Following a few exciting rounds of tea-and-coffee experiments, we found ourselves at Hara Kako’s newly established roastery in the South of Hong Kong Island. The air inside was thick with a rich, comforting aroma, stepping through the doors felt almost like plunging into a barrel of freshly roasted coffee beans.

The name Hara Kako is a beautiful Japanese hybrid of ‘Raw’ and ‘Refined’. In their Sheung Wan shop, this philosophy comes to life through the space’s aesthetic. A semi-finished wall, a precious collection of vinyl records, raw concrete floors, and vintage wooden tables—these scattered elements hold a distinct warmth, mirroring how a person naturally evolves over time. Kako-san, the creative pillar of the brand, perfectly embodies this expressive, artistic spirit.

Photo credit: Hara Kako

The friendship between Terence and our founder, Nana, actually began at a garage sale at teakha. Terence had purchased a wooden bench from us while preparing for the opening of their Sheung Wan location. If you look closely today, one of the benches on their ground floor is that very fixture. Nothing is better than seeing an old piece of furniture find its way into the right hands, creating new memories in the Sheung Wan community.

When did you first step into the world of coffee?

It all started during the cafe craze in the UK around 2012. I had moved there to study, and coffee was just something you naturally reached for as a university student. When I returned to Hong Kong after my studies, I didn’t become a barista right away; instead, I took on a corporate job. Much like Kako-san, I eventually experienced burnout from the 9-to-5 office routine. That was the turning point when I decided to truly pursue becoming a barista. Slowly but surely, I grew into the world of coffee. I also travelled to Japan often with my brother, Justin. We visited so many coffee shops there and realised how unique and vital they are to their local communities.

Was there a defining moment that made you want to be part of the coffee industry?

Initially, I was simply intrigued by the idea of bringing people together. Drawing from my travels in Japan, I noticed that a cafe serves as a daily anchor for many people—there is always a moment in the day carved out for coffee. I wanted to create a space for creatives to gather and a community for people to simply hang out.

As I worked on building Hara Kako, my passion for the craft grew stronger, and I wanted to dig deeper. That’s why we opened the roastery late last October. I wanted to explore the ‘voice’ of Hara Kako through the coffee profiles we create, slowly building a library of tastes that represents who we are. For our expansion, I’d rather connect deeply with the origins of coffee, like the individual farms, rather than just commercially opening more shops.

The roastery serves as a sanctuary for the coffee beans — a place where the process from ‘Hara’ (raw) to ‘Kako’ (refined) takes place. Watching Terence roast the beans, his patience with every small step truly speaks to his deep respect for the craft

In our last TEAWITH interview, Nana talked about her kitchen being her sanctuary. What does ‘home’ mean to you in the context of coffee?

Growing up, I always viewed ‘home’ as a place of absolute comfort, where I could relax and just switch off from the world. But with the creation of Hara Kako, and more recently the roastery, I feel my role has shifted. Instead of just enjoying a home, I am now building one. I want to create an environment where our guests and our team can experience that exact same feeling. I want Hara Kako to be a 'third space' for them, like a true comfort zone, but also a place for passion and free creation. Building that has certainly been challenging, but it is incredibly fun and rewarding when you finally see it all come together.

We always love learning about the tools that shape a craft. Can you show us a few pieces that have been significant in your coffee journey?

The First Hara Kako Mug: This is the prototype of our very first mug. Even the logo on it is from our earliest drafts. It signifies the true beginning of the brand. After all, you can’t drink coffee without a mug! 

Hara Kako Merch: One of the most fun parts of being a shop owner is that you can create as much merchandise as you want. It’s a fantastic outlet for Kako-san’s creativity!

TEAWITH Kettle: A kettle is an absolute must on any coffee table. Through working with Plantation recently, I’ve found this kettle to be incredibly compact and versatile. Usually, you have to boil water in one vessel and transfer it to a separate gooseneck kettle for a pour-over. The TEAWITH kettle does both beautifully! It’s also the perfect capacity for a single hand-drip, meaning no water goes to waste. Shop TEAWITH kettle.

