The roasting degree of coffee beans and the origin of the bomb name of Nordic baked fruit

Coffee raw beans (green bean) itself does not have any coffee aroma, only after baking, can you smell the strong aroma of coffee.

Therefore, the roasting of coffee beans is a process of transformation of a variety of components within coffee beans, and only after baking can they produce fascinating aromas.

Coffee roasting can be divided into the following categories:

1. Very shallow baking (light Roast) 2, shallow baking (cinnamon Roast) 3, micro baking (medium Roast) 4, medium baking (high Roast) 5, medium and deep baking (city Roast) 6, deep baking (FULL-CITYRoast) 7, very deep baking (frenchRoast) 8, very deep baking (ItalianRoast)

And shallow baking is one of the most famous Nordic baking, its selected beans prefer high-quality raw beans with hard texture and can withstand hot quenching, and prefer producing areas and varieties with obvious rhymes of flowers and sweet and sour fruits.

Such as Kenya (SL28,SL34), Ethiopia (Herloom), Panama (Geisha), Guatemala (Bourbon), Costa Rica (Caturra), Colombia (Caturra). And so on, among which Kenya is the most used.

What is unique about Nordic roasting is that it is a fire that is known to cause objects baked in the furnace to heat up very quickly, resulting in a large temperature difference between the inside and outside of the coffee beans, which eventually leads to different degrees of roasting inside and outside the coffee beans. the taste of the brewed coffee will also be messy and unpalatable.

In addition to increasing the firepower of roasting coffee beans in northern Europe, the throttle is wide open at the same time, so that the coffee beans can be roasted by the fire while dissipating the excess heat, roasting the coffee beans at a very fast speed, and maximizing the flavor of the coffee beans, so that their flower and fruit aromas are brought into full play, thus giving it the name of a fruit bomb.