{"id":3866,"date":"2015-11-20T13:08:34","date_gmt":"2015-11-20T12:08:34","guid":{"rendered":"https:\/\/sh.no\/kaffebrenning-i-lys-av-ravaren\/"},"modified":"2025-07-01T09:55:15","modified_gmt":"2025-07-01T07:55:15","slug":"coffee-roasting-in-the-light-of-the-amber","status":"publish","type":"post","link":"https:\/\/sh.no\/en\/kaffebrenning-i-lys-av-ravaren\/","title":{"rendered":"Coffee roasting: In the light of the raw material"},"content":{"rendered":"
- It's during the firing process that the magic happens. A slightly featureless green bean is transformed into a flavourful starting point for making a fantastic beverage. By heat-treating raw coffee, the beans darken in colour and develop flavour and aroma. Coffee roasting can be explained as simply as that, but in reality it is an advanced and constantly evolving discipline.<\/p>\n\n\n\n
Great richness of flavour<\/h2>\n\n\n\n
The challenge lies in utilising the potential of each individual bean. That's why all our varieties, from farm-to-table coffee to espresso blends, are given a customised roast profile. With access to some of the world's best coffee raw materials, there are high demands when defining the roast profiles. This focus on quality contributed to our early introduction of a lighter roast style, so-called light roast coffee. In this way, coffee roasting becomes a tool used to emphasise the flavour of the ripe coffee berry. This raw material character, which is the result of factors such as bean type, growing area, microclimate and cultivation, means that in a light-roasted coffee you can taste differences between regions, countries and continents.<\/p>\n\n\n\n
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\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n
Perfectly ripened fruit<\/h2>\n\n\n\n
Because coffee is a raw material with an enormous range of flavours, we mainly roast in a light style here at Solberg & Hansen. This gives us cleaner and more transparent coffee, with a clearly developed sweetness and flavour from the coffee berry. The natural, fresh acidity adds life and character to the cup. If the raw material is of high quality, this in itself will give the coffee a natural fullness.<\/p>\n\n\n\n
What we want to achieve is that the distinctiveness of the coffee should come from the raw material, the coffee berry, rather than from the roasting. Just like in a perfectly ripened fruit. It is with the aim of emphasising this natural, raw fruit sweetness that we develop our roast profiles.<\/p>\n\n\n\n<\/figure>","protected":false},"excerpt":{"rendered":"
\u2013 Det er under brenningen at magien oppst\u00e5r. En litt pregl\u00f8s, gr\u00f8nn sak forvandles til et smakfullt utgangspunkt for \u00e5 lage en fantastisk drikk. Ved \u00e5 varmebehandle r\u00e5kaffe blir b\u00f8nnene m\u00f8rkere i fargen og det utvikles smak og aroma. S\u00e5 enkelt kan kaffebrenning forklares, men i virkeligheten er det avansert fag i konstant utvikling. Stor […]<\/p>\n","protected":false},"author":2,"featured_media":3284,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-3866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guide"],"acf":[],"yoast_head":"\n
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