Personal Milk Pitcher: It is a thing for baristas to customise their own pitchers. On mine, you can find a sticker from one of my favourite graffiti artist friends, Lousy. He actually designed a reimagined Hara Kako ‘🌀’ logo for one of our merch tees! On the other side, another sticker I put on is from Crew Coffee. It's the place where I officially started my coffee journey, hence a shoutout to them!

April Brewer: This brewer is from one of my favourite coffee brands, ‘April’. It was the brewer I used in my first ever hand drip competition, which is The April Brewers Cup, helping me secure third place. It holds a lot of sentimental value for me.

A Journey Through Cupping 

We took a moment to do a simple coffee cupping session with Terence, tasting three beans from different countries. Much like tea, coffee reveals the distinct flavour profiles of its terroir, it felt like a mouthful of global travel.

Left to right

Ethiopia | Elto Elora Station | 74158 N: Roasted right here in Hong Kong by Hara Kako, launching later this month. We will also be featuring this bean in our upcoming collaboration with Plantation Teas. It’s an espresso roast, bringing a heavier body that pairs beautifully with milk or other ingredients.

Kenya | Kamavindi Estate | SL34 Washed: This is from the same pioneering brand (April) as the brewer. It has a fascinating profile with notes that actually remind me of tomatoes! It also carries earthy undertones that perfectly reflect the humble, grounded characteristics of Kenyan beans. It’s a natural wash process, which gives the beans a unique, wrinkled surface—almost as if they’ve been soaking in the bath for too long.

Colombia | Huila Alexander Hernandez Geisha Natural: This is from a local coffee called OMA, and I deeply respect roasting their own beans. Roasting requires an immense amount of time, careful planning, and constant inspection. This Geisha has a very prominent, floral-forward profile. It’s relatively smooth and light, it actually reminds me a bit of a green, lightly roasted Oolong tea.

What do you hope people will discover in this tea-and-coffee menu collaboration?

Tea is a relatively new subject for me. After a few tasting trials with Plantation, I started noticing the similarities between coffee and tea, like the fruity and nutty profiles you can find in both. I’ve always enjoyed exploring new sensory experiences. Throughout the process of tasting and mixing drinks, I always find this unexpected chemistry and spark where things just come together so organically.

From the very beginning, Hara Kako has always been keen to collaborate with different people, because we truly want to build a community that allows these kinds of moments to happen. It is always such a fun process building new relationships and connecting people through coffee. Ultimately, I hope people can feel that shared passion and sense of discovery through this menu.

Finally, could you share a few of your personal favourite coffee spots in the city?

• Crew Coffee: A place full of memories for me, and an absolute staple if you are in Wanchai. 📍9A, G/F, On Hing Mansion, 156-164 Queen’s Road East, Wan Chai

• A.B.C.P: They make a fantastic hand-drip and have a really nice bean selection. They also serve great pasta! 📍G/F , 3 Ming Yan Lane, Tai Wong St E, Wan Chai

• Moonary Coffee: I really enjoy their aesthetic, as well as their coffee (and matcha!). 📍G/F, 25 Aberdeen St, Central

• 啡人前 (CoffeerAlex): A very interesting spot. The owner, Alex, will brew a cup specifically tailored to the flavour profiles you choose. If you love an adventurous tasting experience, this is the place. 📍Shop G95, 6 Sun Wui Rd, Solo Avenue Inside, Causeway Bay

• Artista Perfetto: A wonderfully friendly shop that I find myself returning to again and again. 📍Shop 2, G/F, 3A Sharp Street West, Causeway Bay

• OMA Specialty Coffee: One of the pioneers of the Hong Kong coffee scene. I definitely recommend trying them out! 📍G/F, 9 Wun Sha St, Tai Hang

Join us on the weekend of May 9–10 for a special collaboration between Hara Kako and Plantation. Come experience the journey of Kako-san and Nana. What began as a playful coffee-tea experiment has evolved into a complete non-alcoholic 3-course tasting experience, highlighting a seasonal Ethiopia Elto Natural by Hara Kako Coffee Roasters alongside an innovative iteration of Red Oolong curated by Plantation.

Book now