What does charcoal coffee mean? how does charcoal coffee taste good? what's so special about it?

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Charcoal coffee originated from the invention in Japan. It is called the bitterest coffee in the world. The charcoal coffee is roasted deeply. Its fragrant, sweet, mellow, rich, bitter taste to the limit, making charcoal coffee bitter but not astringent, fragrant but independent of other coffee, and finally set up a banner for the Japanese in the coffee industry.

Charcoal roasted coffee (also known as bitter charcoal roasting)

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

Disadvantages: fireworks are heavy and scorched, and the general method is suitable for heavy-flavored old coffee.

Semi-automatic espresso is OK, with more oil, rich taste, extremely bitter, and almost no acid.

Japanese hand drip filter tastes pure, but it takes too much effort, and it is difficult for ordinary people to do it. For specific Japanese hand brewing, please refer to "hand brewing coffee-hand brewing genre Japanese style, American style, European style, you can also become a master of hand brewing at home."

The historical reasons for Japanese charcoal burning:

Shortly after the war, Japan was very poor. Japan could not grow coffee beans and could not import high-quality coffee beans. Japanese coffee people study how to make shoddy coffee beans delicious, so traditional Japanese baking and extraction are basically based on this premise.

So the Japanese invented charcoal-roasted coffee and used deep or even heavy roasting in the case of poor quality of raw beans to cover up the miscellaneous smell of poor beans, but too deep roasting would produce miscellaneous smells, but the mixed smells were unified. The bitterness masked other bad tastes, but the pyrotechnic gas was still too heavy, and the extraction was carried out by Japanese hand flushing or ice droplets, the principle is that the extraction is carried out at a lower temperature and dripping for a long time. Carefully avoid the miscellaneous smell, only extract the pure part of the export, has so far formed a unique Japanese practice, charcoal roasted coffee has also become synonymous with Japanese coffee, it cannot but be said that it is a miracle, creativity and imagination is really inspired.

Generally speaking, charcoal roasting is not high-end beans, nor is there any high-end drinking method. It is more a kind of Japanese coffee culture, which was left behind when we were very poor. Of course, now it is more through different recipes and different baking degrees to make the cup perform better. Most of them will do medium and deep roasting, and some of them will be mismatched with some coffee beans to cover up the mixed taste, or to unify the mixed taste with bitterness, boasting charcoal-roasted coffee and misleading charcoal-roasted coffee beans as black as carbon. Of course, I will never make the baking degree heavy, no matter what kind of beans.

Recommended practices for charcoal burning:

Ice drop, Japanese hand flush, Italian coffee maker

Of course, other extraction methods are not impossible to do, some people like the heavy tobacco flavor, bitter and strong paste taste, this personal taste preferences are different, there are no coffee beans or a method, can satisfy everyone's hobby.

When it comes to this issue, I will have a long speech again. Write a few words briefly, because the longer I have worked, the more I know that this problem is really an inexplicable problem. Different people have different feelings about the taste of sweet, sour, bitter and salty. The same bag of beans, make the same cup of coffee, divide it into five portions, and give it to five people to taste, some people think it is sour, some people think it is bitter, some people think it is very fragrant. Some people think that it is not strong enough, others think it is just right, and so on. So bald du suggests that finding coffee beans that suit you and utensils that suit you are the best ones.

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