What Is the Aged Coffee Trend?
In earlier days, coffee consumed in various parts of the world such as Asia and Australia took time to reach its final destination. Before loading, coffee beans would spend months packed up in storage at port warehouses. Due to the hot and warm desert climates, the coffee would dry up a bit and of course have to eventually take long trips across the ocean.
Aged coffee is coffee that has been exposed to sunlight for extended periods of time and then stored in a cool dark place. This exposure to sunlight, as is the case with espresso, helps the flavor of the coffee to develop into a more complex flavor.
Japan is a great place to get this sort of coffee. The coffee comes from the Okinawa Shushensk province in the southern part of Japan. Okinawan seawater is used in their process of roasting and filtering the coffee beans to produce coffee with the full flavors of the seawater. Japan is also known for some of the world’s best coffee.
Seawater has been used since ancient times and it is extremely acidic. In the early 1900s, a Japanese chemist named Masao Omori developed a roasting process using seawater that uses the acids in the seawater to create the taste of coffee and chocolate. Since then, the seawater flavor of the beans has been concentrated on the base coffee and it is more readily available than ever before.
Because Japan is such a big place, it makes sense that a roaster needs a good variety of beans. Many farmers grow their own coffee and also farm other crops such as vegetables, produce and even livestock. The green beans are dried for later use and then aged in a dark place to develop a unique, richer, and more nuanced flavor than would be possible if the beans were simply roasted and ground.
Seawater is used as the roasting medium and for many years, the beans were ground directly from green beans. Today, however, most people enjoy a cup of coffee that has a coffee bean that has a very rich and full flavor, similar to a roasted bean. As a result, many coffee roasters are turning to using a darker shade of coffee to roast the beans and then drying them. This creates a unique, balanced and beautiful roasting aroma that is very different from the green, raw beans.
Coffee made this way has an amber color and a very full flavor. It has a distinct fruity smell and a distinct fruity taste that have a very full body, but it also has a very robust flavor.
Japan is currently the third largest producer of beans in the world, but it also produces the most expensive beans. They are roasted specifically for Japan and so the coffee that is being grown in Okinawa is very different from the one grown in Brazil. As a result, many of the high end Japanese coffees do not have the full range of flavors and aromas that many of the cheaper coffees have.
When you are considering how to have the best coffee of your life, look for Japanese coffees. Try one of the brands like Teitalia, Far-East Roast or Blue Bottle.
New Trends
As better ships and travel technology entered the scene, this significantly reduced the time it took to transport coffee. This means that fresh coffee was readily available in all places all over the world. The availability of this aged coffee largely reduced, almost to the point of being completely abandoned and removed from the minds of business executives.
However, the trend is now being revived in several parts of the world, and that includes places like China, South Korea, Thailand, Peru, Mexico, France, Spain, Russia and Canada along with Boston, Hollywood, Florida, and New York.
Final Words
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FAQ
What is aged coffee?
Aged coffee is coffee that has been exposed to sunlight for extended periods of time and then stored in a cool dark place. This exposure to sunlight, as is the case with espresso, helps the flavor of the coffee to develop into a more complex flavor.
How does aged coffee look and taste?
As a result, many coffee roasters are turning to using a darker shade of coffee to roast the beans and then drying them. This creates a unique, balanced and beautiful roasting aroma that is very different from the green, raw beans.
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