Acavia wrote:Little to no sweetness. A similar bitter/bland taste that seems like a roast taste to me in all of them. Various Wendelboe coffees from end of 2021 and two recent ones, all had tastes like that. Looking back, perhaps all my Wendeloe over years have been similar.

I usually get a lot of sweetness in coffee, whether going for high extraction or average/low extraction. Passenger, Sey, other European roasters like Coffee Collective, even more mainstream like Verve have sweetness. Wendelboe seems about same as Counter Culture to me.

Also, people talk about Wendelboe being light roasted. Based on its color, and what seems a roast taste to me, I would put them as medium to medium light maybe. I think they are a tad darker overall than Passenger and noticeable darker than Sey. Basically, Wendelboe roast degree seems same as most other specialty coffees.

Anyone else find this to be the case?

Without using Agtron and using the right equipment it's really just bad practice determining the roast by colour, the light we have will make it jump all over the map, so unless you have the right light it's not really reliable way, then you need to look at other physical attributes like, silverskin in the crevices, texture of the bean etc. to better determine it. People generally don't have agtron devices in a drawer so the usefulness is really debatable when talking colour in regards to roast degree.

Also the term nordic/Scandinavian just has to die, I literally mean it, it's completely and utterly meaningless as there is no such thing, every roaster has their philosophy and hardly any just roast very light many roast just as often to what would be often coined medium light and goes for every single roaster in Scandinavian roasting in the lighter end, some even offer some medium roasted for the crowds as that is actually what the vast majority of Scandinavian prefer!

Of probably more then the 100 micro roasters in my country only a couple of handful probably roast light the rest are more medium to dark.

Also I'm happy Scandinavian roasters haven't jumped on the bandwagon of exotic processing, because a lot of it is really just bad and taste mostly of the processing method more then the coffee. When a Scandinavian roaster choose one is typically one that doesn't.