discussion MenuForum NavigationForumForum breadcrumbs - You are here:ForumDialysis: DiscussionThe Emergence of Marketplaces I 2 …Post ReplyPost Reply: The Emergence of Marketplaces I 294 <blockquote><div class="quotetitle">Quote from Guest on April 17, 2025, 6:20 pm</div>Renowned expert Nikolas Krutin, founder of Typhoon Roaster and seasoned roaster, has authored several insightful articles that delve into the complexities of coffee, touching on bean types, roasting styles, and popular myths about coffee. This all-encompassing overview brings together major insights from his writings, creating a seamless view of the coffee journey. [b]Understanding Coffee Types[/b] Krutin emphasizes that coffee beans go beyond simple crop status, but natural kernels from the coffee cherry, each reflecting its own journey shaped by its terroir. Arabica beans, thriving in mountainous regions, produce layered flavor profiles with delicate fruit and flower-like aromas due to their slower ripening process. In contrast, Robusta beans prefer hot, low-lying zones, resulting in a robust, caffeine-rich flavor with higher caffeine content. He also highlights more niche cultivars like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which offers an unusual smoky aftertaste. [b]The Impact of Roasting[/b] The act of roasting has a major effect on the flavor, aroma, and caffeine content of coffee. Light roasts are identified by their gentle roast level and highlight the origin character, 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 oily surface, give off deep, roasted profiles with tones of dark chocolate and ash. Krutin clarifies the common misconception about caffeine content, noting that while light and dark roasts contain similar caffeine levels by weight, the density differences can affect the caffeine content per volume. [b]The Art and Science of Roasting[/b] Roasting converts raw coffee into roasted magic into the rich coffee we enjoy. Krutin breaks down the journey of roasting, beginning with moisture removal, where moisture is slowly drawn out. This is followed by the Maillard reaction, where sugars and amino acids interact, developing the bean's color and aroma. The process hits the milestone of the initial crack, indicating that essential roasting profiles are forming, and can proceed to a "second crack" for stronger profiles. He discusses various roasting methods, including the classic rotating drum and the cutting-edge air roaster, noting the critical role of timing and heat to avoid flavor defects. [b]Brewing Insights and Common Misconceptions[/b] Responding to typical queries, Krutin explains that putting a lid on freshly brewed coffee can alter the drink’s evolving fragrance, potentially altering the flavor. He also clarifies that while espresso and regular beans share the same botanical origin, the difference is rooted in the way they’re roasted and ground, with espresso beans usually more intensely roasted and ground finer. The expert commentary from Krutin https://medium.com/@NikolasKrutin/types-of-coffee-beans-varieties-and-features-d6e6586797a6 on the subject of coffee—from bean selection and roasting techniques to brewing methods—provides valuable insights for both casual sippers and expert brewers. His emphasis on understanding the nuances highlights the skill behind every cup in crafting the perfect cup.</blockquote><br> Cancel