Materials and Processing

Brown Rice Coffee Raw Materials

Cafe de Kampoh sources the highly popular 'koshihikari' brown rice from Kurosawa farm in Sendai Prefecture, as well as a new strain from Miyagi Prefecture called 'Omotenashi', and the officially authenticated 'JAS Organic' strain grown in Yamagata Prefecture and Kami-ina, NaganoPrefecture.

As the term 'Shindofuji' cleverly describes, there is an important relationship between one's healthy body and the environment in which they live, and that there are untold benefits in the consumption of locally sourced, seasonal produce. It makes sense, therefore, that the health benefits of rice produced in a particular area would also extend to beverages created from the same rice.

Japan is a rice producing nation, and rice is without doubt the nation's staple food. Brown Rice Coffee seems then to be an easy fit for Japanese people and a perfect match for Japanese cuisine. Its refreshing taste also compliments more Western style foods such as bread and meat.There are numerous strains of rice produced in Japan, each with its own unique texture and flavor. The same applies to the brown rice that goes in to making Brown Rice Coffee, with subtle differences in aroma and flavor according to the rice type. If you have the opportunity, why not spend some time taste testing and comparing a range of varieties!

Slowly and carefully 'black' roasting every batch

The Brown Rice Coffee roasting process is called 'black' roasting, as it roasts the rice until charred black. Cafe de Kampoh, has roasted a range of raw materials, for use in a variety of products, including cassia seed, adlay, corn, chameleon, and black soybean, however, 'black' roasting for Brown Rice Coffee takes 3 to 4 times longer than the roasting process for other raw materials. The 'black' roasting process is not merely digital temperature settings, but is a continuous process of slight adjustments and fine-tuning, due to the strain and condition of the brown rice being roasted, as well as daily weather conditions.

The biggest difference in the difficulty in roasting brown rice, compared to other raw materials, is its high moisture content. The first stage of the roasting process is to carefully control the heat to steam out this moisture. Then, when the rice has reached a certain temperature, it starts to char. At this point, very fine temperature adjustments induce the rice to swell and begin to char at the core. This is the optimal result for black roasting. To check for quality, each roast is carefully visually examined, aromas are taken in and considered for a range of qualities, and the weight and texture of the rice is felt in the hand.
From start to finish, a great deal of time and effort are invested in each roasting of Brown Rice Coffee. As every batch of brown rice sourced has its own unique characteristics, a careful and precise approach is required to successfully draw out the unique aromas and flavors of any particular batch. Large scale production, therefore, would be detrimental to the aromatic and flavorsome uniqueness of each Brown Rice Coffee roasting, and we instead focus on small scale roastings of individual brown rice batches, to guarantee we produce only the best Brown Rice Coffee.

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