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Online Classes

Green Coffee Supply & Sourcing • Quality Control & Sensory

Roasting Theory & Practice • Brewing & Barista Skills

Crown Picks

Tasting and Talking: Coffee Fermentation and Processing

10 Dec 2020 11:00 AM – 12:30 PM

A 90 min deep dive into coffee fermentation and processing. Students will receive 3 samples of unroasted, green coffee for the class.  

Understanding Espresso

Sandra Elisa Loofbourow, Tasting Room Director of The Crown: Royal Coffee Lab & Tasting Room teaches this 40 minute overview on espresso.

Physical Analysis of Green Coffee: Screen Size

Part 1 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

Physical Analysis of Green Coffee: Density

Part 2 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

Physical Analysis of Green Coffee: Visual Defects

Part 3 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. 

Physical Analysis of Green Coffee: Water Analysis

Part 4 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. 

Intro to Thermodynamics and Roasting

Led by Candice Madison, Director of Roasting at The Crown: Royal Coffee Lab & Tasting Room

Green Coffee Supply & Sourcing

Price: $10

Part 1 of a 2-part series on the Coffee Plant Types, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

This 15 minute video slideshow covers the following topics:

  • Variety / Cultivar (and “Varietal”)
  • Landraces, Selections
  • “Heirloom” varieties
  • Mutations
  • Hybrids, Hybrid Breeding & Backcrossing
  • Plasticity

Price: $20

Part 2 of a 2-part series on the Coffee Plant Types, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

This 30 minute video slideshow covers major coffee plant varieties and cultivars, their history, genetics, and quality implications.

Price: $10

Part 1 of a 2-part series on Coffee Auctions, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

This 15 minute video slideshow covers the history of global coffee auctioning, the evolution of the modern coffee auction era, a brief overview of Cup of Excellence and Best of Panama, and insights into the benefits of well-run auctions including Price, Quality, and Relationship Discovery.

Price: $25

Part 2 of a 2-part series on Coffee Auctions, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

This 40 minute video slideshow covers the evolution and implementation of state-run coffee auctions in Kenya, Tanzania, and Ethiopia. Heavy emphasis is placed on the historical view of coffee trade and development and the influence of the past upon the present. Evenhanded critique and balanced praise are offered for failures and successes of each system.

Price: $20

This class taught by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. It provides an overview of when we can expect coffees from certain origins to arrive and includes:

  • Approximate coffee seasons map with US Arrival 
  • Harvest times
  • Arrival times
  • Key origins with data organized by monthly volume

 

Price: $20

Learn about coffee’s journey throughout the entire supply chain with Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. This class covers:

  • The farmer
  • The wet miller
  • The exporter and the importer
  • Case studies in transparency

Price: $15

Get an understanding of the most common coffee terms used by green buyers and sellers  with Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. Topics include:

  • Understanding & crafting good contracts
  • Samples & Quality
  • Shipping terms & types
  • Container loads
  • Proof of shipment
  • Payment terms

Quality Control & Sensory

Price: $50

Part 1 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

This 30 minute video slideshow covers the following topics:

  • The Sorting Machine
  • Measuring Tools
  • Sizing Conventions
  • Does It Matter?
  • Exceptions & Outliers
  • Effect on Roasting & Cup Quality

Price: $50

Part 2 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room.

This 30 minute video slideshow covers the following topics:

  • Defining our Terms
  • How to Measure – Displacement or Free Settling?
  • How Coffee is sorted for Density in Producing Countries
  • Global Coffee Density Trends
  • Financial Implications of High & Low Density
  • Roasting and Quality Implications

Price: $50

Part 3 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. This 30 minute video slideshow covers the following topics:

 

  • Measurement Devices and Techniques
  • Drying Coffee at Origin – How & Why
  • Moisture Content and Roasting Implications
  • What is Water Activity, and How Does It Differ from Moisture Content?
  • How is Water Activity Impacted by Drying at Origin?
  • Water Activity for Roasters: Safety, Shelf Stability, and Sugar Browning
  • Making decisions about inventory and roasting using Water Activity

Price: $50

Part 4 of a 4-part series on the Physical Analysis of Green Coffee, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. This 30 minute video slideshow covers the following topics:

 

  • Methods of Grading & Removal
  • Differences in SCA, CQI, and the Brazil/NY Methods
  • Additional resources including Joakim Mutua and Jean Nicholas Wintgens
  • Processing Defects: environment and human error; mechanical and sorting deficiencies 
  • Storage defects: time and environmental conditions

Price: $10

This class looks at effective tools for making successful coffee experiments, led by Chris Kornman, Education & Lab Manager at The Crown: Royal Coffee Lab & Tasting Room. It covers:
 

  • Specificity & Variables
  • Measurements
  • Analysis
  • Guarding against biases

Price: $50

Taught by Candice Madison, Director of Roasting at The Crown: Royal Coffee Lab & Tasting Room, this class provides an overview on:

  • An intro to the SCA cupping form
  • Deconstruction & description of each attribute section of the form
  • How to tabulate any defects present
  • Reviewing the SCA cupping protocols

Brewing and Barista Skills 

Price: $15

An introduction into the concepts and practices that are involved in coffee brewing, led by Tasting Room Director Sandra Elisa Loofbourow.

This 20 minute session covers the following topics:

  • Brew Styles
  • Variables that affect brewing and extraction
  • Brewing basics and good technique

Price: $50

Sandra Elisa Loofbourow, Tasting Room Director of The Crown: Royal Coffee Lab & Tasting Room teaches this 40 minute overview on espresso. Topics include:

  • Brief history of espresso
  • What makes it espresso
  • Barista tools
  • Espresso variable & menu

Price: $50

A detailed discussion of the theory and science behind brewed coffee extraction, led by Tasting Room Director Sandra Elisa Loofbourow.

This 30 minute session covers the following topics:

  • Soluble Compounds in Coffee
  • How Water Interacts with Ground Coffee Particles
  • Measuring & Understanding TDS and Extraction Percentage
  • Brewing Variables that Affect Extraction

Roasting Theory & Practice 

Price: $50

Led by Candice Madison, Director of Roasting at The Crown: Royal Coffee Lab & Tasting Room, this 30 minute class covers:

  • Introduction to the concept of Thermodynamics
  • Discussion on heat transfer in the coffee roasting process
  • Recognizing the difference between Thermodynamics and heat transfer
  • An overview of how these concepts work throughout the roasting process

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