What is the concept of Nordic baking? The concept of gold cup extraction? What is the baking degree of bean watch and bean heart?

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What is the Nordic baking concept? What is the concept of gold cup extraction?

What is Nordic Roasting? Is it making coffee very light?

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

But it is impossible to explain Nordic baking in terms of light baking alone; otherwise, traditional Japanese baking and European baking can both produce light baking, and what difference does it make?

Nordic roasting is not just to bake the beans very lightly, but to present the maximum value of floral and fruity rhyme under the action of enzymes in the light roasting state, which is also the spirit of the so-called fine coffee.

However, in the case of light baking, it is easy to present a more unpleasant herbal grain taste and undesirable acid. How to reduce it as much as possible depends on efficient thermal convection to crack.

In the book, there are several characteristics of Nordic baking in operation: for example, the damper is fully open, the initial fire is adjusted to be smaller, the machine with good heat lock provides more efficient hot air convection heat effect, and the final Roast Delta is larger than 20... etc. extraction

How to achieve this is not so much about learning such skills as how to embody such conceptual extraction.

In addition to the limitations of different machines, a machine with high heat lock helps to present such a baking concept, and an experienced baker should be able to master the performance of his roaster and even adjust it to maximize its efficiency. In addition, he has an understanding of baking principles, and then internalizes this concept of baking, and transforms it into his own skills.

We are also about to launch micro-batch roast specialty coffee products using the Nordic Roasting concept we call "Quick Roast Light Roast" Roasting Method for order production. Stay tuned!

Gold cup standard applied to hand brewed coffee extraction

The American Coffee Brewing Association developed the Golden Cup standard and Follicle Coffee Quality Control Table based on the extraction rate, concentration and brewing ratio. It is a concept of an interval from 50g/1000ml to 65g/1000ml, and 55g/1000 is through the center point position. The powder-water ratio is 1:18.18. This powder-water ratio has also become the standard ratio of SCAA cup test.

However, it is necessary to know that the background of the research at that time was brewed in an American coffee machine, so "water" refers to the cold water added to the coffee machine. After heating, it will all be washed into the coffee powder and filtered completely. The actual filtered coffee liquid is about 890ml.

Each gram of coffee powder absorbs about 2ml

Therefore, if this gold cup standard is used to present coffee by hand, the conversion of powder/liquid ratio (coffee powder and coffee liquid) should be 55g/890ml=1:16.18. For example, when brewing 300ml, the amount of coffee powder is 300 <$16.18 =18.5g coffee powder.

Note: The ideal brewing of hand brewing, do not filter all the water in the filter cup to the next pot, control the ml of coffee filtered out of the next pot, and discard the part remaining in the filter cup.

Although this ratio is slightly weaker in taste, it is ideal to present the aroma of fine coffee flowers and fruits, and it is a very smooth and stress-free ratio to drink.