Our friends over at Bay Area CoRoasters are hosting us for some exciting upcoming events!
Advanced Coffee Sensory Exercises – December 8th 9am – 12pm.
Friday, December 8th: – Register here: $100
Advanced Exercises is a training session including tasting lessons designed to improve the skills of more experienced coffee tasters in a controlled but comfortable environment. We’ll triangulate, taste organic acids, and train to take the sweet/salty/sour sensory skills test together.
If you’re looking for Roasting classes, we are also enrolling for a session of Advanced Roasting 2-day course at Bay Area CoRoasters.
November 29-30 – Register here: $650.
Wednesday, November 29th: 9am – 4pm (lunch provided)
Thursday, November 30th, 9am – 12pm
The Crown’s Advanced Roasting 2-day course offers an array of tools to equip roasters to dramatically improve their coffee skills. Using green coffee analytics as a foundation for understanding the raw materials, students will learn the basics of why density, screen size, and moisture play an important role in the way a coffee develops in the roaster.
The first day will focus on applying numerous stylistic approaches during roasting. Students will become familiar with both popular and uncommon roasting approaches, followed by hands-on instruction that will equip each student to make informed choices while roasting coffee.
The second day of class will involve plenty of cupping to evaluate the coffees roasted on day one, and what effect each style has played in the sensory quality of the final roast. Day two will also cover the basics of identifying success and mistakes in roasting technique such as baking, underdevelopment, and scorching.
Core subjects covered will include:
- Familiarization with Lab Equipment
- Overview of Green Coffee Metrics used for Roasting
- Identification & Cause of Roasting Defects
- Roasting Styles & Flavor Manipulation
About the Instructors & Venues:
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.
Chris Kornman, Education & Lab Manager, Royal Coffee, Inc.
Chris is a seasoned coffee quality specialist, avid writer and researcher, a member of the SCA’s Research Advisory Council, and the Lab & Education Manager at The Crown: Royal Coffee Lab & Tasting Room. His professional experience draws heavily on a decade of experience working at Intelligentsia under Geoff Watts as a QC manager, cupper, educator, green coffee buyer, and roaster, during which time Chris logged thousands of miles across the coffee lands in East Africa and Brazil. His passion for coffee and education has led him to speaking opportunities at Anacafé in Guatemala City, Roasters Guild Sensory Summit at UC Davis, as part of the Academic Agenda for the Café de Colombia Expo, and in front of noisy roasters and slurping coffee tasters across the United States. On weekends, Chris can be found helping at his partner’s Improv Theater in Oakland. He rides a 1986 Schwinn Prelude and plays banjo and trumpet.
Pulley Collective
Pulley makes it easy and affordable for small businesses and startups to roast their own quality coffee in a low cost & low risk way. Get access to equipment, resources, and knowledge usually limited to large roasting operations with history. A coffee workshop on neutral ground.
Bay Area CoRoasters
Bay Area CoRoasters provides the tools, training, and space needed to roast, package, and source coffee in a collaborative and community space. They are passionate about connecting the coffee community with the people, equipment, and resources they need to roast great coffee. Their diverse membership includes commercial roasters with established reputations, roasters dedicated to developing new brands in this changing coffee landscape, home roasters passionate about honing their skills, and coffee enthusiasts.
