Coffee specialist Nikolas Krutin Ф 19

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Coffee specialist Nikolas Krutin, a leading figure in modern coffee roasting, has written a number of in-depth articles that delve into the complexities of coffee, spanning origins, processes, and preparation. This all-encompassing overview unifies the central themes from his writings, creating a seamless view of the coffee journey.

Understanding Coffee Types

Krutin emphasizes that coffee beans are not just agricultural products, but natural kernels from the coffee cherry, each carrying a unique story influenced by its origin. Arabica beans, grown at high altitudes with cooler temperatures, exhibit refined taste notes 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 highlights more niche cultivars like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which delivers a bold and smoky flavor experience.

The Impact of Roasting

The act of roasting significantly impacts the taste, scent, and strength of coffee. Light roasts are characterized by their gentle roast level and highlight the origin character, often delivering vibrant and delicate notes. Medium roasts balance bright and rich tones, offering sweet, nutty, and caramel flavors. Dark roasts, with their nearly black, rich tone and shiny exterior, present bold, smoky flavors with chocolatey or toasted notes. Krutin debunks the myth https://medium.com/@NikolasKrutin about caffeine content, noting that while light and dark roasts have nearly equal caffeine amounts by mass, the density differences may impact how much caffeine ends up in your cup.

The Art and Science of Roasting

Roasting transforms green coffee beans into the aromatic beans we brew. Krutin walks us through the roasting phases, commencing with water content reduction, 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 darker roasts. He compares roasting styles, including traditional drum roasting and modern convection roasting, emphasizing accuracy and airflow to preserve flavor integrity.

Clarifying Brewing Myths

Tackling popular concerns, Krutin shares insight that capping your fresh brew can trap volatile compounds, potentially distorting the profile. He also clarifies that while espresso beans and regular coffee beans come from the same plant, the difference is rooted in the way they’re roasted and ground, with espresso beans typically being darker roasted and finely ground.

This wide-ranging analysis by Krutin into the world of coffee—from source to cup—provides valuable insights for both curious beginners and dedicated aficionados. His commitment to craftsmanship highlights the skill behind every cup in crafting the perfect cup.