Do you know the characteristics of charcoal coffee? What is charcoal coffee? What are the characteristics of charcoal 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.

When it comes to charcoal 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-fired 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 fragrance, sweet, mellow, rich, and so on, they firmly adjusted the bitterness of charcoal-fired coffee to the limit, making it bitter but not astringent, fragrant, but independent of other coffees. finally, it also set a banner for the Japanese in the coffee industry.