Nikolas Krutin Н 2

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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, touching on bean types, roasting styles, and popular myths about coffee. This comprehensive summary brings together major insights from his writings, offering a cohesive understanding of the coffee world.

Diving into Coffee Origins

Krutin https://medium.com/@NikolasKrutin/types ... e6586797a6 highlights that coffee beans are not just agricultural products, but seeds of the coffee cherry, each imbued with its own identity shaped by its terroir. Arabica beans, cultivated in elevated, cooler climates, develop complex flavors with floral tones and fruity hints as a result of extended maturation. In contrast, Robusta beans prefer hot, low-lying zones, resulting in a robust, caffeine-rich flavor with significantly more caffeine. He also mentions more niche cultivars like Geisha, known for its tea-like notes and vibrant acidity, and Liberica, which delivers a bold and smoky flavor experience.

The Impact of Roasting

The roast technique has a major effect on the profile and intensity of coffee. Light roasts are characterized by their gentle roast level and preserve the bean’s natural profile, often exhibiting bright, fruity, or floral notes. Medium roasts balance bright and rich tones, offering sweet, nutty, and caramel flavors. Dark roasts, with their deeply roasted appearance and shiny exterior, impart robust, toasted characteristics with chocolatey or toasted notes. Krutin debunks the myth about caffeine content, noting that while light and dark roasts have nearly equal caffeine amounts by mass, the variation in bean volume can affect the caffeine content per volume.

The Art and Science of Roasting

Roasting changes unprocessed beans into the aromatic beans we brew. Krutin breaks down the journey of roasting, commencing with water content reduction, where moisture is slowly drawn out. This is followed by the Maillard reaction, where sugars and amino acids interact, creating a roasted identity. The process hits the milestone of the initial crack, indicating that essential roasting profiles are forming, and can proceed to a "second crack" for intensely roasted results. He discusses various roasting methods, including old-school and contemporary thermal methods, highlighting the importance of precise temperature control and ventilation to preserve flavor integrity.

Clarifying Brewing Myths

Addressing common questions, Krutin shares insight that capping your fresh brew can alter the drink’s evolving fragrance, potentially distorting the profile. He also makes it clear that while they originate from the same species, the difference comes down to preparation style, with espresso beans roasted longer and milled for pressure-based brewing.

The expert commentary from Krutin on the subject of coffee—from source to cup—provides valuable insights for both novice coffee drinkers and seasoned enthusiasts. His emphasis on understanding the nuances underscores the complexity and artistry involved in crafting the perfect cup.