From green bean to finished blend, the process is done in-house at our distillery by Detlef Mohr, our Head of Coffee.
Detlef works across all of our coffee program, including green bean sourcing, optimising roast profiles, creating our blends and most importantly, ensuring quality and consistency.
We blend 3 unique and distinct coffees together to create a classic “coffee house” blend that has a full flavoured, round, yet complex flavour profile.
The key is to find balance, and no single degree of roast is ideal for all coffees. A good coffee roaster will manipulate time, temperature, and speed of the roast to control three key aspects of taste: acidity, sweetness, and bitterness.
A light or medium roast gives coffee sweetness and acidity, where a darker roast decreases body and increases bitter flavours.
Instead of using the quick “add hot water” method (think French press), Mr Black embraces the “low and slow” cold brew process – adding filtered cold water to our expertly roasted & ground coffee.
Cold brewed coffee is a beautiful thing – rich, nutty, chocolatey, refreshing and perfectly sweet.