Black and White Coffee Roasters Reviews
Raleigh, North Carolina
4.57(16)
All Reviews(16)
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Ted Chan, Managing Editor1101 roasts rated, avg score of 4.28
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
I really liked this espresso straight. I had to work to dial-in for milk drinks as its quite floral/bergamot. Its prominent in the aroma and comes on strong mid-palate. But its never out of bounds.Cupping Method:95 C espresso on my La Spaziale A53
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Coffee Yinzer67 roasts rated, avg score of 4.50
5.00 - Average
I really have developed a taste for Honduran coffee and I really enjoy honey processing so this was a winner in my book. I could taste the cherry, but I also some darker honey notes. It was a good medium body with sweet aftertaste. I would highly recommend it. -
Ted Chan, Managing Editor
1101 roasts rated, avg score of 4.28
5.00 - Average
4.00 - Aroma
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
An immensely naturally sweet coffee that drinks extremely clean and smooth with a lot of fruitiness. There is definitely a citrus note, chocolate orange, and something like a sweet, juicy peach. I didn't get a lot of complexity, but this is about as easy to drink coffee as you'll ever find. I drank 3 cups of it in about 20 minutes without thinking that much about it.
The thing that stands out is how naturally sweet this coffee is without even the slightest hint of bitterness. I think honey is a fair descriptor here. It's a very smooth sweetness, to the point of almost having a touch of glycerine.
We also ordered a Colombian gesha, that has some similar characteristics but is funkier and a bit more complex. I'd say they were both great but I liked this one a bit more.Cupping Method:Chemex pourover. Bought along with 2 other bags from Black & White from the Internet.
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Scott Greenaway138 roasts rated, avg score of 4.25
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
A well-crafted roast! The flavor presents as an intriguingly complex. I could taste pineapple and cola, complemented with a impressively sweet acidity.Cupping Method:pour over
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Emily Schadler93 roasts rated, avg score of 4.24
5.00 - Average
Whoa, so good. High flavor, complex and fun. I can see why this wins competitions!Cupping Method:Chemex pourover
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Coffee Yinzer
67 roasts rated, avg score of 4.50
4.50 - Average
4.50 - Acidity
Natural which is from Costa Rica. A very bright coffee with a pleasant acidic zing that transitions into a dried Cherry taste with medium body. Nice change of pace from everyday blends -
Ted Chan, Managing Editor
1101 roasts rated, avg score of 4.28
4.50 - Average
4.00 - Aroma
4.00 - Value
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
A super interesting, funky, tasty Colombian gesha. Tastiest for me when cool as the funk fades a bit. It's close to soy saucy when very hot but that's gone at warm. A lot of body here.
A big dark chocolate bittersweet chocolate lead with the strawberry wine and lemongrass clear and present mentioned. Some tropicality as well.
Delicious and hard to top drinking.Cupping Method:Chemex pourover. Ordered from B&W.
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Victoria S-C406 roasts rated, avg score of 4.32
4.50 - Average
5.00 - Aroma
Amazing aroma. Tastes like strawberry wine. One note with the chocolate is too strong is the only thing I didnt like. -
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Coffee Yinzer
67 roasts rated, avg score of 4.50
4.50 - Average
Very nice, medium roast, sweet, yet a full body and lots of nuanced flavors.Cupping Method:Follow @coffeeyinzer on Instagram for more Pittsburgh area coffee recommendations
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Ted Chan, Managing Editor
1101 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Blind tasting.
Nice aroma, clean caramel, and black tea platform, slightly funky, a nice citrus tartness with medium brightness. I had plum in my first tasting notes, but not subsequent (B&W listed red plum!) Really nice, smooth mouthfeel and a hint of tropicality.Cupping Method:Part of Leaderboard Season 13. Drank it a couple times. I liked this coffee but couldn't really nail down the origin. I didn't really get any of the traditional Kenyan notes and thought it was a natural processed Colombian. The picture is of my last Hario v60 attempt at 17:1, 197F to draw out some of the distinguishing notes.
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Scott Greenaway
138 roasts rated, avg score of 4.25
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
This roast presented to me as an excellent medium roast, although I believe it is actually a light roast. Strong coffee flavor that features a sweet toasted oat with a bit of cocoa. Well-balanced and creamy mouthfeel.Cupping Method:Moka espresso, cream with no sweetener
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Scott Greenaway
138 roasts rated, avg score of 4.25
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
This roast presents with a full flavor, a lightly sweet acidity, and a bit of astringency.Cupping Method:Vietnamese drip
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Emily Schadler
93 roasts rated, avg score of 4.24
3.00 - Average
3.00 - Aroma
I think I need to give this one another shot - it tasted a little burnt to me and was not my favorite the first time around.Cupping Method:Pourover
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This roast presented to me as an excellent medium roast, although I believe it is actually a light roast. Strong coffee flavor that features a sweet toasted oat with a bit of cocoa. Well-balanced and creamy mouthfeel.
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Blind tasting. Nice aroma, clean caramel, and black tea platform, slightly funky, a nice citrus tartness with medium brightness. I had plum in my first tasting notes, but not subsequent (B&W listed red plum!) Really nice, smooth mouthfeel and a hint of tropicality.
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I liked this a lot!
