Charcoal coffee? What's charcoal coffee?

When you hear charcoal roasted coffee, everyone's first feeling must be, "Wow, this is bitter!" Well, maybe it will be bitter. But do you know what charcoal fire baking means? As far as I know, the understanding of many people is: charcoal roasted coffee, the origin of the name, because the coffee is roasted to a charcoal-like color. So it's called charcoal burning. But is that really the case?

First of all, we don't call that heating process baking, even if the heat source is charcoal fire, it's also called baking, my friends.

Secondly, it is true to say that charcoal fire is deeply roasted, because the Japanese really like to use deep-roasted coffee beans to express their heaviness, mellowness and sweetness, but there may be exceptions.

However, the origin of charcoal fire baking is not because of its baking degree, but because of the heat source it uses-charcoal.

We all know things like roasters, there are many kinds of heat sources, including natural gas, gas, high-temperature water vapor, electricity, charcoal fire and so on. In fact, it is not said which is the best, these are just the use of different sources of energy.

And charcoal fire baking this kind of thing, for a period of time, Japan is more popular, perhaps the Japanese have a special favor for charcoal fire? Who knows.

Charcoal fire can also have many kinds, charcoal, bamboo charcoal, fruit charcoal and so on, everything. Of course, the price is not the same.

Charcoal fire is also an interesting heat source, because charcoal fire can produce infrared, which has a strong penetration, allowing the temperature to reach the inside of the coffee bean. And the drying ability of charcoal fire is also relatively strong, so it is oxidized.

Grading is basically a problem that will not arise. However, infrared doesn't work if you don't bake it directly.

In addition, talk about charcoal fire this heat source is not good. First, charcoal fire is not very good to control the temperature when baking, yes, you can add or reduce the amount of carbon to control, but the temperature rise and fall point is really not easy to grasp.

Second, carbon will release carbon monoxide when burning, which may cause carbon monoxide poisoning in the case of poor ventilation, which is also very dangerous.

Third, to be honest, charcoal is more expensive than natural gas. Now most baking equipment burns gas, so why use charcoal fire? Right.

So in fact, there are a lot less charcoal fire baking in Japan now, of course, there are still some old masters who are very focused on such things.

Well, in fact, there are also some coffee lovers who buy charcoal-roasted coffee. There are two main reasons: one is to feel very Japanese style, like that kind of traditional feeling. The second is to like the smell of carbon on the coffee.

I also swept away the blindness, Japanese amorous feelings, uh, different opinions, others burning cherry blossoms as a heat source, you may also think that there is a Japanese amorous feelings. Then, the so-called taste of carbon is not the smell of roasted coffee beans, but a small amount of carbon ash stained with coffee beans when burning charcoal, which is the source of the so-called carbon flavor.

In addition, if the product is marked as charcoal fire baking, then charcoal fire must be the only baking heat source, and if mixed with other heat sources, it cannot be called charcoal fire baking.