The Crown's Classes and Events

Ever wonder how coffee professionals make quality decisions? This is your opportunity to get first-hand experience at a cupping table, our industry’s preferred format for sensory evaluation. Over the course of an hour you’ll learn to evaluate fragrance, aroma, and flavor with one of our quality specialists. You’ll be guided through essential coffee quality characteristics and learn to use specific tasting techniques in this unique evaluation format.

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Join us for the newest addition to The Crown’s original curriculum.

The Crown is excited to offer a new introductory level class focused on the art of Espresso! In this class, we’ll cover a brief history of espresso, the tools of the trade, theory around flavor, and the variables that contribute to the flavor of espresso. The class will include breaking into small groups and dialing in espressos together.

Come learn how to use professional equipment and learn how your favorite baristas dial in espresso in this two hour class!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

In this in-person class, led by The Crown’s RHead Roaster, Doris Garrido, students can expect a healthy mix of theory and practice. Concepts like operating roasting machinery, understanding roast curves, what is happening on a chemistry level, reading the phases of roasting and how to approach coffees will be covered in this four hour class.

Class size is limited to four people to allow time for hands-on practice on both the Diedrich IR-5 and Bullet. Students have the opportunity to take home samples of their roasts to taste at home.

Garrido’s expertise is rooted in experience and production, overseeing the quality of incoming Crown Jewels from sampling on Ikawa and Proaster machines, to trialing in small batches on the Diedrich IR-5, and finally at-scale on the quarter-bag Loring S15 Falcon. For the past two years, nearly two-hundred unique green coffees and almost 15,000 lbs of roasts have gone through this process under her oversight.

No experience necessary to fully appreciate this class. Bring your curiosity and questions!

Intro to Coffee is an entry-level “seed to cup” interactive presentation and tasting designed to be fun and engaging and delicious!

Geared for coffee enthusiasts or new professionals looking for background information, the presentation covers coffee history, botany, farming and processing, trade and logistics, and a baseline introduction to roasting, brewing, and sensory evaluation techniques.

You’ll also be treated to a custom flight of pour-over coffee designed to augment the lecture and spur discussion.

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Have you ever wanted to learn how your favorite baristas make those beautiful designs? Now’s your chance to learn from our talented staff on how milk and espresso come together to make art.

This class will cover the basics of pulling shots, steaming milk, introductory latte art and advanced latte art. Spots are limited to four people so that our instructors will be able to work with everyone individually, so sign up quickly!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Have you ever wanted to learn how your favorite baristas make those beautiful designs? Now’s your chance to learn from our talented staff on how milk and espresso come together to make art.

This class will cover the basics of pulling shots, steaming milk, introductory latte art and advanced latte art. Spots are limited to four people so that our instructors will be able to work with everyone individually, so sign up quickly!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

This is a 3-Day course suitable for any coffee professional along the chain (from growers to baristas) willing to learn about the main processing methods, how they are carried out, and how they impact coffee flavor. This course aims to empower the consuming side of the coffee value chain to understand the language of, the basic biological principles of, and the intricacies and challenges of safely and consistently processing quality coffee. This course includes live lectures, discussion, and individual or group cuppings. To be certified, attendees must pass a multiple-choice online exam. Attendees are given a 4-day window to complete this online exam after the conclusion of the course.

The age limit for all CQI courses is 16 years of age.

Sign up on our website and register on the CQI website here : https://database.coffeeinstitute.org/course/8181

About the course:

Q Processing: Level 1 Generalist will cover the following and more:

• Coffee Processing History
• Coffee Anatomy, Focusing on the fruit
• CQI’s Anatomy-Based Coffee Processing Methods Classification
• Myth-busting of commonly held assumptions and stereotypes of processing styles
• 3 Comparative cuppings, Emphasizing processing nuances
• Biology of fermentation and how this applies in coffee processing
• Coffee Drying, focusing on water in a seed and how it is removed
• Challenges and the future of coffee processing

About the Educator:

