Black Powder Blog
Travel through the Black Powder Blog to learn more about coffee
What’s new at Black Powder Coffee? What delicious new blends have we come up with? We are changing the face of craft roasted coffee in North Carolina and beyond. At Black Powder Coffee, we want people to stop and enjoy the experience of craft roasted coffee. It’s a fascinating world, with a lot to learn: regions, bean types, brewing types…the list goes on and on! Stop back often to the Black Powder Blog to find out what we’ve been up to, and to learn more about craft roasted coffee.
The Southern Star Cask Strength Bourbon Infused coffee is here! Southern Star is a Statesville, NC distillery that has opened this year (2017). By partnering with a local small business, Black Powder was able to infuse coffee with many different variations of the bourbon whiskey. Then finding the right one to make an outstanding product. Unique? This bourbon is made from high rye in open vats, in addition to how the pioneers did in the exact same spot in Statesville, North Carolina. This technic drive a stronger flavor profile in the bourbon, along with the cask aging to made a perfect fluid. This provides an integration into the green coffee. Black Powder selects Costa Rican Tarrazu Region beans for this process. Due to this process it allows the beans and the bourbon to age together, before a methodical roasting profile. Furthermore, alcohol evaporates at 174F and we roast at 435F making the product alcohol free in the process, but FULL OF FLAVOR. This will be limited stock for the processing time is long and the bourbon is scarce. To learn more visit...
Something We Were Waiting To Tell You So in this edition of the Roasting Log, we have added a new page under “Responsibly Harvested.” We have done this to communicate the new arrivals of coffee and what is no longer on our shelves. As a fresh crop roaster, we are constantly varying our single origin beans which impacts our blends. Lots of people ask “What’s New,” for us there are so many changes during crop cycles that it is difficult to communicate them to our costumers. This is why we have added the page “On the Roasting Log.” Crop Cycles Each crop cycle is four to eight weeks and all beans have different outcome each time. It takes a lot of work in sample roasting to pick the right ones for taste. We normally are able to pick one of three options on samples. Now thankfully the entire markets has become more transparent on farm names to allow us to provide confidence in our selections. As always, try new things and see the variety available in craft coffee. Never settle for lack of variety in...
Cognac & Orange Infused Ethiopian Kochere Yirgacheffe Natural Before roasting, Black Powder infuses the green beans with Grand Marnier (Cognac & Orange) Liquor. We then carefully roast the beans slow and easy to maintain the flavor profile and produce a delicate cup. Our Cognac Infused coffee is non-alcoholic. The lighter roast on the Ethiopian bean provides some caramel notes and citrus to complement the cognac with a slight orange finish. This will only be available during the Summer of 2017. Available at...
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New Kenyan Coffee Launched Great news! We have switched our Kenya Lenana to Kenya Mukiria Mururine to provide you with the best quality coffee! Our new Kenyan provides a riveting flavor of grapefruit as you drink from your warm mug. Located in the Murkiria region of Kenya, this new coffee is a perfect fit for all! Kenya Mukiria Mururine is a sweet and strong cup that is packed with several enjoyable tastes! Along with the sweetness of grapefruit that fills your mouth, there are hints of black currant and brown spice in every sip! For those worried they will miss our old Kenyan, the two coffees still have their similarities with a few small differences. Kenya Mukiria Mururine differs through the production process of double fermentation and washing. You may be thinking, “isn’t fermentation related to the process of wine making?” This is correct, but it is also used specially for Kenyan coffees! You may also be wondering, “what is double fermentation?” Double fermentation is the process of soaking the coffee beans in a fermentation tank twice, each time for a period of around 12-24 hours. Between the soaks, the beans are flushed with water to remove any excess organic material. During the second soak, the beans are transported through a water channel where the densities are separated, removing the lowest-density beans. The final soak is completed after this process and the beans are taken to a raised bed to sun dry. As shown through the explanation of this process, the beans we provide for you are the best quality! We make sure to research the farms and mills where the beans originate and the processes they go through. In doing this, we ensure the success of each individual coffee bean to strengthen the overall flavor of the coffee poured into your cup. We hope you enjoy our new Kenya Mukiria Mururine as much as we...