All for bringing out the original aroma of beans
Roasted coffee beans have a honeycomb structure with many small hexagonal cells. To extract the portions that are the sources of good taste and aroma adhering to the walls of the cells, Tiger Corporation has realized that “blooming” (a bubbling up of carbon dioxide and coffee grounds) is an important starting point in the extraction. The thermal control technology of Tiger Corporation enables a rich aroma and the very best taste consisting of several hundreds of flavors. You can enjoy a cup of fresh coffee with a rich aroma at home anytime.
Two extraction methods to suit your own preferences or the characteristics of beans
Thermal control technology to extract compounds of beans to the maximum
Vacuum insulation technology to keep good flavors of coffee for hours
*ACT and ACE series