Pioneering fresh aroma technology UCC positive pressure canisters listed in Taiwan
Resident champion barista Ueno Zhidai demonstrated siphon coffee brewing to share the rich glycol taste of positive pressure cans of coffee beans to more coffee lovers. (Chen Baizhou /)
COFFEE LOVER's PLANET of SOGO Dunhua Hall in Taipei celebrates its full anniversary. UCC positive pressure can is launched in Taiwan. Developer Hongguang Nakamatsu came to Taiwan on the 20th to share its development process. During the anniversary celebration, Taiwan champion baristas: Chiyo Ueno, Jung-ji Kada, and Yang Yishan were invited to stay in Taiwan to share the fragrant glycol taste of positive pressure canned coffee beans with more coffee lovers.
In the traditional method, after roasting, the aroma and carbon dioxide released from raw coffee beans will be released together. In order to keep the coffee beans in a freshly roasted state, UCC adopts the world's first and exclusive "positive pressure jar" coffee bean fresh-keeping design.
Within 12 hours after roasting, the raw beans are sealed with nitrogen in a positive pressure tank, and the carbon dioxide released by the coffee beans is sealed at the same time, which increases the pressure in the jar. After 3 weeks of preservation, carbon dioxide and gas in the tank gradually reach equilibrium pressure, which can retain the fragrance that can not be retained by traditional methods, so that coffee beans continue to ripen.
The lipids in the pores of coffee beans absorb the aroma of coffee to form aromatic essential oils. compared with the state that has just been manufactured, the total aroma content of aromatic essential oil has increased by 47%, and the strong aroma of coffee can be felt immediately after the can is opened. ◇
The resident champion barista Jiada Rongji demonstrated the brewing of hand-brewed coffee to share the fragrant glycol taste of coffee beans in positive pressure cans to more coffee lovers. (Chen Baizhou /)
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