Tasting Notes: Smoked Plums - Dark Chocolate - Roasted Walnuts
A lot can be (and has been) said about dark roasted coffee. But we don't just turn coffee dark by roasting it longer. We pay close attention to Black Bear by selecting the best coffee and roasting it carefully so it's retains it's sweetness. Black Bear is complex, velvety, and roasted darker to bring out a rich body.
Blend Components: Two-part blend of coffees from Guatemala and Colombia.
What makes good coffee so good? It comes down to the coffee solubles extracted into your water. The coffee industry has defined scientific benchmarks for perfectly brewed coffee, called the Four T's.
Temperature
A consistent brewing temperature between 196°F - 205°F is essential for the extraction of coffee solubles.
Time
A saturation time of 4 - 6 minutes releases the full flavor of the coffee without over- or under-extracting it.
Turbulence
Agitation of the coffee grounds generated as the water flows through the grounds creates even saturation.
Total Dissolved Solids (TDS)
This is the ratio of coffee solubles to water that the brewer extracts. The ECBC defines ideal TDS yield as between 18% - 22%, and the SCA refers to this as “the Golden Cup.” Moccamaster coffee brewers hit this mark every brew cycle.
