Podcasts about royal coffee

Last week, Jonathan headed to The Crown in Oakland, California, which is the Coffee Lab and Tasting Room of Royal Coffee. He was there to sample experimental coffee drinks, meet with Royal Coffee CEO, Max Nicholas-Fulmer — whose favorite ski is the Moment Blister Pro — and to discuss the world of specialty “green” (not-yet-roasted) coffee.Max and Jonathan discuss the history of changing coffee preferences; the business of importing green beans; the stages of roasting coffee (do you know about first crack and second crack?); current trends; and how Royal Crown is encouraging home roasting with The Crown Jewel.Royal Coffee is a very impressive operation; The Crown is a place that any coffee lover ought to check out; and this conversation covers fascinating but less-well-known aspects of coffee.TOPICS & TIMES:The BLISTER Pro: Bringing People Together (2:55)Royal Coffee: the Family Business (11:47)Max's Background (15:12)Green Beans & Dark vs. Light Roasts (16:23)First Crack: Caramelization (26:38)Second Crack: Carbonization (30:55)How Altitude Affects Coffee Beans (32:27)Processing Methods (38:00)Coffee Fermentation & Wet Mills (44:42)Geographic Trends & Geisha (46:55)The Crown Jewel & Home Roasting (52:14 )RELATED LINKSBlister Craft CollectiveBecome a BLISTER+ MemberSEE OUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30Blister PodcastHappy Hour Hosted on Acast. See acast.com/privacy for more information.

When you think about success in roasting coffee, you will more than likely be concerned first and foremost with quality. While quality is critical, it is not the only factor. And success itself is more than a measure of your businesses profit, but how your business profits others. A new and more expansive view of quality and success is one of the things that characterizes today RoR guest. In this episode of Rate of Rise we are going to be talking with, David Lalonde of Rabbit Hole Roasters! David is the co-founder (along with biz partner Sophie) of Rabbit Hole Roasters in Montreal, Quebec. Roasting tasty coffee is obviously important for him, but challenging the coffee status quo is what drives him. By learning about coffee's inequalities, building long lasting relationships at origin and centering small holder farmers, he hopes to change the narrative, one that is not based primarily on cup score. Rabbit Hole Roasters is known for hight quality coffee, accessible offerings, and a desire to create momentum for equity along the entire value stream.  Rabbit Hole is also the Roast Magazine 2023 Mirco-Roaster of the Year! In our conversation we will be talking about David's entry into coffee, starting rabbit Hole, and the mission to take on the important and hard topics of the coffee industry through conversation and through the operation of Rabbit Hole Roasters itself.  In our conversation we cover: Entering the coffee scene Developing the ethos and values choosing import partners crafting an accessible and impactful offering Longterm relationships and farmer commitments Why quality is not the most important thing Running a successful business  Developed coffee and expanding our marketing Asking the hard questions and giving a platform to needed conversations  Links: www.rabbitholeroasters.com Rabbit Hole Roasters in IG: @RABBITHOLEROASTERS Related Episodes: Sustainability Series #2 : Importing & Roasting RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 393 : The Tyranny of Taste w/ Kosta Kallivrousis 223 : Building a Financially Resilient Business w/ Andrew Carroll RoR #6: Buying Less and Doing More w/ Ever Meister Visit our sponsor ROAST MAGAZINE and subscribe! 

