How We Roast

Nordic roast style is as simple as nature. Our first impulse to create a coffee is representing the character of the Country, Origin, Farm, Cultivation, Crop, and Variety. Against the mainstream opinion, the light roast (10min-14min) creates complexity in a cup of coffee. Sugar and acidity are more balanced and bitterness doesn't superimpose aroma.

Step 1: The right green coffee storage.

We pay attention to the correct storage temperature and humidity so that the green coffee neither dries out nor becomes susceptible to mold. The air humidity must not drop above 60% and the room temperature above 20 degrees Celsius.

Step 2: The green coffee processing begins with the quality inspection of the green coffee.

For this purpose, temperature and humidity are measured before roasting in order to guarantee consistently the same quality.

Step 3: The roasting process is the core process.

The green coffee is average with max. roasted at 220 degrees Celsius. The Maillard reaction (named after the chemist Louis Camille Maillard) is a so-called non-enzymatic browning reaction. Amino acids and reducing sugars are converted to new compounds under the influence of heat. Almost at the same time, sugar portions of the coffee seed caramelize. We control the caramelization and the formation of new compounds of simple sugars and amino acids through individual heat and air addition or reduction.

Step 4: Roasted coffee storage is immensely important, by resting (1-3 days).

We give the roasted coffee enough time to develop its aromas and, at the same time, break down annoying carbon dioxide that has accumulated in the coffee cells during the roasting process and only escapes slowly. Attention is paid to the oxygen-reduced storage.