Coffee specialist Nikolas Krutin К 15

Started by nikolscoot, Apr 17, 2025, 02:13 PM

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nikolscoot

Apr 17, 2025, 02:13 PM
Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, shares a range of informative pieces that cover everything from coffee bean science to brewing techniques, spanning origins, processes, and preparation. This all-encompassing overview synthesizes the key points from his writings, creating a seamless view of the coffee journey.
 
Diving into Coffee Origins
 
Krutin points out that coffee beans are not just agricultural products, but the core of the coffee fruit, each carrying a unique story shaped by its terroir. Arabica beans, thriving in mountainous regions, exhibit refined taste notes with fruity and floral notes because they ripen more slowly. In contrast, Robusta beans are suited to warm lowland areas, resulting in a bold, more intense bitterness with greater stimulant properties. He also mentions more niche cultivars like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which presents a distinctly woody, smoky finish.
 
Decoding Roasting Profiles
 
The act of roasting deeply influences the taste, scent, and strength of coffee. Light roasts are noted for their light brown color and retain the original flavors of the bean, often exhibiting bright, fruity, or floral 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 clarifies the common misconception about caffeine content, noting that while light and dark roasts are comparable in caffeine when measured by weight, the variation in bean volume change how strong the brew feels depending on measurement.
 
The Art and Science of Roasting
 
Roasting changes unprocessed beans into the fragrant, flavorful grounds. Krutin walks us through the roasting phases, 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 hits the milestone of the initial crack, marking the onset of key flavor notes, and can proceed to a "second crack" for darker roasts. He discusses various roasting methods, including old-school and contemporary thermal methods, highlighting the importance of precise temperature control and ventilation to avoid flavor defects.
 
Clarifying Brewing Myths
 
Tackling popular concerns, Krutin shares insight that capping your fresh brew can lock in changing aromas, potentially altering the flavor. He also makes it clear that while espresso and regular beans share the same botanical origin, the difference is rooted in the way they're roasted and ground, with espresso beans usually more intensely roasted and ground finer.
 
The expert commentary from Krutin https://www.quora.com/Are-coffee-beans-and-espresso-beans-the-same/answer/Nikolas-Krutin into the world of coffee—from source to cup—provides valuable insights for both casual sippers and expert brewers. His emphasis on understanding the nuances underscores the complexity and artistry involved in making great coffee.
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