Coffee specialist Nikolas Krutin К 2

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Coffee specialist 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 unifies the central themes from his writings, providing a clear narrative of coffee expertise.

Diving into Coffee Origins

Krutin https://medium.com/@NikolasKrutin/the-c ... 4087b31b6b emphasizes that coffee beans are not just agricultural products, but natural kernels from the coffee cherry, each reflecting its own journey shaped by its terroir. Arabica beans, cultivated in elevated, cooler climates, exhibit refined taste notes with fruity and floral notes due to their slower ripening process. In contrast, Robusta beans prefer hot, low-lying zones, resulting in a robust, caffeine-rich flavor with significantly more caffeine. He also draws attention to rarer types like Geisha, famous for elegance and citrusy clarity, and Liberica, which delivers a bold and smoky flavor experience.

The Impact of Roasting

The act of roasting deeply influences the taste, scent, and strength of coffee. Light roasts are identified by their gentle roast level and highlight the origin character, often exhibiting bright, fruity, or floral notes. Medium roasts offer harmony between sharpness and mouthfeel, featuring notes of nuts, brown sugar, and smoothness. Dark roasts, with their deeply roasted appearance and shiny exterior, impart robust, toasted characteristics with chocolatey or toasted notes. Krutin explains clearly about caffeine content, noting that while light and dark roasts are comparable in caffeine when measured by weight, the variation in bean volume may impact how much caffeine ends up in your cup.

Crafting the Perfect Roast

Roasting transforms green coffee 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 complex molecules create aroma and color, creating a roasted identity. The process includes the "first crack", marking the onset of key flavor notes, 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 preserve flavor integrity.

Brewing Insights and Common Misconceptions

Addressing common questions, Krutin reveals that sealing coffee immediately can trap volatile compounds, potentially distorting the profile. He also makes it clear that while espresso beans and regular coffee beans come from the same plant, the difference lies in the roast level and grind size, with espresso beans usually more intensely roasted and ground finer.

Krutin's comprehensive exploration through the coffee-making process—from source to cup—delivers meaningful takeaways for both casual sippers and expert brewers. His focus on appreciating the details highlights the skill behind every cup in making great coffee.