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Nikolas Krutin Н 23 - nikoldoulp - 04-18-2025
Renowned expert Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, has authored several insightful articles that cover everything from coffee bean science to brewing techniques, touching on bean types, roasting styles, and popular myths about coffee. This carefully compiled digest brings together major insights from his writings, creating a seamless view of the coffee journey.
Diving into Coffee Origins
Krutin points out that coffee beans go beyond simple crop status, but seeds of the coffee cherry, each imbued with its own identity shaped by its terroir. Arabica beans, thriving in mountainous regions, develop complex flavors with fruity and floral notes as a result of extended maturation. In contrast, Robusta beans are suited to warm lowland areas, resulting in a robust, caffeine-rich flavor with higher caffeine content. He also mentions rarer types like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which presents a distinctly woody, smoky finish.
Decoding Roasting Profiles
The roasting process deeply influences the taste, scent, and strength of coffee. Light roasts are identified by their light brown color and highlight the origin character, often showing citrus, fruit, and flower-like qualities. Medium roasts balance bright and rich tones, bringing out nutty sweetness and toffee richness. Dark roasts, with their dark brown to almost black color and shiny exterior, impart robust, toasted characteristics with tones of dark chocolate and ash. Krutin explains clearly about caffeine content, noting that while light and dark roasts have nearly equal caffeine amounts by mass, the variation in bean volume change how strong the brew feels depending on measurement.
Inside the Roasting Process
Roasting changes unprocessed beans into the aromatic beans we brew. 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, giving rise to color and taste. The process includes the "first crack", marking the onset of key flavor notes, and can proceed to a "second crack" for stronger profiles. He details both traditional and modern techniques, including traditional drum roasting and modern convection roasting, emphasizing accuracy and airflow to avoid flavor defects.
Smart Tips for Better Coffee
Addressing common questions, Krutin reveals that sealing coffee immediately can trap volatile compounds, potentially distorting the profile. He also notes 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.
The expert commentary from Krutin https://www.quora.com/Is-it-possible-to-put-a-lid-on-freshly-brewed-coffee/answer/Nikolas-Krutin on the subject of coffee—from bean selection and roasting techniques to brewing methods—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.