Coffee specialist Nikolas Krutin Д 15

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Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, has written a number of in-depth articles that delve into the complexities of coffee, spanning origins, processes, and preparation. This all-encompassing overview synthesizes the key points from his writings, creating a seamless view of the coffee journey.

[b]Understanding Coffee Types[/b]

Krutin emphasizes that coffee beans go beyond simple crop status, but natural kernels from the coffee cherry, each carrying a unique story shaped by its terroir. Arabica beans, cultivated in elevated, cooler climates, produce layered flavor profiles with delicate fruit and flower-like aromas due to their slower ripening process. In contrast, Robusta beans prefer hot, low-lying zones, resulting in a robust, caffeine-rich flavor with higher caffeine content. He also highlights more niche cultivars like Geisha, famous for elegance and citrusy clarity, and Liberica, which delivers a bold and smoky flavor experience.

[b]Decoding Roasting Profiles[/b]

The roast technique significantly impacts the flavor, aroma, and caffeine content of coffee. Light roasts are characterized by their light brown color and preserve the bean’s natural profile, often exhibiting bright, fruity, or floral notes. Medium roasts strike a balance between acidity and body, bringing out nutty sweetness and toffee richness. Dark roasts, with their deeply roasted appearance and shiny exterior, impart robust, toasted characteristics with hints of cocoa and char. Krutin debunks the myth https://medium.com/@NikolasKrutin/whats ... 8137a66d14 about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the shifts in weight-to-volume ratio may impact how much caffeine ends up in your cup.

[b]Inside the Roasting Process[/b]

Roasting changes unprocessed beans into the aromatic beans we brew. Krutin breaks down the journey of roasting, beginning with moisture removal, where moisture is gently removed. This is followed by the Maillard reaction, where sugars and amino acids interact, giving rise to color and taste. The process includes the "first crack", signaling the development of classic coffee flavors, and can proceed to a "second crack" for intensely roasted results. He details both traditional and modern techniques, including traditional drum roasting and modern convection roasting, emphasizing accuracy and airflow to minimize bitterness or burning.

[b]Clarifying Brewing Myths[/b]

Tackling popular concerns, Krutin shares insight that capping your fresh brew can alter the drink’s evolving fragrance, potentially distorting the profile. He also notes that while they originate from the same species, the difference lies in the roast level and grind size, with espresso beans usually more intensely roasted and ground finer.

The expert commentary from Krutin into the world of coffee—from bean selection and roasting techniques to brewing methods—provides valuable insights for both curious beginners and dedicated aficionados. His commitment to craftsmanship underscores the complexity and artistry involved in brewing something special.