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FREE ECONOMY SHIPPING ON ORDERS OVER $25 (APPLIED AT CHECKOUT) - (EXCLUDES WHOLESALE | USA ORDERS ONLY)
SINGLE ORIGIN
NEW - CONCEPT SERIES INSTANT - We took some of our favorite higher end coffees and made them into instant coffee! We cant wait for you to try them.
We put as much care into our instant coffee as we do our roasting. Take our instant and add hot water for instant coffee or even milk for an instant latte.
This item comes with 6 pouches that make 1 - 8oz cup each
Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.
Brewing Suggestions For Our Coffee At Home
Kalita Brewer Recipe
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3:00
Recipe |
1. Heat kettle up to around 195 F - 205 F
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35
5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/ time: 2:35
6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00
V60
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 2:45
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.
5. Let the entire bed go dry before adding second and final pour.
6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).
7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.
8. If done correctly, you should have a mini dome instead of a flat bed of grounds.
Origami Dripper
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3.00
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.
5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer / time: 2:35.
6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.
Moka Pot (1cup)
Start | 10:1 Ratio
Grind | really fine ( as fine as your grinder will go)
Total Brew Time | 3.30
Recipe |
1. Preheat 150g.
2. Pour water up to water release valve.
3. Put coffee in basket and level (tamp a little).
4. Put basket in water.
5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.
More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com
GIVING BACK TO HELP END ALS | $1 FOR EVERY BAG
ROAST | LIGHT MEDIUM
ORIGIN | YIRGACHEFFE, ETHIOPIA & CALDAS, COLOMBIA
NOTES | BLUEBERRY, RASPBERRY CANDY, MILK CHOCOLATE
One of our three core values as Black & White is community. Community extends from our producing partners all the way to Black & White Cafes and wholesale Cafes who create spaces for communities in their own neighborhoods. Our local coffee community in the Research Triangle area of North Carolina truly would not be the same without Jeanne Luther and Sola Coffee Café.
Three years ago, Jeanne Luther was diagnosed with ALS. She has been a core part of the Raleigh Community through the local cafe, Sola Coffee, and a great friend to several of our own Black & White Employees who got their start in coffee at Sola. The Luthers are a special part of our immediate community here at Black & White. That is why we decided this month through the end of October to join their fight to help raise money to #ENDALS.
Amyotrophic lateral sclerosis (ALS), or Lou Gehrig's disease, is a progressive degenerative disease that destroys the neurons that control voluntary and involuntary muscles. Each day Jeanne’s body weakens to the point where she now spends her days in a wheelchair. ALS is taking her ability to breathe and swallow the more it progresses. She is in pain daily as the muscles in her body continually disappear and her limbs grow weaker every day. ALS is not an incurable disease, it is an underfunded one.
This is why we lovingly nicknamed this blend "We Believe in Jeanne." We believe in the power of community to raise awareness and help in the fight against underfunded research. For every bag sold, we are donating $1 to help fight against ALS. Money will be donated to Duke Hospital ALS Clinic, ALSTDI, Project ALS, and the ALS Association.
Jeanne has long been a huge fan of big and fruity naturally processed coffee. In fact, natural coffee from Idido was one of the first naturally processed coffees she ever had. This blend combines two naturals from across the globe for one fruity experience. The flavors of blueberries, raspberry candy, and milk chocolate connect us to what Jeanne loves about coffee and her community by extension. Thank you for helping us support ALS research, and if you feel motivated to donate further you can do so through the Duke ALS Clinic or the ASL Association!
Farm | Idido Natural | Juan Restrepo Natural
Variety | Various Heirlooms | Castillo, Caturra
Process | Natural
Elevation | 1450 - 2000 masl
Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.
Brewing Suggestions For Our Coffee At Home
Kalita Brewer Recipe
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3:00
Recipe |
1. Heat kettle up to around 195 F - 205 F
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35
5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/ time: 2:35
6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00
V60
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 2:45
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.
5. Let the entire bed go dry before adding second and final pour.
6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).
7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.
8. If done correctly, you should have a mini dome instead of a flat bed of grounds.
Origami Dripper
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3.00
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.
5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer / time: 2:35.
6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.
