faq

The source of our beans is one of the most important decisions we make. We currently work with Genuine Origin on all our bulk green bean purchasing to ensure all our beans are of the highest quality, and ethically sourced from around the world.

Black Key Coffee is NOT Fair Trade certified. While Fair Trade Certification was started with the best intentions, there are quite a few problems that have developed from its rules. This has resulted in poor communities being hurt by being unable to afford certification, an unexpected price ceiling preventing farmers from negotiating fair prices for their product, poor quality beans being sold at a markup that the farmers arent seeing a premium for, and a host of other problems. It has shown to be far more beneficial to instead focus time, energy, and money to do our part to ensure we know where our coffee is coming from and that the workers involved are getting a fair price and helped with sustainability for the land and their community. We as roasters and consumers of coffee cant rely on a stamp to ensure we are doing business with integrity we have to take responsability ourselves. We are proud to say all our coffee is sustainably grown and ethically purchased so you can feel good about enjoying every drop. For more information on how Fair Trade Certification has unintentionally hurt the coffee community at large, Click Here.

Coffee can be stored for some time in its dried green form, and will retain its flavor for a few weeks after oasting in whole bean form. However, coffee starts losing its flavor the second it is ground. We want you to experience the best most flavorful cup each and every time you brew our beans, Grinding each batch before brewing will ensure each cup is the best it can be.

You may notice our coffee isnt like the coffee you are used to, but cant put your finger on why. We use what is known as a fluid bed roaster. this means Black Key Coffee is heated by forced hot air as opposed to rolling around in a hot drom as the majority of roasters do. This method was invented in the 60s as a way of producing large quantities of coffee more efficiently. It has taken years to evolve to the point it is today where a roaster can control the timing and temperature to the point of producing a truly excelent roast. This all electric method gets rid of the chaff (dried skin of the coffee bean) before it has the chance to burn which can leave coffee with an ashy or burnt taste, leaving a clean finsh and light body. Less than 100 roasters use a fluid bed roaster in this country, and we know youll love the taste as well once youve tried it.

Coffee beans will respond negatively to light, air, moisture and extreme temperatures. Our Black Key Coffee bags will take care of the light, air, and moisture for you. If you keep the bag in a room temperature area you will get the longest life out of your coffee. Do NOT freeze your beans as they will lose flavor and may even absorb some of the flavors of other foods stored within.

Conical burr grinders privide much more control, and consistency in the grind. When using a blade grinder some beans will be ground incredibly fine, while others will be left coarse. This can cause a bitter taste as some of the coffee will be under extracted. For this reason we strongly recommend using a burr grinder.

Different methods of coffee brewing require different grinds, based on the time it will take for the water to extract the coffee. Espresso requiring a fine grind, drip brew needs a medium, and french press should be groud course. Using the wrong grind for your brewing method can produce unwanted flavors like bitterness, or leave your coffee with too many grinds in the bottom. this simple chart should help with dialing in your grind.

Aside from the obvious difference of supporting local businesses, locally roasted coffee has differences you can taste. The ideal time for brewing coffee is 1-14 days after roasting. At Black Key Coffee all our coffee is stamped with a roast date. By buying local no time is wasted from the roast to your cup.

A coffee bean actually starts as a cherry, these cherries were discovered centuries ago to contain caffiene when a shepard noticed goats that ate cherries from this particular plant had more energy. This cherry is picked and peeled to reveals two coffee beans each (in the event only one bean forms it is called a peaberry and produces even more delicious taste). After sorting, processing, and drying those beans they are roasted to perfection breaking down the chemical components of the bean and giving it the complex full flavors of coffee we know and love,