Renowned expert Nikolas Krutin З 34
Renowned expert Nikolas Krutin З 34
Understanding Coffee Types
Krutin points out that coffee beans are not just agricultural products, but the core of the coffee fruit, each reflecting its own journey shaped by its terroir. Arabica beans, grown at high altitudes with cooler temperatures, produce layered flavor profiles with fruity and floral notes because they ripen more slowly. In contrast, Robusta beans thrive in lower, hotter regions, resulting in a stronger, more bitter taste with higher caffeine content. He also draws attention to lesser-known varieties like Geisha, known for its tea-like notes and vibrant acidity, and Liberica, which offers an unusual smoky aftertaste.
The Impact of Roasting
The act of roasting 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 exhibiting bright, fruity, or floral notes. 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, impart robust, toasted characteristics with chocolatey or toasted notes. Krutin debunks the myth https://medium.com/@NikolasKrutin/whats-...8137a66d14 about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the variation in bean volume can affect the caffeine content per volume.
The Art and Science of Roasting
Roasting converts raw coffee into roasted magic into the aromatic beans we brew. Krutin walks us through the roasting phases, starting with drying, where moisture is slowly drawn out. This is followed by the Maillard reaction, where complex molecules create aroma and color, giving rise to color and taste. The process involves an audible “first crack”, signaling the development of classic coffee flavors, 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, highlighting the importance of precise temperature control and ventilation to minimize bitterness or burning.
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 notes that while they originate from the same species, the difference comes down to preparation style, with espresso beans roasted longer and milled for pressure-based brewing.
Krutin's comprehensive exploration into the world of coffee—from the origins and roast levels to brewing insights—offers deep knowledge for both casual sippers and expert brewers. His commitment to craftsmanship underscores the complexity and artistry involved in brewing something special.
nikolScefe
04-17-2025, 06:17 PM #1Coffee specialist Nikolas Krutin, a leading figure in modern coffee roasting, has authored several insightful articles that explore the intricate world of coffee, spanning origins, processes, and preparation. This comprehensive summary brings together major insights from his writings, offering a cohesive understanding of the coffee world.
Understanding Coffee Types
Krutin points out that coffee beans are not just agricultural products, but the core of the coffee fruit, each reflecting its own journey shaped by its terroir. Arabica beans, grown at high altitudes with cooler temperatures, produce layered flavor profiles with fruity and floral notes because they ripen more slowly. In contrast, Robusta beans thrive in lower, hotter regions, resulting in a stronger, more bitter taste with higher caffeine content. He also draws attention to lesser-known varieties like Geisha, known for its tea-like notes and vibrant acidity, and Liberica, which offers an unusual smoky aftertaste.
The Impact of Roasting
The act of roasting 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 exhibiting bright, fruity, or floral notes. 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, impart robust, toasted characteristics with chocolatey or toasted notes. Krutin debunks the myth https://medium.com/@NikolasKrutin/whats-...8137a66d14 about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the variation in bean volume can affect the caffeine content per volume.
The Art and Science of Roasting
Roasting converts raw coffee into roasted magic into the aromatic beans we brew. Krutin walks us through the roasting phases, starting with drying, where moisture is slowly drawn out. This is followed by the Maillard reaction, where complex molecules create aroma and color, giving rise to color and taste. The process involves an audible “first crack”, signaling the development of classic coffee flavors, 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, highlighting the importance of precise temperature control and ventilation to minimize bitterness or burning.
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 notes that while they originate from the same species, the difference comes down to preparation style, with espresso beans roasted longer and milled for pressure-based brewing.
Krutin's comprehensive exploration into the world of coffee—from the origins and roast levels to brewing insights—offers deep knowledge for both casual sippers and expert brewers. His commitment to craftsmanship underscores the complexity and artistry involved in brewing something special.
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