Introduction to Green Coffee Buying & Green Coffee Analytics / Roasting Styles Courses in Seattle

Royal Coffee is proud to announce our fourth installment of Crown on the Road, coffee courses & events coming to a city near you!

Join us while we anticipate the opening of The Crown: Royal Coffee Lab & Tasting Room. These courses are a must take for production roasters, home roasters, green coffee buyers & aspiring coffee professionals.

This is a two day educational event happening at two different locations

Introduction to Green Coffee Buying with Chris Kornman

Hosted at La Marzocco Lab & Showroom (Ballard) 1553 NW Ballard Way, Seattle, WA 98107

Monday July 10th, 1pm- 3pm

Buying green coffee isn’t like going to the grocery store! Intro to Green Coffee Buying will provide students with an introduction to the global coffee trade and equip them to manage their purchasing decisions effectively. New to buying coffee? Looking to learn industry best practices? This is the course for you!

The course is highly recommended for anyone, experienced or not, who is thinking about or currently buying green coffee. The class includes an overview and detailed discussion about the following topics:

• Coffee Production
• Supply Chain Logistics
• The C Market
• Exporting and Importing
• INCOterms
• Green Coffee Sourcing Strategies and Skills

Green Coffee Analytics plus Roasting Styles & Impact on Flavor with Chris Kornman & Jen Apodaca

Hosted at Husky Grind, University of Washington 3925 Adams Ln NE, Seattle, WA 98105

Tuesday July 11th, 10am- 4pm

This two-part, day-long interactive class lays the groundwork for thorough understanding of green coffee quality’s impact on roasting, and how these theories can be practically applied in three distinct roasting philosophies. Lunch & snacks will be provided.

Green Coffee Analytics is highly recommended for roasters and green buyers. Course work will move beyond simple analyses methods to highlight specifics of how a coffee’s physical quality affects global trade, roasting methods, and flavors. The course includes detailed analysis and three tasting sessions to dive deep into the importance of Screen Size, Density, and Moisture Content & Water Activity. After completing the first half of the class, you’ll:

• Be able to implement green coffee analysis methods in your place of work
• Understand the relationship of green quality to global trade to make better decisions
• Utilize green quality to your benefit to make informed choices during roasting

Roasting Styles & Impact on Flavor – Looking to add some skills to your roasting tool kit? Here, you’ll learn three distinct roasting theories. We will demonstrate how to apply them in a drum roaster and evaluate their success on the cupping table with several coffees of varied origin, density, screen size, and moisture content. Students will be introduced to the following roasting theories:

• Keeping the Rate of Rise in Constant Descent – Scott Rao
• Elongating the Maillard Reactions for Body – Rob Hoos
• Resting after First Crack – the “S” Curve technique by Ed Leebrick

About the Instructors

Chris Kornman, Education and Lab Manager, Royal Coffee, Inc.:

Chris Kornman is a seasoned coffee quality specialist with a decade of experience working with Geoff Watts as a cupper, educator, green coffee buyer, and roaster. Chris logged thousands of miles and hours across the coffee lands in East Africa and Brazil, though lately his focus has been developing educational curriculum and written media for The Crown: Royal Coffee Lab & Tasting Room. Whether to a room of 300 Anacafé members in Guatemala City, 100 attendees at the Roasters Guild Sensory Summit at UC Davis, or one-on-one training, his passion for education knows no boundaries. Chris rides a 1986 Schwinn Prelude, plays Washburn B-17 5-string banjo and Bach Stradivarius Bb trumpet, and always carries a Frisbee – just in case.

Jen Apodaca, Director of Roasting, Royal Coffee, Inc.:

Jen started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown: Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She serves on the SCAA’s Roaster’s Guild Executive Council, is a certified Q-Grader, is the Chair Emeritus of the Coffee Committee of the Good Food Awards and has been an international juror for the Cup of Excellence.

Graciously Hosted By

Getting to the Husky Grind:

Hosted at the Husky Grind cupping lab at the University of Washington. The café occupies the ground floor of the eastern section of Mercer Court Building A. The cupping lab is on the ground floor of Mercer Court Building B, in the northwest corner.

Travel:

The university is easily accessible by bus and Link light rail. Use Metro Trip Planner to find your route. Travel by car is an option as well. The closest parking to Husky Grind is the University W-10 parking lot. The lot is just northeast of the café. There are stalls for hourly parking are located on the easternmost row (hourly parking does not apply to other stalls in the lot). Hourly street parking in the vicinity is available, though generally limited to 2 or 4 hours. If you are ambitious, there is free street parking on some nearby streets, about a 5 to 10 minute walk from the café.

Parking

Easiest / closest parking is in Lot W10. There is one 30-minute load/unload next to the café – you have to cross the Burke-Gillman trail and it’s on the east side of the driveway, right by Steven’s Court. There is also plenty of street parking nearby.