I've tried plenty of Japanese coffee, having lived in Japan for 22 years, and I've never heard of this "slow brewing" method. Since Japan has no coffee culture of its own, this is likely something that was imported from another culture then labeled as "Japanese" by Westerners (much like "Japanese cheesecake" and "Japanese bread" - neither of which is actually Japanese in origin). Chances are this is borrowed from Vietnam, which has a more developed coffee culture than Japan (and produces its own beans). Saying coffee shops go back to the 1940's hardly establishes a Japan as having highly developed coffee culture. That's really not much of a history.

Most of the coffee in Japan is intensely acidic and medium to light roasts are used. It's either far too strong or too weak in my experience and I'm not a fan. Tastes vary, of course, and to each their own.

I actually frequent Barismo, one of the shops listed in the NYT article, and get freshly roasted coffee beans there. I had the opportunity to try the pour-over style coffee in the store, and while the process was interesting to watch, I didn't think it was magnitudes better than my usual french press. It was a great cup of coffee, but not great enough that I was willing to start using a new method.

The part that turned me off from making this a part of my routine (apart from having to buy all the equipment) was that the process requires you to pour a very slow and steady stream of hot water over the grounds. Not a fan, especially for just one cup of coffee.

Unlike Orchid64, I've always had exceptionally good coffee when I've visited Japan. I'm not sure that some super-special method is the secret. In my experience, there are lots of ways to make good coffee/tea/cocoa/hot chocolate. The more you fuss and obsess and tinker, the better cup you get. Of course, you also become completely insufferable, as SB notes.

Not only was the coffee I had while in Japan about average, but aside from Starbucks & co, it's hard to get by and find a cup of (filtered!) coffee (no refill!) for less than 500 yens. In one restaurant, the coffee was 1000 yens (and not even that good).

The tea on the other hand... :)

I'm friends with several horrible coffee snobs that all work in the industry. A few of them carry all of this gear around to make "pour overs" all the time. They won't drink coffee any other way. I can't tell the difference from a french press either. I think its more of a zen thing, in a way trying to emulate the process of making a cup of tea.

Is this different than a Chemex coffee maker?

This looks exactly like a Chemex. Does anyone know how the Hario coffee drippers compare to an Aeropress? I've tried french press, Chemex, pods, expensive coffee makers and have always ended up picking Aeropress as my favorite.

Sounds like the same method as a Chemex.
http://www.chemexcoffeemaker.com/About%20Us.htm

I agree with Orchid64; Japan has no coffee traditions of its own. I never lived there but was taken to several places that were supposed to be Tokyo's best coffee because I was a guest known to enjoy coffee. I also found many techniques for brewing and presentation, and very inconsistent quality. The technique and equipment in this post looks exactly consistent with what I see on Korean television programs, but even those programs acknowledge the Italian roots. Check out the Coffee Prince on hulu

The best coffee I had in Tokyo was brewed by using the whole coffee beans (not ground) stacked 4 feet high in a glass tube, and cold water slowly dripping through it. Then it was gently warmed before serving. I had this over 20 years ago, but to this day that cup of coffee remain unforgettable.

It's true, coffee has a short history in Japan. When it was introduced (after the war, I think?), it appeared in the form of coffee flavored products (chocolate, ice cream, candy, flavored milk, etc.) and marketed toward children as dessert/sweets.

It was marketed this way because the foreign coffee companies wanted to introduce coffee to the Japanese and have them drink it as much as they do tea (more money for the companies that way!). But they wisely consulted a specific Japanese guy (I forget his name...) who convinced the companies that the Japanese people could never be convinced to *replace* their tea with coffee like the companies were planning. He suggested introducing it as a treat, rather than a 'drink in the morning' or 'drink with a meal' like it is in the US and other places (and tea is in Japan).

They focused their attention on children, particularly elementary and younger, so that they'd associate happy childhood memories with the flavor of coffee. By the time their generation grew up, coffee and tea were everywhere, and sold in roughly equal proportions. They were served in different circumstances, so they didn't compete. Tea drinkers were also coffee drinkers, and vice versa.

To this day you can't pass a vending machine that doesn't have both tea and coffee in it (sometimes both hot and cold versions).

A little slice of history as I recall the story after watching a TV show about it here in Japan! ;)

Also, yes, I've seen Japanese do this slow brewing method. But it is definitely not the norm amongst the common (I can't speak for the Japanese coffee connoisseurs). Most people who "make" coffee at home use instant coffee granules. Add hot water to dissolve and drink.

This has been showing up in the coffee shops in Vancouver--but it's nothing new! My parents were doing this in the 70s with a Melitta filter that sat on top of a glass carafe. If you read the instructions properly on those old filters, they said to wet the grounds first and then slowly pour the water into the filter. When I lived in France in the 90s this is what I used. They're still available but their plastic rather than ceramic or glass like the Japanese ones.

THEY'RE not THEIR...ugh.

Everytime we have a dinner party or brunch, people comment on the coffee. We use that uber low-tech Melitta cone and paper filter system, a single cup at a time.
Hard to find those plastic Melitta cone filters now, but until about 5 years ago you could get them at many Ontario grocery stores. I just gave my spare one to a friend, and "almost" regret it. I'll never find another.

Methinks the great flavour has to start with the bean. But some think too that the paper filter serves to capture many of the bitter oils that are released during the brewing process. "Mayan Fusion", available at Bridgehead Cafe, is my tip for a medium intensity, full-bodied, mouth-satisying cuppa.

Hmmm... have a ceramic one too but it's such a pain to run boiling water over it so it doesn't cool the coffee too much during brewing.