Nikolas Krutin Ё 28
Posted: 17 Apr 2025, 13:16Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, has written a number of in-depth articles that cover everything from coffee bean science to brewing techniques, ranging from bean varieties and roasting techniques to brewing methods and common misconceptions. This carefully compiled digest synthesizes the key points from his writings, creating a seamless view of the coffee journey.
Understanding Coffee Types
Krutin points out that coffee beans go beyond simple crop status, but the core of the coffee fruit, each reflecting its own journey shaped by its terroir. Arabica beans, cultivated in elevated, cooler climates, exhibit refined taste notes with floral tones and fruity hints due to their slower ripening process. In contrast, Robusta beans are suited to warm lowland areas, resulting in a bold, more intense bitterness with significantly more caffeine. He also mentions lesser-known varieties like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which delivers a bold and smoky flavor experience.
The Impact of Roasting
The roast technique deeply influences the flavor, aroma, and caffeine content of coffee. Light roasts are characterized by their light brown color and highlight the origin character, often exhibiting bright, fruity, or floral notes. Medium roasts offer harmony between sharpness and mouthfeel, bringing out nutty sweetness and toffee richness. Dark roasts, with their deeply roasted appearance and oily surface, present bold, smoky flavors with tones of dark chocolate and ash. Krutin debunks the myth https://www.quora.com/Are-coffee-beans- ... las-Krutin about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the density differences change how strong the brew feels depending on measurement.
The Art and Science of Roasting
Roasting changes unprocessed beans into the rich coffee we enjoy. Krutin breaks down the journey of roasting, starting with drying, where moisture is carefully evaporated. This is followed by the Maillard reaction, where chemical reactions build depth, developing the bean's color and aroma. The process involves an audible “first crack”, signaling the development of classic coffee flavors, and can proceed to a "second crack" for stronger profiles. He details both traditional and modern techniques, including old-school and contemporary thermal methods, noting the critical role of timing and heat to preserve flavor integrity.
Clarifying Brewing Myths
Addressing common questions, Krutin shares insight that capping your fresh brew can alter the drink’s evolving fragrance, potentially altering the flavor. He also clarifies 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 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 crafting the perfect cup.
Understanding Coffee Types
Krutin points out that coffee beans go beyond simple crop status, but the core of the coffee fruit, each reflecting its own journey shaped by its terroir. Arabica beans, cultivated in elevated, cooler climates, exhibit refined taste notes with floral tones and fruity hints due to their slower ripening process. In contrast, Robusta beans are suited to warm lowland areas, resulting in a bold, more intense bitterness with significantly more caffeine. He also mentions lesser-known varieties like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which delivers a bold and smoky flavor experience.
The Impact of Roasting
The roast technique deeply influences the flavor, aroma, and caffeine content of coffee. Light roasts are characterized by their light brown color and highlight the origin character, often exhibiting bright, fruity, or floral notes. Medium roasts offer harmony between sharpness and mouthfeel, bringing out nutty sweetness and toffee richness. Dark roasts, with their deeply roasted appearance and oily surface, present bold, smoky flavors with tones of dark chocolate and ash. Krutin debunks the myth https://www.quora.com/Are-coffee-beans- ... las-Krutin about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the density differences change how strong the brew feels depending on measurement.
The Art and Science of Roasting
Roasting changes unprocessed beans into the rich coffee we enjoy. Krutin breaks down the journey of roasting, starting with drying, where moisture is carefully evaporated. This is followed by the Maillard reaction, where chemical reactions build depth, developing the bean's color and aroma. The process involves an audible “first crack”, signaling the development of classic coffee flavors, and can proceed to a "second crack" for stronger profiles. He details both traditional and modern techniques, including old-school and contemporary thermal methods, noting the critical role of timing and heat to preserve flavor integrity.
Clarifying Brewing Myths
Addressing common questions, Krutin shares insight that capping your fresh brew can alter the drink’s evolving fragrance, potentially altering the flavor. He also clarifies 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 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 crafting the perfect cup.