Coffee industry exchanges please add private
People WeChat specialty coffee aroma, WeChat:
(Long press to copy)
thinkingcapacity
Hearing charcoal-grilled coffee, everyone's first feeling must be "Wow, this is very bitter!" "Well, maybe it's really bitter. But do you know what charcoal roasting really means? As far as I know, many people understand that charcoal-fired coffee, the origin of the name, is because the coffee is roasted to the color of charcoal. So it's called charcoal. But is this really the case?
First of all, we don't call that heating process roasting, even if the heat source is charcoal, it is called baking, friends.
Secondly, it is correct to say that charcoal roasting is very deep, 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 roasting is not because of its baking degree, but because of the heat source it uses- charcoal.
We all know things like bakers, and there are many kinds of heat sources for bakers, including natural gas, gas, high-temperature water vapor, electricity, charcoal and so on. In fact, it is not said which one is the best, these are just the use of different energy sources.
And charcoal baking this kind of thing, for a while, Japan is more popular, perhaps the Japanese have a special good feeling for charcoal fire, right? Who knows.
Charcoal fire can also be of many kinds, charcoal, bamboo charcoal, fruit charcoal and so on, and everything. Of course, the price is different.
Charcoal fire is also a more interesting heat source, because charcoal fire can produce infrared, infrared has a strong penetration, can make the temperature directly into the interior of the coffee beans. Moreover, the drying capacity of charcoal fire is also relatively strong, so it is oxidized
Points are basically not a problem that will arise. However, if you're not baking over a straight fire, infrared doesn't do much.
Moreover, let's talk about the bad heat source of charcoal fire. First, the charcoal fire is not very good to control the temperature when baking, yes, you can add or subtract carbon to control, but the temperature rise and fall point is really not easy to grasp.
Second, charcoal will release carbon monoxide when burning, which may cause carbon monoxide poisoning in the case of poor ventilation, which is also quite dangerous.
Third, to be honest, charcoal is more expensive than natural gas, and now most baking equipment is burning gas, so why use charcoal? Right.
So in fact, there is a lot less charcoal roasting in Japan now, of course, there are still some teachers who are very focused on such things.
Well, in fact, there are also some coffee lovers who buy charcoal-fired coffee. There are two main reasons: one is that I feel very Japanese and like that traditional feeling. The second is to like the smell of carbon on the coffee.
I also swept away the blindness, the Japanese style is a matter of opinion, people burn cherry blossoms as a heat source, maybe everyone will feel that there is a Japanese style. Then, the so-called taste of carbon is not the taste of the roasted coffee beans themselves, but a small amount of charcoal ash when burning charcoal is stained with coffee beans, which is the source of the so-called carbon flavor.
In addition, if the product is marked as charcoal baking, then the charcoal fire must be the only baking heat source, if mixed with other heat sources, it can not be called charcoal baking.
Article picture part of the source [Chongqing Briesta Coffee Pastry Training College], by the "coffee workshop" collation and editing, reprint please indicate, this article is intended to spread coffee culture, if infringement please inform to delete, thank you ~!
For more professional coffee exchanges, please scan the code to pay attention to WeChat: best-cafe