Last week I headed to The Crown in Oakland, California, which is the Coffee Lab and Tasting Room of Royal Coffee. I 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 I 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 LINKS
BLISTER Craft Collective
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