Moka Pot (1cup)
Start | 10:1 Ratio
Grind | really fine ( as fine as your grinder will go)
Total Brew Time | 3.30
Recipe |
1. Preheat 150g.
2. Pour water up to water release valve.
3. Put coffee in basket and level (tamp a little).
4. Put basket in water.
5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.
More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com
ROAST | LIGHT
ORIGIN | JURATUNGO, PANAMA
NOTES |
FLOWERS, PINEAPPLE, MANGO, RASPBERRY CANDY
BLACK LABEL RELEASE #12
*SHIPPING WEEK OF SEPT 20*
One of our favorite experiments from the past year was our Black Label Blend: Finca Nuguo Full Spectrum. This coffee represented the three primary processing techniques for coffee production
(washed, honey, and natural) from
the famous Jose Gallardo and the super small team at Finca Nuguo. It was crazy good and brought out the best in each processing technique - all in one cup.
We were able to work directly with Jose himself to negotiate for those lots, and we set some aside for a special occasion. We froze what we had remaining from last year's blend of Full Spectrum and we're bringing it out as part of our 4th birthday celebration! While we're super bummed we can't celebrate in person, we want this coffee to represent all that we value about this community we've created and the producers that make it all happen.
With each bag, we're including a little bonus gift! We're recreating the Full Spectrum blend from coffee that has been frozen for 4 years. Same Gesha, same farm, same crazy blend - but from 3 harvests ago. you'll find a cracker jacks style pouch inside the bag with 15 grams of 2017 Full Spectrum. Try cupping them side by side!
Oh - and did we almost forgot to mention - it's only $5. Limit one bag per customer and enjoy!
(Discount automatically applied at checkout!)
Origin | Juratungo, Panama
Farm | Finca Nuguo
Producer | Jose Gallardo
Process | Washed, Honey, Natural
Variety | Gesha
Elevation | 1980
Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.
Brewing Suggestions For Our Coffee At Home
Kalita Brewer Recipe
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3:00
Recipe |
1. Heat kettle up to around 195 F - 205 F
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35
5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/ time: 2:35
6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00
V60
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 2:45
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.
5. Let the entire bed go dry before adding second and final pour.
6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).
7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.
8. If done correctly, you should have a mini dome instead of a flat bed of grounds.
Origami Dripper
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3.00
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.
5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer / time: 2:35.
6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.
Moka Pot (1cup)
Start | 10:1 Ratio
Grind | really fine ( as fine as your grinder will go)
Total Brew Time | 3.30
Recipe |
1. Preheat 150g.
2. Pour water up to water release valve.
3. Put coffee in basket and level (tamp a little).
4. Put basket in water.
5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.
More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com
ROAST | LIGHT
ORIGIN | CHIRIQUI, VOLCAN, PANAMA
NOTES | FLORAL, LEMON VERBENA, STRAWBERRY, PLUM WINE, WILDFLOWER HONEY
BLACK LABEL RELEASE #11
Jamison Savage and Savage Coffees have become nearly synonymous with the best coffees in the world. We are super fortunate to be able to bring you the "Parabolic Gesha" from Morgan Estates, produced by Jamison Savage. It has been crazy to watch our Black Label concept evolve from a rarity to becoming integral to our vision (exceptional coffee, kept simple).
Savage Coffees rode the wave of initial hype surrounding the Gesha variety in Panama and have since been pushing the limits of flavor with intense processing methods. Extreme attention to detail is required to ensure that high-impact fermentation does not go awry and ruin a lot of coffee.
For this lot, fresh coffee cherries were held in hermetically sealed fermentation tanks for more than 100 hours. Inside the tanks, CO2 is quickly built up and pushes out any oxygen, creating an anaerobic fermentation environment. Both the pH and temperature of the ferment are carefully monitored to ensure the best product.
The fermented coffee cherries are then dried inside of controlled dry houses on African-style raised beds. Even drying and the consistency of the dry houses are key to unlocking all of the flavor potentials of the anaerobic natural process. At Savage Coffees, everything is down to science.
Some of the flavors found in this coffee are entirely new to our palates, and that is super exciting! The most common distinction of the Gesha variety is its intense florality, and florals are certainly present in this cup. We also taste lemon verbena and strawberries. Fermented stone fruit flavors make an appearance in the form of plum wine; the coffee is incredibly sweet, tasting of wildflower honey. As for the new flavors we're experiencing... you'll just have to try it to find out for yourself!
