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Coffee Courses at Bay Area CoRoasters (CoRo)

January 12, 2017 @ 9:00 am - 5:30 pm

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Royal Coffee is proud to announce Crown on the Road – Classes and workshops taught by the team from Royal & The Crown are coming to a city near you! Distilling our Crown Jewel Selections into coursework on Green Coffee Analytics, Roasting Styles, and Inventory Management, we’ll be visiting Berkeley, Denver, Milwaukee, St. Louis, Austin & New Orleans throughout January & February 2017.

Join us while we anticipate the opening of The Crown: Royal Coffee Lab & Tasting Room. These courses are a must take for production roasters, home roasters, green coffee buyers & aspiring coffee professionals.

Save $50 when you register for all 3 classes here

Green Coffee Analytics with Chris Kornman
Density, Screen Size & Water Activity: Theory & Application for Roasters & Buyers · $150
9:00 – 11:00am
Want to take just this course? Register here

This class lays the groundwork for thorough understanding of green coffee quality, and is a must for roasters and green buyers. Course work will move beyond simple analyses methods to highlight specifics of how a coffee’s physical quality affects global trade, roasting methods, and flavors. After this class, you will…

  1. Be able to implement green coffee analysis methods in your place of work
  2. Understand the relationship of green quality to global trade to make better decisions
  3. Utilize green quality to your benefit to make informed choices during roasting

Roasting Styles & Impact on Flavor with Jen Apodaca
A Roasting Workshop · $300
12:00pm – 3:00pm
Want to take just this course? Register here

Looking to add some skills to your roasting tool kit? Here, you’ll learn three distinct roasting theories. We will demonstrate how to apply them in a drum roaster and evaluate their success on the cupping table with several coffees of varied origin, density, screen size, and moisture content. Students will be introduced to the following roasting theories:

  1. Keeping the Rate of Rise in Constant Descent – Scott Rao
  2. Elongating the Maillard Reactions for Body – Rob Hoos
  3. Resting after First Crack – the “S” Curve technique by Ed Leebrick

Menu Development & Inventory Management with The Crown Team
A Workshop to Plan, Manage & Release Coffees · $200
3:30 – 5:30pm
Want to take just this course? Register here

So you’ve bought incredible coffees – now what? Learn to strategize a coffee’s release to market, balance inventory numbers, quality, and cost, and expect the unexpected when forecasting supply and demand. After completing the course, you’ll be equipped with the knowledge to help you…

  1. Manage inventory with an eye to improving usage and advanced planning
  2. Convert coffee information into marketing strategies for new coffee releases
  3. Combine intuition, good practices, and software to improve the quality of your products and efficiency of your business


Graciously Hosted by


Chris Kornman, Education and Lab Manager, Royal Coffee, Inc.:

Chris Kornman is a seasoned coffee quality specialist with a decade of experience working with Geoff Watts as a cupper, educator, green coffee buyer, and roaster. Chris logged thousands of miles and hours across the coffee lands in East Africa and Brazil, though lately his focus has been developing educational curriculum and written media for The Crown: Royal Coffee Lab & Tasting Room. Whether to a room of 300 Anacafé members in Guatemala City, 100 attendees at the Roasters Guild Sensory Summit at UC Davis, or one-on-one training, his passion for education knows no boundaries. Chris rides a 1986 Schwinn Prelude, plays banjo and trumpet, and always carries a Frisbee – just in case.

Jen Apodaca, Director of Roasting, Royal Coffee, Inc.: 

Jen started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown: Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She serves on the SCAA’s Roaster’s Guild Executive Council, is a certified Q-Grader, is the Chair Emeritus of the Coffee Committee of the Good Food Awards and has been an international juror for the Cup of Excellence.


January 12, 2017
9:00 am - 5:30 pm
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Bay Area Co-Roasters (CoRo)
2322 Fifth Street
Berkeley, CA 94710 United States
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