Dessert Blend

The blend concept is "coffee that pairs well with food"

Coffee after dessert. It's a classic combination.

When pairing with sweets, we felt that a little richness was necessary, so we decided on a dark roast blend with a rich body.

Also, to ensure it can be enjoyed as a coffee after a delicious meal, we kept the bitterness low.

We envision a blend that is rich yet clean, perfectly complementing "food."

Dark Roast Coffee

The characteristics of dark roast coffee are "richness" and "sweetness."

To achieve a balance where sweetness can be felt within a firm richness, we adjust the roasting time to be neither too long nor too short.

Among dark roasts, this roast level offers a lighter body. For those who prefer a richer body, we recommend:

"Rock Blend," "Gram Blend," and "Ice Blend."

Dessert and Coffee

The synergistic effect created by drinking coffee with dessert or food is called "food pairing."

In the world of wine, it's called "mariage."

In the world of coffee, food pairing creates a better synergy when the flavors and aromas of the ingredients are similar to, or overlap with, those of the coffee.

Since the dessert blend contains richness and sweetness, it pairs well with most desserts. However, the richness of cream and the crispy, baked aroma of pastries are also highly recommended for pairing.

Changes in Aroma during Roasting

From the start to the end of roasting, the aroma of coffee beans changes moment by moment.

There are several critical points of change, and missing these points significantly impacts quality.

To ensure we can always detect these aromas, we pay meticulous attention to our physical condition, avoiding strong-smelling foods (such as onions and garlic) as a minimum precaution for a roaster, and strive for daily quality control.

Quality Control

At Base Coffee, we perform a quality check after every roast.

Especially during seasonal changes, revising the roasting process due to temperature and humidity fluctuations is essential.

This change can be detected through a quality check called "cupping."

We believe that by noticing subtle changes in flavor through daily cupping and repeatedly feeding that back into the roasting process, we can deliver consistent quality.