1867 Concrete Cowboy Medium-Dark Coffee Blend
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1867 Concrete Cowboy Medium-Dark Coffee Blend: Flavor and Brewing Guide
The 1867 Concrete Cowboy blend brings medium- and dark-roasted coffees together in one whole-bean offering. Rather than pushing every bean to the same endpoint, the blended-roast approach creates contrast: medium-roast sweetness can remain visible while darker coffee contributes depth, weight and a more developed finish. The result is built for drinkers who want richness without losing every trace of balance.
Its 1867 identity honors an important year in the history of Historically Black Colleges and Universities. More HBCUs were founded in 1867 than in any other single year; Howard University was among the institutions established during this era. The vendor also highlights other milestones from that year, including the birth of entrepreneur Madam C. J. Walker and the District of Columbia Suffrage Act. One dollar from each bag sold is described as supporting business students attending HBCUs.
Coffee Profile
| Coffee | Coffee blend |
|---|---|
| Roast or preparation | Medium and dark roast combination |
| Flavor direction | Cocoa, caramel and vanilla |
| Format | Whole bean |
Flavor and Cup Character
Cocoa forms the foundation of the cup, caramel supplies rounded sweetness and vanilla softens the darker roast character. Because this is a blend of two roast levels, the flavor can shift with extraction: shorter, stronger recipes tend to emphasize cocoa and roast depth, while a balanced filter recipe can bring more caramel and aromatic vanilla into view.
Brewing Recommendations
For automatic drip, begin around 60 grams per liter with a medium grind. Pour-over can work near 1:16, using a slightly coarser grind if the finish becomes dry. A French press recipe near 1:15 highlights body and cocoa. For espresso, start with a 1:2 ratio; a modestly longer yield may reveal more caramel, while a shorter shot can feel heavier and more intense. Milk drinks are a natural use because the cocoa and vanilla profile should remain recognizable through milk.
A simple dialing process
- Record the dry dose and water or beverage yield so the recipe can be repeated.
- If the cup tastes thin, sharply sour or under-extracted, grind slightly finer.
- If it tastes bitter, astringent or over-extracted, grind coarser or shorten contact time.
- Use filter drawdown or espresso shot time as diagnostic feedback, not as the sole definition of a good extraction.
- Change one variable at a time and taste again as the cup cools.
Who This Coffee Is For
This blend fits coffee drinkers who enjoy a darker, fuller cup but still want sweetness and range. It also makes a thoughtful choice for buyers who value the HBCU-centered mission attached to the 1867 line.
Format, Freshness and Storage
This listing is for roasted whole-bean coffee. Grind immediately before brewing when possible, and use an airtight container or the resealable package in a cool cabinet away from sunlight and moisture.
Equipment Pairings and Related Coffee
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Frequently Asked Questions
What flavors should I expect?
The intended direction is cocoa, caramel and vanilla. Actual perception varies with freshness, water, grind and recipe.
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