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  • Royal Coffee Oakland Warehouse

    Managing Green Inventory Part I: Physical Inventory

    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 […]

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  • pexels-photo-1554646
    Coffee News

    COVID-19 Updates for Coffee Buyers

    We are updating this blog entry weekly. Last update was April 13th, 2020.  These weeks have been a whirlwind, but we’ve managed to keep coffee flowing in and out of our warehouse and handle QC responsibilities, albeit with a skeleton crew to minimize contact points among our staff. We thank those of you who have […]
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  • 考Q的经验分享
    The Crown

    考Q的经验分享

      考Q的经验分享   2003年,CQI(咖啡品质协会)推出了阿拉比卡咖啡Q grader项目,向咖啡专业人士授予专业证书,并利用这套体系对咖啡进行评分和定级。这是一项致力于咖啡全球标准化的项目,因为曾经通过感官来对咖啡进行分析和评价是非常主观的认定。一个人认为的深度烘焙,在另外一个人眼中可能是中度烘焙,或者在一个人的认识当中这种...

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  • 生豆分析:烘焙商、采购商和生产者 – 目数

    生豆分析:烘焙商、采购商和生产者 – 目数

      在咖啡干燥处理厂的最后一个步骤就是根据咖啡的目数大小对咖啡生豆进行最后的分类,然后装袋出口。进行咖啡目数分类的机器非常大,分为若干层,每层均略微向下倾斜。当咖啡进入机器时,机器开始震动,通过重力作用不同目数的咖啡生豆就被筛选出来。工人们在机器的底端用麻袋盛接筛选出来的咖啡豆。通过多层的筛选,所筛选出来的咖啡豆目数更加准确,而且这...

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  • Passing the Q
    The Crown

    Passing the Q

      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 […]

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  • Corrections – Mold, Mycotoxins, and Coffee

    Let’s cut to the chase: I need to issue a few corrections. Lucia Solis, of Scott Labs (not to be confused with the similarly named entity that helped develop the SL-28 variety in Kenya, for example. That Scott Labs no longer exists as such, but is now the National Agricultural Laboratories, a part of the larger […]

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  • Green Coffee Analytics part II – Screen Size

    Green Coffee Analytics part II – Screen Size

    Download the printer-friendly PDF In Part I of this series on analyzing green coffee, we focused in a lot of detail on the water – specifically the relationship of a green coffee’s water content and activity to its safety, longevity, and potential for browning reactions in the roaster. This article will focus on another physical quality […]

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  • Optimism in the City of Eternal Spring

    Working as a tour guide in China, Yunnan was the destination that tourists and staff looked forward to visiting the most. I suppose that Yunnan’s capital being dubbed “The City of Eternal Spring” made it an easier sell. The province is considered one of the most diverse in the country. It contains about half of […]

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