Retro Diner Mugs

$12.00

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

Panda Ember Mug 2

$130.00

We are so excited to have the Ember Mug 2 custom with the panda on it.

Designed for home or office, the new Ember Mug² does more than simply keep your coffee hot. Our smart mug allows you to set an exact drinking temperature, so your coffee is never too hot, or too cold.

Ember then maintains your chosen temperature for up to 1.5 hours with the Ember Mug² 10 oz so your hot beverage stays perfect. Ember Mug² is safe to hand wash and submersible up to 1 meter in water.

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

Frank Green 12oz Panda Cups

$35.00

Frank Green Reusable Ceramic Lined Cups

These 12 oz stainless steel, ceramic lined cups are some of our favorites! All the warmth without the metallic taste.

Frank Green was started in Australia with quality and minimizing global impact in mind. Their philosophy - to do right by our planet. They sought to create a minimal, stylish, and easy to use cup that can travel wherever you go. Our favorite part is that these are stainless steel with a ceramic liner, so no metal aftertaste in your coffee.

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

Black & White Cofffee Tees

$28.00

Working with TS Designs from Burlington, NC, we bring to you our eco-conscious shirts. Made with USA-grown cotton and water-based inks, these shirts also have a QR code on the tag which, when scanned, will show you more in-depth information on the TS Designs supply chain, so you can be confident that the environment will love your shirt almost as much as you do.

Comes in size S, M, L, & XL in both White and Dark Grey.

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

Pins

$7.00

Our Pins are back! We have our classic panda in brass and our brand values in retro flair.

Panda Pin - 1 1/2 " (Brass with rubber backs)

Brand Values - 3/4 " x 1 1/2 " (enameled gold with rubber back)

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

PUSH Adjustable Depth Tamper

$175.00

The PUSH tamper took the coffee world by surprise when an early version appeared at the 2015 World Barista Championship, as well as the floor of the concurrent SCAA Expo. It was a unique, puck-shaped tamper, and in the hands of UK Barista Champ Maxwell Colonna-Dashwood, it was said to promise a perfectly even and level tamp every time.

The PUSH tamper is made of anodized aluminum and stainless steel, manufactured in the UK. Included with every tamper is an adjustment tool - a small hex key for tightening and loosening the grub screw (a.k.a. set screw) which holds the tamper base in place. Also included are instructions for adjusting the tamping depth, printed on the inside of the packaging. To adjust the PUSH tamper, Clockwork Espresso recommends starting by loosening the grub screw and twisting the tamper base until it's extended fully to the 15 mm mark. Then, grind your preferred dose into your basket, and tamp with the PUSH using moderate force (be mindful of keeping the tamper relatively level for this step). Once the coffee seems to be properly compacted, twist the top of the PUSH tamper clockwise until it lightly touches the basket rim, then use the tool to screw the grub screw in place to hold onto the depth setting. Then you're ready to get tamping!

FREE SHIPPING!

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

Gift Card - Website Only

$25.00

ONLINE GIFT CARD FOR WEBSITE ONLY - NOT FOR USE AT BRICK & MORTAR

Gift cards are delivered by email and contain instructions to redeem them on our website. If you wish to purchase a gift card for use in our Brick & Mortar locations, then follow the link below to grab a Cafe Gift Card.

Use for coffee bean purchases or for our education classes. Not for use in our cafes.

CAFE GIFT CARDS (please copy and paste in browser)

www.blackwhitecoffee.square.site

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