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The CrownThere is a wealth of diversity in the way people prepare and consume coffee around the world. The cultural exchange that comes out of international interaction, and especially out of...
Editors note: A version of this article first appeared as a two-part series in Barista Magazine Online on August 7 and August 14, 2018. For a limited time, you can enjoy our version of this beverage at The Crown: Royal Coffee Lab & Tasting Room Café de Olla: Native to Mestizo Mexico In many places, […]
Introduction by Chris Kornman 介绍 by Chris Kornman 在过去的20多年里，哈拉尔不过是人们心中一个尘封已久的褪色的记忆 —— 一个传奇, 一个永恒的或许无法再现的印记。而曾一度，日晒哈拉尔那独特的蓝莓风味令其他咖啡都望其项背，深受上世纪八九十年代人们的喜爱。哈拉尔是咖啡猎奇者的珍宝，如此...
Introduction by Chris Kornman クリス・コーンマンによる豆の紹介 少し遅めに到着したこのエチオピアのコーヒーは、ゲデオ領域内でウォナゴ地区の近く、ドドラ地区に住んでいるデスタゴーラという名前の農家が栽培したものです。 デスタゴーラさんは49歳。4ヘクタールの農場で2万本を超えるコーヒーの木を2013年以来...
Introduction by Chris Kornman 介绍来自 使你唤起神话与传说，苏门答腊玉龙咖啡在很多方面都是收获最佳选择的象征。这款咖啡来自苏门答腊北部Takengon高地，位于Lukup Sabun附近的一个 长期供应商Koperasi Kopi Gayo Organico (KKGO) 合作社。该合作社拥有1500多...
关于咖啡，糖似乎是个不能回避的问题，特别是对于精品咖啡而言。 虽然我们不断改善产品的味道和品质，但还是有很多客人会习惯往咖啡中加奶油和糖。 但如果没有这些习惯加糖加奶客人，咖啡产业可能也不会发展到今天。 但问题是，咖啡是一杯个体感知产品，每个人都知道自己想要的产品是什么样的，而且已经成为一种饮用习惯。当然，我们希望我们的顾客都能品尝...
Sugar is not a common topic of conversation in specialty coffee – at least, not in the ‘one lump or two?’ sense. While focusing on how to improve the taste and quality of our product, we’ve forgotten that the vast majority of coffee consumers take their coffee with cream and sugar. Without the support of […]
Passing the Q Becoming a certified Q grader was a long time goal of mine, a way to prove to myself that I am a coffee sensory professional. Even though I have been cupping coffee five times a week for over a decade, I was still apprehensive to take the test, not to […]
Our friends over at Bay Area CoRoasters are hosting us for some exciting upcoming events! Advanced Coffee Sensory Exercises – December 8th 9am – 12pm. Friday, December 8th: – Register here: $100 Advanced Exercises is a training session including tasting lessons designed to improve the skills of more experienced coffee tasters in a controlled but comfortable […]
