How I Pick Coffees for Pure Black Pleasure
I look for three things: natural sweetness, distinctive aromatics, and a forgiving extraction window. Below are my go‑to choices that consistently taste great without additives.
1) Panama Geisha (Floral, Tea‑Like)
The showstopper of competition tables. Geisha’s genetic lineage and high‑altitude terroir produce aromatics that survive dilution and cooling, which is why it tastes remarkable even as it cools to room temperature.
Why it’s great black
- Ultra‑clean acidity that reads as citrus/stone fruit rather than sourness
- Long tea‑like finish—no need for milk to add texture
Roast & Water
- Roast: light with full development (no grassy notes)
- Water: 70–90 ppm, bicarbonate 30–40 ppm for sparkle
Brew Templates
- V60 20 g → 320 g @ 93–94°C; 2:45–3:10 total
- Flat‑bottom 22 g → 360 g @ 93°C; steady pulse pours
- Flash brew 20 g; 180 g hot + 120 g ice
Buying tip: prioritize harvest date and lot transparency; poorly stored Geisha loses perfume quickly.
2) Ethiopia Yirgacheffe Washed (Citrus & Florals)
Classic washed Ethiopia is the benchmark for elegant black coffee. Expect citrus, florals, and a clean, refreshing aftertaste.
Roast & Brew
- Roast: light‑medium—avoid underdevelopment (papery/herbal notes)
- Kalita 20 g → 320 g @ 93°C; 3:00–3:20
- Chemex 30 g → 500 g @ 93°C for tea‑like clarity
What to avoid
- Excessive agitation—will make the acidity harsh
- Water too soft (<40 ppm) — cups taste thin and lemony
3) Kenya AA (High Acidity, Winey Sweetness)
Kenya delivers bold fruit with a structure that holds without milk. When brewed well, the cup finishes like sweet grapefruit and blackcurrant.
Brew & Roast
- Chemex 30 g → 500 g @ 94°C; controlled pours
- Roast: light‑medium with long post‑crack development to tame tang
Pro tips
- Raise TDS slightly (1–2 g more dose) if body feels too light
- Pair with water ~90–120 ppm to support fruit sweetness
4) Colombia Pink Bourbon (Modern Fruit Clarity)
Pink Bourbon combines clarity with candy‑like fruit when lightly roasted. Black, it’s juicy rather than sour.
Roast & Brew
- Roast: light with even color; no baked aromas
- V60 20 g → 320 g @ 92–93°C; 2:50–3:05
- Immersion (Clever): 20 g → 300 g, 3:00 steep, quick drain
Alternatives
- SL28/SL34 from Colombia for similar fruit with more structure
- Natural Ethiopians for jammy fruit (reduce dose slightly)
5) Sumatra Wet‑Hulled (Deep, Spiced, Low Acidity)
For those who like depth without milk, wet‑hulled Sumatras bring earthy spice and cocoa with naturally low acidity.
Brew
- French press 20 g → 300 g; 4:00, gentle plunge
- Moka 22 g dose; stop early to avoid harshness
Pairing & Notes
- Great with cooler weather; add orange zest to elevate aroma
- Roast: medium—too light tastes herbal; too dark flattens spice
Brew Tips to Keep It Sweet Without Sugar
- Grind fresher and slightly coarser before reaching for sugar—coarse grinds often lift sweetness.
- Use filtered water at 60–120 ppm; bicarbonate 30–50 ppm.
- Lower temp 1–2°C if sharp; raise it if dull or hollow.
- Switch drippers: flat‑bottom for balance, V60 for clarity.
- When in doubt, raise dose by 1–2 g and shorten drawdown.
- Age beans 5–10 days post‑roast for peak black‑coffee sweetness.