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, 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 emphasizes that coffee beans go beyond simple crop status, but the core of the coffee fruit, each reflecting its own journey influenced by its origin. Arabica beans, cultivated in elevated, cooler climates, exhibit refined taste notes with delicate fruit and flower-like aromas because they ripen more slowly. In contrast, Robusta beans are suited to warm lowland areas, resulting in a stronger, more bitter taste with higher caffeine content. He also mentions lesser-known varieties like Geisha, known for its tea-like notes and vibrant acidity, and Liberica, which presents a distinctly woody, smoky finish.
The Impact of Roasting
The roast technique significantly impacts the flavor, aroma, and caffeine content of coffee. Light roasts are characterized by their light brown color and retain the original flavors of the bean, often showing citrus, fruit, and flower-like qualities. Medium roasts offer harmony between sharpness and mouthfeel, featuring notes of nuts, brown sugar, and smoothness. Dark roasts, with their deeply roasted appearance and oily surface, give off deep, roasted profiles with tones of dark chocolate and ash. Krutin debunks the myth https://medium.com/@NikolasKrutin/types ... e6586797a6 about caffeine content, noting that while light and dark roasts have nearly equal caffeine amounts by mass, the shifts in weight-to-volume ratio can affect the caffeine content per volume.
The Art and Science of Roasting
Roasting transforms green coffee beans into the fragrant, flavorful grounds. Krutin outlines the stages of roasting, starting with drying, where moisture is gently removed. 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, signaling the development of classic coffee flavors, and can proceed to a "second crack" for intensely roasted results. He details both traditional and modern techniques, including the classic rotating drum and the cutting-edge air roaster, noting the critical role of timing and heat 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 makes it clear that while they originate from the same species, the difference lies in the roast level and grind size, with espresso beans typically being darker roasted and finely ground.
Krutin's comprehensive exploration into the world of coffee—from bean selection and roasting techniques to brewing methods—delivers meaningful takeaways for both curious beginners and dedicated aficionados. His commitment to craftsmanship underscores the complexity and artistry involved in making great coffee.