Evan Gilman is an avid generalist and coffee lover. His 20+ years in the coffee industry have taken him from barista, to trainer, to Q Insructor, CQI Processing Generalist Instructor, and SCA-Licensed AST. Evan spent time in Southeast Asia getting to know the specialty coffee supply chain, from Sumatra, Bali, Flores, and Sulawesi in Indonesia, to Northern Luzon in the Philippines. As Creative Director, he teaches certified educational content, designs for print and web, purchases coffee from Southeast Asia, and curates the Gallery at The Crown. He is also the chief editor of the blog at royalcoffee.com, and curator of the Gallery at The Crown. His passions range from Balinese gamelan to heavy metal, from photography to communications design, and from baking to brewing.

9am-5pm 11/12 - 11/13

Ever wonder how coffee professionals taste notes of blood orange and cacao nib in their coffees? Want to expand your pallet and learn to describe individual sensory experiences with confidence?

This class offers an introduction to the Coffee Flavor Wheel – a professional tool that helps tasters identify and name flavor components in various coffees. In this class, geared towards beginners and enthusiasts, you’ll join a sensory roller coaster ride through 20 of the World Coffee Research’s “Sensory Lexicon” recipes (and a few “off-book” flavors). We’ll wrap up the class by tasting a few coffees together to drive home the experience in a practical way.

Students will walk away from the class with

• a rich sensory memory bank and the confidence to name a number of both basic and complex flavor components
• a simple understanding of the causes of these root flavors in coffees and the common types of coffees certain flavor notes are found in
• access to the World Coffee Research’s Sensory Lexicon recipes

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Intro to Coffee is an entry-level “seed to cup” interactive presentation and tasting designed to be fun and engaging and delicious!

Geared for coffee enthusiasts or new professionals looking for background information, the presentation covers coffee history, botany, farming and processing, trade and logistics, and a baseline introduction to roasting, brewing, and sensory evaluation techniques.

You’ll also be treated to a custom flight of pour-over coffee designed to augment the lecture and spur discussion.

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Have you ever wanted to learn how your favorite baristas make those beautiful designs? Now’s your chance to learn from our talented staff on how milk and espresso come together to make art.

This class will cover the basics of pulling shots, steaming milk, introductory latte art and advanced latte art. Spots are limited to four people so that our instructors will be able to work with everyone individually, so sign up quickly!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Esta es una clase presencial dirigida por la tostadora principal de The Crown Doris Garrido, los participantes pueden esperar una combinación integral de teoría y práctica. A lo largo de cuatro horas se abordarán temas fundamentales como la operación de maquinaria de tueste, el proceso de identificación de las fases del tueste, los cambios que suceden a nivel químico durante el tueste, la interpretación de las curvas de tostado y el análisis estratégico de perfiles de café.

La clase está limitada a cuatro personas para asegurar una experiencia directa en los equipos Diedrich IR5 o Allio Bullet.

Los alumnos podrán llevarse muestras de su propio tueste para evaluar los resultados en casa.

La trayectoria de Doris Garrido tiene sus raíces en la producción a gran escala y el control de calidad riguroso de The Crown. Su labor abarca desde el muestreo inicial en máquinas como Ikawa, Proaster, pasando por pruebas de lotes pequeños en el Diedrich IR5 hasta la producción a escala en la Loring S15 Falcon. Bajo su supervisión, en los últimos años se han procesado 4 cafés verdes únicos y aproximadamente 15,000 libras de cafe toastado

No se requiere experiencia previa para participar. ¡Te invitamos a traer tu curiosidad y todas tus dudas!

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In this in-person class, led by The Crown’s Head Roaster, Doris Garrido, students can expect a healthy mix of theory and practice. Concepts like operating roasting machinery, understanding roast curves, what is happening on a chemistry level, reading the phases of roasting and how to approach coffees will be covered in this four hour class.

Class size is limited to four people to allow time for hands-on practice on both the Diedrich IR-5 or Bullet. Students have the opportunity to take home samples of their roasts to taste at home.