Nothing influences the taste and quality of your coffee more than the green coffee beans you choose. In this Q&A session on green coffee, Chris Kornman - one of the most experienced specialists in coffee sourcing and quality - answered various questions on green coffee to provide roasters with tipps and knowledge on how to improve their roasting by better chosing and treating the green coffees they buy. Chris Kornman is also author of the book "Green Coffee", which is a must-read for anyone working with (green) coffee: https://roastrebels.com/en/roasting-accessories/books/green-coffee Chapter: 00:00 Introduction and who is Chris Kornman 01:55 How to store green coffee beans 03:17 Plastic bags / Grainpro / Ecotact 04:04 How long can I store green coffee beans 05:49 How to build a green coffee storage 07:11 Is air conditioning needed in coffee storage 09:12 How can I find a good coffee producer 11:26 What to evaluate in green coffee samples 13:39 At what stages to take samples in coffee trading 18:22 Pre-shipment vs. arrival samples 20:28 How to measure moisture content 22:18 Green coffee evaluation with ultraviolet 24:15 What to look for when buying coffee online 28:31 What aspects do have the most influence on coffee taste 30:46 Importance of processing methods 31:51 Measuring water activity 34:19 Measuring coffee density 37:48 Roasting depending on density 39:21 Coffee density and scorching / defects 39:52 What defects to look after in green coffee beans 43:06 Coffee quality standards 43:54 Is colour sorter needed in a roastery 46:30 How to roast new experimental processed coffees (anarobic, maceronic, yeast) 49:34 What are current coffee trends Link: Kaffelogic Nano 7e Sample roaster Link: Green coffee beans for home roaster Link: Book "Green Coffee" ▬ About this podcast ▬▬▬▬▬▬▬▬▬▬▬▬ At Roast Rebels, we are dedicated to a single theme: Roasting coffee made easy. On the one hand we offer the most proven home roasters and high quality green coffees, on the other hand we want to support people who roast their coffee themselves with tips, knowledge, roasting profiles and tutorials to achieve good roasting results quickly. You'll find lots of information and roasting profiles on our website, as well as here on the YouTube channel. #homeroasting #coffeeroasting ▬ More Information ▬▬▬▬▬▬▬▬▬▬▬▬ You will find a lot more information as well on our website ▬ More Podcasts & Videos ▬▬▬▬▬▬▬▬▬▬▬▬ YouTube English YouTube Deutsch Podcast in Deutsch ▬ Social Media ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ►Facebook ►Instagram ►Newsletter ►Onlineshop for home coffee roasters: https://roastrebels.com/en/

Sustainability can become more of a reality if we determine to use the tools at our disposal wisely. Perhaps even more so if the tools we use to roast evolve to better address the many concerns we have in the coffee industry. That is what Bellwether hopes offer. With their all electric, ventless coffee roaster their goal is to empower any business to roast incredible coffee in-house and do so in a way that leads efforts in sustainability.  In this episode of Rate of Rise we are going to be talking with, Arno Holschuh.  Arno Holschuh is the Chief Coffee Officer at Bellwether Coffee, which manufactures the world's lowest-carbon coffee roaster. A veteran of the industry, he was one of the first employees at Blue Bottle and went on to manage their coffee operations and product. For the past eight years, he has been working with Bellwether to build a delicious, profitable, and sustainable future for coffee roasters, farmers and drinkers. In our conversation we discuss important and direct questions about this new tech and its impact on both sustainability efforts and traditional coffee roasting.  My goal is that you leave this conversation with more clarity and better informed about your options when it comes to creating better sustainability outcomes through technology.  In our conversation we cover: Scaling and wholesale Trades offs and energy Who the machine is for What Bellwether aims to solve in coffee Tackling objections Responsible consist sourcing Innovation and collective effort Evolving traditional roasting Links: www.bellwethercoffee.com Related Episodes: Sustainability Series #2 : Importing & Roasting RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee

Cupping is as close to a sacred act as we get in the world of coffee evaluation. It is a ubiquitous ritual that comes with its own language, implements, and is considered by many to be THE way that we can determine what a coffee has to offer. But what if cupping is not the end all be all we assume it to be? What if certain aspects of cupping are not to be worried about so much allowing us to explore other, dare we say, better ways to to evaluate a coffee?  In this episode of RoR from Roast Magazine we get to see how recent scientific discoveries have shown us we can stop worrying and start tasting on a new level through an article called "Why We Can Stop Worrying About ExtractionYield in Cupping" w/ the author and coffee legend, Charlie Habegger!  Charlie is a coffee buyer with field experience in over 20 producing countries. He has built sourcing and quality systems with Intelligentsia, Handsome Coffee Roasters, and Blue Bottle. He has been a U.S. Barista Championship finalist and a subject of the documentary film "Barista" (2015). He has volunteered with the Coffee Quality Institute leading local Q-grader teams in Myanmar and the Philippines. Charlie is now proudly with Royal Coffee in the Bay Area, where he has the fun title of "Sourcing Curator and Placement Specialist", a project-based position of sourcing and marketing. Before Royal, Charlie was a legal cannabis buyer in California's Emeral Triangle, an experience that renewed his love for California and specialty agriculture of all kinds. He thinks constantly about the vast distances many of us never get to cross as consumers. In our conversation we cover: Pivotal cupping experiences The language of Correct vs incorrect Is cupping the ultimate way to explore potential? The epiphany in the Philippines Cultural context and objectivity Study that addresses extraction yield in cupping Introducing other methods Timing when you taste coffee and where cupping fits Deciding on definition and what is important before tasting The role of history and relationship in cupping Advice for new businesses developing preferences and systems   Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com  www.roastmagazine.com   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol

