Do you know the coffee culture in Norway? what are the flavors of Norwegian coffee beans?

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You may have heard that Norway ranks second in the world in terms of personal coffee consumption (an average of 9.9 kilograms a year), but Oslo, the capital of Nordic coffee pilgrimage, does not win by quantity.

We can't help but wonder: what is the strength of the coffee culture in Oslo to lead the world trend?

The leader of the third wave of coffee

The first wave of coffee took place in the 1960s, popularizing consumer convenience, and brands such as Maxwell and Nestl é brought instant coffee to home.

In 1971, Starbucks, as a pioneer, led the rise of the chain model, bringing into the second wave of coffee, using the concepts of individual products, origin, and various flavors to market the luxury experience and turn coffee drinking into a social activity.

In 2002, the term "Third Wave Coffee, the third wave of coffee" appeared, which essentially includes boutique, direct trade, continuous operation, shallow baking and innovative brewing methods. Appreciation is the core, and manufacturing and marketing are the background. through the stories and education of professionals (soil, environment, manufacturing process), lovers who are picky about taste buds can understand how special the taste buds are, while roasters and cafes are independent small businesses that attach importance to the community.

Many people ask: is boutique coffee equal to the third wave of coffee? In short, no. The third wave of coffee is an experience economy, supplying boutique coffee. While operators in other cities have just embarked on the third wave, Norwegian coffee culture has long been based on this essence for many years.

In 1998, the president of the first European boutique coffee association (the predecessor of the boutique coffee association) was the Norwegian Alf Kramer, who developed the model and process of the "World Barista Competition".

Founded in 1895, Stockfleth's is a Norwegian coffee giant, nurturing many world-class and national champions. Behind the scenes, it is the largest roaster in Norway, Solberg&Hansen, well versed in seasonality and direct trade, and is proud of its coffee taste for a century.

Norwegian people use language to strongly express that they need coffee every day, saying that they have "Kaffet?rst |-coffee thirst" if they want to drink coffee, while drinking coffee should be lightly roasted.

For 157 years, the taste of Norwegian persistence resonated with the third wave of coffee, forcing those familiar with Italian-style deep-roasted, milky coffee to look back and learn from them. Shallow roasting is suitable for a single variety, which can fully release the fruity and unique flavor of beans, and overbake, but will mask the delicate taste level, enjoy cool pure black coffee, and taste the hidden sweetness best.

Another advantage of this baking method is to identify the defects of raw beans, old beans will have a woody taste, bad beans will be bitter. What remains of countless experiments and years is an accurate recording of the baking curve (roast profile, data on temperature allocation in the process), and it is not too much to say that it is the pedigree of Norwegian baked beans.

Another feature of Norwegian coffee culture is its simple brewing techniques, such as Philharmonic pressure, French filter kettle, pour over, drip, ice drop, etc., which proves once again that consumers prefer the original flavor brewed through hand skills, retaining seasonality, locality and bean personality.

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