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Scandinavia – different approach

Coffee comes from the distant places, and from its origin in Ethiopia, coffee has travelled around the world and has been prepared in many sorts of ways.

In the last decade, Scandinavian countries became the favorite destination for travellers in search for culinary experiences, including ones in search for good coffee.

In the countries of Scandinavia, which are famous for the highest consumption of coffee per capita, they still try to be, before everything, dedicated to quality of the coffee drinks. Transparency in trading, producers and prices, direct trade with plantations are all the ways to make the quality beans accessible, to the roasters and coffee shops who are trying to use the most advanced knowledge and the newest technologies, to develop the software for roast profiling, they invest in the development of the new systems, and all for attempt to find out something new in the process of the full potential of coffee bean.

This approach begins from the plantations and farmers in the producing countries, their education, investments in the new technologies in the plantations. The consequences of this kind of approach, they believe, are the better taste in the cup, which is easier achieved if the process of quality begins at the source, and that being a plantation.

Besides, the growing conscience about the knowledge of coffee, and influencing the trade itself which is more direct and simple., so the farmers can have more benefit from the production and trading of coffee. Especially, when they try to progress and to advance in production of quality beans of coffee, which then, score the higher points at the cupping and eventually, they can sell for more money.

The thing that the micro-roasteries in Scandinavia are doing, erase all the stereotypes of the “old school”, and more and more people around the world are approaching this new school which imperative is development, research and creativity.

Old school preaches how you should take a not so good, cheap coffee od low acidity, put it in the blend as a base, and then add to it aromatic coffees. New school says that you should take coffees of high quality and mix them together to create something interesting and tasty.

Old school underestimates acidity as a characteristic of coffee, an in Scandinavia is opposite, they praise it.

New Generation of coffee lovers love to feel raspberries, blackberries, strawberries, sugars, pears, apples etc… and many more unique tastes, and those tastes they find in coffee, which is achieved with light roasting, carefully chosen plantations and producers of coffee. With that kind of roasting, they believe, the full potential of coffee bean is captured which eventually we can taste in the cup, clean, sweet, fruity flavors of coffee.


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