Iced Coffee Blend

Blend Concept: "Refreshing Dark Roast Coffee"

Dark roast coffee has a rich body.

Generally, a rich body means a strong aftertaste.

It's also common for iced coffee to be deep-roasted for richness.

We have blended and roasted this dark roast coffee with an emphasis on freshness, so that it remains refreshing even when enjoyed as iced coffee.

Dark Roast Coffee

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

Our Iced Blend is the deepest roast among our dark roast coffees, expressing a rich body. From the moment roasting is complete, oil appears on the surface of the coffee beans. This oil is often mistaken for deteriorated coffee, but it is due to the roast level (oil can also appear as time passes after roasting, but our coffee beans are only sold within one week of roasting).

Drip Coffee

It's no exaggeration to say that paper drip brewing accounts for over 70% of coffee consumption in Japan, and it's likely central to your coffee life.

By the way, coffee makers also use paper drip.

The appeal of paper drip brewing is undoubtedly its clean taste. While coffee presses and metal drippers are also popular, the fact that fine grounds can remain in the cup and the slight effort required for cleaning after brewing are likely factors in the popularity of paper drip.

We also recommend equipment like coffee makers, and we believe that a coffee press allows you to experience the coffee's flavor most directly.

There's a significant difference in taste between coffee press and paper drip, and we believe it's necessary to roast beans differently for each method.

At our shop, we roast our coffee specifically for paper drip, and the final quality check is always performed using paper drip.

Changes in Aroma During the Roasting Process

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

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

To ensure we can detect these aromas, we take great care of our health, avoiding strong-smelling foods (like onions and garlic), and maintain daily quality control by observing these minimum precautions as roasters.

Quality Control

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

Especially during seasonal changes, it's essential to review the roasting process due to fluctuations in temperature and humidity.

The quality check that allows us to detect these changes is called "cupping."

By repeatedly performing cupping daily to notice subtle changes in flavor and feeding that back into the roasting process, we believe we can deliver consistent quality.