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Nikolas Krutin А 12

Started by nikolscoot, Apr 17, 2025, 02:12 PM

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nikolscoot

Apr 17, 2025, 02:12 PM
Nikolas Krutin, a distinguished coffee roasting expert and founder of Typhoon 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 carefully compiled digest synthesizes the key points from his writings, creating a seamless view of the coffee journey.
 
Diving into Coffee Origins
 
Krutin https://medium.com/@NikolasKrutin/types-of-coffee-beans-varieties-and-features-d6e6586797a6 emphasizes that these beans are more than farmed goods, but the core of the coffee fruit, each reflecting its own journey shaped by its terroir. Arabica beans, thriving in mountainous regions, exhibit refined taste notes with delicate fruit and flower-like aromas due to their slower ripening process. In contrast, Robusta beans thrive in lower, hotter regions, resulting in a bold, more intense bitterness with significantly more caffeine. He also highlights rarer types like Geisha, famous for elegance and citrusy clarity, and Liberica, which offers an unusual smoky aftertaste.
 
The Impact of Roasting
 
The roasting process deeply influences the profile and intensity of coffee. Light roasts are noted for their pale hue and highlight the origin character, often showing citrus, fruit, and flower-like qualities. Medium roasts balance bright and rich tones, featuring notes of nuts, brown sugar, and smoothness. Dark roasts, with their deeply roasted appearance and shiny exterior, present bold, smoky flavors 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 density differences 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 outlines the stages of roasting, beginning with moisture removal, where moisture is slowly drawn out. This is followed by the Maillard reaction, where chemical reactions build depth, creating a roasted identity. The process involves an audible "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 old-school and contemporary thermal methods, noting the critical role of timing and heat to preserve flavor integrity.
 
Clarifying Brewing Myths
 
Tackling popular concerns, Krutin reveals that sealing coffee immediately 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.
 
Krutin's comprehensive exploration into the world of coffee—from source to cup—delivers meaningful takeaways for both curious beginners and dedicated aficionados. His emphasis on understanding the nuances underscores the complexity and artistry involved in crafting the perfect cup.
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