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Editor’s Note: Managing inventory onsite or in a warehouse is a crucial part of operations in a roastery, and the tighter the protocols the better. Weekly meetings, physical bag count,...
Editor’s Note: Managing inventory onsite or in a warehouse is a crucial part of operations in a roastery, and the tighter the protocols the better. Weekly meetings, physical bag count, monitoring consumption, and staying connected with your trader are all essential parts of successful green coffee inventory management. When procedures are clear and followed to […]
Editor’s note: This article first ran the November/December 2020 issue of Roast Magazine. Heating Things Up An Introduction to Thermodynamics in Coffee Roasting By Candice Madison What alchemy turns coffee brown and releases a plethora of flavors and aromas? Heat! Not the steamy heat of a summer night, but the tried and tested the application […]
Editor’s Note: This article first appeared in the Jan/Feb 2020 edition of Roast Magazine under the Column “Technically Speaking” and is reprinted here with permission. You can view and download the article in its original format here. Sections of the article also appeared in Part III of our Green Coffee Analytics series, first published on […]
What do you call a coffee that is neither fully washed nor dried in the cherry… and more importantly, what does it mean when we say Pulped Natural, Honey Process, or Semi-Washed? In the world of coffee, there are basically two ways to process post-harvest. You can minimally process before milling and export (i.e., natural, […]
Editor’s note: This article first appeared in Daily Coffee News on Thursday, March 15, 2018. Despite the fact that coffee comes equipped with a natural insecticide (caffeine), it is still susceptible to sporadic insect infestation. Royal Coffee experienced a pest-related incident that affected thousands of pounds of green coffee over the summer of 2017. The […]
If you’re a cocktail connoisseur, you may have noticed a trend developing among your mixologist friends. The food and beverage industry has been steadily returning to the use of locally produced ingredients and preparing everything in-house. Of course, eating locally and seasonally was once the only option, but it’s an art (and necessity) that fell […]
It all started with a pretty benign suggestion. Bob Fulmer mentioned the long history of Alfred Klein and coffees from Finca San Carlos to me in passing, and dropped a line introducing us. What followed, over the course of a few weeks, was an exchange totaling over 5000 words and eventually filling numerous blog posts […]
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 […]
Hang up your hats and tie up those high horses, the great caffeine debate can be put to rest. All roasts are created equal. That’s right. Under normal circumstances an 8oz cup of light roast has about the same amount of caffeine as the same serving of dark roast. Ready to dive down the rabbit […]
