Talking about Nordic baking techniques, coffee and fruit bombs swept the coffee circle.

A few years ago, on a business trip, my friend had the opportunity to visit a famous Scandinavian cafe and brought some companion gifts to share. When he opened a bag of Mexican coffee, I was amazed by the smell and opened my eyes. It turns out that Mexican coffee can be so fruity, it's really not my way of boasting, the smell that comes from the nostrils is like the aroma of dried fruit. After that, I began to study what Nordic roasting techniques are and what methods are used to make the aroma of coffee so unique. After many years, I still remember the charming aroma.

Before we explain the Nordic baking techniques, let's review which countries the Nordic includes: the five Nordic countries are Denmark, Finland, Iceland, Norway and Sweden in Nordic and their affiliated territories such as the Faroe Islands, Greenland and Orland Islands. In recent years, Nordic cafes have become a must-visit coffee area for coffee lovers, because Nordic coffee roasting techniques can be said to upgrade the flavor and level of coffee to different stages. In the past, coffee was mainly roasted by adding sugar or adding a large number of condiments, but with the popularity of shallow roasting, Nordic coffee also attracted attention. however, compared with shallow roasting, Nordic coffee roasting is more unique and more bold and innovative. They have their own "Nordic way", or "Nordic style." They are good at light fire baking and have a strong sense of sweet and sour. It doesn't seem too uncomfortable sour, or too astringent.

When it comes to Nordic coffee roasting, Taiwanese coffee players (or cafes) must have heard of Tim Windberg and are no stranger to his roasting methods. No matter his entry temperature is eye-opener, the bean temperature is even more amazing! I thought it was a low-temperature baking method, but after several experiments, I found that it had something to do with the structure of the bean baking machine. No wonder after baking so many times, the temperature was definitely too high. After searching the Internet, I found that it was the placement of the thermometer that had a great impact. But Tim Windberg averages nine to ten minutes to drop beans, which is another challenge. It is worth learning to determine and complete the aroma chemical reaction of coffee in such a short time.

Many friends are talking about whether it is possible to make a comeback with light baking now.

I don't think it's impossible. as teacher Han Huaizong mentioned in the new coffee theory, re-roasting coffee is now just out of fashion, but it is unlikely to be lost forever. Nordic roasting method is indeed more suitable for flower and fruit flavor coffee beans, but like nutty or chocolate coffee beans, it is not suitable for Nordic coffee roasting method, which can not clearly show the richness of these coffees. No matter what kind of coffee roasting technique, always remember to develop or show the best flavor of all kinds of beans, and always maintain the spirit of experiment, which is the right way to learn coffee.