Black Oak Blog

Myanmar Moe Htet with Chemex

Myanmar Moe Htet with Chemex

by Black Oak Team | April 02, 2018 | 0 Comments

We crafted a special recipe for two for this month's new release. Enjoy!

Designed For   
Myanmar Moe Htet

Brewer   Chemex

Dose   50gm

Water   600gm

Brew Ratio   12:1

Pouring   (3) pours of 200 grams each.  Second pour around 1:00, third pour around 2:00, chemex should drain in around 4:00. Add a final pour of 60-70 grams water after removing filter to dilute (optional).

Chemex pro tips   Chemex papers have a thick side and a thin side, make sure the thick side is on the same side as the pouring channel.  

Chemex, because of the thick filter can take a really long time to drain.  This long drain time can lead to bitter, flat cups.  For bigger brews, use a coarse grind.  We recommend brew ratios between 10:1 and 13:1 water to coffee.  If the coffee tastes too strong or concentrated add a bit of filtered water (an ounce or so per cup) to your brewed coffee.  

Tagged: black oak brew tips, brew recipes, how to brew coffee

Ukiah Business of the Year

Ukiah Business of the Year

by Black Oak Team | March 19, 2018 | 0 Comments

We grew up hanging out at Coffee Critic. We’d meet our friends, we’d drink fancy coffee, and we’d feel like we were a part of life here in Ukiah. Since then, our town has grown, but the heart of the community remains — this is a place that values connection, curiosity, hard work, and good things. In 2012, we took over the Coffee Critic and reopened as Black Oak Coffee Roasters. For nearly six years now, we’ve been working hard to bring our community a meeting spot where neighbors can catch up and enjoy delicious coffees.

It’s with that historical context that we’re proud to announce that Black Oak has been named Ukiah Business of the Year by The Ukiah Main Street Program. When we started this thing, our goal was to share our passion for joyous, high-quality coffees with our customers — neighbors, friends, fellow Ukiahans. Since we opened our doors, we’ve been overwhelmed by the support of our community. We don’t always serve what’s expected, but that’s part of the plan. Watching folks dig into new coffee experiences, take in that surprise, and then ask for more is a pretty awesome reward for us.

We travel the globe and partner with top importers to source the most exquisite coffees, and Ukiah has proven that good coffee, served by friendly people, in an inviting cafe can make folks happy in big cities and small towns.

As Black Oak has grown and evolved, our customers have had a huge hand in shaping the path we’re on, but we’ve never left our commitment to quality behind. From our popular Black Bart blend to seasonal single origins, fresh-daily baked goods to hearty sandwiches, we’re proud of what we serve each day at the edge of downtown on State St. We’re proud of our wholesale partners in cafes and restaurants around the Bay Area. We’re excited about our growing national presence. Our coffees are regularly amongst the highest rated by coffee review outlets and perform well in competitions across the country. We like to think that we’re bringing Ukiah with us when we travel, and every gold medal or top score is a win for our hometown too. With all that, we’ve got plenty to feel good about in our neck of the woods. But, we’re most proud of the other ways we’ve been able to serve this community. Following the fires last fall, the Black Oak team agreed to donate a portion of sales to aid relief efforts. We raised over $5,000 dollars in two weeks. By December, we created a new blend, Seedling, and donated all of the profits to organizations working to make our community whole again.

All this is to say, thank you. Thanks to our customers, fellow business owners, neighbors, friends, and family for making Black Oak a part of your lives.

Munyinya Hill with Kalita Wave

Munyinya Hill with Kalita Wave

by Black Oak Team | March 05, 2018 | 0 Comments

We crafted a special recipe for this month's new release. Enjoy!

Designed For   
Burundi Munyinya Hill Lot 1

Brewer   Kalita Wave

Dose   22.5gm (~¾oz)

Water   300gm (~11oz), 200° to 205° F 

Yield   Between 9-10 OZ

Brew Ratio   12:1

Grind   medium coarse

Pour   (3) 100 gram pours finishing last pour at 2:00

Total brew time   Stop the brew at 3:00, brew bed should be mostly drained but if it isn’t stop it anyway

Tagged: best way to brew single origin coffee, black oak brew tips, brewing methods, coffee brewing tips, community, how to brew coffee, pour over drip, single origin, single origin coffee brewing advice

Seedling - A Blend for Recovery

Seedling - A Blend for Recovery

by Jon Frech | December 06, 2017 | 0 Comments

I ride my bike to work in the mornings and if the wind is just right, I can still smell the wet ash from Redwood Valley, 10 miles north of Black Oak. As the rains and the winter weather set in, saturating the ground with water, it’s easy to forget that so many people in our community lost their homes, possessions, and memories. The cafe acts as a temporary shelter for neighbors in the community, offering a break from the hard work and solid wifi to track down support and access funding.

Our neighbors still need so much. We’re struggling to house the thousands displaced by the fire. More than 20,000 acres burned and 10,000 homes were destroyed, along with countless priceless memories.

The smoke has subsided, but the recovery in our community is just beginning.

Our friends and importing partners at Olam Specialty Coffee contacted us in the days after the fire with an idea to join forces on a special blend — a delicious coffee that our customers will love and whose proceeds we could donate to the relief effort. So, in partnership with Olam, we crafted Seedling, a limited edition blend. 100% of the profits from Seedling will go directly to those affected by the North Bay Fires.

Seedling is about recovery. The most fragile stage of life for any plant, seedlings need love and protection as the roots reach into the ground and take hold. But more than being fragile, seedlings symbolize hope for what’s next. The promise of a tree, of fruit, of new life.  At Black Oak, we’re doing our part keep the conversation going, raise money for our community, and join forces with neighbors to rebuild. Coffee is our ritual, a joyous part of many promising mornings. Seedling is one step in bringing a dose of mindfulness, generosity, and intention to how we start each hopeful new day.

Now, onto the coffee. We wanted to make a memorable and delicious blend. We chose two of our favorite coffees from Olam Specialty’s best. The Ethiopia Guji Kayon Mountain is naturally processed and provides an ample amount of berry fruit, while the Guatemala Palo Blanco brings in a rich, layered milk chocolate. A true medium roast, Seedling beautifully integrates those  chocolate and berry flavors. The result is a harmony of chocolate and berry — decadent, complex, and powerful enough to stand out with a dollop of cream. Perfect.

We invite you to enjoy a delicious, mindful and generous cup with us. As with any seedling, every drop counts.

Buy Seedling Here.


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Tagged: community, fire recovery, new coffee, seedling