Colombia Micro Lot Event by Education RoyalNY


Earlier this week, Royal NY hosted a Colombia Micro Lot cupping event at The Lab.

We showcased 11 micro lots from the Nariño region of Colombia.  These micro lots were the result of Royal NYs origin trip to Colombia with our exporting partners, Pergamino, this past July.  Nariño is located in the southwestern corner of Colombia.  Although it is located outside the main coffee producing region of Colombia, the extremely high altitude of the area allows for slow coffee cherry maturation, creating a complex and sweet final product. 

The coffees  were from the local producer association in Nariño, FUDAM.  Our team cupped 75 coffees from producers representing FUDAM during their trip, and bought 35 out of the 75 micro lots.

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Royal NY's main Colombian coffee buyer Camillo gave a brief presentation on the micro lots we were about to taste.

Royal NY's main Colombian coffee buyer Camillo gave a brief presentation on the micro lots we were about to taste.

The cupping consisted of two flights.  Each table was lead by a Royal NY employee to guide people through the process and to answer any questions about the coffees or cupping protocol. 

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Each table lead gathered their table's notes on each coffee and we briefly discussed each coffee as a group.  

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Some of the crowd favorites were:

Ligia Isabel Rucinopineapple, tropical fruit, clean finish, plum, tamarind, stone fruit, honey, tangerine, red grape.  Ref: 35921, NJ: 8 bags

Marisol Urbano: plum, apple, sugar, mango, peach, strawberry, pineapple, grapefruit, watermelon, meyer lemon.   Ref: 35941, NJ: 9 bags

Albeiro Munoz: silky body, caramel, lime, granny smith apple, rhubarb, balanced, juicy, melon, peach, red apple, red wine.  SOLD OUT

Jonathan Zapata: lime, apricot, peach, blueberry cobbler, cinnamon, cedar, honeysuckle, cocoa powder, green apple, sweet tart candy.  SOLD OUT

Afterward, we had empanadas, arepas, Colombian sodas and served our Colombia Nariño Excelso La Union as nitro cold brew- in case attendees needed more coffee.

Cold Brew Recipe: 3 lbs of coffee 3.5 gallons of water 20 hour steep time = 3 gallons cold brew concentrate

Cold Brew Recipe:

3 lbs of coffee

3.5 gallons of water

20 hour steep time

= 3 gallons cold brew concentrate

We would like to thank Barista Magazine and Pergamino Coffee Exporters for the awesome gifts they sponsored for our attendees!

The latest issue of Barista Magazine. They also graciously donated a free year subscription!

The latest issue of Barista Magazine. They also graciously donated a free year subscription!

A few of the tin coffee mugs from Pergamino!

A few of the tin coffee mugs from Pergamino!

Royal NY would like to thank everyone who attended the event.  These cupping events provide an opportunity for roasters to try many unique smaller lots side by side with the option of taking any favorites home that night.  It's also a great occassion to cup alongside Royal employees who know these coffees well and can answer any question you many home.

If you could not attend this event, but are intersested in our micro lot offerings, please email


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A Brief History of Espresso Machines by Education RoyalNY

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The Lab is near completion of our Barista Professional Series curriculum.  This 2 day workshop is for new baristas, coffee enthusiasts who may want to get into the coffee business, or for current baristas who want to hone in on their skills.  It covers a breadth of coffee knowledge, with practical hands on training for cupping, extraction science & brew methods, espresso, milk steaming, and café workflow. 

The Lab is proud to be sponsored by Sanremo Espresso Machines.  The state of the art technology housed in our Sanremo Opera machines would probably make the innovators of the first espresso machines pass out from disbelief.  Let’s take a look back at how espresso machines were modified over the years to create what we know today.

1822, Edward Loysel de Santais created his coffee machine. He commercialized and marketed the machine by 1843.  Santais machine wowed visitors at the Paris Exposition of 1855, producing “one thousand cups of coffee an hour.”

His machine used steam to help raise the water in the machine above the bed of coffee.  It wasn’t quite an espresso machine, and it was also dangerous to operate and made very bitter coffee. It was, however, a coffee machine able to keep up with demand, cup after cup, much like what we depend on our espresso machines today for.


 1884, Angelo Moriondo was granted a patent for “new steam machinery for the economic and instantaneous confection of coffee beverages.”  

