Introduction to the characteristics of charcoal-fired coffee how much is it to drink Hainan charcoal-fired coffee?

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Charcoal roasted coffee

Charcoal roasted coffee is a Japanese coffee, refers to a taste, almost no acid, strong scorched bitterness and glycol, the taste is relatively strong. Authentic charcoal-roasted coffee is usually deeply roasted with carbon fire (roasting gas, carbon fire and infrared) and has a darker color.

Charcoal roasted coffee is a Japanese coffee, refers to a taste, almost no acid, strong scorched bitterness and glycol, the taste is relatively strong.

Authentic charcoal-roasted coffee is generally deeply roasted with carbon fire (gas, carbon fire and infrared), the color is dark, the taste is fragrant and mellow, the taste does not feel sour, if condensed milk has a flavor.

Charcoal roasted coffee

Scientific name: charcoal roasted coffee (also known from Japan: bitter charcoal roast)

Flavor: special flavor, sweet, mellow, full-bodied, extremely bitter

Suggested baking method: heavy deep baking

Classic evaluation: excellent

Pure re-roasting creates the unique taste of Japanese charcoal roasting. Xiangchun is bitter and astringent, and most of them maintain the original flavor of coffee.

Detailed description

When it comes to charcoal coffee, we can compare it with financial tycoon Soros. Soros's English name, Shaoluos, is pronounced Soros, and the pronunciation of the reverse alphabetical order is still Soros, an out-and-out devil's name, full of evil. According to the Chinese meaning, charcoal-roasted coffee can also reach that level on the contrary. Charcoal-roasted coffee is bitter, while black coffee from charcoal burning is also beneficial to the bitterness of the soul.

In terms of taste, charcoal-fired coffee can also be called a coffee "predator". Charcoal coffee is known as the bitterest coffee in the world. I think the bitterness of charcoal roasting coffee is the creativity of the Japanese. There are no coffee beans in Japan. All its coffee beans are imported. However, the Japanese really like coffee, and they do not want to control all the recipes of coffee in the hands of others.

So, just as they did when dealing with American inventions, the Japanese used their usual thinking to take the coffee beans and transform them, revamped them, and affixed them with Japanese brands. cleverly make the coffee technology also turn into a Japanese patent. The performance is as follows: when they know that sour, fragrant, sweet, and mellow are no better than those countries that have innate advantages, but "bitterness" is almost blank, they start with "bitterness" and roast their charcoal-roasted coffee deeply. After making charcoal-fired coffee have made some achievements in fragrance, sweet, mellow, rich, and so on, they firmly adjusted the bitterness of charcoal-fired coffee to the limit, making it bitter but not astringent, fragrant, but independent of other coffees. finally, it also set a banner for the Japanese in the coffee industry.

Origin: East Africa and South America

Treatment method: washing method

Baking level: deep baking

Suggested method: siphon pot / iced coffee

Coffee characteristics: strong taste, almost no acidity and strong bitter taste

Food pairing: chocolate waffles

Related information:

Authentic charcoal roasted coffee is deeply roasted by carbon fire, which is dark in color and mellow in taste. When tasting this coffee, you don't feel sour at all, and the coffee will have a different flavor.

Charcoal-roasted coffee is known as the bitterest coffee in the world, and charcoal-roasted coffee was invented by the Japanese. Japan does not produce coffee beans. All its coffee beans are imported.

The Japanese love coffee very much, but they do not want to control the formula of coffee completely in the hands of cannibals, so they delve into a formula of their own. At that time, there was no special coffee with the "bitter" taste as the selling point, so they started with the "bitter" taste and roasted the charcoal-roasted coffee deeply, so that the bitterness of the charcoal-roasted coffee was brought into full play, so that although it tasted bitter, it was not astringent and fragrant. Finally, the Japanese also set up a banner in the coffee industry.