Black coffee roasted by charcoal fire.

The roasting method of charcoal coffee is a unique coffee roasting method in Japan. The coffee is soft and mild, with charcoal aroma that is characteristic of this baking. The disadvantages of using charcoal to bake coffee: the cost of using charcoal is higher than that of gas, the production is small, and it is difficult to adjust the firepower of charcoal. It is better to use long fruit wood carbon; bamboo charcoal has stronger firepower and far infrared than charcoal.

There is a big difference between charcoal burning and gas roasting coffee beans. When gas burns, it combines with oxidation in the air to make a large amount of water. When carbon roasted coffee is roasted, there is less moisture when wood carbon burns. Because the charcoal burns and almost no moisture occurs, the roasted coffee beans are dehydrated more thoroughly and quickly.

There are more far infrared rays in the roasting process of charcoal roasted coffee, the amount of far infrared rays is more than 2 times that of gas, and the surface and interior of coffee beans are heated at the same time. Coupled with efficient dehydration, the resulting coffee beans will be more "homogeneous" than those normally roasted.

Charcoal roasted coffee has the effect of "preventing oxidation". The cause of oxidation degrades the quality of coffee beans, and carbon roasting can reduce oxidation. Carbon combustion emits a large amount of carbon monoxide to absorb oxygen, which has a very strong reducing effect.

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It takes a long time to roast coffee on charcoal fire, which usually takes about 40 minutes. The general charcoal-roasted coffee in China is not charcoal-baked coffee, but coffee with carbon flavor, more carbon flavor and bitter taste. (this article is reproduced)