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The so-called "Nordic roasting" refers to a very light coffee roasting style popular in northern Europe, with a clear aroma and beautiful sweet and sour taste. Since James won the Nordic Baking Competition in 2013 and shared "Nordic Baking" with more people through teacher Han Huaizong's work, there have been many coffee industry and coffee lovers who want to know more about Nordic roasting.
Nordic baking is a style, that is, giving enough firepower when baking beans, and gradually reducing firepower as baking goes on, so except for beans dominated by enzymes (shallow baking can show flower and fruit flavor). If you want to cook Mena, caramelized beans, the method of reducing firepower is not the same.
Nordic roasting is very shallow roasting, which aims to maximize the flower and fruit aroma of coffee beans, but. Don't try it easily if you haven't practiced it. Very light baking means that the beans are very likely to be undercooked and will drink some unexpected substances.
The third feature of Nordic roasting is to keep the flavor of coffee in the cup as much as possible for everyone to drink, rather than keeping the aroma in dry or wet aroma, but weak or absent when drinking.
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