This machine consisted of a large boiler, heated to 1.5 bars of pressure*, that pushed water through a large bed of coffee grounds on demand, with a second boiler producing steam that would flash the bed of coffee and complete the brew.

With the exception of the patent, little is known about Moriondo and his machines, and there is no existing machines or photographs of them.  This machine also wasn’t quite what we think of as an espresso machine today, but it was the inspiration for the espresso machines that came after it.

1903, Luigi Bezzera’s machine was unveiled.  In order to make coffee faster, he added pressurized water to push water through the coffee bed.  He made other improvements to Moriondo’s machine, including a portafilter**, multiple brew heads (also called group heads) and heat radiators to lower the temperature from 250°F  to an optimal brew temp (195°F).  Although Bezzera had the mechanical mind for creating this machine, he lacked the marketing ability or finances to promote his invention.

In 1905 he sold the rights to Desiderio Pavoni.   At first, Pavoni and Bezzera worked together to further improve some technical logistics of the machine. Pavoni is credited with creating the steam wand to access the built-up steam that collected inside a machine’s boiler.  They introduced the world to “cafee espresso” at the 1906 Milan Fair.  It is also cited that the name “espresso machine” was created in the spur of the moment by Pavoni.

Eventually, Bezzera dropped out of the picture (he was possibly bought out by Pavoni) and Pavoni continued to produce and market the machine.  Many espresso machines began to appear, all taking after Pavoni’s machine, though Pavoni dominated the espresso market for more than a decade.

Despite the technology of Pavoni’s machines, they only reached 2 bars of pressure.

1938, Achille Gaggia files for a patent for his espresso machine.  Steam pressure in the boiler forces the water into a cylinder where it is further pressurized by a spring-piston lever operated by the barista.  This eliminated the need for massive boilers and also increased water pressure to 8-10 bars, which we still use today.

It also standardized the size of espresso, since the lever groups could only hold an ounce of water. Perhaps most importantly, water under that much pressure going through the coffee produced crema, the foam floating over the coffee which is now a defining characteristic of espresso.

For many years after, espresso machines continued to have some quality issues and were not easy to use.  They needed an experienced and skilled operator who controlled many important, but finicky, aspects of the machine that directly affected the quality of the resulting beverage if not done correctly. 

Then, in 1961, Ernesto Valente introduced the Faema E61.  It used a motorized pump to provide 9 bars of constant and precise pressure without needing a lever.  It was also the first heat exchange machine. 

Heat exchange machines have a large boiler that keeps water around 240°F, ideal for producing steam for the steam wand.  Brewing water makes its way to the group head through a coiled tube inside this boiler.  This fresh water is flash heated as it makes its way through and is up to temperature for coffee brewing by the time it reaches the group head.

Modern Espresso Machines

The espresso machines on the market today are all about executing precision even in the highest volume cafes.  They are also the ultimate barista friendly machines and are customizable in every way.

The Opera has just about every feature you would want in a commercial espresso machine. It contains 5 boilers, 3 for each group head, one for the steam wand and a pre-heater that circulates water over the top of each group to constantly maintain their set temperature.

Each group head can save six customizable presets.  This feature is fantastic for a lab or training center, but also for cafes.  It makes it easy to offer multiple espresso options on your menu and have a custom profile for each.

As a barista, I personally love the built in scales under each group head.  These scales sit flush with the drip tray, are totally waterproof, and display the weight on an LCD screen above the group head. 

You can also connect the machine using Bluetooth and make setting adjustments via an app. With so many customizable features, this machine may sound like it's hard to use, but it was designed with busy baristas in mind.  The ergonomics of the machine feel very natural and making your custom adjustments while dailing in your machine is easy to do. 

We will be posting the date for our first Barista Professional Series workshop in the upcomming weeks!  Stay tuned by joining the Lab’s mailing list or instagram to stay up to date on upcoming classes and events at The Lab.


To learn more about the Sanremo Opera, please email




* "bars of pressure" refers to the unit of measurement for atmospheric pressure. Atmospheric pressure is caused by the weight of the atmosphere pushing down on itself and on the surface below it. 1 bar of atomspheric pressure is roughly equal to 14.5 pounds per square inch.

** portafilter: a "portable filter."  A part of the espresso machine that detaches from the machine and holds the ground coffee for brewing. 

FSMA Part 3: Cold Brew by Education RoyalNY

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FSMA Part 3: Cold brew and what we need to know from brewing, storing and distributing and our continued dialogue with Ms. Schaffner.