How long should you let your coffee age after roast? Is freshest always best? How can we ensure our customers get the coffee at its peak? These are some of the questions that we explore around the topic of ideal resting times for roasted coffee, the myths around freshness, and the best practices for managing your coffee's flavor life cycle. In this episode of RoR from Roast Magazine we are exploring the new data associated with ideal resting times for coffee based on a study recently conducted and written about in Roast and the implication it has for you, the customer, and the farmers. We are talking with the person who conducted this study, President of Cafe Kreyol, Joey Stazzone.  Joey Stazzone is the President (and Chief Coffee Hunter) of Cafe Kreyol. In 2012 Stazzone took his experience with chemistry, cross breeding, and backyard botany, and began working in developing countries with the goal of creating sustainable employment, through specialty coffee. Through a decade of hands-on experience working with producers, he has become an expert in fermentations and post harvest processing. Stazzone has been a licensed Q Grader since 2015, and became a CQI Lecturer on Quality Evaluation in 2022. He has been on the international jury for the Bolivia Quality Cup Presidential Tournament 4 times, and has given dozens of lectures on Direct and Transparent Trading as well as Fermentations and Post Harvest Processing. Through his work at Cafe Kreyol, he provides consulting to hundreds of producers a year, conducting experiments on coffee fermentations, pH testing, and post harvest processing, in order to help them develop the best possible product. Recently his company completed a scientific study on post roast resting times, and the impact on sensory evaluation which can be found HERE In our conversation we cover: Standard understanding of resting a degassing Relaying accurate information Cafe Kreyol's experiment and results Tools and methods for evaluation How to use resting data in your Roastery Surprising results of long term degassing Roasting fast or slow and the impact on degassing How does this work with blends? Freshness and Marketing Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.cafekreyol.com www.roastmagazine.com   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee

How our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may come up as your coffee moves from farm to forklift.  This episode of RoR from Roast Magazine is designed to help us wrap our heads around LTL freight and the other issues of shipping that impact our roasteries as we talk with Evan Gilman of Royal Coffee. 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 Arabica Grader, Q Assistant 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. His passions range from Balinese gamelan to heavy metal, from photography to communications design, and from baking to brewing. As Creative Director at The Crown: Royal Coffee Lab & Tasting Room, he manages community events and outreach, 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. In our conversation we cover: Ltl freight and your responsibility Managing logistics Tracking your coffee Developing relationships Hospitality ot vendors Contingency planning Managing your time to stay connected working with importers vs importing yourself Rate expectations Claims and planning for problems Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com www.roastmagazine.com   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert    

