The Future - Instant Coffee

Regular price $16.00

SPECIALTY INSTANT COFFEE

ORIGIN | ETHIOPIA AND COLOMBIA 

NOTES | VIBRANT, COMPLEX, FRUITED

We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. 

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

Description of Coffee | 

 

Anaerobic coffees have rewritten the rules for Barista Competitions around the world. It is becoming increasingly common for people competing in national and international Barista Competitions to use anaerobically processed coffees. In many ways, Black & White was formed out of Barista Competitions and our ambitions in coffee reflect that push towards processing innovations. 

We have had The Future as a part of our Year-Round coffee menu for quite some time. We love this coffee because it offers an accessible entry point into the broader conversation around coffee innovation and flavor possibility.   

Over the past few years of tweaking The Future, we have honed our focus on the complexity of flavor made possible by applying winemaking techniques to coffee fermentation. Anaerobic processing, in its most basic form, is holding the coffee in an oxygen-free environment for an extended time (the coffee can be in a whole cherry form or pulped to remove the skin beforehand). There are a number of ways to create an oxygen-free environment, but the goal is to promote the growth of Lactobacillus. Lactobacillus is a naturally occurring strain of bacteria that converts sugars found in the coffee fruit into lactic acid. The result of this is the acidification of the coffee pulp, which translates to a more vibrant coffee both on the cupping table and in your mug. 

The main benefit of this unique style of processing is that it can make coffees that are grown at low elevations taste very similar to coffees grown at higher elevations. When cupping potential coffees to blend together to make The Future, we're looking to be compelled by exciting, fruity, vibrant flavors. We want a perfect balance of sweetness and nuance that invites curiosity in every coffee drinker. 

The Future showcases these coffees and their varying flavor profiles from around the world. Most of these coffees that we are currently sourcing are coming from Colombia, but we are also sourcing some from Ethiopia, Costa Rica, and Peru. As we change the components of this blend, the flavor may deviate more than is common with our other Year-Round blends. However, we think this is a feature of The Future and not a bug. Each coffee we choose brings something compelling to the table and we're glad you can be along for the ride. 

We hope you all enjoy this adventure into what we believe to be The Future of specialty coffee.

Regions |  Worka Chelbesa CM Washed | Javier Rubio Anaerobic Natural

Process | Anaerobic Washed

Elevation | 1450 - 2200 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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