The Royal Blog

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 […]

Editor’s note: This article first ran in Daily Coffee News on July 12, 2021, and is republished here with permission. The 2021 Association for Science and Information on Coffee (ASIC) biennial conference concluded in Montpellier, France, on July 1, and I’m feeling pretty lucky to have been able to attend, albeit remotely. The Association’s 28th […]

The UC Davis Coffee Center Receives its Official Dedication and is Open for Business Friday, June 25th, was the day of the official dedication ceremony for the UC Davis College of Engineering Coffee Center, a 6,000 square foot multi-bay laboratory building currently on its way to becoming the world’s first research and teaching facility dedicated […]

Editor’s note: This article first ran in Daily Coffee News on June 28, 2019, and is republished here with permission. Exploring the Wide World of Coffee Agronomy Research at Origin Back in May, The Crown and Equator Coffees co-hosted Greg Meenahan of World Coffee Research for a pair of speaking engagements devoted to sustainability and […]

Last weekend I was lucky enough to attend Sensory Summit, hosted by the Roasters Guild at UC Davis. This is the third year the Roasters Guild, who hoped to host an event to complement Retreat, has hosted this incredible weekend. It’s designed to “…educate, inform, and inspire the Specialty Coffee professional”, and works with the […]

Editor’s note: This article originally appeared in Daily Coffee News on November 22, 2017. In what might be a foolhardy attempt to correlate two of coffee’s most complicated concepts, I’ve dedicated a significant portion of the past few months to examining the relationship between the water activity of green coffee and the Maillard reaction during […]