirgacheffe, washed. “I was drawn to it the moment I tasted it,” he recalls. That moment sparked a passion that led him deeper into the world of specialty coffee.

Today, he is not only a competitor but also an integral part of Saza Coffee, a company operating 17 stores in Japan and two farms in Colombia. This experience has shaped his philosophy, reinforcing his belief that a great cup is not just about brewing but about understanding the entire process—working backwards from the final taste.

“As a barista, I focus on creating flavors while considering the entire journey of the coffee, from farm to cup,” he says. This holistic approach has driven him to seek constant improvement, embodying Nisshin Geppo in every step.

What Nisshin Geppo Really Means

The Japanese idiom 日進月歩 (Nisshin Geppo) translates to daily advancement, monthly progress. It is built on the idea that consistent, small improvements over time lead to meaningful growth. Unlike the pursuit of instant success, this philosophy values patience, effort, and persistence.

Together, they form an image of gradual but constant improvement—one step forward every day, leading to significant change over time. This philosophy emphasizes steady, gradual improvement—just like the movement of the sun and moon, which progresses consistently over time.

Nisshin Geppo teaches that progress doesn't have to be rapid or dramatic. 

What matters is taking small, continuous steps forward. This philosophy is applicable in various aspects of life, from personal growth and skill development to business and creativity.

Instead of rushing to achieve success overnight, Nisshin Geppo encourages us to focus on sustainable, incremental improvements. Over time, these small steps accumulate into significant achievements. 

This mindset has been the foundation of Wataru Iidaka coffee career. "In competition, I constantly at war with myself,” he says. That’s why he structure his training carefully—balancing intense practice with proper rest. This steady, disciplined approach allows him to extract the maximum from my efforts without burning out.

Stepping onto the WBrC stage is a test of both skill and mental strength. Competition is an internal battle. To prepare, he follows a strict routine—balancing intense training with complete mental and physical rest.

His mindset? Confidence built on hard work. “I can't compare myself with other competitors, but I was the one who had practiced the most! I was proud of that,” he shares. The result: a second-place finish, a testament to his dedication.

Yet, even after such an achievement, Iidaka remains focused on growth. “WBrC determines the champion by the sum of two scores. I placed second in both Open and Compulsory Service, which means there is still room for improvement. I have great respect for Martin [WBrC 2024 Champion], but I also see where I can refine my approach.” 

For information, in 2024, Wataru Iidaka earned second place at the World Brewers Cup Championship in Chicago, USA.  For his presentation, he utilized a "layering" method, blending three different Panama Geisha coffee varieties to bring out their individual flavors. 

This technique enhanced the unique characteristics of each coffee.  To refine his brew, Iidaka used the UFO Dripper and introduced a cooled metal ball to rapidly lower the coffee’s temperature after the initial extraction, helping to retain and intensify its aroma in the cup.

With co-founder UFO Dripper, Jay Kim

Challenging Assumptions, Pushing Boundaries

Like any great brewer, Iidaka has evolved in his approach to coffee. One major shift? Questioning long-held beliefs.

“With so much information available online, I focus on finding the best solution for me,” he explains. Ultimately, it’s about improving the quality of the coffee, and that means trusting taste over trends.

This mindset shaped his WBrC strategy. “I always work backward from the goal—taste and presentation. I prefer having as many choices as possible to find the best approach at that moment.”

Even when brewing blind—without knowing the coffee’s origin—his approach remains intuitive: “In a competition, I adjust grind size first since time is limited. At home, I explore different extractions, learning from each attempt.”

Precision is everything at the highest level, yet Iidaka believes that many baristas overlook one key aspect: purpose.

“It’s easy to lose sight of who we are brewing for,” he notes. The most important thing is imagining the person enjoying the coffee.

While technology continues to shape manual brewing, he sees a balanced future. At Saza Coffee, they have introduced tech-driven coffee delivery in some locations, but baristas remain essential. In places like airports, technology ensures speed and consistency. In cafés, human interaction defines the experience.

One overlooked variable? The coffee server. “It’s fascinating how aroma and shape impact perception,” he says, highlighting another layer of detail in his brewing process.

Japanese coffee culture is renowned for precision and craftsmanship, something Iidaka deeply respects. “Culture is built over time. It’s important to understand history before adding new perspectives,” he reflects.

He acknowledges a gap between competition-style coffee and what most consumers enjoy. “At Saza Coffee, many customers prefer dark roasts, which differs from what’s often celebrated in competitions.”

For those looking to experience Japan’s coffee scene, Iidaka recommends exploring beyond Tokyo. While the city has incredible cafés, more great coffee shops are emerging in regional areas. One of his favorites is Hato in Shibuya.

Despite reaching the top, Iidaka remains driven by the endless possibilities of coffee. “It’s a journey that never ends, as the industry evolves each year.”

If he had to start over, would he change anything? “No. I’ve always made the best choice at the time, and I have no regrets.”

The biggest lesson coffee has taught him? Hospitality. “Good service adds value to a cup of coffee,” he says. And as for his legacy? Simple: Keep challenging. “Keep swimming in the big ocean of the coffee industry.” (hudes)