Royal Coffee is proud to announce Crown on the Road – Classes and workshops taught by the team from Royal & The Crown are coming to a city near you! Distilling our Crown Jewel Selections into coursework on Green Coffee Analytics, Roasting Styles, and Inventory Management, we’ll be visiting Berkeley, Denver, Milwaukee, St. Louis, Austin & New Orleans throughout January & February 2017.

Join us while we anticipate the opening of The Crown: Royal Coffee Lab & Tasting RoomThese courses are a must take for production roasters, home roasters, green coffee buyers & aspiring coffee professionals.

We’ll also be making pit stops at the SCAA Coffee Championships in Knoxville & Austin offering Crown experiences, sensory challenges, fresh crop tastings and high fives.

Green Coffee Analytics with Chris Kornman & Evan Gilman
Density, Screen Size & Water Activity: Theory & Application for Roasters & Buyers · $150

This class lays the groundwork for thorough understanding of green coffee quality, and is a must for roasters and green buyers. Course work will move beyond simple analyses methods to highlight specifics of how a coffee’s physical quality affects global trade, roasting methods, and flavors. After this class, you will…

  1. Be able to implement green coffee analysis methods in your place of work
  2. Understand the relationship of green quality to global trade to make better decisions
  3. Utilize green quality to your benefit to make informed choices during roasting

Roasting Styles & Impact on Flavor with Jen Apodaca
A Roasting Workshop · $300

Looking to add some skills to your roasting tool kit? Here, you’ll learn three distinct roasting theories. We will demonstrate how to apply them in a drum roaster and evaluate their success on the cupping table with several coffees of varied origin, density, screen size, and moisture content. Students will be introduced to the following roasting theories:

  1. Keeping the Rate of Rise in Constant Descent – Scott Rao
  2. Elongating the Maillard Reactions for Body – Rob Hoos
  3. Resting after First Crack – the “S” Curve technique by Ed Leebrick

Menu Development & Inventory Management with The Crown Team
A Workshop to Plan, Manage & Release Coffees · $200

So you’ve bought incredible coffees – now what? Learn to strategize a coffee’s release to market, balance inventory numbers, quality, and cost, and expect the unexpected when forecasting supply and demand. After completing the course, you’ll be equipped with the knowledge to help you…

1. Manage inventory with an eye to improving usage and advanced planning
2. Convert coffee information into marketing strategies for new coffee releases
3. Combine intuition, good practices, and software to improve the quality of your products and efficiency of your business

Contact RSVP@royalcoffee.com to learn more or register directly below.

Milwaukee @ Anodyne Coffee Roasting – Tuesday, February 7

Full Day Classes, 9am – 5:30pm – $600 (save $50) – Click to Register

Green Coffee Analytics, 9am – 11am – $150 – Click to Register

Roasting Styles, 12pm – 3pm – $300 – Click to Register

Inventory Management, 3:30pm – 5:30 pm – $200 – Click to Register

Saint Louis @ Park Avenue Coffee – Thursday, February 9

Full Day Classes, 9am – 5:30pm – $600 (save $50) – Click to Register

Green Coffee Analytics, 9am – 11am – $150 – Click to Register

Roasting Styles, 12pm – 3pm – $300 – Click to Register

Inventory Management, 3:30pm – 5:30 pm – $200 – Click to Register

Austin @ Greater Goods Roasting – Monday, February 13

Full Day Classes, 9am – 5:30pm – $600 (save $50) – Click to Register

Green Coffee Analytics, 9am – 11am – $150 – Click to Register

Roasting Styles, 12pm – 3pm – $300 – Sold Out

Inventory Management, 3:30pm – 5:30 pm – $200 – Click to Register

New Orleans @ Mojo Coffee Roasters – Wednesday, February 15

Full Day Classes, 9am – 5:30pm – $600 (save $50) – Click to Register

Green Coffee Analytics, 9am – 11am – $150 – Click to Register

Roasting Styles, 12pm – 3pm – $300 – Click to Register

Inventory Management, 3:30pm – 5:30 pm – $200 – Click to Register

Past Courses

Berkeley @ Bay Area CoRo – Thursday, January 12 & Friday, January 13

Full Day Classes – $600 (save $50)

January 12, 9am – 5:30pm

January 13, 9am – 5:30pm

Green Coffee Analytics – $150

January 12, 9am – 11am

January 13, 9am – 11am

Roasting Styles – $300

January 12, 12pm – 3pm

January 13, 12pm – 3pm

Inventory Management – $200

January 12, 3:30pm – 5:30pm

January 13, 3:30pm – 5:30pm

Denver @ Allegro Coffee Roasters – Thursday, January 19

Full Day Classes, 9am – 5:30pm – $600 (save $50) 

Green Coffee Analytics, 9am – 11am – $150 

Roasting Styles, 12pm – 3pm – $300 

Inventory Management, 3:30pm – 5:30 pm – $200

crown-on-the-road-2017

About the Instructors

Chris Kornman, Education and Lab Manager, Royal Coffee, Inc.:

Chris Kornman is a seasoned coffee quality specialist with a decade of experience working with Geoff Watts as a cupper, educator, green coffee buyer, and roaster. Chris logged thousands of miles and hours across the coffee lands in East Africa and Brazil, though lately his focus has been developing educational curriculum and written media for The Crown: Royal Coffee Lab & Tasting Room. Whether to a room of 300 Anacafé members in Guatemala City, 100 attendees at the Roasters Guild Sensory Summit at UC Davis, or one-on-one training, his passion for education knows no boundaries. Chris rides a 1986 Schwinn Prelude, plays Washburn B-17 5-string banjo and Bach Stradivarius Bb trumpet, and always carries a Frisbee – just in case.

Evan Gilman, Creative Director, Royal Coffee, Inc.:

Evan is, amongst other things, a photographer, musician in a Balinese gamelan, a brewer, and a licensed Q Grader. He joins The Crown after extensive travel throughout Indonesia, work as a trainer for Blue Bottle Coffee Company, and 15 years in the coffee industry.  

Jen Apodaca, Director of Roasting, Royal Coffee, Inc.: 

Jen started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown: Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She serves on the SCAA’s Roaster’s Guild Executive Council, is a certified Q-Grader, is the Chair Emeritus of the Coffee Committee of the Good Food Awards and has been an international juror for the Cup of Excellence.