The Royal Blog

Last month I spent a few weeks playing with the rate of extraction, and came up with some interesting findings. Notably, I learned that the majority of extraction happens within the first 90 seconds of brewing; by that point most of the solids that are going to wash out of the coffee bean and into […]

What really happens during extraction? There are some things we know, and some things that are still a little muddled. This week I did a few experiments in hopes of tightening up our understanding of how extraction works. What we know about extraction: We know that water is an excellent solvent. Water is sometimes called […]

Editor’s Note: This article originally appeared in Daily Coffee News on June 26, 2017. In many cases, a roaster will make choices about heat application based on final, intended use. An espresso roast will differ significantly from a drip roast based on known effects on the final flavor profile. Not long ago at the Crown office, […]