COMPETITION COFFEE x MK.STUDIO CERAMICS
INCLUDES | 1 X 6 - 8 OZ CUP + 100g BAG
In honor of this year's USBC 2023 and our team from Black & White Coffee who competed, we are releasing their competition coffee along side the beautiful ceramics from MK.Studio. Jake McFarland and Anthony both used these ceramics in their competition routines.
Mk.Studio is Denmark based ceramics studio crafting white porcelain into art. They love to experiment and play. At MK Studio there are truly no guidelines or rules. If it hasn't been done before, they will try to make it. If they think it's awesome, they will do it again. They are truly having fun working with ceramics and want you to have a lot of fun using them too. Each piece is unique and has different patterns and textures.
See more from their studio - https://www.mk-ceramics.com
TAKE A SIP | GHALIB AL HAMMASHI
Origin | Wadi Seil Village, Haraz Area, Manakha, Sana'a, Yemen
Process | 96-hr Anaerobic Natural
Variety | Ja'adi, Old Typica
Notes | red grape, spiced orange, dates, dark honey
Jake McFarland chose Ghalib's coffee for this year's 2023 USBC.
TAKE A SIP | BRAYAN ALVEAR
Origin | Huila, Colombia
Process | Anaerobic Strawberry
Notes | strawberry, peaches, milk chocolate
Anthony Ragler chose Brayan's coffee for this year's 2023 USBC milk course.
TAKE A SIP | MILTON MONROY GESHA CLOUDS
Origin | Tolima, Colombia
Process | Anaerobic Natural
Variety | Gesha
Notes | white flowers, pineapple, mango, white wine
Anthony Ragler chose Milton's coffee for this year's 2023 USBC espresso course.
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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.
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