Garrido’s expertise is rooted in experience and production, overseeing the quality of incoming Crown Jewels from sampling on Ikawa and Proaster machines, to trialing in small batches on the Diedrich IR-5, and finally at-scale on the quarter-bag Loring S15 Falcon. For the past 4 years, nearly two-hundred unique green coffees and almost 15,000 lbs of roasts have gone through this process under her oversight.

No experience necessary to fully appreciate this class. Bring your curiosity and questions!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Have you ever wanted to learn how your favorite baristas make those beautiful designs? Now’s your chance to learn from our talented staff on how milk and espresso come together to make art.

This class will cover the basics of pulling shots, steaming milk, introductory latte art and advanced latte art. Spots are limited to four people so that our instructors will be able to work with everyone individually, so sign up quickly!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

In this in-person class, led by The Crown’s RHead Roaster, Doris Garrido, students can expect a healthy mix of theory and practice. Concepts like operating roasting machinery, understanding roast curves, what is happening on a chemistry level, reading the phases of roasting and how to approach coffees will be covered in this four hour class.

Class size is limited to four people to allow time for hands-on practice on both the Diedrich IR-5 and Bullet. Students have the opportunity to take home samples of their roasts to taste at home.

Garrido’s expertise is rooted in experience and production, overseeing the quality of incoming Crown Jewels from sampling on Ikawa and Proaster machines, to trialing in small batches on the Diedrich IR-5, and finally at-scale on the quarter-bag Loring S15 Falcon. For the past two years, nearly two-hundred unique green coffees and almost 15,000 lbs of roasts have gone through this process under her oversight.

No experience necessary to fully appreciate this class. Bring your curiosity and questions!

Join us for the newest addition to The Crown’s original curriculum.

The Crown is excited to offer a new introductory level class focused on the art of Espresso! In this class, we’ll cover a brief history of espresso, the tools of the trade, theory around flavor, and the variables that contribute to the flavor of espresso. The class will include breaking into small groups and dialing in espressos together.

Come learn how to use professional equipment and learn how your favorite baristas dial in espresso in this two hour class!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Have you ever wanted to learn how your favorite baristas make those beautiful designs? Now’s your chance to learn from our talented staff on how milk and espresso come together to make art.

This class will cover the basics of pulling shots, steaming milk, introductory latte art and advanced latte art. Spots are limited to four people so that our instructors will be able to work with everyone individually, so sign up quickly!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

Have you ever wanted to learn how your favorite baristas make those beautiful designs? Now’s your chance to learn from our talented staff on how milk and espresso come together to make art.

This class will cover the basics of pulling shots, steaming milk, introductory latte art and advanced latte art. Spots are limited to four people so that our instructors will be able to work with everyone individually, so sign up quickly!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.

In this in-person class, led by The Crown’s RHead Roaster, Doris Garrido, students can expect a healthy mix of theory and practice. Concepts like operating roasting machinery, understanding roast curves, what is happening on a chemistry level, reading the phases of roasting and how to approach coffees will be covered in this four hour class.

Class size is limited to four people to allow time for hands-on practice on both the Diedrich IR-5 and Bullet. Students have the opportunity to take home samples of their roasts to taste at home.

Garrido’s expertise is rooted in experience and production, overseeing the quality of incoming Crown Jewels from sampling on Ikawa and Proaster machines, to trialing in small batches on the Diedrich IR-5, and finally at-scale on the quarter-bag Loring S15 Falcon. For the past two years, nearly two-hundred unique green coffees and almost 15,000 lbs of roasts have gone through this process under her oversight.

No experience necessary to fully appreciate this class. Bring your curiosity and questions!

Join us for the newest addition to The Crown’s original curriculum.

The Crown is excited to offer a new introductory level class focused on the art of Espresso! In this class, we’ll cover a brief history of espresso, the tools of the trade, theory around flavor, and the variables that contribute to the flavor of espresso. The class will include breaking into small groups and dialing in espressos together.

Come learn how to use professional equipment and learn how your favorite baristas dial in espresso in this two hour class!

Scholarship opportunities are available. If you are interested, email Chris at ckornman@royalcoffee.com.