The Black Label
BLACK LABEL COFFEE
ORIGIN | VARIOUS
SHIPMENT | FIRST BOX SHIPPED WITH SIGN-UP, REST SHIPPED FIRST OF MONTH
We are so excited to announce the Black Label Subscription!
If you’ve been following us for a while, you probably already know what a black label coffee is, but for those who might be new here:
Black label coffees trace their origins to the humble beginnings of B&W. We were inspired by the coffees that were available at barista and brewing competitions and wanted to make these coffees more widely available to coffee lovers everywhere. Staff here at B&W describe our black label coffees a “groundbreaking”, “innovative”, and “earth-shatteringly good”.
This exciting opportunity to have a once-a-month black label coffee shipped to your home is a testament to the support we feel from all of you, the innovative processes which coffee producers are championing, and the excitement that we have to share some truly dang good coffee with all that are interested.
Here are a few nitty-gritty details:
- Due to the limited quantity of these coffees, this subscription will only mail out once a month.
- Each month, you will receive one 100-gram bag of seriously good coffee.
- Shipping is included in the price
- This subscription will mail out the first week of every month. If you register for the subscription after the first week of the month, your first product will come in the next month’s batch.
- If you need to update your mailing address or payment method, please email: firstname.lastname@example.org
Accepted payment methods:
- Shop Pay
- Apple Pay
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.