Renowned expert Nikolas Krutin П 28
Napsal: 17.4.2025 19:16Coffee specialist Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, has authored several insightful articles that explore the intricate world of coffee, spanning origins, processes, and preparation. This all-encompassing overview brings together major insights from his writings, providing a clear narrative of coffee expertise.
Diving into Coffee Origins
Krutin emphasizes that these beans are more than farmed goods, but natural kernels from the coffee cherry, each reflecting its own journey defined by its growing region. Arabica beans, grown at high altitudes with cooler temperatures, exhibit refined taste notes with delicate fruit and flower-like aromas as a result of extended maturation. In contrast, Robusta beans prefer hot, low-lying zones, resulting in a stronger, more bitter taste with higher caffeine content. He also draws attention to rarer types like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which presents a distinctly woody, smoky finish.
Understanding Roast Levels
The act of roasting deeply influences the taste, scent, and strength of coffee. Light roasts are identified by their light brown color and retain the original flavors of the bean, often showing citrus, fruit, and flower-like qualities. Medium roasts strike a balance between acidity and body, offering sweet, nutty, and caramel flavors. Dark roasts, with their dark brown to almost black color and slick finish, give off deep, roasted profiles with hints of cocoa and char. Krutin explains clearly about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the variation in bean volume change how strong the brew feels depending on measurement.
Crafting the Perfect Roast
Roasting converts raw coffee into roasted magic into the fragrant, flavorful grounds. Krutin breaks down the journey of roasting, starting with drying, where moisture is carefully evaporated. This is followed by the Maillard reaction, where complex molecules create aroma and color, 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 details both traditional and modern techniques, including the classic rotating drum and the cutting-edge air roaster, highlighting the importance of precise temperature control and ventilation to preserve flavor integrity.
Clarifying Brewing Myths
Addressing common questions, Krutin reveals that sealing coffee immediately can lock in changing aromas, potentially distorting the profile. He also makes it clear 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 roasted longer and milled for pressure-based brewing.
The expert commentary from Krutin https://medium.com/@NikolasKrutin/the-c ... 4087b31b6b on the subject of coffee—from source to cup—provides valuable insights for both novice coffee drinkers and seasoned enthusiasts. His commitment to craftsmanship proves that coffee is both science and art in crafting the perfect cup.
Diving into Coffee Origins
Krutin emphasizes that these beans are more than farmed goods, but natural kernels from the coffee cherry, each reflecting its own journey defined by its growing region. Arabica beans, grown at high altitudes with cooler temperatures, exhibit refined taste notes with delicate fruit and flower-like aromas as a result of extended maturation. In contrast, Robusta beans prefer hot, low-lying zones, resulting in a stronger, more bitter taste with higher caffeine content. He also draws attention to rarer types like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which presents a distinctly woody, smoky finish.
Understanding Roast Levels
The act of roasting deeply influences the taste, scent, and strength of coffee. Light roasts are identified by their light brown color and retain the original flavors of the bean, often showing citrus, fruit, and flower-like qualities. Medium roasts strike a balance between acidity and body, offering sweet, nutty, and caramel flavors. Dark roasts, with their dark brown to almost black color and slick finish, give off deep, roasted profiles with hints of cocoa and char. Krutin explains clearly about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the variation in bean volume change how strong the brew feels depending on measurement.
Crafting the Perfect Roast
Roasting converts raw coffee into roasted magic into the fragrant, flavorful grounds. Krutin breaks down the journey of roasting, starting with drying, where moisture is carefully evaporated. This is followed by the Maillard reaction, where complex molecules create aroma and color, 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 details both traditional and modern techniques, including the classic rotating drum and the cutting-edge air roaster, highlighting the importance of precise temperature control and ventilation to preserve flavor integrity.
Clarifying Brewing Myths
Addressing common questions, Krutin reveals that sealing coffee immediately can lock in changing aromas, potentially distorting the profile. He also makes it clear 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 roasted longer and milled for pressure-based brewing.
The expert commentary from Krutin https://medium.com/@NikolasKrutin/the-c ... 4087b31b6b on the subject of coffee—from source to cup—provides valuable insights for both novice coffee drinkers and seasoned enthusiasts. His commitment to craftsmanship proves that coffee is both science and art in crafting the perfect cup.