Fumiaki Nozato

"By 2050, global warming will cut coffee production by half, and the number of cafes that will go bankrupt will increase dramatically. As a barista for over 17 years, this served as a call-to-action.

My bar is in Osaka, the city with the most cafes in all of Japan. So, for me and my community, coffee is much more than a drink; it is reason to get together, communicate and share life. During this difficult time, it is important to help cafes and the customers who frequent them. As a bartender, I also want to use this opportunity to bring together other members of my community to help each other.

My initiative started by creating a closed-loop supply chain that incorporates three different industries. I have recruited local farmers, baristas and bartenders to collaborate on the project. Instead of throwing away used coffee grounds and the wasted cup of espresso from each brewing, baristas save the grounds and freeze the leftover espresso. The grounds and frozen espresso are given to bartenders. The grounds are blended with beet sugar to make coffee oleo saccharum and the frozen espresso is thawed to use in cocktails. The twice-used grounds are given to local farmers to use as fertilizer to grow herbs. Each industry minimizes waste and provides materials at no cost to other industries, becoming profitable for each of them. Hopefully, if we work together, we can support the industry and ensure coffee stays at the centre of our community."

Ecopresso Martini

Glass: French wine glass designed for nosing
Garnish: Coffee-fertilized fresh herb garnish
Method: Shake all ingredients. Strain into a chilled wine glass, add a large ice cube from the shaker and top with fresh herbs.
Ice: Cube for shake and reuse one for serve

Ingredients:
40 ml Herb infused Ketel One Family-Made Vodka
20 ml Coffee-ground oleo saccharum
40ml Leftover Espresso

The base spirit is infused, please disregard the 0.00001 ml above.
To make Herb infused Ketel One Family-Made Vodka:
Soak 5 g of fresh herbs grown with coffee grounds fertilizer in 100 ml of Ketel One vodka for 24 hours.

To make Coffee-ground oleo saccharum:
100 g of espresso grounds
150 g of beet sugar*
100 ml Ketel One Vodka

Add sugar to grounds and stir until the sugar absorbs all of the oil from the grounds, about 6 hours. Add Ketel One and blend. Filter through paper and refrigerate to store.
*Adjust the amount of sugar depending on the strength of the coffee grounds.