What is Nordic baking? What are the characteristics of Nordic baking? The source of Nordic baking?

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What is Nordic baking? is the coffee roasted very shallow?

Light baking is only the final baking chromaticity of Nordic baking.

But Nordic baking cannot be explained only by shallow baking; otherwise, traditional Japanese baking and Euramerican baking can produce shallow baking, so what's the difference?

Northern European roasting is not just to bake beans very shallow, but to show the maximum value of flower and fruit rhyme under the action of enzymes, which is also the spirit of the so-called boutique coffee.

However, in the case of shallow baking, it is easy to present the taste of herbal grain and unsatisfactory acid, so how to reduce it as much as possible depends on efficient thermal convection to crack.

For a long time, the method of baking was influenced by southern and northern Italy, while northern Europe jumped out of this scope and created its own baking model.

But what is Nordic baking? Han Huaizong's teacher Han Huaizong's "New version of Coffee Studies" is described in this way-- popular in Norway, Sweden, Denmark, Iceland, Nordic fire and light baked fruit bombs.

Nordic baking dates back to 2000.

But its world-famous process is inseparable from Tim Wendelboe, and its success is also inseparable from Nordic baking. When it comes to Nordic baking, we have to talk about a restaurant.

Taipei Fika Fika

The boss, who is engaged in coffee roasting and trading, is also a fan of Nordic baking. in 2013, he took part in the idea of "Nordic Baking with me", Nordic Roaster Competitiom (Nordic Baking Competition).

In the end, we won the Nordic Bakery Champion, and this year's barista world champion Berg Wu used beans made by Fika Fika, improved according to Nordic roasting, Sunny Roast beans.

Write your own legend | change your identity

In 1998, when he entered the coffee industry and became the world champion and cup test champion, Tim Wendelboe spent seven years creating his own legend.

In 2007, the 28-year-old started his own brand under his own name, Tim Wendelboe, including coffee shops, bakeries and coffee schools.

From barista to baker

Tim Wendelboe has been transformed into a coffee grower. He is a person who pays attention to details and takes things to the extreme. You obviously know that.

But you may not know that he has been working with Elias Roa during his career as a barista and since he opened a shop, and he has come to realize that the most important aspect of coffee is the origin, and since then he is no longer limited to baking, he wants to touch and grow coffee of origin.

In 2015, he bought 7 hectares of land in Houla, Colombia, named Finca Tamana, and now the estate is only grown, iron card rose summer Kaddura, three kinds of beans, and he later published a book of the same name for Finca Tamana.

The Nordic Coffee Tide, published in 2009, does not mention much about Nordic baking, but domestically, this book is the key to Nordic baking and opens the door to Nordic baking in China.

What I remember most should be the sentence "the technology of coffee is updated very quickly, and the flavor is the decisive factor of coffee." This book is full of easy-to-understand introduction to popular science, and it is the first coffee book for most coffee people.

In order to bring coffee into everyone's life and create his own website, he has been sending tutorials on the website to teach everyone how to make coffee, how to drink coffee and other videos, and these videos have a great local impact!

From the place of origin to the content in the cup, he has been working hard for the progress of the industry, but he has been repeating the sentence, "Although I know a lot about coffee,but I am not an expert" (although I know a lot about coffee, I am not a great god).

From success, fame and honor

To promote the development of coffee, he contributed so valuable experience and made unparalleled efforts that he was praised as the control freak of coffee.

And many media have written his legend with the title "learning coffee with the greatest barista of the new century."

Maybe, at first, we might be more interested in baristas' craftsmanship.

But if we know more about coffee, it may be more interesting, and if you really like coffee, you will study roasting and growing coffee.