Have you ever noticed your daily caffeine fix tastes that little bit sweeter when you know the coffee has been ethically sourced?The term “direct trade” has cropped up all over the place in specialty coffee in recent years and, on the face of it, would seem to imply just that.But what does “direct trade” actually mean? And has anyone — let alone coffee farmers — really benefited from it?In the final episode of series 3, James takes Scott and Jools on a journey into how coffee actually gets traded. Chad Trewick from the Specialty Coffee Transaction Guide shares his first hand experience of being in the direct trade vanguard. Chris Kornman, author and Director of Education at The Crown, explains the rise of evangelists with the mantra of cutting out the middle men. And Erica Koss, co-author of the Specialty Coffee Association's sustainability course, reveals some of the limitations of the direct trade ideal.And, as a parting gift for the summer, James offers tips on how YOU can identify those roasters who are trying to do right by the farmer. —------What do you want to listen to in Series 4? Take five minutes to fill out our survey! https://bit.ly/3I2FPw8Join our Patreon to support the show! https://bit.ly/3vrispx Go on your own coffee adventures at home with the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc In North London? Check out Michaela's cafe, Bean and Brew: https://bit.ly/3IBqfrHFind the roasters who are trying to do right by the farmer on the Specialty Coffee Transaction Guide: https://bit.ly/3ItiFPBLearn more about the intricacies of coffee trading with Chris Kornman's book, Green Coffee: A guide for Roasters and Buyers (https://bit.ly/3Ilx7Jg) and also by visiting the Royal Coffee blog (https://bit.ly/3Au5FY5).Check out the Coffee Shop Innovation Expo, taking on the 19th and 20th October 2022: https://bit.ly/3yMba38Work with us at Adventures in Coffee! https://bit.ly/3Pdd1U8Follow our wonderful guests on LinkedIn! Chad Trewick (Specialty Coffee Transaction Guide): https://bit.ly/3uyc8gJChris Kornman (Royal Coffee): https://bit.ly/3yqMewuErika Koss (Co-author of SCA's acclaimed Coffee Sustainability course): https://bit.ly/3yq90EJTake a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0OJools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

This week on the podcast we're exploring the growing demand for decaffeinated coffee and its increasing potential in the specialty landscape.In conversations with Laura Burton, Marketing Lead for Coffee, Taylors of Harrogate, Chris Kornman, Director of Education, Royal Coffee, and Emmanuel Dias, VP of Trading for Europe, Swiss Water, we discuss the different processes for removing caffeine, find out how big the decaf market is globally and what the driving trends are for this small but highly promising market segment.You can find out more about Chris Kornman's book "Green Coffee: A Guide for Roasters and Buyers" here.Credits music: “I still miss you” by Emma Stevens for The Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear 

Have you struggled with building strong wholesale accounts and getting your coffee onto grocery aisle shelves? The Crown's Director of Coffee Content, Sandra Elisa Loofbourow, recently got the opportunity to chat with the founder of Food Biz Wiz, Alli Ball. In this interview, Alli shares some valuable information for new roasters on how to differentiate their brands from others and how to get their products into grocery shelves. Most importantly, she walks us through the thought process of how grocery buyers select products that they want to showcase in their shelves. Enjoy the episode, and check out the Alli Ball's online course on Retail Ready here: https://www.alliball.com/waitlist

G-g-good Mourning! We are nearing the end of October, so it is time for one more mid-week spooky espresso shot. We chat about the importance of letting go and moving on while enjoying some Royal Coffee. What type of psychiatric hospital teaches impeccable hunting/tracking and driving to a real life boogeyman? Should someone have contacted Xavier's School for Gifted Youngsters, instead? Hosted by: Nicole Unger, Amanda Kraft, and Brenna Folger Music composed by: Karalyn Clark Instagram/Tiktok: @mourningmurders Facebook: Mourning Murders Podcast Buy us a Ko-fi: https://ko-fi.com/mourningmurders https://www.mourningmurders.com/ Strode Sources: Halloween Halloween II Halloween H20 Halloween Resurrection Halloween IV Halloween 2018 https://halloweenmovie.fandom.com/wiki/Laurie_Strode/2018_Timeline https://en.m.wikipedia.org/wiki/Laurie_Strode https://en.m.wikipedia.org/wiki/Halloween_(franchise) https://halloweenmovie.fandom.com/wiki/Laurie_Strode A few of our favorite mental health resources: Suicide Prevention Lifeline - 1-800-273-8255. Veterans Crisis Line - 1-800-273-8255. Substance Abuse & Mental Health Services Administration (SAMHSA) National Helpline - (1-800-662-HELP (4357) OK2Talk Helpline Teen Helpline - 1 (800) 273-TALK. Crisis Text Line - Text SIGNS to 741741 for 24/7, anonymous, free crisis counseling --- Support this podcast: https://anchor.fm/mourning-murders/support

Join The Crown's Director of Education Chris Kornman and Royal Coffee's co-founder, Bob Fulmer, as they discuss farmgate price, sustainability, and traceability in the coffee supply chain.

Thermodynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermodynamics should we be familiar with and what methods of controlling it are best? In this month's installment of the Rate of Rise series to you by Roast magazine we will be addressing these questions and much more with none other than Candice Madison.  Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown: Royal Coffee Lab and Tasting Room. She oversees production roasting for the Tasting Room, as well as contributing to the Crown Jewel program, and hosting original and SCA roasting education. She is also a published writer on a range of topics concerning specialty coffee. Additionally, Candice was a member of several SCA committees, including the Equity Diversity and Inclusion Task Force, Candice is the Vice President of the Coffee Coalition for Racial Equity (CCRE).  In our conversation today we are will diving deep into the practical knowledge, application, and methods for harnessing the power of thermodynamics in the roasting process.   We will cover: Difference between heat and thermal energy Systems that impact roasting What probes actually measure How to control and track thermal energy Understanding your machine Main mistakes made in the roasting process What to measure to monitor thermal energy Between batch protocol and how much data is too much Learning and teaching roasting  Does your roaster make your coffee taste particular ways? Cupping against data and managing reactions in the roaster Practical next steps to control thermal energy in your roaster Links: www.royalcoffee.com Royal IG Candice IG   www.roastmagazine.com Subscribe to Roast Audio Articles!  https://www.roastmagazine.com/audioarticles/   RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee     Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com      

Starting a coffee shop, church, and something about Chuck Norris. Yeah, don't want to miss this one.

In this episode, Chris Kornman, our Education and Lab Manager sits down with Candice Madison, our Director of Roasting and Royal Coffee's Sales Associate, Spencer Ford for our first ever Crown Jewel Quarterly. They discuss some of our favorite coffees & provide a ton of tips along the way. Check out all our past webinars & what's on the horizon online www.royalcoffee.com/webinars  Shout out to Michael Senderovich for the music. Special thanks to Bolor Erdenebat for editing.  Submit your questions press@royalcoffee.com

In this episode, Caitlin McCarthy-García, Royal Coffee Trader, Max Nicholas-Fulmer, Royal Coffee CEO & Haile Andualem, Royal Coffee's Ethiopia Representative sit down to provide an on the ground update, inventory planning & debunk a few myths on the ECX & more. Check out all our past webinars & what's on the horizon online www.royalcoffee.com/webinars  Shout out to Michael Senderovich for the music. Special thanks to Bolor Erdenebat for editing.  Submit your questions press@royalcoffee.com

In this episode, Richard Sandlin sits down with Catracha Coffee's Founder/Royal Coffee's Marketing & Outreach Director, Mayra Orellana-Powell & one of Royal Coffee's Traders, Laurel Wirth. Together, they host a webinar focused on what's happening in Honduras, Royal Coffee's imports from this country & the larger picture throughout Central America.  You can watch the entire webinar here. https://vimeo.com/408558082  Join us for our next webinar on April 23rd at 11am (PST) focused on a roasting at home round table. Submit your questions press@royalcoffee.com Shout out to Michael Senderovich for the music & logistical support. Feedback? podcast@royalcoffee.com

In this episode, Royal Coffee's CEO Max Nicholas-Fulmer & The Crown's Education & Lab Manager Chris Kornman host a webinar focused on green coffee supply. They discuss supply updates, port updates and tips to help you get through this challenging time. This is the audio release of that webinar. You can watch the entire webinar here. https://vimeo.com/403467566 Join us for our next webinar on April 9th at 11am (PST) focused on Roasting in the Time of COVID-19. Submit your questions press@royalcoffee.com Shout out to Michael Senderovich for the music & logistical support. Feedback? podcast@royalcoffee.com

