gauperaa

5+ years ago, lots of baristas in Norway were entering competitions using the “half & half” blend from Solberg & Hansen. It was a kind of default blend. Nowadays it’s common to compete with a custom blend, sometimes even roasted by the barista himself/herself. The barista typically knows a lot about the beans, the farm and the roast style, and is sure to communicate this in the presentation.

Not only is the competitions changing, but also the roast style. We have a definite trend here in Norway towards really light roasts for espresso, and the good ol “half & half” is affected too, and in a good way! I must say I really enjoy it a lot. It’s fruity and nice.

In the old days Half & half was something like 50% “french roast” (just into second crack, some oil showing) and 50% “italian roast” (as dark as starbucks, lots of oil, all traces of bean character burnt to hell and back). Nowadays the “french roast” doesn’t even go into second crack, while the “italian roast” barely enters it. It’s all about roast color matching, according to my good friend Audun who roasts it. They also seem to use better coffees.

Be sure to give it a go if you live in Oslo, and can find it relatively fresh. I’ve sometimes found tolerable roast dates at Stockfleths Oslo City (check the date at the bottom of the bag, note: this is the date they packaged it in the shop, not the actual roast date, so add a couple of days at least).

Filed under: Espresso by gauperaa