Smoke-Infused Coffee Beans! Smoky Flavor No Longer a Pour-Over Coffee Defect

Perhaps in the understanding of many coffee enthusiasts, the presence of smoky flavor in coffee is considered a defect. However, not all smoky flavors in coffee are defects! For example, some reasonably roasted dark roast coffee beans carry smoky flavors, Guatemalan coffee beans have their own smoky characteristics, and as we'll discuss below, the smoky flavor imparted by roasting coffee beans with specific types of wood.

The Nature of Smoky Flavors in Coffee

The smoky flavor generally considered as a defect often occurs when smoke generated during the coffee bean roasting process is not properly released, or when coffee beans are not cooled promptly after being removed from the roaster. Some burnt-tasting smoke is reabsorbed by the coffee beans, causing them to have a harsh smoky sensation after grinding and brewing (such as unpleasant smoky flavors or throat-catching smoky sensations). These unpleasant smoky notes often come from the dense smoke produced by the coffee beans themselves during the roasting process.

Innovative Smoked Coffee from Japan

Recently, Hokkaido University in Japan has collaborated with a Sapporo coffee shop to launch a "smoked coffee," which imparts different smoky experiences to coffee beans by burning different qualities of wood.

Always environmentally conscious, the Japanese would not specifically cut down trees just for roasting coffee beans. The trees used for "smoking" coffee beans come from those that had to be cut down when Hokkaido University demolished long-neglected old school buildings. These trees have considerable age, with some even over a hundred years old.

The university felt it would be a waste to simply discard these trees, but many of the tree varieties were unsuitable for making crafts, furniture, or other objects. So they contacted a Sapporo coffee shop, Ritaru Coffee, hoping to use the dried wood in coffee bean roasting. The unique smoky flavor released by burning wood is absorbed by the coffee beans, ultimately bringing a different flavor experience to the coffee beans. People can also preserve the unique taste of these trees in their memories through coffee as a medium.

The Art of Wood Selection and Smoking Process

The roaster responsible for developing "smoked coffee" stated that they use different types of wood such as acacia, ginkgo, oak, and ginkgo trees. The flavor of the smoke produced by burning varies depending on the tree species, as well as the moisture content, thickness, temperature of the wood, and the season when the trees were cut.

During the roasting process, constant attention must be paid to the smoke produced by the wood. If the wood moisture is too high or too much wood is added during roasting, it can lead to excessive or altered smoke, ultimately causing the coffee to have an unpleasant harsh smoky taste. The roaster admits that each batch of wood behaves differently, so continuous trial and error is required until the wood emits a gentle fragrance before proceeding with smoking the coffee beans. The smoker used for roasting coffee beans is also specially customized.

Coffee Bean Selection for Smoking

Coffee beans used for smoking are mostly from Guatemala and Tanzania. These two producing regions' coffee beans already have their own unique smoky flavors, so the smoked coffee beans are less likely to have "incongruous" tastes. Sometimes, based on the unique aroma emitted by the wood, other coffee-producing regions are chosen for smoking.

The roaster hopes to use their understanding of coffee beans to make them complement the fragrance of the wood. After all, each batch of wood used for smoked coffee is so precious.

Image source: Network, Asahi Shimbun

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