Skip to content
Back to the Royal Blog

The Crown

Articles by The Crown

  • Crown Analysis: CJ1055 ケニア ニエリ オタヤ ガツギ工場 ダブル・ウォッシュド クラウン・ジュエル

    Crown Analysis: CJ1055 ケニア ニエリ オタヤ ガツギ工場 ダブル・ウォッシュド クラウン・ジュエル

    Introduction by Chris Kornman 紹介 by クリス・コーンマン ガツギ工場（別名：水洗処理場）は、アバーディア山脈の東端にあるニエリ市南部に位置しています。 ここで生産されるコーヒーは、山岳地帯の肥沃な土壌の恩恵を受けています。 このロットは、オタヤ農協の小規模農家たちによって育てられ、ニエリ郡周辺の約2...

    Read now
  • ethiopia banko fuafuate

    Crown Analysis: CJ1143 – 皇冠宝石系列之 埃塞尔比亚 Banko Fuafuate产区日晒

    Introduction by Chris Kornman 简介 无论是自然处理法，还是日晒处理或者任何你所习惯的叫法，这种传统的咖啡处理加工方式都源自于埃塞俄比亚，直至今日几乎全球所有的咖啡产地都还沿用着这种咖啡处理的方式。将咖啡果整个带着果肉和果皮直接干燥处理，就像晒葡萄干一样，无论怎样演变和改进其中的过程，其根源都是埃塞俄比亚...

    Read now
  • queen of cups seasonal beverage

    Queen of Cups - Assume Nothing Drink Recipe

    by Alisha Rajan  “Assume Nothing!” A mantra for The Crown as we worked towards opening our doors in March of 2019, the phrase became a Menu section, encouraging our visitors to drop their preconceptions and be open to new and delicious experiences. And now it’s the title of a drink recipe series, for you to […]
    Read now
  • Cupping glasses at The Crown.

    Freezing Green Coffee: An Evaluation of the Impact on Sensory Quality Over Time

    Editor’s note: This article was first published by Roast Magazine‘s January/February 2024 issue, and is reprinted here with permission. Freezing Green Coffee An Evaluation of the Impact on Sensory Quality Over Time By Chris Kornman and Isabella Vitaliano Between the months of December 2022 and June 2023, The Crown: Royal Coffee Lab & Tasting Room designed and […]
    Read now
  • tabula rasa assume nothing

    Tabula Rasa - Assume Nothing

    by Tim Tran “Assume Nothing!” A mantra for The Crown as we worked towards opening our doors in March of 2019, the phrase became a Menu section, encouraging our visitors to drop their preconceptions and be open to new and delicious experiences. And now it’s the title of a recipe series, for you to recreate […]
    Read now
  • coffee cupping

    Specialty Green Coffee Cupping Series: Feb 8, 2024

    by Isabella Vitaliano Welcome to our Specialty Green Coffee Cupping Series on Thursdays where we highlight recent arrivals. We select several coffees to cup at The Crown and provide more in-depth tasting notes, coffee background, and usage recommendations 31860 Peru FT-FLO/USA Organic Amazonas Valle Alto 83+ On the fruit side of this coffee, we have […]
    Read now
  • coffee flower

    Green Coffee Genetics

    by Isabella Vitaliano This dictation is a condensed version of a podcast episode with Hannah Neuschwander from World Coffee Research Center and Chris Kornman of Royal Coffee. For the full conversation check out the Green Coffee Genetics episode here.  When was the first genome of coffee sequenced?  HN- In 2009, a canephora plan was first […]
    Read now
  • Ethiopia Guji 1 Natural Hambela Buku Sayasa11

    How Microbiome Activity During Post-Harvest Processing Affects Volatile Compounds in Coffee

    Editor’s note: This article was first published by Roast Magazine‘s September/October 2023 issue, and is reprinted here with permission. Technically Speaking: How Microbiome Activity During Post-Harvest Processing Affects Volatile Compounds in Coffee By Isabella Vitaliano Coffee is a highly complex compound. With roughly 200 volatile compounds in green coffee and roasted expressing upwards of 1,000, […]
    Read now
  • 5 ground coffees in a gibraltar glass

    Specialty Green Coffee Cupping Series: November 2023

    by Isabella Vitaliano Welcome to our Specialty Green Coffee Cupping Series on Thursday where we highlight recent arrivals. We select several coffees to cup at The Crown and provide more in-depth tasting notes, coffee background, and usage recommendations. 28681 Costa Rica Santa Maria De Dota AA EP Straightforward and unfussy this Costa Rican coffee is […]
    Read now
  • Na-groni Sparkling Shrub 

    Na-groni Sparkling Shrub — Assume Nothing!

    by Grace Newcomb “Assume Nothing!” A mantra for The Crown as we worked towards opening our doors in March of 2019, the phrase became a Menu section, encouraging our visitors to drop their preconceptions and be open to new and delicious experiences. And now it’s the title of a recipe series, for you to recreate […]
    Read now
  • pulling an espresso shot

    Coming in Hot! Co-fermented Coffees as Espresso

    By Isabella Vitaliano, Lab & Education Coordinator Edwin Noreña is an agro-industrial engineer, biotechnologist, and coffee producer based in Colombia. It’s an impressive list of attributes and the coffees he produces follow suit. His strict academic background is contrasted with his trailblazing processing technique: co-fermentation. Co-fermentation is largely considered an outcast in specialty coffee. A […]
    Read now
  • espresso machine brewing coffee

    Now Hiring: Lead Barista for The Crown: Royal Coffee Lab & Tasting Room

    Now Hiring: Lead Barista for The Crown: Royal Coffee Lab & Tasting Room Passionate about specialty coffee & service? This is for you! Lead Barista Core Responsibilities  Front of House Leadership & Beverage Excellence in The Tasting Room (75% of time)  Create and serve drinks to the high standards set by the Tasting Room Manager  […]
    Read now