Venison Chili. Don’t forget the COFFEE.

Posted by on Dec 20, 2017 in Blog

Venison Chili Recipe with Black Powder Coffee Coldbrew Concentrate – C4 For years we have added coffee to our chili to add a depth of flavor. Now that we have our own coffee roasting business, i didn’t understand the flavor difference of adding a nice dark roasted Sumatra or Sulawesi vs a lighter roasted Colombian. Wow. Experiment for your self or use the C4 Concentrate to maximize the flavor. 1 hr 40 minutes (or crockpot for 4-6 hrs) Serves: 6 INGREDIENTS 1 1⁄2 lbs ground venison 1 medium onion, chopped (sweet if you can find them) 1 medium green pepper, chopped 32 ounces  red kidney beans 28 ounces tomato paste 14 1⁄2ounces diced tomoatoe (chili style) 3 tablespoons chili powder 1 teaspoon salt (grey Mediterranean is best) 1 bay leaf, broken in half 1⁄4 teaspoon paprika (can use smoked paprika for extra depth of flavor) 1⁄4 teaspoon cayenne (add a little Red Hot too) 4 tablespoons ground cumin 1/8 tsp cinnamon fresh ground pepper 1 cup water 1/2 cup C4 Coffee Concentrate (or black coffee, darker roasted beans from Indonesia) DIRECTIONS Brown the venison in a stock pot (I use non-stick). Add onion and pepper, saute until slightly soft, about 5-10 minutes. Add remaining ingredients, cover, and simmer for 1.5 hours. I prefer shredded sharp cheddar cheese and sometimes from long-grain...

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Southern Star Bourbon Infused Coffee

Southern Star Bourbon Infused Coffee

Posted by on Dec 9, 2017 in Blog, Feature Post

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...

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New Page Added – What’s on the Roasting Log

New Page Added – What’s on the Roasting Log

Posted by on Nov 25, 2017 in Blog, Feature News

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 life. The taste in the variety of coffee is maximized when you drink Black Coffee. But the beans can handle some additives like cream and sugar to find your perfect brew. On the Roasting Log...

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Cognac Infused Coffee

Cognac Infused Coffee

Posted by on Jun 3, 2017 in Blog

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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Kenya Mukiria Mururine Coffee

Kenya Mukiria Mururine Coffee

Posted by on Apr 25, 2017 in Blog

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...

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