Immediately after the launch of the toaster, the coffee machine was put on the roadmap as the second product in the BALMUDA kitchen series.

The initial plan was to electrify the aeropress — as simply using a motor to push the piston was not enough, a method was devised to extract the coffee by using steam to push the beans. This completely new method of steam pressing produced very tasty coffee, but the technical hurdles (such as controlling the steam pressure and ensuring reproducibility) were very high and development was difficult.

In the meantime, the electric kettle (which was planned for a later release) was actually launched first. Next, it was overtaken by our rice cooker launch and then by our oven. The coffee maker eventually failed to meet the technical challenges and development was canceled. All the members involved in the project were left devastated, as a year’s worth of research done by a team of ten engineers were thrown down the drain.

A few years later, the concept of a coffee maker was brought up again. It was a joint project with a coffee-related company, and in addition to home appliances, coffee beans would also be sold (a subscription-type business model).

Unfortunately the result was another defeat. Under various restrictions, we could not create the right flavor this time.

I thought, “If this doesn’t work, then there must be no connection. I have walked down a road that leads nowhere.”

A few years later, BALMUDA increased in size. New staff joined one by one. A man named Ota joined the company as a software developer in the technical department. After meeting him at the company entrance, he told me he was a coffee fanatic and a master hand drip brewer. He wanted to make a coffee maker for BALMUDA. I briefly explained my background and told him I had no intention of doing it. However, I also said that I had some unfinished business and that if he could make very good coffee using an extraordinary method, I would consider it. From there, the search for this extraordinary method began.

The search involved heating ground coffee beans and water in a tray in a toaster — similar to heating it up in a microwave oven. As you can imagine, those were ridiculously bad coffees.

In terms of modern trade volume, coffee is second in the world after oil. Wheat is next. Coffee has such a strong hold on people’s hearts. I felt that this cup was full of the charm coffee possesses.

A few months later, Ota-san offered me a cup of coffee. Knowing he was still testing, I had no choice but to drink it. It had an enticing aroma, a strong bitterness, and a very refreshing aftertaste — just how the Japanese like it. Strong and clear. It was a delicious cup of coffee.

What impressed me most was his persistence to achieve “the impossible”. Despite all obstacles, Ota-san stayed dedicated to his mission. This dedication to taste can be enjoyed in every cup brewed.

When we asked Ota about his testing, we learned that the first method he came up with was to extract the coffee at an early stage and at a high concentration by means of a unique temperature control. This was due to his discovery that the bitter, harsh taste of coffee comes out in the second half of the extraction. The coffee is too thick to drink as is at this stage, so it is later mixed with boiling water.

The technical team began their experiments at 9:00am, which involved a lot of coffee tasting. Needless to say, by noon there was an abundance of conversation and by 3:00pm laughter rang throughout the halls. We all fell victim to a “coffee high” daily. And while sometimes we would annoy others by getting too loud, it certainly was a lot of fun.

BALMUDA’s normal development process is that a design is drafted very early in the process, and then all the work following is carried out to achieve it. This time, however, the opposite was true; the technology was there first. We found ourselves stuck on the question: what should a machine that creates this taste and aroma look like?

It wasn’t until a designer suddenly brought a finished design mock-up. It was classic and elegant. The footprint was small, and featured an impressive open water drip.

Hot water is gradually poured in front of your eyes, the beans swell, and the aroma fills the room. Even the sound of the steam on the controls is live, providing a vibrant experience.

I think the day that design draft was presented was actually the day that BALMUDA The Brew was created.

It is a dazzling feeling when you sleep well and wake up feeling good. Unfortunately, not all mornings in life are like this. Some mornings are quiet, and some can be hectic. But no matter what kind of morning I wake up to, the first thing I do is go to BALMUDA The Brew. This has been my habit every morning since the first prototype arrived at our house.

Sometimes I wait while it brews, sometimes I perform tasks. I then open my work notebook next to my steaming cup of freshly brewed coffee. “Work again”, I think.

And yet, I feel slightly different. It is a nice feeling to be greeted every morning by a wonderful aroma and a distinctive taste.

BALMUDA The Brew, for all kinds of mornings. We hope you enjoy the best coffee experience at home.