A Daibo Coffee Manual | Book Highlight

"The good thing about coffee is that, if there are a hundred people, there are a hundred varieties of coffee, and if there are a hundred people, there are a hundred ways to drink it.” Katsuji Daibo

The beginning of Summer is upon us in Portland, and venturing outdoors to soak in the warmth is becoming more prevalent. This time of year, I find myself reaching for books more often than in the darker, slower months. Nothing beats drinking drip coffee outside your favorite coffee shop while getting lost in the pages of a book. 

I've owed you all another book recommendation, and this time around, I wanted to highlight one I return to often—it changed my outlook on coffee and deepened my understanding of what it means to make, receive, and experience a cup. It's also a book we've carried since opening the gallery, and is worth re-introducing.

A Daibo Coffee Manual (2015)
Katsuji Daibo
Published by Nahoko Press 

This small, softcover tome comes from the fountain pen of one of Japan's original coffee masters, Katsuji Daibo. A well-known manufacturer of the Japanese style of pour-over known as nel drip, this book is a reflection of Daibo's thirty-eight years running his namesake kissaten in Omotesandō, Daibo Coffee.

"I was moved by how the hot water, like a piece of thread, fell shimmering down the narrow spout of an enamel pot.” 

Lyrical in prose and a dedication to good, honest writing, this book is more than a guide for making an exceptional cup of coffee. It captures a way of working marked by patience, precision, and care; qualities that have defined Daibo Coffee in Tokyo for decades. Often attributed to making the most labor-intensive coffee in the world, Daibo took the already meticulous method of nel drip (a style of pour-over using a handheld muslin filter) and turned it into a quiet performance. Much like in tea ceremony, the success of coffee is in the details, and the details are where Daibo set himself apart.

“I bought a stainless-steel pot from the local hardware store, and then narrowed the spout on my own by taping it with a hammer… I ended up using this style for 40 years.”

At 32 pages long, the contents of A Daibo Coffee Manual are concise and straightforward, yet paced in a way that doesn't feel rushed. Through detailed notes and gentle observations, Daibo shares his approach to hand-drip brewing and roasting, from technique and preparation to the mindset behind each cup. There are no dedicated chapters or page breaks, giving you the feeling that you're peering into someone's journal or a cherished pile of letters. If I had to break the manual down into distinct sections, I'd organize it as such: 

Introduction p 1-5
Roasting p 5-9
Brewing and Tools p 9-12
Menu and Vessels p 12-17
Flowers p 17-21
Art p 21-23
Memories and Reflections p 23-32

Throughout the book, and through Daibo's own profession, you notice that he wasn’t trying to cater exclusively to coffee connoisseurs, but aimed to create a place where anyone was welcome. Here, customers could shed their roles and be with themselves without being entirely alone. Slowly and steadily, through careful considerations and choices, Daibo created a sanctuary for introspection and offered care through a cup of hand-drip coffee. 

"The idea of the shop was to have people come in from all walks of life… I also wanted to create a taste and atmosphere according to my own vision to see if there were others who wanted the same."

I could go on about what I've taken away from this short read, but above all, A Daibo Coffee Manual has shown me just how personal coffee can be. Whether prepared for yourself or for another, shared or enjoyed alone. It can be a placeholder for slowness instead of haste, and offer a means of connection even if few words are exchanged.

"You may see something in an innocent smile, a knowing smile, or a twinkle in the eye, and even in a smile with a hint of mischief. What’s important is that point where they send you a smile."

Daibo's epilogue perfectly summarizes his dedication to his Kodawari, a Japanese concept around the 'pursuit of perfection'. Though perfection for Daibo wasn't making the same perfect cup, it was to continually explore the essence of coffee, to never set limits for himself, and preserve a special sense of curiosity. Perhaps that’s what defines a true professional.

"While writing, I kept thinking about making coffee. Regardless of what I am trying to communicate, making a cup of coffee is perhaps really the one and only thing I can do."

Our next restock of A Daibo Coffee Manual (currently sold out) will take place in Fall of 2026 alongside additional published works by Nahoko Press.