Back in October, the Crown held a free-to-the-public educational event that brought together beer brewers and coffee roasters to talk a little about the effect that different types of water made on their beverages. A remarkable variety of water compositions were gathered from across the Bay Area, and we tasted a bunch of fun examples of […]
One of the big pieces of recent news at Royal is that we’ve elected to cease contracting Methylene Chloride decaf. The reasons are nuanced, but a recent conversation with founder Bob Fulmer made it clear to me that the decision was made at least in part in principle. While the impact of Royal Coffee avoiding […]
Download the printer-friendly PDF In Part I of this series on analyzing green coffee, we focused in a lot of detail on the water – specifically the relationship of a green coffee’s water content and activity to its safety, longevity, and potential for browning reactions in the roaster. This article will focus on another physical quality […]
What do you call a coffee that is neither fully washed nor dried in the cherry… and more importantly, what does it mean when we say Pulped Natural, Honey Process, or Semi-Washed? In the world of coffee, there are basically two ways to process post-harvest. You can minimally process before milling and export (i.e., natural, […]
Editor’s Note: A version of this article first appeared in Perfect Daily Grind on November 28, 2017. There are a lot of perks to being a coffee buyer: traveling to origin, meeting producers, experiencing the coffee harvest. As glamorous as this role can be there is a ton of work that comes between a farm visit […]
