It seems people are talking about "the nordic approach", as a scandinavian/nordic roast-style. The New York Times had an article on this recently,http://tmagazine.blogs.nytimes.com/2011...ore-189913
It is said about this style that the coffee has barely left the first crack, that the last phase can last for about 1.5 to 2 minutes. This is normally the RD for a cupping roast. So what is the secret behind getting a balanced cup roasting this light. Is it a longer drying-phase than normal, or is it the phase before first crack that is longer than normal. Or is it a combination? Do they almost stall the roast entering first crack?
I ordered a bag of Costa Rica Don Mayo from Kaffa in Oslo, just to get a feel of what we are talking about here. I saw the moment I opened the bag that this was a very light roast. When grinding the coffee it surprised me how light the color was, this was by far the lightest coffee ever entering my grinder. I brewed the coffee in a Hario V60, and already when brewing i noticed differences from my normal coffee. The coffee did not bloom as much as fresh coffee usually do, even though the coffee was roasted a few days earlier. It also seemed to choke the filter a bit, making me believe I had ground too fine. Maybe this light roast need adjustments in the brewing compared to darker roasts. I expected an intense coffee, maybe on the limit of being sour. But it was perfectly balanced, and very sweet. Also very fruity, and was not as intense as one should expect.
I have ordered me a back issue of the fresh cup magazine, which has an article about the Nordic Approach, hope it says something specific about how to develop these roasts. Maybe someone here has read the magazine already and can share some info?http://www.freshcup.com/product.php?id=148&main=2