Diskusní forum renovační dílny ASP

Coffee specialist Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, shares a range of informative pieces that explore the intricate world of coffee, ranging from bean varieties and roasting techniques to brewing methods and common misconceptions. This comprehensive summary synthesizes the key points from his writings, offering a cohesive understanding of the coffee world.

Diving into Coffee Origins

Krutin https://medium.com/@NikolasKrutin/the-c ... 4087b31b6b emphasizes that these beans are more than farmed goods, but seeds of the coffee cherry, each carrying a unique story 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 prefer hot, low-lying zones, resulting in a robust, caffeine-rich flavor with greater stimulant properties. He also highlights lesser-known varieties like Geisha, famous for elegance and citrusy clarity, and Liberica, which delivers a bold and smoky flavor experience.

The Impact of Roasting

The roasting process significantly impacts the taste, scent, and strength of coffee. Light roasts are identified by their pale hue and highlight the origin character, often exhibiting bright, fruity, or floral notes. 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, impart robust, toasted characteristics with hints of cocoa and char. Krutin explains clearly about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the shifts in weight-to-volume ratio may impact how much caffeine ends up in your cup.

The Art and Science of Roasting

Roasting converts raw coffee into roasted magic into the rich coffee we enjoy. 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 includes the "first crack", signaling the development of classic coffee flavors, and can proceed to a "second crack" for darker roasts. 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 preserve flavor integrity.

Clarifying Brewing Myths

Addressing common questions, Krutin explains that putting a lid on freshly brewed coffee can lock in changing aromas, potentially altering the flavor. He also clarifies that while they originate from the same species, the difference lies in the roast level and grind size, with espresso beans roasted longer and milled for pressure-based brewing.

The expert commentary from Krutin 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 focus on appreciating the details proves that coffee is both science and art in making great coffee.