2017 Holiday Blend & Crates

2017 Holiday Blend & Crates

Posted by on Dec 1, 2017 in Feature News, Feature Post

The holiday blends and gift crates are here! The two Holiday Blends are back for the yearly occasion, and we have plenty for your friends and family! We make gift giving easy by integrating the blends or other single origin coffee beans into a decorative crate made from recycled wood and lined with coffee jute bags from our roasting process. Fit perfectly in a Regional B USPS box! So, Whats Different? As usual we are picking the best beans, the best roast, and the best blend. Whats different is that this year, we have a micro-lot from Burundi as the base, then an addition of Colombian Organic, and Sulawesi Rantemaro. This creates this clove spice and chocolatey flaver with a hint of green apple. This makes an amazing structure for any holiday event or meal. Available until Christmas. Holiday Blend This is one of our blends ran until Christmas. Our Holiday blend is a mix of Burundi, Colombian and Sulawesi. You will not be able to get a mix of flavor like this until next Christmas. So get it while its available here. Santa’s Favorite This is the other one of our blends ran until Christmas. Santa’s Favorite is a flavored mix of peppermint and vanilla. This gives a good flavor that will put anyone in the Christmas mood. 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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Charleston Coffee Cup

Charleston Coffee Cup

Posted by on Nov 5, 2017 in Event, Feature News

Black Powder Participated in the 4th Annual Charleston Coffee Cup in South Carolina on November 5, 2017. This event was an amazing way to meet 1,000 avid coffee lovers. We had performed pour-overs with the ChemEx system using Bourbon Infused coffee (Customer Favorite), Colombian, One-Eyed Jack, and Ethiopian Yirgacheffe...

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Bourbon Infused Coffee

Bourbon Infused Coffee

Posted by on Dec 25, 2016 in Blog, Feature News

New from Black Powder Roasting – Bourbon Infused Coffee! Our newest creation is the delightfully warm combination of Kentucky straight bourbon and our Costa Rican coffee beans. These infused beans are non-alcoholic, as the alcohol burns off in the roasting process. We are working in small batches, so the availability is limited (to ensure the highest quality!) We take Costa Rican green coffee beans and soak them in high quality Kentucky straight bourbon. They “marinate” in the bourbon for several days before they are roasted at a temperature high enough to burn off the alcohol, but just right for extracting the best flavor from the beans. The result is a medium roast coffee with a distinct bourbon flavor, not overwhelming, but bold enough to stand out! The concept of making infused coffee is a relatively new one to the coffee roasting scene. There are a limited number of roasters in the country who are using this infusion process, sometimes with wine or other alcohols. When the process is done carefully (and correctly), the effect is amazing! The trick is to use the correct ratio of alcohol to beans, and to use a bean that is suitable for the infusion process.    The art of coffee roasting is a continuous learning process, and a true roaster never stops their education. At Black Powder Coffee, our roasters are interested in bringing coffee education to the public, to make it accessible and enjoyable to learn. We are always open to “talking coffee”, to answer questions about beans, preparation techniques, and flavor profiles. Our retail area is in the same building as our roaster, and (when possible) we love to show off our production area to those who are curious about the process. Questions and ideas are always welcome! We offer hour-long tours of our roaster, which include tastings of 4 different coffees, a pound of coffee to take home, and two Black Powder Coffee ceramic mugs. These tours are the perfect opportunity to learn about what king of coffee you enjoy, and what’s new at our roastery! Visit us at 256 Raceway Drive, Suite 10, Mooresville, NC 28117. Our website is a wealth of information at blackpowderroasting.com. You can reach us by phone at...

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How to taste test coffee like the Pros!

How to taste test coffee like the Pros!

Posted by on Nov 10, 2016 in Blog, Feature News

Taste testing coffee can be a fun way to learn about what kinds of coffee you enjoy. Also help you pick out a new bean to try. Using a Coffee Flavor Wheel is a great way to get started… The world of coffee can be intimidating for someone new to the subject: the countries and regions of the beans origin, the roast level of each bean, the preparation methods, all the gadgetry – oh my! The mind boggles at all the details and options.  Where to begin your coffee journey? Many people start out by simply having a really good cup of coffee, and wanting to learn more. A great tool to use for every level of coffee drinker is the Coffee Flavor Wheel. This colorful chart is used by coffee drinkers to help them identify what exactly they are experiencing within each cup of coffee. To use this tool, all you need is a cup of coffee (preferably black, without cream or sugar), the Flavor Wheel, and a few minutes to analyze the tastes and aromas you encounter. Bear in mind that each persons taste buds are different – what you taste in a cup may be different than what someone else tastes. Generally, people will experience similar first and second level tastes and aromas (Sweet & acidy, Sugar Browning & Nutty). When it comes to the more finite descriptions, opinions may vary. There are no wrong answers!     Another fun tool to use is a tasting diary. This little notebook helps keep track of the different coffees you try. By noting the coffee origin/name, the roaster, the producer, the varietal, and the preparation method used to make the coffee. You will quickly become able to decipher the variations in each cup. We have a pocket-sized diary available for sale at our roaster (this makes a great gift!). Black Powder Coffee roasts 21 single origin beans, and we offer several blends. Our coffee ranges in flavor and roast level from light (Mexican Chiapas and Frontier Breakfast Blend) to bold (Sulawesi and European Espresso Blend). We encourage our customers to come in to our roastery and try some coffee to see which flavors they prefer. We are constantly sampling new beans to bring you the best in craft roasted coffee....

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Brazil Natural

Brazil Natural

Posted by on Nov 6, 2016 in Blog, Feature News

Brazil Natural – The Brazil Espirito Santo is the newest addition to our single origin roasts. It is a pulped natural bean from the Espirito Santo region of Brazil. The “pulped natural” refers to the drying process that the bean undergoes – the skin is removed before drying, which causes the bean cherry to retain a natural, fruity pulp which affects the flavor. This is a light (city) roast coffee. The multitude of flavors that come in this coffee make it an experience to sample. I decided to try the Brazil Natural with a variety of preparation methods to see what it could do. The beauty of this bean lies in its ability to transform in flavor depending on its preparation. Read on… Drip method using 200° water in a Behmor brewer When drinking this cup black, it produced a very sweet, fruity flavor (blackberry), with hints of caramel. Adding a small amount of sugar (less than 1 tsp), the caramel disappeared, making it a very fruity cup. When both milk and sugar were added, the fruit lightened and a nutty, almond flavor came out. This was a very pleasant cup. Drip method using 208° water in a Behmor brewer This cup of coffee served black at the higher temperature produced a mainly nutty flavor. Adding the sugar again brought out a caramel flavor, while retaining the nuttiness. When both milk and sugar were added, this again produced a very nice cup, like the 200° preparation with a light fruit and almond flavor. Pour Over Method (approximately 200°) Drinking this cup black produced a sweet flavor with light acidity. The aroma was fruity, like apricot Adding sugar to this cup retains the sweetness with light acidity, and the fruitiness lightened Adding milk and sugar mellowed out the acidity, creating a candy-like caramel aroma. Black Powder Coffee has Brazil Natural available for sale at our website and at our roastery in Mooresville. We encourage our customers to come in to visit us and try a complimentary sample of any of our coffees. Black Powder Coffee 256 Raceway Drive Suite #10 Mooresville, NC 28117 Black Powder Coffee Brazil...

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