Coffee Beverages Constantly Changing, in Quest of the Finest Flavor
In quest of the finest flavor, Pokka has developed a variety of techniques that make the most of carefully selected ingredients.
Those techniques include the de-oxygenating method (patented) that eliminates oxygen as much as possible from raw materials and during the manufacturing processes, the first drip method that uses only the first batch of the brew to reduce any unpleasant and bitter taste, and the fresh natural aroma method that seals in the complete aroma.Supported by these unique Pokka techniques,the great taste of Pokka coffee beverages has undergone an evolution.
Pokka will continue to develop new coffee beverages using these techniques.
Developing the World's First Canned Authentic Coffee
"I wish I could enjoy coffee in the car easily..." This idea occurred to Pokka's founder, Toshikage Tanida, while he was driving down newly constructed Meishin Expressway. That idea gave birth to Pokka Coffee. Pokka Coffee was the first coffee beverage to be sold in a 190-gram can.After 35 years, it is still the leading brand in canned coffees.
Various Methods of Preparing Coffee
De-oxygenating Method
A method of retaining the taste and aroma of freshly brewed coffee by thoroughly eliminating oxygen, which impacts on the freshness of coffee, from raw materials and during the manufacturing processes
First Drip Method
Pokka's original technique of using only the first batch of the brew reduces any unpleasant and bitter taste by extracting a rich flavor to realize a clear aftertaste with a sophisticated taste.
Pokka Espresso Method
The original technique reproduces the authentic taste of espresso with the use of steam. The method extracts a delicious rich taste and distinctive aroma to realize the great taste of espresso in canned coffee.
Fresh Natural Aroma Method
Pokka's unique technique captures the ascendant aroma during the brewing process. This method delivers the sensitive aroma of freshly brewed coffee in canned coffee.
