The relationship between baking mode and region

In the past, the depth of baking used in different places was very different, which was very similar to the taste preference of modern regional people. For example, in most parts of Europe in the 16th and 17th centuries, they drank very deep-roasted Turkish-style coffee. For example, a 17th century homemade baking advice booklet described it as follows: "take any number of raw coffee beans you like, throw them into the fryer, move them to the charcoal fire, and continue to argue about the coffee beans in the pan." until the color of the coffee beans is close to black. "

But there are special cases, such as in the northern half of Europe, such as Germany, Scandinavia and the UK, where their baking habits are shallower than in other parts of Europe that prefer Turkish baking. This difference is also obvious in the new colonies: most of the North American regions ruled by the colonial powers in the northern half of Europe prefer the shallow baking mode, while the southern colonized Latin America prefers the deeper baking mode.

Another week's presentation also reveals why people in northern Europe have switched from Turkish deep-baked drinks to lightly roasted coffee beans: this shift in taste, in terms of time, was around the end of the 17th century and the beginning of the 18th century. when Europeans began to adopt the new filter drinking method, some people thought that such a taste preference shift It may have something to do with Nordic drinking mild drinks such as tea and beer, which explains why Nordic people later developed so differently in baking and brewing.

The Arabian Peninsula and parts of East Africa still retain the traditional way of drinking and still use the lighter baking mode, which is cooked with spices but without sugar.