Taste
All the good taste of coffee in one product
Coffee is all about aroma and taste
The Secret to the BOSS Coffee Aroma
Regular coffee drinks are produced in the same way as coffee is made at home—the beans are ground and the coffee is extracted by pouring hot water through a drip filter, which can be up to two meters in diameter. Unfortunately, a small amount of the rich coffee aroma is lost during the process.
At Suntory Beverage & Food we have developed a proprietary espresso extraction method to ensure these rich aromas can be locked into the can of coffee. Using this method allows the rich aroma of coffee to be mixed into the final product in abundance without being lost, producing a highly aromatic coffee product. This is the secret to the rich aroma of BOSS Coffee.
This espresso extraction method brings together steam and the ground roast coffee beans in a highly efficient manner, creating a coffee drink with a deep, rich flavor.
A Proprietary Filtration Technology to Produce a Clean Coffee
Owing to its deep flavor, however, the resulting coffee contains a large amount of sediment. In fact, the amount of sediment is so great that it cannot be removed during regular manufacturing processes. That said, without removing the sediment, we would not be able to create a final product. And so, after testing numerous filtration technologies, we succeeded in developing a method that could remove the sediment and the components that left a rough texture on the tongue. This resulted in an incredibly clean coffee that maintained its strong flavor. This is how we succeeded in creating the BOSS series of Suntory canned coffee, offering the delicious taste of coffee in full.
Developing a Coffee Bean Fermentation Technology for an Even Finer Aroma
In 2013, aiming to create a coffee drink with an even finer aroma, we developed a new type of coffee bean using our accumulated expertise in brewing technologies. By fermenting freshly harvested coffee cherries with champagne yeast,* we were able to create coffee beans with a gorgeous, fruity aroma. In development, we undertook repeated tests, fermenting the coffee cherries with around 300 different types of yeast. Ultimately, we were able to extract a fruity aroma from the cherries. When champagne yeast is added to ripe red coffee cherries, the yeast feeds on the sugar in the flesh and reproduces on the fruit’s surface to kick start the fermentation process. After the fermentation is complete, the surface of the cherry changes from red to a beautiful salmon pink. The flesh of the cherry turns a light pink, showing that the effects of the fermentation have thoroughly reached the inside. After examining the effects on the bean itself, we discovered that beans from coffee cherries fermented using champagne yeast released large amounts of unique aromatic components.
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*Champagne yeast is the yeast used when fermenting champagne.