Cold brew, the brewing method that has been the craze over the last few years has been rapidly increasing in popularity and demand and doesn’t look to be slowing down any time soon. Are you cold brewing coffee, tea or both for your shop? Wholesale? At home? What’s your recipe? Here at Royal, we are experimenting with different coffees and teas with our very own kegerator. Feel free to stop by our office for a nitro cold brew coffee and tea the next time you are in the area!

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We set out to understand how FSMA may affect cold brew since for some it’s a huge portion of their business and understanding the “how, what and why” of cold brewing may lend a support for your business today and in the future.


Question to Donna: What do you see as a food safety concern when taking into account cold brewing of both coffee and tea?

When this question was raised to Donna, she made it quite clear that there is indeed reason for caution with regard to cold brewing.

Below is a list of her concerns:

  •  Without the proper processing, the product can easily develop mold and potentially allow growth of other microorganisms including dangerous pathogens.

Note:  There have historically been several outbreaks of botulism in low-acid bottled juice products, and more recently there was an FDA recall of canned cold-brew coffee product due to the threat of botulism (a potent neurotoxin).  Keep in-mind that the threat of consumer mishandling extends beyond the point-of-sale all the way to the point of consumption, for consumer-packaged products.

  •   There needs to be scientific data to support any shelf life claims.
  • Preparing, serving, or storing at ambient temperatures without the proper processes would fall outside of safe food handling recommendations.
  • If brewing and storage are done properly, with the product temperature maintained at 40°F or colder at all times, there would be a greater shelf life for the cold-brew product but Listeria monocytogenes would still be a consideration!
  • For Listeria concerns, another food safety control would need to be implemented besides just maintaining product temperature at less than 40°F
  • Additionally, and optimally, a heat step or hot pasteurization would be a solution for reducing the threat of Listeria growth.
  • High pressure (cold) pasteurization (HPP)* is another potential solution for controlling the growth of Listeria.
    • This method is more expensive than heat pasteurization, but maintains the "cold" of the entire processing scenario.

    • *so long as the ph of the product is 4.6 or less, it could be shelf stable after pasteurization

    • if the ph is greater than 4.6 another food safety control (such as refrigeration of the final product until it is consumed) would need to be implemented

Note:  Proper pasteurization kills Listeria, but cold pasteurization (HPP) does not kill spores, such as Clostridium botulinum).


What we recommend:

  •  Three options to maintain product integrity:

1. Maintaining temperatures below 40 degrees F throughout the entire brewing process and supply chain to the customer. This step may also require an additional control to show that the product is listeria free.  (Requires prominent consumer warnings on the package, instructing to “keep cold <40°F until consumed")

2. Pasteurization - Heat pasteurization would be the preferred method because it would kill botulism whereas cold pasteurization does not.

3. Using preservatives.

  • If you currently have a break in your process where the temperature of your cold brew exceeds 40 degrees F, then you run the risk of having your product recalled due to the concerns outlined above.
  • It is up to the manufacturer to establish appropriate shelf life guidelines (and safe handling instructions) for their customer.

These main points are what we understand today as to be most pertinent with regard to the shop owner/reseller of cold brew so that it limits the potential risks when the product is consumed. We suggest you create a written plan recording each process and step to add validity to your process and to maintain for the possibility of a facility and processing inspection. We are committed to continuing this dialogue with all of you and will share information as often and as best we can.



Stay tuned for more info related to FSMA.

To submit your FSMA related questions, please email We will do our best to respond in a timely manner.

Thank you from the Royal NY Team.

This Blog is made available by Royal Coffee New York and Royal Tea New York for educational purposes only as well as to give general information and a general understanding of some food safety requirements, it is not provided for any specific food safety circumstance.  This Blog should not be used as a substitute for competent and qualified food safety guidance from a food safety professional.

FSMA Part 2: Roasting and Brewing by Education RoyalNY

FSMA Part 2: An interview with Donna Schaffner and what we all need to know about Roasting and Brewing.  

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RNY is dedicated to making sure the information regarding FSMA is as available and as concise as possible for our customers. Through the next few parts of our continued blog postings we will review and go over specifics regarding the coffee and tea industry from roasting, storing, cold brew and more.

Ms. Donna Schaffner is the Associate Director: Food Safety, Quality Assurance & Training at Rutgers University – Food Innovation Center.

