Do you know the Nordic roasting method of coffee? is the roasting degree of Nordic coffee really too sour to be imported?

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Introduction to Qianjie-Nordic Bakery

When it comes to coffee, many people have the inherent belief that coffee is bitter. In fact, coffee as a fruit, the original taste is not bitter, but with a little bit of non-greasy sweet taste. Because espresso has ruled for many years, its deep roasting has caused the coffee beans to change from sweet to bitter, thus giving rise to the idea that "coffee is bitter".

Innovative Scandinavians, obviously not satisfied with the single flavor of "bitter coffee", have found a way to make the coffee less bitter during the baking process.

Nordic coffee roasting is about the same as shallow roasting, which does not make the coffee bitter but restores more fruity flavor. As a result, Nordic coffee drank into the mouth, like a fruit bomb, under the fine taste, there is the taste of citrus, strawberry, pineapple. All kinds of fruit aromas flashed through the brain.

Therefore, Nordic coffee is used to taste coffee slowly, like drinking wine, take a sip into your mouth, do not rush to swallow, but stay for 10 seconds, every second you may taste the unimagined aroma of fruit.

From a historical point of view, shallow baking is not new today, or the first boutique coffee. Before the 1960s, coffee in the United States was mostly light-roasted, and the main reason was not to show the flavor of coffee of origin under the condition of light roasting, but for only one purpose: to reduce the rate of water loss and save money. When the concept of boutique coffee was put forward in the late 1960s, American boutique coffee made its debut in the form of deep roasting. As for northern Europe, light roasting is the baking mode they have always been used to, and people there like to drink light coffee.

When Scandinavians drink light baking, Americans are also light baking, but the difference between the two is: Nordic people have a high level of welfare, live a rich life, and choose high-quality and high-priced raw beans, while American shallow baking is to reduce costs, which are different from the same workers.

Light roasting can show the flavor of coffee of origin to a greater extent, because the baking flavor produced by Maillard reaction is less. For example, when we do cup tests, we mostly use shallow baking, in order to let each taster's taste buds clearly taste the flavor of coffee, while avoiding the effect of roasting on the flavor as little as possible. But the key problem is that many raw coffee beans are not suitable for light roasting, especially those Arabica and Robusta hybrids.

As to whether the acidity brought about by shallow roasting is a sign of fine coffee, it is a matter of opinion. Acidity, can be regarded as a neutral sense, there can be a difference between acidity, but acidity has a positive and negative distinction, acidity is not a positive taste, if mixed with astringency and granulation or grass almonds and other slightly cool bitter flavor, then this coffee is not enough boutique line, but whether it is enough to pass the line.

Whether shallow roasting is used in coffee roasting depends not only on the physical and chemical state of roasted raw beans, but also on the needs of your audience.

Knowledge: Nordic coffee uses a shallow roasting method, which will not make the coffee bitter but restore more fruit flavor.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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