Characteristics and baking rules of Nordic roasted coffee beans the flavor of Nordic roasted coffee beans

What is Nordic baking?

Nordic baking has been developed since 2000, starting with the Kaffa bakery in Norway, which Kaffa calls "Nordic Style". Also because of Nordic's lack of privacy about skills and the willingness of the coffee industry to share, with the flow of coffee talent, Nordic Style baking methods spread throughout the five Nordic countries in less than five years. After the promotion of several bakers and the budding flavor display of wonderful international events, Nordic Style has become one of the crazy baking methods in the world.

Han Huaizong's new Nordic roasting chapter on coffee begins to mention that Nordic people themselves do not call themselves this roasting method, but to be precise, this baking method is the special baking method of Norway, Denmark, Sweden and Iceland. it's gone out of northern Europe. I think in addition to the special baking method and the special flavor, it also represents a kind of spirit, a simple truth, or it can be said that the truth is actually very simple, just like the Nordic furniture style, there is no need to make a detour in the pursuit of the truth. A good way should have a non-complicated way to work.

The fascinating features of Nordic baking

Nordic roasting, the degree of roasting is very shallow, far exceeding the definition of Coffee Review shallow roasting, while the definition of CR is that the Agtron index of ground coffee is more than 70, the so-called "far more than" means, about more than 85, many of them fall at 95-100 or even more than 100, and the baking difference is more than 20, for example, the value before grinding is 75, while the value after grinding is higher than 95, generally speaking, it should be said that it is more objective, the greater the difference, the greater the variation of aroma and taste. That is, it is more dynamic and lively, on the contrary, it is more smooth. The same bean is often seen on CR's report card, and the ones with big numerical differences get high marks, but generally the biggest differences are within a dozen. So to put it simply, the pink is very light, and the internal and external difference is more than 20.

The rules of Nordic baking

Although it seems that there is not much to adjust in the Nordic roasting process, the new version of Coffee also mentions that the main points of Nordic roasting are the shallow and simple manipulation of big wind and hot beans, but don't think that casual big wind and large firepower is the so-called Nordic roasting. Often in an easy attempt, you will get coffee beans that are not fully developed, and even worse, they are completely raw (undercooked).

Nordic baking methods have a defined scope for the total time of better flavor, such as the use of a general commercial bean baking machine, there are three conditions:

1. The time should be between 9 minutes and 12.5 minutes.

2. After roasting, coffee beans should be detected by Agtron roasting meter, and the difference between coffee beans and coffee powder should be more than 20 degrees.

3. The Agtron value of the powder needs to be between 89 and 105 degrees, so it is inferred that the maximum Agtron of coffee beans needs to be less than 85 degrees.

What is unexpected from the above conditions is that it is not as good as the high chromatic aberration we imagined, it is called Nordic baking, but don't forget that after the fusion of your familiar operation and Nordic baking, this is your own baking method. Try more is the fundamental way.

The flavor of Nordic baking

Nordic baking seeks to maximize aromatic substances, and to smell and drink, which involves the total baking time mentioned above. Too short baking may smell fragrant but not drinkable-this is not only Nordic baking, but also a problem that bean bakers should solve. Too long baking may not be so fragrant, which naturally requires chemical changes in baking, polymerization of aromatic substances, preference to small molecules, light. It is easy to escape, so it is very fragrant as soon as it is ground away, and it is quickly scattered in the air.

And the normal Nordic baking sweetness is real, my own experience is that it may not be a little longer than baking, the so-called slightly longer is about the kind of sweetness at the end of an explosion, but it is still solid sweet (in fact, although the sweetness at the end of an explosion is invincible, it may affect the feeling of the precursor aromatic substances because it is too sweet, but become a general coffee bean flavor). As the Nordic roasting is actually a little marginal extreme trend, so if the baking is not enough, not in place, not ripe, its sweetness is easy to disappear, not only sweet is not likely to drink rice, ginseng, grass and other defects, in the lecture site there are directly to the normal version, not sweet version, and aroma but not sweet enough coffee, you can clearly know the secret of the chronic, on the contrary, baking in place. Feel the unparalleled realm, this is the charm.

What kind of beans are suitable for Nordic baking

As mentioned earlier, Nordic baking will highlight the advantages and disadvantages of coffee beans, make the flavor and variety characteristics more obvious, the same, the shortcomings will also be amplified.

Five kinds of raw beans most feared in baking in northern Europe: Brazil, Sumatra, weathered beans, aged beans and cheap beans

Brazil

Accustomed to producing a large number of commercial beans, raw beans mixed with dragon and snake mixed with unrefined treatment, resulting in a heavy smell of soil and herbs, which is difficult to accept when baked in northern Europe.

Sumatra

The traditional wet plucking method is also because the traditional method cannot be refined, and it is only now that the new process has been gradually improved that it is more acceptable. It can be said that Brazil is a big baking door in northern Europe.

Wind-soaked beans, aged beans and cheap beans

The treatment of wind-stained beans will have a strong soil and soil flavor, which is very scary when the feature is outstanding. Aged beans are not fresh, and moisture will be lost because they have been kept for too long. There is no need to say much about the quality of cheap beans.

Nordic baking shows the maximization of aromatic substances, while representing the maximization of all substances, the advantages and disadvantages will be highlighted. Therefore, beans suitable for Nordic baking should choose high quality, new season, rich taste, simply expensive beans, and vice versa.