Japanese charcoal coffee introduce how to drink charcoal coffee? How to make charcoal coffee

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Charcoal coffee originated in Japan. It is known as the bitterest coffee in the world. Deep roast the charcoal coffee. Its taste is fragrant, sweet, mellow, rich, bitter to the limit, so that charcoal coffee tastes bitter but has no astringent taste, fragrant but independent of other coffees, and finally set up a flag for the Japanese in the coffee world.

Suffering can be extreme! Japanese charcoal coffee, bitter in the alternative coffee fragrance

Many friends are leaving messages to learn about charcoal coffee, which refers to coffee that tastes extremely bitter after deep roasting in the island country. We have all heard how big the brains of the Japanese are. They are very good at creating their own things, and so is coffee!

Charcoal coffee, also known as bitter charcoal in Japan, is a Japanese coffee, which refers to a taste, almost no acid, strong bitterness and glycol, and the taste is relatively strong. Authentic charcoal coffee is generally baked with carbon fire (baking gas, carbon fire and infrared), the color is black, the taste is fragrant and mellow, the taste does not feel sour, if you add condensed milk and have a flavor.

How to make charcoal coffee

Authentic charcoal coffee is generally baked with carbon fire (baking gas, carbon fire and infrared), the color is black, the taste is fragrant and mellow, the taste does not feel sour, if you add condensed milk and have a flavor.

Blending ratio of coffee beans: Colombia 2; Brazil 2; Mantelin 1.5; Java 4.5 or so. Flavor: special aroma, sweet, mellow, rich, extremely bitter.

Pure re-roasting creates a unique taste of Japanese charcoal, fragrant and bitter, more to maintain the original flavor of coffee.

Why does charcoal coffee appear?

Japan does not have coffee beans, all of its coffee beans are imported. The Japanese really like coffee.

Therefore, the Japanese use their consistent thinking, take coffee beans and then transform them, make them change, and stick Japanese brands, cleverly make coffee technology detour into Japanese patents.

When bitter was almost blank, they started with bitter and roasted the charcoal coffee heavily. After making charcoal coffee have small achievements in aroma, sweetness, alcohol, and richness, they steadily adjusted the bitterness of charcoal coffee to the limit, making charcoal coffee bitter but not astringent, fragrant, but independent of other coffees, and finally established a flag for the Japanese in the coffee world.