OWR ESPRESSO BEANS EXCLUSIVELY SERVED AT YALE UNIVERSITY’S CLASSIEST CAFE
One World Roasters’ Black Kat Espresso is a customer favorite and a sought-after choice of local restaurants and cafes. In this blog we explore what makes it such a special blend and why Yale’s worldly new cafe “The Elm” serves it exclusively as their preferred espresso!
The process of creating a superior espresso is long, involved, and highly nuanced. To shed some light on this mysterious craft, Black Kat’s creator, Eric Ciolino from One World Roasters, tells us how he first created this amazing blend and what inspired him along the way. Eric says, “People tend to think bean origins don’t matter that much in espresso because when coffees are roasted to espresso-level, unique regional qualities don’t come through as easily. I wanted to challenge this idea and create something new."
To many of us, espresso is the zesty conclusion to a nice meal out, or the little cup of fire necessary to get us through the afternoon, but the thing is—if the experience of that espresso isn’t phenomenal … none of that really matters. A boring espresso won’t delight the drinker, and definitely would not make it into an Ivy League University’s finest cafe!
To many of us, espresso is the zesty conclusion to a nice meal out, or the little cup of fire necessary to get us through the afternoon, but the thing is—if the experience of that espresso isn’t phenomenal … none of that really matters. A boring espresso won’t delight the drinker, and definitely would not make it into an Ivy League University’s finest cafe!
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Flavor is everythingIn elaborating on what makes Black Kat unique Eric says, "A huge part of One World's philosophy is to ensure that our roasts are all true to the individual flavors of the beans we use. I wanted that same idea to come through in our blend for Black Kat espresso. By using high quality arabica beans, and roasting each variety separately to optimal levels, we give those very special flavors and aromas a chance to shine through!"
... Of course, finding these ideal levels and proportions is hardly quick work: "A lot of trial and error went into developing the Black Kat espresso blend over many months and nearly a hundred individual bean pairings! |
—There's choosing the type of coffee beans to blend, figuring out the right percentage of each type, and coming up with a proper roast degree … and, of course, tasting, tasting, and more tasting until we were satisfied with the results!"
It was this persistence that drove us to craft what we (and many of our customers) believe is a very special espresso—one that goes beyond expections. "Brazilian beans bring a peppery sweetness with a dessert-like vanilla aroma, while lively Ethiopian beans enhance the fragrance with a honey aroma and mild ginger notes on the finish."
The careful consideration of Black Kat's flavor profile really paid off when Yale Hospitality management first sampled this it—it was love at first taste! And the fact that it was fair trade was a huge plus.
The careful consideration of Black Kat's flavor profile really paid off when Yale Hospitality management first sampled this it—it was love at first taste! And the fact that it was fair trade was a huge plus.
"It’s crucial to our team that we support businesses which align to our core values and it’s impactful that the beans are not only fair-trade but women-produced right in Huehuetenango. We’re getting rave reviews from students every day!"
—Dave Kuzma, Executive Chef, Yale Hospitality
—Dave Kuzma, Executive Chef, Yale Hospitality
Getting a good cremaSome roasters believe using Robusta coffee beans produces a better crema (the frothy layer of goodness at the top of an espresso). But what many people do not realize, is that the same result, or better, can be achieved using more flavorful and sustainable Arabica beans roasted at peak freshness.
Eric says, "From trying so many different Arabica coffees, we’ve found out you can have good crema without having to introduce lower quality Robusta beans to the blend." One World believes it all comes down to using high quality coffees free of defects that are roasted at peak freshness—and not sitting in a store room for months. Eric adds, "Our Brazilian is primarily responsible for the Black Kat's excellent crema. Natural processed Brazilian beans are dried in sun with some of the fruit still surrounding them. This unique method is what gives it a creamier body and thicker foamier crema in an espresso." |
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Roast Level Matters!
Many people may not know that espresso is a blend of coffee beans; not a single origin. For this reason, each type of bean needs individual attention when roasted for a blend.
Espresso is more like an approach to coffee, as opposed to a specific bean combination from certain countries or an exact roast level. Producing the shot of espresso we know and love comes down to creating a strong dark roast and pushing hot water at high pressure through it at a very fine ground and high coffee-to-water concentration. The bean origins and exact roast intensity is up to the roaster.
Different beans will also have different optimal roast levels, so roasting them separately and very carefully will also help ensure their flavors come through. Eric says, "I'd much rather take the extra time by roasting each bean separately, because at the end of the day, it's not about increasing production and saving time... it's about quality and customer satisfaction."
"One World’s fair trade beans at The Elm means that the entire space is filled with a fragrant, comforting aroma which draws students in. They line up to order coffee each day before they get comfortable to study nearby, or as they rush off to class. Our students absolutely love it! --Katelyn Oca, Guest Experience Manager, Yale Hospitality
Espresso is more like an approach to coffee, as opposed to a specific bean combination from certain countries or an exact roast level. Producing the shot of espresso we know and love comes down to creating a strong dark roast and pushing hot water at high pressure through it at a very fine ground and high coffee-to-water concentration. The bean origins and exact roast intensity is up to the roaster.
Different beans will also have different optimal roast levels, so roasting them separately and very carefully will also help ensure their flavors come through. Eric says, "I'd much rather take the extra time by roasting each bean separately, because at the end of the day, it's not about increasing production and saving time... it's about quality and customer satisfaction."
"One World’s fair trade beans at The Elm means that the entire space is filled with a fragrant, comforting aroma which draws students in. They line up to order coffee each day before they get comfortable to study nearby, or as they rush off to class. Our students absolutely love it! --Katelyn Oca, Guest Experience Manager, Yale Hospitality
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The Elm: A Worldly Cafe That Needs A Worldy EspressoThe Elm is a special addition to Yale Dining’s establishments—part Neapolitan cafe, multicultural bakery, and sushi stand; the new dining spot is a celebration of diversity and world traditions. To reflect this spirit, the cafe needed a special kind of espresso.
Since One World coffee, including our espresso beans, is exclusively small batch, we ensure that every bag and shot of Black Kat is full flavored. After the trials and tribulations of Black Kat's formation, Elm baristas now have the perfect blend they need to create a bold, flavorful espresso with a deeply delectable crema in every pull. |
Yale University settles for nothing but the best from its students and, believe us, we can say the same about their coffee preferences! A high quality education deserves a high quality espresso to keep things moving.
Yalies may be bulldogs, but when it comes to the best espresso for their cafes, the Black Kat is where it’s at!
Order your bag now! (Or see how you can carry Black Kat in your cafe or shop on our Wholesale Page)
Yalies may be bulldogs, but when it comes to the best espresso for their cafes, the Black Kat is where it’s at!
Order your bag now! (Or see how you can carry Black Kat in your cafe or shop on our Wholesale Page)
