Senja roasters


Whisky coffee – a collaboration with Aurora Spirit Distillery

Whisky Coffee

This exciting limited edition release of Frøy’s Secret Weapon is a coffee that has whisky flavours infused with it as part of a collaboration with Aurora Spirit Distillery. Barrels that have once housed Bivrost’s whisky now are home to some of our green coffee beans. This edition on Frøy’s Secret Weapon – whisky coffee is particularly special. The coffee it’s self is fruity, however the whisky notes are strong and smokey. It’s hard to believe this drink is truly alcohol free!

Our whisky coffee is available through our online store 🙂 Check it out here.

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6 Coffee Roast Types You Will Enjoy And Can Try At Home

There are many different roast types, that make coffee a unique beverage and not just something you “brew and get over with”.That’s why we compiled 6 roast types that make your day different. How different is for you to decide. Here we go:

White Roast: White roasted coffee is a rare drink, considered by many to be a fad in the coffee world. White roasted coffee is technically classified as under-roasted, which will prevent many of the typical coffee flavours from being active in the cup. It is usually brewed as espresso and has a grassy flavour as it is the closest to the green bean.  

Blonde Roast:  This roast is another in the lighter than light category of roasting. It is a standout roast—like white roast—as it doesn’t quite hit the mark of what is typically considered in the 4-standard spectrum of roasts. Blonde coffee has a high level of acidity and can’t truly be described as balanced. The major positive of blonde roasted coffee is that it contains more of the antioxidants found in the green bean.  

Light Roast:  These beans are easily recognisable due to the light brown colour of the bean. Roasted up to, or just beyond first crack, lightly roasted coffee has a toasted grain taste. It rejects much of the hay flavour of the lighter than light roasts, and although it has a high level of acidity, it is tampered by the further development of the roast. Light roasts have a variety of names depending on how light or close to medium they are. The names are Light City, Half City and Cinnamon. A lightly roasted coffee will retain more of the bean’s origin flavours, and they have a higher level of caffeine than their darker counterparts. 

Medium Roast:  Medium roasts are beans roasted between the end of first crack and the beginning of second crack. They are a darker brown colour; however, they are not oily in appearance or texture. The grainy tastes of a light roast are not found in medium roasts, and they boast a more balanced flavour with lowered acidity. The common names for this category of roast are City, American and Breakfast (See Frøy’s all day glory as a good example).  

Medium-Dark Roast:  Moving beyond the realm of a straight medium, medium to dark roasts begin to deliver the rich taste hidden in the beans. For these roast types the acidity level is low, the oils within the beans are starting to release and can be visible on the outside of the beans. Roasted between the beginning and middle of second crack, medium to dark roasts are full of body. Depending on where the beans are dropped during the roast determines its name within the category. Full-City, the beginning of second crack; After Dinner Roast, and Vienna, which is dropped around the middle of second crack, make this roast knife-edge close to a dark (We have a medium roast whiskey coffee, Frøy’s secret weapon, right now so go check it out). 

Dark Roast:  The lowest level of caffeine is found in dark roasted coffee, but don’t let that scare you off, as dark roasted coffee is full of smoky glory. By this stage of the roast, origin flavours and aromas have deteriorated; what is left is the flavours of roasting. Dark roasted coffee is a challenge to master as the roaster must dance on the edge of scorching the beans. Roasted to the end of second crack, or just further, the beans come dangerously close to tasting like charcoal. If the roaster is prudent and manages the bean correctly, they will be left with a chocolate coloured and oily bean that can give the taste of BBQ to the drinker. Myriad names exist for dark roasts, but French, Italian, espresso, and Spanish roasts are the most common.  

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Locally roasted Coffee & Cakes – The Best Combo To Enjoy

What do you consider when choosing a coffee and cake combination? Do you choose the coffee or the cake first? Perhaps you select them independently of each other?
Our locally roasted coffee & cakes made fresh for you to try in our café/restaurant in Stonglandseidet, Senja.

