Japanese coffee "full-bodied and mellow"-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 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.
Flavor: special aroma, sweet, mellow, full-bodied, extremely bitter. Suggested baking method: heavy deep baking evaluation: excellent pure re-accompany has created the unique taste of Japanese charcoal roast, fragrant Chun bitter and astringent, mostly maintaining the original flavor of coffee
Let's have a cup of Xiao I's "golden charcoal roast" to make you feel stronger and mellow than ever before.
In terms of name, for charcoal roasted 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-roasted 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 aroma, sweet, mellow, rich, and so on, they firmly adjusted the bitterness of charcoal-fired coffee to the limit, so that charcoal-fired coffee tasted bitter but not astringent, strong, but independent of other coffees. finally, it also set a banner for the Japanese in the coffee industry.
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The method and principle of four kinds of Coffee blending
Siphon brewing method: using the principle of steam pressure (a method invented by a marine engineer, probably inspired by a steam engine), the heated water flows upward from the lower beaker through a siphon and filter cloth, and then mixed with the coffee powder in the upper cup, and the ingredients in the coffee powder are completely quenched out, and the quenched coffee liquid flows again after removing the fire source.
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Coffee common sense Coffee Latte latte practice
A good cup of coffee is not only a pure drink, but also a personal experience. In any case, the latte is worth trying, maybe you will have a different understanding of it, and you can come up with several interpretations of it. An authentic latte is made with 70% milk, 20% foam and 10% coffee. Although coffee has the least ingredients, it determines that it is called coffee.
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