We are pleased to introduce you to Donna as she has 20+ years as a HACCP specialist Food Safety Consultant in USDA and FDA plants, and teaches HACCP, Preventive Controls for Human Foods (PCHF), Food Defense, Microbiology, and food safety classes in the US and abroad. She develops customized training programs for processing plants to implement HACCP or PCHF, improve audit scores, meet regulatory demands, and solve food safety and quality problems. She serves on: FDA’s Food Safety Preventive Controls Alliance, CASE Food Science & Safety curriculum development, NJ Ag Education Advisory Council, Executive Board member of the NJ Food Processors Association & chairs monthly QA Roundtable meetings for the NJFPA, and 2016 member of the Food Safety Summit Educational Advisory Board.

Ravi Kroesen, one of our 3 onsite PCQI (Preventative Controls Qualified Individual), had taken his certification class instructed by Ms. Schaffner.  Since then, RNY has engaged Ms. Schaffner and asked her a number of questions regarding FSMA and Food Safety Programs we and our customers might have to undertake. Here we have included a discussion regarding roasting and hot brewing coffee and tea.

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Question: Are coffee beans included / covered in the new FSMA regulations?

Answer: Coffee beans are listed as “rarely consumed raw” and excluded from being subject the Produce Regulations, however, they are NOT excluded from the Good Manufacturing Practices regulations or requirement for processing in a sanitary environment.  Language around exclusions for coffee beans indicate that they must go through a “kill step” such as the roasting operation or process, before consumption… but a food processor who then takes the roasted coffee beans and uses them as an ingredient to make a “cold brewed coffee beverage” would be subject to all of the same Food Safety regulations as any other food processor because they are handling / processing the ingredient AFTER the “kill step” where it could become unsafe for consumption from environmental exposure.


Note: “Tea leaves” are NOT included in the list mentioned above – there is NO specific exclusion of tea from any of the food safety regulations.

Question: Are there any effective kill steps for the coffee roaster, consumer or tea consumer considering the commodity (tea) and processed commodity (roasted coffee) may have been served after having added water that approaches the boiling point?  

Answer: There is no FDA approved kill step for coffee or tea at this time.  The FDA would require proof that the process of steeping (tea) or roasting/brewing (coffee) would eliminate potential microbiological threats.  

Note: There have been no studies or analyses that provide proof that coffee or tea with a pathogen prior to the process had been eliminated due to the processing.

Note: Given the fact there is no history of food poisoning outbreaks for hot brewed coffee and very little history for tea, regarding microbiological hazards due to a pathogen, this could be categorized as historical data defending the method of hot brewing. 

What does this mean to you – the roaster, coffee consumer and or tea consumer.

- This means that at this point in time having none or very little history of a food hazard due to a pathogen from hot brewed coffee or hot steeped tea, there is no required or mandated “kill step” regarding a specific temperature needed for roasted coffee or specific degree in hot brewing your favorite coffee or tea drink. Traditional brewing methods are deemed safe.  

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Stay tuned for part 3 where we dive into even more specifics concerning the coffee and tea industry.

To submit your FSMA related questions, please email We will do our best to respond in a timely manner.

Thank you from the Royal NY Team.

This Blog is made available by Royal Coffee New York and Royal Tea New York for educational purposes only as well as to give general information and a general understanding of some food safety requirements, it is not provided for any specific food safety circumstance.  This Blog should not be used as a substitute for competent and qualified food safety guidance from a food safety professional.

Natural/Honey Process on Ikawa Sample Roaster by Education RoyalNY


Costa Rica Cumbres del Poas


Last week, we dialed in a roast profile for a washed Colombian coffee. This week, we wanted to dial in a profile for a natural coffee, but we decided to take it one step further and choose a farm that not only produces naturally processed coffees, but also varying levels of honey processed coffees as well as some washed. This way, we could see how this profile holds up to varying levels of processes.


The Mill:

Our coffee this week comes from beneficio Cumbres del Poas or Las Lajas which resides in Sabanilla del Poas, in the Central Valley of Costa Rica. Dona Francisca and Don Oscar Chacon are the owners of this mill and the multiple number of fincas that surround the mill are owned by Oscar’s brothers and sisters. They are committed to producing the highest quality, environmentally friendly washed, natural, and honey processed coffees.