Some of you might know I belong to a group called the Matchbook Coffee Project. Every month, we work with a roaster to release a once-in-a-lifetime coffee, and then we give them total control over how the coffee will be presented. Instead of roasting for the companies they work for or a specific audience, this is their chance to do something fun and weird and find touch points to connect the coffee they’ve chosen to, essentially themselves. We do these releases every month, and I don’t think we ever predicted just how personal they’d be. We’ve been at this game for three years, and recently, we started interviewing our guests on a podcast, because, duh, I like podcasts, but also because roasters are the perfect audience for a podcast. They sit at a machine for hours a day—their ears are waiting for this! I host the Matchbook podcast as well, and until now, I kept both of these podcasts kind of separate. They felt like two totally different things to me, but I recently interviewed our February roaster, Candice Madison, who is the Director of Roasting for Royal Coffee in Oakland, and her stories and journey through coffee felt important to share. Hearing her tell her story, from being a person with a “respectable” job to yoga to roasting, it made me hopeful, especially in an age where it’s easy to feel like everything kind of sucks. Photo by Lindsey Shea.

I used to be a teacher, and I explain things in analogies a lot. Like, a lot. It's a helpful tool to bring someone with you along the way—it helps connect people to complex ideas, topics, and is just a really effective educational tool.  Throughout this interview, Candice Madison uses a lot of analogies. She's the featured roaster her at Matchbook for the month of February, and Candice's career in coffee shows a lot of things. One, she's incredibly tenacious, two, she cares a lot about education and connecting with coffee drinkers, and three, she's not afraid to try a lot of things, and she's not afraid to fail.  Candice's coffee career—and subsequently, her approach to coffee—reflect all these values, and show that roasting is really just a fantastic game of trial and error. Now, she's the Director of Roasting for Royal Coffee in Oakland, California, and she's spent a long time trying to figure out just what she wants out of coffee—and that approach has changed a lot, which is reflected in her theme, Coffee Pig, which is about not looking past things we've been told are ugly or unworthy, and finding wonder and beauty in every corner. And in a way, that perfectly reflects the journey Candice took through coffee. It's not about being right or knowing your exact path on the first try, but it's about being brave enough to keep going, no matter what. Here's Candice. 

Join Max Nicholas-Fulmer for a panel discussion with Royal Coffee's Jeri Idso, Mayra Orellana-Powell, Emory University's Peter W. Roberts, Reciprocafé's Chad Trewick & Capricornio Coffees's Luiz Saldanha centered around The Specialty Coffee Transaction Guide. To learn more, take a look at our blog post on the topic https://bit.ly/33TJirV  Shout out to Michael Senderovich for the music & logistical support. Thank you to Chris Kornman for the engineering support. Feedback? podcast@royalcoffee.com 

In this episode, Richard Sandlin sits with Counter Culture Coffee's Coffee Manager, Katie Cargulio, Royal Coffee's CEO, Max Nicholas-Fulmer and The Crown's Education and Lab Manager, Chris Kornman to discuss a wide array of topics centered on the Specialty Coffee Transaction Guide,  The Pledge, Fair Trade, Counter Culture Coffee's Transparency Report, Meister's Interview with Chad Trewick on The Discomfort Zone Podcast, price transparency, equitable trade, the "C" Market, and a lot more. We frequently reference the comments on Royal's blog, Thoughts on The Pledge & Price Transparency. We will be continuing this conversation live at The Crown in Oakland on October 25th with a panel of importers, roasters, & producers. Please Join Us in Oakland. For those unable to attend, we will also release that as a podcast shortly after the event. RSVP https://bit.ly/2oMpKGB Shout out to Michael Senderovich for the music & logistical support. Thank you to Chris Kornman for the engineering support. Feedback? podcast@royalcoffee.com 

In our first episode, Richard Sandlin sits down with Royal Coffee's second-generation CEO to introduce the ambitious project, The Crown: Royal Coffee Lab & Tasting Room. Feedback? podcast@royalcoffee.com 

So you want to start a coffee roastery. Well there is a lot that goes into it and an overwhelming amount of information you can access to help you along the way. Rarely, though, do you get the opportunity to sit down with someone who is expert in both roasting coffee as well as helping other people establish their own roasting businesses. Today we get that opportunity as we talk with the great, Jen Apodaca!  Roasting since 2005, she has experience on scores of different types of equipment, has roasted for Blue Bottle, Intelligentsia, and Royal Coffee. She is the Vice Chair of the Roasters Guild, the founder of #shestheroaster, and currently runs The Pulley Collective Co-Roasting space in Oakland and has launched her own roasting business, Mother Tongue Coffee.  She has helped countless people get their start in roasting, and today we get to count ourselves among those who have learned from her guidance.  In this episode you will learn about: Selecting a roaster What do you need to set up a roaster The pro and con of using the SCA cupping form Customer focused roasting Developing yourself and your coffees Responsible use of instruments Guidance for inventory The best mindset for success   LINKS: Jen on Instagram Mother Tongue Coffee #shestheroaster    

