This Sydney transplant has been in the coffee business since 2003 before deciding to set up an outpost in Tokyo’s sumo heartland, Ryogoku, in 2014 on the cusp of the coffee boom in Japan. Single O prides itself on securing ethically-sourced coffee, which it roasts three times a week from Tuesday to Thursday. The tasting bar, however, is only open Saturday and Sunday, meaning it only serves coffee on those days. The warehouse-like space is all about keeping it real, with the aforementioned bar and few seats scattered amongst sacks of coffee.
Single O’s roasting style is very measured; it’s always about highlighting the beans’ natural flavours. The vibrant Reservoir house blend of Costa Rican and Ethiopian beans is a winner, producing an acidic brew that’s bright with citrus notes. The packaging for the 1kg bags is just as interesting – it’s used to showcase works by local artists, and its design changes every three months. Used bags brought back by customers are recycled into trendy little pouches and sold online. If you’re looking to delve deeper into coffee, watch out for Single O’s monthly cupping events, which are also available in English.