Need a boost? We’ve blended beans from Central America, Brazil and Sumatra to create a punchy, intense coffee with lovely chocolatey overtones – it’s a big-hitter when it comes to flavour.
Try it with or without milk on those can’t-get-started mornings, or whenever you need perking up.
Joe says: “I wanted to produce a coffee that was dark and intense, but not so dark it would be bitter.
It turned out the trick was to roast the beans until a precise moment, just a fraction under what we call ‘second crack’ – that’s when the beans release their second load of oils.
We tried it seconds before that moment, and seconds after, and it just wasn’t the same.”
We’ve used 100 per cent Bourbon
beans – the “Pinot Noir” of coffee beans – which have an amazing intensity of flavour.
Brazilian coffee tends to be very rounded, with sweet nuances, while the Sumatran beans add complexity and depth and an acidity that cuts through the coffee to give a lovely richness.
Black Jack has wonderful overtones of cocoa and spices. This darker roast really draws out the powerful flavours of the coffee, which cuts through milk really well.
It also produces a classic Italian style espresso with a lovely crema.