From his humble beginnings as a dishwasher to steering the helm as the General Manager of Single O Japan, Yu Yamamoto has charted an extraordinary path through the coffee industry.
In our conversation with him, Yama opens up about the personal qualities that have propelled his career forward, the exciting challenges of launching a new cafe and roastery, and his enduring passion for coffee.
With a daily routine that balances intense preparation with family time, Yama exemplifies how dedication and strategic thinking are key to both professional growth and personal fulfilment in the bustling world of specialty coffee.
Yu, you’ve had quite the journey from starting as a dishwasher to becoming a general manager. Could you share some personal qualities you believe helped you climb the ladder in the coffee industry?
I think being a great listener helps build trust, as well as consistently demonstrating humility, honesty, and transparency.
I’ve also come to understand the importance of focusing on the task at hand, and tackling each one diligently. I believe it’s important to not just complete tasks, but understand why you’re doing them. It’s crucial.
Launching a new cafe and roastery sounds incredibly busy. How do you keep everything organised during such hectic times, and what’s a normal day like for you with the upcoming launch?
On a typical day, I’ll wake up at 6:00 AM, stretch at 6:30 AM, and then prepare breakfast for my family (though I don’t eat myself until 11:00 AM). At 8:00 AM, I walk to the office, often accompanied by my kids on their way to school. I’ll often make my way around Tokyo for meetings, and try to get back home by a reasonable time for tomorrow’s morning ritual.
To stay organised, I ensure to remain in constant communication with my team, delegate tasks where necessary, and stay on top of progress. I make sure to carefully determine who should do what, and what I should handle myself. Lately, I’ve been checking each area on-site every day, assessing what’s needed, determining the level of urgency and priotising tasks, before moving onto the roastery.
After all these years in coffee, maintaining passion must be challenging. What keeps your love for coffee brewing, especially on tough days?
I consider myself fortunate because I’ve had the opportunity to experience various roles in the coffee industry, from dishwasher to kitchen hand, barista, roaster, quality control, launching the Japan branch of Single O, and leading the Japan team. This diversity has kept me engaged, and I never grew tired of it. The essence of wanting to deliver delicious coffee to more people has always remained unchanged, and I’ve strived to do my best at each stage of my career.
Balancing work and personal life must be tough with your schedule. How do you make sure to take care of yourself amidst the busyness?
Since I work with my wife, I don’t really consciously separate my private life from work. I do prioritise going to the gym and moving my body, which helps me reset mentally.
Leading Single O’s charge into Japan must have taught you a lot about entrepreneurship. What are some of the key lessons you’ve learned along the way?
The phrase ‘make it happen’ has grown stronger as a lesson for me each year. Instead of finding reasons why things can’t be done, I approach tasks with a proactive mindset, always seeking solutions and pathways to success.
From barista to general manager, you’ve seen many aspects of the coffee business. What advice would you offer to someone aspiring to grow their career in this field?
My advice for aspiring individuals in the coffee industry is to prioritise the present, while keeping long-term goals in mind. Concentrating on the tasks at hand is vital for progress, even as you envision your future trajectory.
Fostering open communication and collaboration with your team is also important for absorbing and expanding ideas. Discussing ideas with our teams in Australia and Japan is an essential part of the process in our business.
Reflecting on your experiences from Sydney to Japan, how has your view on coffee and business changed over time, and how does this influence your approach to managing your team and operations daily?
My perspective on coffee and business has evolved from focusing solely on customer satisfaction, to a broader goal of introducing more people to specialty coffee. Of course, prioritising customer enjoyment remains paramount, but I also challenge my team to think beyond immediate gratification and consider the larger impact and achievements we can make in the specialty coffee industry.
