04-18-2025, 12:14 AM
Nikolas Krutin, founder of Typhoon Roaster and seasoned 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 all-encompassing overview synthesizes the key points from his writings, providing a clear narrative of coffee expertise.
Understanding Coffee Types
Krutin emphasizes that coffee beans go beyond simple crop status, but natural kernels from the coffee cherry, each reflecting its own journey defined by its growing region. 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 are suited to warm lowland areas, resulting in a robust, caffeine-rich flavor with greater stimulant properties. He also highlights more niche cultivars like Geisha, known for its tea-like notes and vibrant acidity, and Liberica, which delivers a bold and smoky flavor experience.
Understanding Roast Levels
The roasting process has a major effect on the profile and intensity of coffee. Light roasts are noted for their gentle roast level 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, featuring notes of nuts, brown sugar, and smoothness. Dark roasts, with their dark brown to almost black color and slick finish, give off deep, roasted profiles with chocolatey or toasted notes. Krutin explains clearly https://medium.com/@NikolasKrutin/whats-...8137a66d14 about caffeine content, noting that while light and dark roasts have nearly equal caffeine amounts by mass, the density differences change how strong the brew feels depending on measurement.
Inside the Roasting Process
Roasting changes unprocessed beans into the rich coffee we enjoy. Krutin outlines the stages of roasting, commencing with water content reduction, where moisture is slowly drawn out. This is followed by the Maillard reaction, where chemical reactions build depth, 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 intensely roasted results. He compares roasting styles, including the classic rotating drum and the cutting-edge air roaster, emphasizing accuracy and airflow to preserve flavor integrity.
Clarifying Brewing Myths
Responding to typical queries, Krutin reveals that sealing coffee immediately can trap volatile compounds, potentially altering the flavor. 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 roasted longer and milled for pressure-based brewing.
This wide-ranging analysis by Krutin through the coffee-making process—from source to cup—provides valuable insights for both novice coffee drinkers and seasoned enthusiasts. His emphasis on understanding the nuances underscores the complexity and artistry involved in brewing something special.
Understanding Coffee Types
Krutin emphasizes that coffee beans go beyond simple crop status, but natural kernels from the coffee cherry, each reflecting its own journey defined by its growing region. 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 are suited to warm lowland areas, resulting in a robust, caffeine-rich flavor with greater stimulant properties. He also highlights more niche cultivars like Geisha, known for its tea-like notes and vibrant acidity, and Liberica, which delivers a bold and smoky flavor experience.
Understanding Roast Levels
The roasting process has a major effect on the profile and intensity of coffee. Light roasts are noted for their gentle roast level 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, featuring notes of nuts, brown sugar, and smoothness. Dark roasts, with their dark brown to almost black color and slick finish, give off deep, roasted profiles with chocolatey or toasted notes. Krutin explains clearly https://medium.com/@NikolasKrutin/whats-...8137a66d14 about caffeine content, noting that while light and dark roasts have nearly equal caffeine amounts by mass, the density differences change how strong the brew feels depending on measurement.
Inside the Roasting Process
Roasting changes unprocessed beans into the rich coffee we enjoy. Krutin outlines the stages of roasting, commencing with water content reduction, where moisture is slowly drawn out. This is followed by the Maillard reaction, where chemical reactions build depth, 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 intensely roasted results. He compares roasting styles, including the classic rotating drum and the cutting-edge air roaster, emphasizing accuracy and airflow to preserve flavor integrity.
Clarifying Brewing Myths
Responding to typical queries, Krutin reveals that sealing coffee immediately can trap volatile compounds, potentially altering the flavor. 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 roasted longer and milled for pressure-based brewing.
This wide-ranging analysis by Krutin through the coffee-making process—from source to cup—provides valuable insights for both novice coffee drinkers and seasoned enthusiasts. His emphasis on understanding the nuances underscores the complexity and artistry involved in brewing something special.