Last month the calm hum of タスコーヒー ロースタリ (Tasse Coffee Roastery) in Tokyo crackled with a different kind of energy when a well-known livestream host swapped her studio microphone for a cupping spoon. Her goal? Complete the SCA (Coffee Skills Program) Sensory Foundation course so she can bring world-class coffee knowledge back home—fuel for the specialty café she plans to open in Fukuoka.
Why a Broadcaster Walked Into a Roastery
If you follow Japan’s streaming scene, you’ve likely seen her late-night talk sessions where tens of thousands tune in to chat about gaming, travel, and food trends. Off-camera, those marathon streams are powered by an endless flow of pour-over coffee—curiosity in every cup gradually became a passion.
“I spend hours talking to people I can’t see,” she joked during orientation, “but coffee is a conversation I can taste.”
Encouraged by her audience, she realized that true credibility in the specialty world comes from skill, not just charisma. That insight brought her to Tasse Coffee’s training lab.
Inside the SCA Sensory Foundation Day
1. Sensory Warm-Up
Under trainer Wing’s guidance, the class started with aroma drills—citrus zest, caramel shards, toasted nuts—to wake the palate.
2. Mastering the Flavor Wheel
Students translated fuzzy impressions (“bright?”) into concrete notes (“tangerine acidity, medium sweetness”). During a 90-second Ethiopian variety challenge, our broadcaster correctly mapped two of three samples—impressive for a first-timer.
3. Acids, Sugars & Bitterness
Citric vs. malic acid, sucrose gradients, calibrated caffeine bitterness: a crash course in intensity. Years of live commentary helped her narrate each sensation—minus the usual chat window.
4. Full SCA Cupping
Four origins, strict timing, silent focus. She discovered her preference for “dark roast bitterness” was actually a search for heavier body and sweetness.
Lessons That Go Beyond the Flavor Wheel
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Storytelling translates across worlds. The narrative arc she uses on stream—hook, journey, payoff—works perfectly for presenting coffee flights.
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Repeatability > Hype. Calibration drills underscored that consistent brewing and sensory notes build more trust than flashy latte art alone.
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Community first. Inspired by Tasse’s educational approach, she’s planning weekly sensory “open labs” at her future café so guests can learn alongside baristas.
What’s Next
Armed with her SCA certificate, the broadcaster heads back to Fukuoka to scout locations. She’s launching a new series, “Road to Grand Opening,” where viewers vote on interior palettes and menu ideas. Wing will mentor remotely, and Tasse Coffee will ship sample roasts so she can keep refining her palate.
A Final Sip
Watching a livestream star dive into specialty coffee proves a simple truth we see every day at Tasse: great coffee thrives where curiosity meets craft. Whether you’re a broadcaster, a home-brewer, or just someone chasing a better cup, our doors—and our cupping spoons—are open.
Ready to level up your own coffee journey?
See our upcoming SCA courses and public cupping schedule on our website, or drop by the roastery in Meguro for a chat. You never know where the first sip might take you.