The Chacon family coffees are praised throughout the industry, but they worked hard to get to where they are today.  When Oscar was 18, he inherited 5 hectares when his father passed away and immediately began to work on the farm to protect and maintain the work his parents had already achieved. Francisca came from a coffee background as well, but the idea was always “quantity over quality” and she had no experience with milling coffee.

In 2006, in order to spend more time with their son, The Chacons decided to build their own micro mill.  They had no idea if it would world work out and at first were only producing 25 exportable bags.  They now produce around 2000 bags.

They are considered to be the first pioneers of high quality natural and honey processed coffees in Costa Rica.  They first tried the process back in 2009, though the reason for the endeavor was out of necessity: an earthquake hit Costa Rica in 2008 in the middle of the harvest and left them without water or electricity for a week.  In order to be able to continue to process their harvest and pay their pickers, they decided to proceed with the natural process, which was customary in Africa and Brazil. Although the resulting cup was not popular among their local peers, American importers and roasters visiting their farm thought the coffee had potential.  Today, they've mastered their processing technique.  This video shows Oscar measuring the brix content (sugar content) of a coffee cherry, one of the methods they use to make sure the cherries are at peak ripeness and ready to be picked.



The Chacon family also prides themselves on being one of the few micro mills that produces certified organic coffee, a costly production in Costa Rica. They hope that the production of organic coffee becomes a family legacy to pass on to their children. “We are also convinced that organic agriculture is the key to reducing poverty, by promoting cultural, economic, social and environmental development” the Chacons said when asked why the chose to go organic. “We utilize natural resources without destroying them, producing a product that comes from a healthy environment… so that more people can live a healthy life.”    

Francisca and Oscar Chacon

Francisca and Oscar Chacon

But wait, what is natural or honey processed coffee ?

Natural processing is done by drying the coffee cherry in its entirety, then depulping it to remove the cherry mucilage and skin. The resulting coffee typically yields an intense fruit forward cup, since some of the flavors and sugars of the coffee cherry are absorbed by the beans. This is in contrast to washed coffees, where the coffee bean is depulped and separated from the cherry and washed in clean water before being moved to the drying stage.

Unlike natural and washed processing, honey processing leaves some (but not all) of the mucilage on the coffee bean through the drying process. Once picked, the coffee is fed into a depulper, but not washed before drying; think of this as a hybrid of natural and washed processing. Once the coffee is dried in the mucilage, it’s processed like a typical washed coffee and moved along for further processing. This results in varying levels of fruit flavors and sweetness:

Black honey (most mucilage)

Red honey

Yellow honey

White honey (least mucilage)

An example of honey processed coffee during the drying stage.

An example of honey processed coffee during the drying stage.

Cumbres del Poas defines their honey process differently:


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This is an example of how terminology can mean various things region to region and farm to farm.

Ikawa Roast Analysis:

When roasting natural or honey processed coffees, there are a few things to consider:

1) Due to processing, natural and honey coffees can have a weaker bean structure.  If you put them into the roaster at the same start (or "charge") temperature as a washed coffee, you run the risk of tipping or scorching the beans.

2) Even high quality naturals tend to have beans with varying densities. This can create a first crack that starts slow but yet never seems to end.  To combat this, you can extend your "drying" phase, or the beginning of your roast (before the beans start to brown.)  This will help the beans lose moisture a bit more slowly and become more uniform.  Then, a bit of a push in energy right before first crack can ease the beans into a more harmonious and louder first crack.

3) Some natural processes coffees can taste astringent or sour when roasted too light.  A little more development time can help round out the acidity and bring out some nice cocoa notes.  

Taking these 3 things into account, I adjusted my charge temperature to be slightly lower than normal and attempted to reach first crack at around 8 minutes, having a very slow and steady increase in temperature for the drying phase.  I also gave my roast a little increase in temp right before where I thought first crack would occur.  We tested 6 different variations, but here is the profile we liked the most:

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Charge Temperature: 130°C / 266°F

End Temperature: 171°C / 340°F

End Time: 9 min 9 sec

First Crack: 7m 31s - 200°C / 424°F

Development Time Ratio: 18%







[1] You’ll need the IKAWA Pro app installed on your tablet or phone in order to use this profile with your IKAWA roaster


I was surprised because my development time wasn't as long as I wanted it to be, so I assumed it might taste too acidic, however, this profile was the most balanced on the table.  It had really nice notes of dark chocolate that blended with the cherry acidity equally.

