Nordic coffee is roasted shallowly in northern Europe. What is shallow roasting in northern Europe?

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For half a century, the roasting degree of coffee in Nordic countries preferred the medium and deep roasting or re-roasting after the second explosion, and also adopted the rough power roasting techniques commonly used in Europe and the United States for commercial beans. The air door and firepower were fully opened when entering the beans, and the furnace temperature was pulled up to about 180℃, close to the first explosion point, immediately turn off the fire, and use the first explosion heat release and the accumulated thermal kinetic energy in the furnace to complete the baking process from the first explosion to the second explosion. The advantage is that it is easy to operate, and the disadvantage is that it is easy to have scorched smell.

However, after the millennium, the well-known Norwegian cafes Java, Mocca, Kaffa, Solberg & Hansen and Tim Wendelboe turned into the improved power baking. when entering the beans, the throttle was fully open, and the initial firepower was large, but it still depends on the type of machine and lock temperature performance. with the process, the firepower is gradually reduced, that is, the improved convergent power baking, but not for deep roasting but specializing in shallow roasting, with a clean flavor, it is easy to interpret the "sweet and sour shock" flavor spectrum of boutique coffee. In recent years, led by Norway, Sweden, Finland, Iceland and Denmark have seen good ideas, and many operators have reduced the baking degree and switched to convergent power baking techniques.

Nordic baking method can make the acid taste, instantly demelt, smoothly turn into a variety of forms, rising elegant fruit sweet rhyme, drink is the ripe fruit of all kinds of "sweet and sour shock" and sense of health. However, the skill is not in place very shallow baking, drink is the dead acid of immature fruit, rigid, lack of fragrance, herbal and astringent feeling!

Although Nordic baking is a very shallow baking style, it is a "shallow baking with no rush or slow". The control of firepower is simply a big fire until before the explosion, reduce or turn off the fire to glide, so that the important explosion stage is not urgent and complete caramelization, Mena reaction, and the fire before the explosion with the fully open throttle, let the hot air play its due effect. As a result, even if the beans are dense or even before an explosion, the acid has its complete degradation time.

As for the control of the total baking time, although there is a big fire to the end, the key point lies in the sharp reduction of the lower bean temperature. For example, the lower bean temperature, which was originally 180-200 degrees Celsius, is reduced to 150-160 degrees Celsius. This adjustment will make the total baking time a little longer. It is possible that the original 7-8 minutes to a burst point into 9-10 minutes to meet the arrival of a burst. You don't have to pick the brakes all the time until the bean temperature is too high. Another key is probably the time to turn off the fire or set it to a very small fire, which probably depends on the lock temperature parameters of the roaster. In any case, there should be enough thrust to let the temperature rise slightly and slowly reach the target of the next bean in an explosion.

The beans baked in northern Europe have a high Agtron Number, 75 to 90-something, and a light color, which represents the low proportion of macromolecular melanin polymerized into macromolecular melanin in the last stage of Mena reaction, and the layer of caramelization is also low. Since there are many aromatic heterocycles left, there will be more refreshing aromas of flowers, fruits, or thick nuts and cocoa, depending on what kind of beans are baked, and its regional flavor tends to be there.