What is charcoal coffee? What flavor and taste do you have? How to cook charcoal and roast coffee by hand will taste good

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What is the flavor and taste of charcoal coffee? How to make charcoal and roast coffee will taste good?

Baking level: deep baking

Suggested method: siphon pot / iced coffee, hand brew

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

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.

Rice husk smokeless carbon is used to bake coffee beans, while the finished charcoal roasted coffee beans have the following characteristics. Make the brewed coffee have more taste levels.

(1). There is no black smoke on the surface of charcoal-roasted coffee beans.

(2) Coffee beans will not be scorched with high heat, and the coffee juice brewed will be more uncharred and bitter.

(III). Smokeless charcoal warm roasted coffee beans will not be charred, so it is not limited to baking deep-roasted Italian coffee. Fresh milk must be added to cover up the bitter taste.

(4). The charcoal and grain aroma of lightly roasted charcoal-roasted coffee. It can enhance the flavor of all kinds of coffee.

(5) The roasted charcoal-roasted coffee products have more complete internal chemical changes due to long roasting time, and can better show the unique aroma of various coffee beans.

(6) Charcoal roasted coffee can eliminate most of the acidity and make it more suitable for public taste.

Qianjie recommended cooking:

Hand punching or Italian condensation

The water temperature of hand flushing is 83-88 degrees, the ratio of gouache to powder is 1:13-14, the grindness of Fuji is 4 Magnekono filter cup, the first injection of 30g water is steamed for 28-30s.

With the condition of steaming and the size of the expansion, it is necessary to determine how long it will take to flush with fine water. After steaming, the coffee powder basically still contains some air.

In the second water injection, there will be foam, and the thickness of the foam represents the air content in the coffee powder. The amount of air in the coffee powder determines whether the coffee powder floats on the water surface or precipitates at the bottom of the filter. There is a lot of air, and the coffee powder floats on the water surface, so it is necessary to use a gentle flow of water to disturb the coffee powder and let the air out of the coffee powder.

Inject 110g water, cut off water at 140g, wait for the water in the powder bed to reach half, then inject water slowly until 238g, do not need 5g at the end, and the extraction time is 2VR 00s.

This hand punch, high sweetness and soft sweetness, for reference only, we fine-tune according to their favorite taste.

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