It's time to dive deeper into the kinds of questions many roasters have mulled over, but not discussed enough: Should a roast be designed according to flavor profiles, should you roast with a specific brew method in mind? To what extent should a roast be designed for a specific dose, grind, and brew ratio? Should you roast differently for milk-based espresso? A panel of industry leaders in espresso (Ben Put of Monogram Coffee; Geoff Woodley of Ikawa; Jen Apodaca of Royal Coffee; and Tony Querio of Spyhouse Coffee Roasting Co.) share their theories and approaches to improving espresso coffee in this panel hosted by O. M. Miles. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/42/the-best-way-to-roast-for-espresso-panel-discussion-sca-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 1:45 Introducing the panelists 3:30 Each panelist was given a Colombian Caturra from the Nariño region and roasted it using an Ikawa. They take turns explaining their roasting philosophy. 18:30 How each panelist incorporates cupping when roasting for espresso 29:45 A discussion on why it's relevant for roasters to know how to make espressos on bar in order to be better roasters 39:45 Is airflow a primary variable to keep in mind when roasting? 44:30 A discussion on the style of roasting where you keep the same starting and end time and adjust everything in-between instead 46:00 Ways in which having moisture content, density or water activity metrics helps when profiling 51:00 Panelists offer general recommendations for roasting for espresso Q&A with the audience 60:00 What the roasters think of blends vs single origins and pre-roast blending vs post-roast blending 1:09:00 How to translate Ikawa roast profiles into production production roast profiles and opinions on drying vs Maillard vs development on the sample coffee. 1:13:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Royal Coffee New York is a specialty green coffee importer that works with many east coast roasteries and cafes. Brittany Amell, a certified Q grader and Coffee Trader, discusses what it means to work with the people throughout the supply chain and really taste coffee.Royal Coffee New YorkFacebook | Instagram | TwitterNew York C MarketQ GraderSan Ignacio, PerúCoffee DepulpingNariño CoffeeCommonwealth Joe Coffee RoastersZeke’s Coffee DCSwings CoffeeCompass CoffeeAna Mallozzi, Director of Education for The Lab by Royal Coffee NY

In part two of our interview with Jen Apodaca, Director of Roasting for Royal Coffee, Jen talks about being a leader and what that entails. We learn about her work with the Zapatistas in Mexico, her union roots, and how that influenced the way she approaches leadership. SPOILER ALERT there's some real talk about HR and management, but you probably needed to hear it anyway.

It's our first holiday special, featuring Royal Coffee, Roseline, Clive, Baratza, La Marzocco, and many more. Follow us as we trace a beautiful small batch coffee from Royal Coffee Importers through roasting at Roseline Coffee and then off to a sparkling new home as a fundraiser for Children's Cancer Association.   Read more: https://unpacking.coffee/holiday2016/

Jen is pretty seasoned with roasting & her drive to follow her passions is encouraging. This is a very strong woman in life, not to mention coffee & should be considered a role model to all. Jens story is entertaining and educational because of her persistence in self growth. In this episode we talk about Jens presence in roasting for companies like Ecco, Blue Bottle, Royal Coffee & more. From mentorship, to different roaster, to her time in Mexico, to being a mom, this episode has it all. Jen shares a bit of knowledge on roasting profiles as well in giving us a hot tip on how to approach a frustrating coffee. This episode is full of sweetness. Like our coffee. Thanks Jen

Return of the Jedi. Whatever that means. The last of a trilogy of podcasts out of San Fran with Ferraris. A couple of interviews. Jeri from Royal Coffee, one of my brokers. And a coffee farmer from Kenya, Robin shares his story.