Ultimately, there is no wrong choice; taste is subjective. But for those of you looking to explore your coffee palette, we are here to help match your cake to your coffee choice 🙂

Our favourite coffee and cake pair is definitely a rich espresso with a rich chocolate flourless cake or brownie.

– Senja Roasters

An espresso is a concentrated and dynamic drink, which goes well with the rich flavour of chocolate. This combination gives drinkers full bodied experience. We have our own espresso roast that you can enjoy in house or you can brew it at home. Our espresso roast is Frøy’s kick-ass fix – you can read about it here.

For coffee lovers who prefer a lighter coffee experience, with either a long black, or one with milk such as a latte, cappuccino or flat white – we’d suggest to pair it with a light cake or tart, such as a fruit tart, or a lemon or orange cake. These lighter flavours sit well together on your palette and one flavour doesn’t take over the others.

Brownie with filter coffee – Frøy’s all day glory

We’d suggest that you try our suggestion, then the next time try the opposite and see if you notice a difference in how the flavours interact with each other.

Would you like to know why it is important to grind coffee right before brewing? Find out more here.

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Specialty coffee, I need you.

Specialty coffee is high-quality green coffee grown in unique microclimatic conditions. Before it ends up in your cup, beans go through different stages, starting from the farm. The whole process is complex and requires a lot of attention from all the participants so that you can enjoy the final result. Growing on high altitudes is essential when it comes to high-quality coffee. Before becoming a tree, a coffee plant has to be nursed in special conditions. After several years of trees growing, coffee cherries (inside which there is a precious coffee bean) can be picked. By different processing methods coffee beans get separated from cherries to further be dried, sectioned, packed and exported. The quality of specialty coffee is rated by professionals (certified Q-graders) and varies between 80 to 100 points depending on the number of raw beans’ defects. After this long process, roasters are taking over to bring the best flavours out of specialty coffee and deliver it directly to you. In Senja Roasters we have a goal that sounds quite simple: we want to bring you a better coffee. To achieve that we take as much control as possible over every step and we do it with passion.

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You need to know the grower. Make an Impact.

When it comes to the complex specialty coffee production and consumption process, you are also an active participant of it. Consumers play a significant role in choosing ethical ways of purchasing specialty coffee. In Senja Roasters we care about sustainable approach to green coffee production and transportation. We buy green coffee directly from the Santa Anita farm located in western sector of Costa Rica’s central valley. One of our founders is related to the farmers’ family and Santa Anita is our one and only supplier. Mills and administration offices are solar powered and it is the first carbon neutral certified coffee farm in Costa Rica. Our farm is the only agricultural operation in Costa Rica with this score of certifications. How better can you get?! The answer is a simple one. You can’t. Therefore you support us but also our farm in Costa Rica. Check out what we have in store for you

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Grind Coffee Just Before Brewing. Enjoy More.

It is extremely important to minimise the time between the grinding and the brewing processes and there are several reasons why. Ground coffee reacts with oxygen and loses all its complex flavours. The more time passes the more tasteless and odourless coffee becomes. Moisture also significantly influences the taste of coffee. As soon as the oils in coffee beans are water-soluble (which is amazing for us to enjoy their taste from the cup of hot coffee), it is very easy to let water in the air dissolve the oil in ground coffee if it waits too long to be brewed. Another issue is that ground coffee can absorb all the smells around it because of delicate oils. Thus, it’s very possible you will feel foreign flavours in your cup after brewing, if the grinding happened long time ago. Finally, CO2 is an important participant of transferring those precious coffee oils into your cup. Roasted beans are porous and insufficient storage of the beans can already affect the CO2 content in them. Grinding increases the surface area of the product and causes a major release of CO2. Thus, the longer ground coffee is exposed to the oxygen, the less CO2 can be kept in it, which again influences the intensity of the final taste. On that note, you can let your tastebuds taste something different with our blends and practice what you just learned right away. Welcome to the new coffee experience.

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