This is an article from the LA Times and may require a subscription to open and read it.

https://www.latimes.com/food/story/2023 ... sting-menu

It is a fascinating look into Japanese espresso and coffee in Tokyo. If you're planning a trip or are in Tokyo now, this might be worth a visit. The featured café is in Omotesando so is relatively easy to get to via JR, Meiji-jingu and Harajuku stop.

Interesting, thanks for posting.

Just a translation correction - where "cast-iron teapot" is mentioned, they are actually referring to a cast iron kettle for boiling water for tea called a Tetsubin. Tea is never put in a Tetsubin. I've never made coffee from the water from mine; maybe something I should try someday.

(There are Chinese cast iron tea pots, and Japanese copies. Those pots are glazed inside. Tetsubin are not, leading to iron leaching into the boiling water.)

As an aside, the quote in my sig is from a Tetsubin maker.

From a description of "chanoyu":

"Cast iron is believed to enrich and improve the taste of boiled water. As Japanese teas are refined and delicate, the tea's after-taste becomes sweeter and rounder when the water is boiled in a cast iron kettle. In addition, thanks to the iron content of the tetsubin, the tea water provides further health benefits."

So, making coffee in a tetsubin sounds pretty good!