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 )

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