Posted on 10 31 2011 @ 4:52 PM

This particular roast style was new to me until Mike Perry explained it to Aaron and me. The “American” roast is what most specialty roasters use in this country; the burners are turned on low, staying within a given temperature range from the get-go, and once the initial development time is met, the temperature is increased until first crack. With the Norwegian roast, the burner is off during the whole initial development time and applied in high force until first crack in order to make up for lost time. We roasted and tested both roast styles and between the three of us, decided we liked the “American” roast style better; this is probably because our palate is used to its flavor characteristics as both produce quite unique flavors.

Britt Peterson