Cupping Information:

We cupped the Cumbres del Poas Alma Negra and gave it an SCA score of 86.5.  It tasted like cherry cordial: red cherries, dark chocolate, vanilla, and a winey like quality.

We then cupped this same coffee alongside it’s black, red, and yellow honey counterparts, as well as a naturally processed Brazil, Honduran, and Ethiopian coffee, since this profile was originally created for a natural coffee.  We were pleased to see a theme: this profile complimented the natural coffees on the table more so than the honeys. We also found the more “honeyed” the coffee, the more the profile worked.

We also really enjoyed how this profile worked on the Natural Ethiopian Yirgacheffe Banko Gotiti on the table, bringing out notes of raspberry, apricot, tangerine and a hint of mint.




Costa Rica Cumbres del Poas Alma Negra: Ref: 33172 - 8 bags available, NJ

Organic Costa Rica Cumbres del Poas Black Honey Micro Lot: Ref: 33170- 26 bags available, NJ

Organic Costa Rica Cumbres del Poas Yellow Honey Micro Lot: Ref: 33171- 1 bag available, NJ

Costa Rica Cumbres del Poas Yellow Honey Micro Lot: Ref: 33174 - 19 bags available, NJ

Organic Ethiopia Natural Yirgacheffe Banko Gotiti, Fair Trade:  Ref: 33619 - 103 bags available in NJ warehouse.


If you’d like any more information about these coffees, please reach out to us at 


Coming Soon:

Want to learn more about how coffee is processed or more about coffee roasting?  Stay tuned in the next few months, as we will be posting more classes! 



FSMA: What You Need to Know, Part 1 by Education RoyalNY



This is a first in a series of posts dedicated to the subject of the Food Safety Modernization Act (FSMA) and how it relates to coffee and tea.  The goal is to help our customers better understand their responsibility in relation to this Act.

  • The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focusfrom responding to contamination to preventing it. 
  • FSMA requires that all companies that deal with consumable food items create a Food Safety Plan, with required compliance dates for separate parts of the plan.



Preventive Controls for Human Food (see below Food Safety Plan)

·         Businesses over 500 persons –Sept. 19, 2016

·         Small Business under 500 persons –Sept. 18, 2017

·         Very Small Businesses less than $1 million in sales 

           –Sept. 17, 2018

Supply Chain Program

·         Businesses over 500 persons –Sept. 19, 2018

·         Small Business under 500 persons –TBA

·         Very Small Businesses less than $1 million in sales –TBA





  1. HazardAnalysis – Biological, Chemical, Physical and Economical
  2. Preventive Controls – Process, food allergen, sanitation, supply chain and other.  
  3. Procedures for monitoring, corrective action and verification.
  4. Recall Plan


  1. Facility overview and Food Safety Team
  2. Product description
  3. Flow diagram
  4. Process description


Most companies will want to have someone on their staff trained to be a PCQI (Preventive Controls Qualified Individual).

  • A PCQI must develop (or oversee the development of) the Food Safety Plan.  A PCQI is a person with the education, training, or experience (or a combination of these) to develop and apply a food safety system.  A PCQI can be qualified through job experience or by completing training equivalent to the standardized curriculum recognized as adequate by FDA (e.g., the Food Safety Preventive Controls Alliance (FSPCA) training).
  • Responsible to perform and oversee – 
    • Preparation of the Food Safety Plan 
    • Validation of the Preventive Controls and provide Corrective Actions when necessary
    • Records Review
    •  Reanalysis of the Food Safety Plan 
  • The PCQI does not need to be an employee of the facility, but for cost  effectiveness, it is highly recommended. Please visit for more information.



• Key Requirements of FSMA:

•  Compliance Date Extensions and Clarifications for FSMA Final Rules:

•  Frequently Asked Questions on FSMA:

This Blog is made available by Royal Coffee New York and Royal Tea New York for educational purposes only as well as to give general information and a general understanding of some food safety requirements, it is not provided for any specific food safety circumstance.  This Blog should not be used as a substitute for competent and qualified food safety guidance from a food safety professional.

A Glimpse Into Classes at The Lab by Education RoyalNY

We've hosted a range of SCAA courses and courses designed in-house, and wanted to share a round-up of some of our favorites shots from our SCAA Roaster Level 2 and Barista Level 1.