In addition to brewing an outstanding cup of espresso, our Black Rum Espresso as well brews an exceptional cup of coffee. You may observe our beans have a slightly lighter roast than traditional espresso beans. With our unique processing methods we have found the less roasted the beans are, the more the natural flavors and regional properties of the bean can shine through.
With bright flavors, amazing crema, and more caffeine- what’s not to love!
1. Grind the coffee, using a fine grind.
2. Boil water. Fill the bottom half of the Moka pot with water that’s fresh off the boil, to the fill line.
This keeps the temperature of the pot from getting too hot and cooking the coffee, imparting a metallic taste.
3. Fill the pot’s filter basket with the ground coffee. Place the basket in the bottom compartment.
4. Screw on the spouted top, do not over tighten.
Caution. The bottom chamber will be hot, use a hot pad.
5. Place the pot on the stove set to medium heat.
6. When the water in the bottom chamber reaches a boil, the pressure will push a stream of coffee methodically through the upper chamber. If it explodes upward, the water is too hot. If it burbles lethargically, turn up the heat. You will know it’s done when you hear a hissing, bubbling sound.
You may wish to dilute with hot water, depending on your preference.
1. Grind the coffee, using a slightly finer than coarse grind. Put it in the French Press.
2. Boil water.
3. Pour water into the press.
4. After 1 minute, gently stir to fully saturate the coffee.
5. Place the lid on top of the press. Ensure the filter is submerged so the coffee is fully saturated.
6. After 5 minutes, slowly press the filter down.
It’s helpful to pour out all the coffee from the press as soon as it’s finished bring to prevent over-extraction.
1. Grind the coffee, using a medium coarse grind (22 g, or 2 1/2 tablespoons).
2. Place the filter into the Chemex with the 3-layered side facing the spout.
3. Preheat by pouring hot water through the filter. Discard the water.
4. Add ground coffee to the filter, then gently press down with a spoon to seat the filter.
5. Pour 30 g (1/4 cup) hot water evenly over the grounds, allow them to bloom.
6. After 30 seconds pour the reminder of the water, starting at the center and spiraling outward (300 g, or 1 1/14 cups).
7. Complete the pour in 3 minutes.
1. Grind the coffee, using a medium fine grind (22 g, or 2 1/2 tablespoons).
2. Place filter in the V60, then pour hot water over the filter to preheat the cone. Discard the water.
3. Add the ground coffee to the filter cone, and distribute the grounds into an inverted cone shape.
4. Slowly add 30 g (1/4 cup) hot water, pouring first in the center of the coffee and working outwards while avoiding the filter.
5. After 30 seconds, repeat the pouring process listed above using 300 g water (1 1/4 cups).
6. Once all of the grounds have been evenly saturated, pour water only in the center.
7. Complete the pour in 2 minutes. Allow the coffee to finish dripping through.
Follow the brewing instructions indicated for your specific machine. Our coffee is roasted to brew perfectly with standard techniques used to pull a shot of espresso.