Royal Coffee is proud to announce our fourth installment of Crown on the Road, coffee courses & events coming to a city near you!
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.
Green Coffee Analytics plus Roasting Styles & Impact on Flavor with Chris Kornman & Jen Apodaca
This two-part, day-long interactive class lays the groundwork for thorough understanding of green coffee quality’s impact on roasting, and how these theories can be practically applied in three distinct roasting philosophies. Lunch & snacks will be provided.
Green Coffee Analytics is highly recommended 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. The course includes detailed analysis and three tasting sessions to dive deep into the importance of Screen Size, Density, and Moisture Content & Water Activity. After completing the first half of the class, you’ll:
- Be able to implement green coffee analysis methods in your place of work
- Understand the relationship of green quality to global trade to make better decisions
- Utilize green quality to your benefit to make informed choices during roasting
Roasting Styles & Impact on Flavor – 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:
- Keeping the Rate of Rise in Constant Descent – Scott Rao
- Elongating the Maillard Reactions for Body – Rob Hoos
- Resting after First Crack – the “S” Curve technique by Ed Leebrick
About the Instructors
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 Washburn B-17 5-string banjo and Bach Stradivarius Bb 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.
Graciously Hosted By
The university is easily accessible by bus and Link light rail. Use Metro Trip Planner to find your route. Travel by car is an option as well. The closest parking to Husky Grind is the University W-10 parking lot. The lot is just northeast of the café. There are stalls for hourly parking are located on the easternmost row (hourly parking does not apply to other stalls in the lot). Hourly street parking in the vicinity is available, though generally limited to 2 or 4 hours. If you are ambitious, there is free street parking on some nearby streets, about a 5 to 10 minute walk from the café.
Easiest / closest parking is in Lot W10. There is one 30-minute load/unload next to the café – you have to cross the Burke-Gillman trail and it’s on the east side of the driveway, right by Steven’s Court. There is also plenty of street parking nearby.