Coffee common sense charcoal roasted coffee is black coffee roasted by charcoal fire

Charcoal coffee roasting method is a coffee roasting method unique to Japan. The coffee is soft and mild, with a charred aroma that characterizes this roast. Disadvantages of using charcoal roast coffee: the cost of using charcoal is higher than that of gas, the production is small, and it is difficult to adjust the charcoal fire power. Use long fruit wood carbon is better; bamboo charcoal is stronger than charcoal fire and far infrared rays.

Charcoal roasting and gas roasting coffee beans have very different characteristics. When gas burns it combines with oxygen in the air to produce large quantities of water. Carbon-burning coffee produces less moisture when the charcoal burns during roasting. Because charcoal burns, almost no moisture occurs, and roasted coffee beans dehydrate more thoroughly and quickly.

Far infrared rays are more than twice as much as gas in the roasting process of charcoal coffee, and the surface and interior of coffee beans are heated at the same time. Coupled with efficient dehydration, the final coffee beans will be more "homogeneous" than ordinary roasting.

Charcoal coffee has an "oxidation prevention" effect. The cause of oxidation degrades the quality of coffee beans. Carbon roasting can reduce oxidation. When carbon burns, it emits a large amount of carbon monoxide and absorbs oxygen, which has a very strong reduction effect.

TIPS：

The charcoal fire roasts coffee for a long time, generally takes about 40 minutes. Domestic general charcoal coffee, are not charcoal roast coffee, but coffee with carbon flavor, more carbon flavor, coke bitter taste.