What is Charcoal Roasted Coffee? What are its Flavor and Mouthfeel? How to Make Delicious Charcoal Roasted Coffee by Pour-Over

Flavor and Texture of Charcoal-Roasted Coffee? How to Brew Delicious Charcoal-Roasted Coffee

Roast Level: Dark Roast

Recommended Brewing Methods: Siphon Pot / Iced Coffee, Pour-Over

Coffee Characteristics: Strong flavor with minimal acidity and intense bitter notes

Authentic charcoal-roasted coffee is deep-roasted using charcoal fire, featuring a dark color and mellow flavor. When tasting this coffee, you won't detect any acidity, offering a unique experience when consumed.

Charcoal-roasted coffee is revered as the world's most bitter coffee, invented by the Japanese. Japan doesn't produce coffee beans; all their coffee beans are imported.

The Japanese love coffee but didn't want coffee formulas entirely controlled by foreigners, so they painstakingly developed their own formula. At that time, no distinctive coffee featured "bitterness" as its selling point, so they started with "bitterness," deep-roasting charcoal coffee to maximize its bitterness. The result was a coffee that, while bitter, had no astringency and was rich and fragrant. Ultimately, the Japanese established their own flag in the coffee world.

Characteristics of Charcoal-Roasted Coffee Using Rice Husk Smokeless Charcoal

When rice husk smokeless charcoal is used to roast coffee beans, the resulting charcoal-roasted coffee beans exhibit the following characteristics, creating more texture layers in the brewed coffee:

(1) The surface of charcoal-roasted coffee beans has no attached black smoke.

(2) Coffee beans won't show high-temperature scorching phenomena. The brewed coffee liquid has no bitter burnt taste and is healthier.

(3) Smokeless charcoal's gentle heat roasting won't scorch coffee beans, so it's not limited to only deep-roasted Italian coffee that requires adding fresh milk to cover burnt bitterness.

(4) Light to medium-roasted charcoal coffee adds charcoal aroma and grain notes, better enhancing various coffee flavors.

(5) Due to longer roasting time, the chemical changes inside charcoal-roasted coffee are more complete, better showcasing the unique aromas of various coffee beans.

(6) Charcoal-roasted coffee can eliminate most fruit acids, making it more suitable for popular tastes.

FrontStreet Coffee's Recommended Brewing Method:

Pour-Over or Espresso

Pour-over water temperature: 83-88°C, water-to-coffee ratio 1:13-14, Fuji grinder setting 4, Kono filter cup. First pour 30g of water for 28-30s bloom.

Depending on the bloom condition and expansion size, determine how long to pour with a fine water stream. After blooming, the coffee grounds will still contain some air.

During the second pour, foam will form. The foam's fineness represents the air content within the coffee grounds. The air content determines whether coffee grounds float on the water surface or settle at the filter bottom. With higher air content, coffee grounds float on water, so use a fine, gentle water stream to disturb the grounds and release air from within.

Pour until reaching 110g, pause at 140g, wait until the water level in the coffee bed drops to half, then slowly pour until reaching 238g, excluding the last 5g. Extraction time: 2:00 minutes.

This pour-over method yields higher sweetness and mellow sweet notes. This is for reference only; everyone should make fine adjustments according to their preferred taste.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473