The Natural

$16.00

ROAST | MEDIUM DARK

ETHIOPIA | COLOMBIA

NOTES | RED FRUITS, CHOCOLATE AND BALANCED ACIDITY

The Natural is a simple and straight forward approach to our love of naturally processed coffees; fruit forward with pronounced acidity and sweetness. The Natural combines our favorite naturally processed offerings seasonally into one roast profile with clean citrus acidity; a medium/heavy body and a chocolatey fresh fruit finish.

Origin | Ethiopia Worka Natural | Laderas Del Tapias, Colombia

Process | Natural/Washed

Elevation | 1650-2000 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

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

The Classic

$16.00

ROAST | MEDIUM DARK

ORIGIN | PERU

NOTES | CARAMEL, SUBTLE STONE FRUIT, MILK CHOCOLATE

The Classic is our ode to everyday coffee and what makes coffee great. It is our take on the simple relationship between balanced acidity and full bodied chocolate flavors. With a roast profile that celebrates the love affair between coffee and milk; this profile is a year round offering that is always balanced with caramel, and chocolate undertones and a beautiful lingering finish.

Process | Washed

Elevation | 1600-2000 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

The Original

$16.00

ROAST | MEDIUM DARK

ORIGIN | ETHIOPIA

NOTES | CITRUS, HONEY, CHOCOLATE

An ode to the "Origin" of coffee, with a focus on the balance and sweetness. our take on Ethiopian washed coffees, The Original takes our favorite washed Ethiopian coffees and combines them into the newest member of our year round offerings. Bright citrus, rich honey and chocolate undertones highlight this coffee. A great introduction to why we love Ethiopian coffees.

This particular lot, comes is a blend of the eastern and western part of Ethiopia. Jimma with big sweetness and fruit, and West Arsi with the florals and peaches.

Region | Jimma, Ethiopia | Konga, Ethiopia

Process | Washed

Elevation | 1900- 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