The Royal Blog

I think I first met Neel Vohora in Chicago in a blizzard during the winter of 2008. He wore khaki shorts and a Stetson style hat and I wasn’t quite sure what to make of it all. Neel and I have spent a little more time together since that day nearly a decade ago, kicking […]

Reflecting on the last six months of roasting styles at The Crown.  For as long as we’ve been serving coffee, The Crown’s menu has featured a revolving door of fresh and seasonal coffees served across a number of brewing styles. By far, our most consistent outturns (aside from cold brew in the warmer months) are […]

It’s no secret that I love a good density reading. In terms of ease of measurement and how much it can tell you about your green coffee, the metric is unmatched.  I’m also a giant nerd for amateur data sleuthing, and looking back over many years of Crown Jewel data recently led me to wonder a little […]

Editor’s note: This article was first published in Roast Magazine’s May/June 2021 issue, and is reprinted here with permission. Grinder Alignment: An Evaluation of Consistency, Cupping Settings, and the Impact of Roast Degree Experiment design, operation, summary and analysis by Chris Kornman and Elise Becker with contributions from Sandra Elisa Loofbourow One of the numerous […]

A short snippet from Bob Fulmer and Chris Kornman’s discussion on Royal Coffee’s Farmgate Transparency Program. If you’d like to hear more, check out the full podcast episode.  Back to the Farm Since co-founding Royal Coffee in 1978, I have made numerous trips to origin countries with a whole lot of different people, and […]

比較的単純な「フリーウォッシュト」や「ナチュラル」であっても、コーヒーの生産者が収穫したコーヒーを実際どのように加工し乾燥させているか、必ずしも正確に把握できているわけではありません。 コーヒーの発酵と加工法についての授業を控え、私は同僚のエヴァン・ギルマン Evan Gilman とともに「パルプトナチュラル」や「トリプルウォッシュ」といった言葉の意味を正確に分かりやすく伝えるための視覚化ツールを作成することにしました。

Editor’s note: This article first appeared on Daily Coffee News on Dec. 10, 2020, and is republished here with permission. Coffee Processing Styles and Terminology (Plus Flowchart) Infographic by Evan Gilman, Words by Chris Kornman Led by zeitgeisty processing methods such as anaerobic fermentation or carbonic maceration, new ways of developing flavor and removing fruit […]

Editor’s note: This article first ran on February 17, 2020 in Daily Coffee News; it is republished here with permission. The Specialty Coffee Transaction Guide released its latest and largest update just a few days before the end of 2019. The Guide itself is a continuously evolving compendium of financial data donated by willing participants […]

Editor’s note: This article first ran in Daily Coffee News on January 14, 2020. It is reprinted here with permission. Guatemalan coffee has long held a place of honor among specialty coffee roasters. Regional names like Antigua, Cobán, and Huehuetenango are familiar to many, and are frequently synonymous with exceptional quality. The country’s history with […]