What is the flavor of charcoal coffee? What are the advantages and disadvantages of charcoal coffee?

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In fact, carbonated coffee does not refer to deep-roasted coffee beans, but to light-roasted coffee beans.

What is charcoal coffee?

Carbon-roasted coffee, also known as bitter coffee, means that the fire source of roasted coffee is carbon fire, and sometimes special wood is used as fuel. The origin of carbon-roasted coffee is said to be a taste developed in Japan. Coffee beans roasted with carbon fire will have a woody flavor, not carbon-roasted flavor. The pure re-roasting creates the unique taste of this carbonated coffee, which is special, sweet, mellow, full-bodied and extremely bitter.

Many coffee drinkers call deep-roasted coffee carbon-roasted coffee. In fact, carbonated coffee does not refer to deep-roasted coffee beans, but to light-roasted coffee beans. Carbon-roasted coffee means that the fire source of roasted coffee is carbon fire, and sometimes special wood is used as fuel, because coffee beans roasted with carbon fire have wood flavor rather than carbon smell. Because the coffee beans are roasted with wood, in order to retain the woody flavor, the coffee beans should not be roasted too deep. So, stop calling roasted coffee as black as charcoal, it can only taste full of charcoal.

But the flavor wheel has no record that charcoal is a necessary taste for good coffee, which makes me wonder, are our taste buds and sense of smell stronger? I couldn't find a convincing argument for many years, until one day I suddenly woke up because of fate.

A certain customer specially recommended that the coffee produced and sold by a farmer was recommended by the news to be very delicious. Of course, we also chased the coffee. We had to taste this delicious coffee. When we got it, we were very happy. We couldn't wait to get home, so we opened it and brewed it to try it. Besides the taste of the above coffee, it should be a very good coffee. In the evening, we went to invite the master to taste it. As a result, we were counted by the master. Why can't you sniff out the other odors hidden in the charcoal smell? What, there are other smells in the charcoal smell! This is strange. Please show me your skill.

Master Xiao Lou really made me smell the other peculiar smell hidden in the charcoal smell-iodine (or soil smell), which is the soil smell full of pesticide smell. Oh, my God! Oh yeah? The reason why the chef has not ordered charcoal roasted coffee in recent years is that carbon roasting can mask the smell of other peculiar smells-iodine (or earthy taste). Clean and healthy coffee is mellow and mellow, and there is no need to use charcoal to cover it up. I see. I finally understand the role of a coffee roaster, worthy of a master.