比較的単純な「フリーウォッシュト」や「ナチュラル」であっても、コーヒーの生産者が収穫したコーヒーを実際どのように加工し乾燥させているか、必ずしも正確に把握できているわけではありません。 コーヒーの発酵と加工法についての授業を控え、私は同僚のエヴァン・ギルマン Evan Gilman とともに「パルプトナチュラル」や「トリプルウォッシュ」といった言葉の意味を正確に分かりやすく伝えるための視覚化ツールを作成することにしました。
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Producer Update: Cafe Brisa Serena Timor-Leste
While last year brought many changes, we're glad to be able to continue relationships with producers and exporters; especially those we feel like we're just getting to know. Cafe Brisa Serena Timor-Leste is one of our newest partners, but they've been doing some very impressive work around...
The Crown Gallery Artist Interviews: Tara Tucker
The Crown seeks to give exposure to local and international artists through The Crown Gallery, and hosts new artists each quarter. The Crown Gallery is currently accepting submissions for the first quarter of 2021, and is seeking artists who approach issues related to environmental sustainability,...
Heating Things Up – An Introduction to Thermodynamics in Coffee Roasting
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...
What Roasters Should Know about Ongoing COVID Freight Impacts, Costs, and Congestion
What Roasters Should Know about Ongoing COVID Freight Impacts, Costs, and Congestion By Jodi Louws COVID freight impacts continue, and even seem more severe at this time than they did in early 2020. We’re seeing export delays, longer shipment times and transshipment delays, container...
Facing Machismo: a Producer’s Perspective
Editor's note: This article first ran in the September 2020 issue of Coffee T & I Magazine, and is reprinted here with permission. Facing Machismo: a Producer’s Perspective By Sandra Elisa Loofbourow Growing up in a matriarchal Latino household, I was taught two things: that a) women are just...
Coffee Processing Styles and Terminology (Plus Flowchart)
Editor's note: This article first appeared on Daily Coffee News on Dec. 10, 2020, and is republished here with permission. Coffee Processing Styles and Terminology (Plus Flowchart) Infographic by Evan Gilman, Words by Chris Kornman Led by zeitgeisty processing methods such as anaerobic...
Coffee Processing – A Flowchart
In anticipation of a class on fermentation and processing styles in coffee, I asked my colleague Evan to help me create a unique visualization tool to convey accurately and quickly what people mean when they say “pulped natural” or “triple washed,” for example. You’ll note the color-coded...
Bourbon’s Botanical Origins and the Evolution of Laurina
Editor's note: This article first ran in Roast Magazine's September/October 2020 issue, and is republished here with permission. Roast has generously provided a pdf of the article, which you can access here. Article Summary Bourbon coffee traces its global influence back to Réunion Island, where a...
Blending Water: Some Important Math to Help You Mix Waters of Different TDS
Blending Water Some Important Math to Help You Mix Waters of Different TDS Tasting Room Director Sandra Elisa Loofbourow and I recently ran into a difficult problem to solve at the Crown, and wanted to share some of the work it took to figure out how to mix two different waters to achieve a...
Roasting Alone in the Time of COVID 19
Editor's note: Lowell Powell, partner to Royal's Marketing & Outreach Director and Catracha Coffee Founder Mayra Orellana-Powell, is the architect of the Catracha Quality Project and a driver behind many of the coffee processing innovations taking place on the ground in Santa Elena's coffee...
Ethiopia: Coffee’s Heirloom
Publisher's note: check out our fresh crop Ethiopias. In December 2018, a small group of us drove the mercifully paved high route from Yirga Alem, in Sidama, to Shakiso, in Guji, arriving in the dark. Early the next morning on our way to the farms we stopped at a café for fatira, a flaky breakfast...
Roasting on the Ikawa – Updates & Comments (Part III)
The long and winding road of Ikawa profiling led me to pen previous articles on challenges and some new ‘from-scratch” sample roast profiles I have been employing regularly for Crown Jewels and other coffees. Yet, I’ve long been seeking a low-airflow alternative to the high fan speeds I tend to...
The Cast Iron Coffee Roasting Experiment
By Nate Lumpkin, Crown Barista Since we’ve all been stuck at home for months, it seemed like there was no better time than now to practice roasting my own coffee. I do most of my home cooking on a cast iron skillet that a friend gifted me many years ago, and I’d heard that it’s possible to roast...
What is “Good” Coffee?
By Elise Becker, Crown Barista COVID-19 has changed many things about how we go about our day-to day. In fact, it’s why I’m writing articles and recipes instead of serving drinks. So many brewing guidelines are floating around right now, and people who are used to picking up coffee from their...