Yukiko’s Thoughts on the Common Ground Between WA-BAGEL and Hiyori Coffee

Bagels and coffee may seem like completely different things, but they’re both crafted with a shared sense of care and intention. That’s what makes this collaboration so exciting for me. Working with someone who shares the same values is a joy, but it also comes with a sense of responsibility—there’s no room for shortcuts.

What steps go into delivering a cup of Hiyori Coffee to your customers?

Shinya:
"It all starts with selecting the beans. I focus on finding beans with unique and interesting characteristics. Next, I develop the roasting profile and then roast the beans. After that, the beans go through a degassing process, followed by cupping (testing) to fine-tune the roast if needed.

The next step is creating the brewing recipe. Based on the cupping results, I develop a brewing method that brings out the best in the beans. Once everything is ready, the roasted beans are sold online or served at events like this one."

Which part of the process is the most important to you?

Shinya:
"For me, developing the roasting profile is the most important step. I aim to highlight the natural flavours and unique qualities of each bean. When working with new beans, I go through a lot of trial and error to get it just right."

As the 2023 Canadian National AeroPress Champion, Shinya has made a name for himself through his passion and skill, frequently appearing at pop-up events around Vancouver as a barista. The coffee he brews is distinctly his, and at first, I saw him primarily as a barista. However, the more conversations we had, the more I realized that Shinya is, at his core, a roaster. His dedication to roasting is apparent in everything he does, and his accomplishments speak for themselves.

As a bagel artisan, I understand this on a personal level. Like coffee, making bagels involves many steps, but for me, the most critical stage is the very first step, kneading the dough. I believe that if the dough isn’t perfect from the start, the following steps are merely attempts to compensate for that.

This is why I feel such a connection to Shinya’s work. His emphasis on roasting mirrors my approach to bagel-making, where the foundation we create early in the process determines the quality of the final product.

Shinya from Hiyori Coffee

Do you and your wife, Eri, manage all of this together?

Shinya:
"Our team at Hiyori Coffee works together to make it all happen. While we don’t have strict roles, I handle roasting with Eri, recipe development is led by Eri and Naoto (the 2024 Canadian National AeroPress Champion), and brewing is done by Naoto and Eri. Abby, who’s great at social media, also supports the team. Tasting is something we all do together."

Bagel-making is a team effort too. Not just because it’s a lot of work, but because working alone can lead to tunnel vision. Having a team you trust means getting fresh perspectives, and that’s how we make something truly special. This collaborative spirit is another thing WA-BAGEL and Hiyori Coffee have in common.

For this event, we’ve held many meetings to prepare. But what really allows us to create pairings that go beyond expectations isn’t just our discussions—it’s the shared care and passion we bring to our work.

Next article:
We’ll dive into “What we are paying special attention to when pairing bagels and coffee.”

WA-BAGEL x Hiyori Coffee
Location: Enishi Space
Dates: February 13–17
Time: 10 AM to 4 PM (last order at 3:30 PM)
Dine-in and takeout available.