Origin | Chiriqui, Volcan, Panama
Producer | Jamison Savage
Process | Extended Anaerobic Natural
Variety | Gesha
Altitude | 1700 - 1850
Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.
Brewing Suggestions For Our Coffee At Home
Kalita Brewer Recipe
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3:00
Recipe |
1. Heat kettle up to around 195 F - 205 F
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35
5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/ time: 2:35
6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00
V60
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 2:45
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.
5. Let the entire bed go dry before adding second and final pour.
6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).
7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.
8. If done correctly, you should have a mini dome instead of a flat bed of grounds.
Origami Dripper
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3.00
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.
5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer / time: 2:35.
6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.
Moka Pot (1cup)
Start | 10:1 Ratio
Grind | really fine ( as fine as your grinder will go)
Total Brew Time | 3.30
Recipe |
1. Preheat 150g.
2. Pour water up to water release valve.
3. Put coffee in basket and level (tamp a little).
4. Put basket in water.
5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.
More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com
ROAST | LIGHT MEDIUM
ORIGINS | ETHIOPIA, UGANDA, KENYA
NOTES | VIBRANT, JUICY, TROPICAL, FRUIT SNACKS
It's been a crazy 4 years of Black & White and while we may still be in the middle of a pandemic, we want to celebrate our amazing customers - thank you for sticking with us!
We've put together a vibrant and complex blend of some of the best coffees we have available. We are also sharing this coffee at a much lower price then we probably “should” but we want to share a little of that birthday spirit with you all, our community (no matter where you live).
Each of the three coffees of this blend represent an exciting development within the world of specialty coffee. We want to amplify these developments, as they are key aspects of what we are trying to as B&W: exceptional coffee, kept simple.
Worka Chelbesa CM Washed represents our commitment to a single washing station in a developing region of Ethiopia coffee production. Our significant investment in this washing station and the dedication of our importing partner Atlantic Specialty Coffee have allowed us to request specific processing adaptations. We have always been willing to jump at innovative processing techniques and we believe this coffee will get better each year.
We have purchased coffee from the Gamatui Community for three consecutive years. This year, we were able to commission 10 bags of high-impact fermentation coffee from the washing station. Gamatui Anaerobic Natural is one superb result from this experiment. This was such a fun coffee to brew side by side with the standard natural lot and the Hydro Washed lot.
Coffee from the Mchana Estate gives a glimpse of what specialty coffee in Kenya could look like in a few years time. We hope to be at the forefront of bringing non-washed coffees from Kenya to the table as a way of investing in direct relationships with growing estates in the country.
Blending these coffees together offers a crazy, vibrant sensory experience that highlights different aspects of coffee production and processing that really excite us. Each coffee has an innovative approach to fermentation and flavor development, making all three a standalone within the respective producing country. This coffee has such a juicy mouthfeel with tropical vibes and it tastes like sweet fruit snacks!
Enjoy this amazing and fun coffee; thank you again for being on this journey with us. Share the love, be safe, tip your service pros!
Components | Worka Chelbesa CM Washed, Ethiopia | Gamatui Anaerobic Natural, Uganda | Mchana Natural, Kenya
Process | Carbonic Macerated Washed | Anaerobic Natural | Natural
Elevation | 1600 - 1900 masl
Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.
Brewing Suggestions For Our Coffee At Home
Kalita Brewer Recipe
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3:00
Recipe |
1. Heat kettle up to around 195 F - 205 F
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35
5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/ time: 2:35
6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00
V60
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 2:45
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.
5. Let the entire bed go dry before adding second and final pour.
6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).
7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.
8. If done correctly, you should have a mini dome instead of a flat bed of grounds.
Origami Dripper
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3.00
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.
5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer / time: 2:35.
6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.
Moka Pot (1cup)
Start | 10:1 Ratio
Grind | really fine ( as fine as your grinder will go)
Total Brew Time | 3.30
Recipe |
1. Preheat 150g.
2. Pour water up to water release valve.
3. Put coffee in basket and level (tamp a little).
4. Put basket in water.
5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.
More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com
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