Organic Coffee from Bean Werks

Grilled jerk chicken or tofu with fresh ginger, fire roasted tomatoes, jalapeño peppers, squash, & zucchini, sautéed with white wine & butter. Tossed with linguine or served with basmati rice. Finished with spring onions. Please specify heat.

Nine Mile

Take Me to Jamaica

Mash (jalapeno pepper, vinegar, Hempseed Oil, Habanero Pepper Mash, Sea Salt, Thyme)

Fire Roasted Jalapeño

Buttercup

Mo' Cheese Please

Linguine noodles with alfredo or marinara.

Alfy Red

Going Green

Canned Sodas

Devil's Foot 'Fuego' Ginger Beer

Lemonade

Iced Mint Green Tea

Buchi Kombucha

High energy infusion tea with vitamins & minerals.

House-made Fruit Punch

Please ask your server for our current flavors.

Hot Teas

San Pellegrino

Grilled wild caught Mahi Mahi topped with our mango jicama mint salsa with sautéed bell peppers, sauce. Tossed with linguine & spring onions or with basmati rice.

Mayfield Falls

Grilled jerk Carolina Trout with cauliflower, carrots & bell peppers, sautéed in a white wine, creamy, linguine or served with basmati rice. Finished with spring onions.

Marley's Magic

Grilled salt & peppered wild caught tuna with garden fresh vegetables & fire roasted tomatoes, sauteed sauce. Served over spinach fettuccine or basmati rice. Finished with spring onions.

Ark of the Covenant

Wild caught Alaskan sockeye salmon, grape tomatoes, kalamata olives, zucchini & squash in a fresh basil butter sauce with feta cheese. Tossed with spinach fettuccine or served with basmati rice.

Wild caught Alaskan sockeye salmon

Sriracha sauce with squash, zucchini, peppers & onions. Tossed with linguine & finished with pan seared scallops, mung bean sprouts, & mango jicama salsa.

The Nolan

Cajun chicken with mushrooms, bell peppers and fire roasted tomato in a smokey gouda chipotle queso. Served with rice, Caribbean black beans and roasted jalapeño & pineapple salsa.

Cool Runnings

Natty bread with your choice of red or rosé sauce.

Coo Yah

Our smoked gouda chipotle queso with tortilla chips.

The Lioness

Weigh or measure 0.0625 cups (approximately 10–12 grams) of organic whole coffee beans per 12 fl oz cup. Adjust amount up to 0.083 cups (≈15 g) for a stronger cup. This recipe uses the standard ratio ~1:16 (coffee:water by weight).

Measure beans

Bring filtered water to a temperature of 195–205°F (about off-boil). If you don't have a thermometer, bring to a rolling boil and let sit 30 seconds.

Heat water

Grind the beans just before brewing. For pour-over use a medium-fine grind similar to table salt. For French press use a coarse grind. For drip coffee use medium grind. Aim for uniform particle size by using a burr grinder.

Grind beans

Place your filter in the dripper and rinse it with ~2 fl oz of hot filtered water to remove paper taste and warm the vessel. Discard rinse water (or use it to preheat your cup).

Preheat equipment

Place dripper on mug or server. Add ground coffee to the rinsed filter and level the bed. Start your timer and pour about 24–30 g (roughly 2 fl oz) of hot water evenly over the grounds to saturate them (this is the bloom). Wait 30–45 seconds to allow gases to escape.

Set up and bloom

After bloom, pour the remaining water in slow, steady concentric circles, avoiding the edges, until you reach a total of 12 fl oz (about 340 ml). Aim to finish pouring by 2:30–3:00 minutes. The total brew time (from first pour) should be about 3:00–3:30 minutes.

Continue pouring

Remove the dripper, give the brewed coffee a gentle swirl to homogenize, and pour into your cup. Taste and adjust with optional add-ins: add up to 2 tbsp milk or alternative, 1 tsp sweetener, or a pinch of salt if desired.

Serve

Add coarsely ground coffee (same measured amount) to the French press. Pour hot water up to the 12 fl oz mark, making sure all grounds are saturated. Stir gently to ensure even extraction.

Add grounds and water

Place the lid with the plunger pulled up on the press. Let steep for 4 minutes (3:30–4:30 depending on taste). After steeping, press the plunger down slowly and steadily.

Steep and plunge

Immediately decant the coffee into your cup to avoid over-extraction from grounds remaining in the press. Add optional milk or sweetener to taste.

Place a medium ground coffee (measured amount) into the machine's filter or pod basket. Add 12 fl oz of filtered water to the machine's reservoir and brew according to the machine's instructions.

Load and brew

When brewing completes, pour and adjust with optional milk or sweetener as desired.

Taste and adjust: start with 1 tsp sweetener or 2 tbsp milk and change to your preference. A pinch of salt (about 1/4 tsp) can round bitterness if needed.

Store leftover beans in an airtight container in a cool, dark place and use within 2–4 weeks of opening for best flavor. Do not refrigerate or freeze repeatedly; portion and freeze only if you buy in bulk.

Clean equipment: discard grounds, rinse filter holder, server, and kettle. Clean grinder monthly to remove oils and preserve flavor.

fresh organic whole coffee beans (medium roast)

filtered water (for brewing)

filtered water (for rinsing/filter preheat)

milk or milk alternative

sweetener (sugar, honey, or syrup)

pinch of salt

paper filter or metal filter

coffee grinder (burr recommended)

gooseneck kettle or kettle

scale or measuring spoon

pour-over dripper or French press or coffee maker (choose one)

timer

In a bowl combine grated ginger, minced garlic, soy sauce, lime juice, brown sugar, allspice, ground thyme, finely chopped scotch bonnet or habanero (adjust to desired heat), 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Make the jerk marinade

If using chicken: trim excess fat and pat dry. If using tofu: press for 20–30 minutes then cut into 1/2–3/4 inch slabs or cubes.

Prep protein options

Place chicken or tofu in a shallow dish or resealable bag and pour the jerk marinade over. Ensure even coating, then refrigerate for at least 1 hour (preferably 3–6 hours). For tofu, 30–60 minutes is sufficient; for best flavor with chicken, marinate up to overnight.

Marinate

Preheat a grill or grill pan to medium-high. Remove excess marinade and grill chicken for 5–7 minutes per side (internal temp 165°F / 74°C) until nicely charred. For tofu, oil the grill grates or pan and grill 3–4 minutes per side until marked and warmed through. Transfer cooked protein to a plate, tent with foil and rest for 5 minutes.

Grill or sear

While protein marinates or rests, slice the onion, seed and slice the jalapeño, and cut zucchini and squash into half-moons. Drain the canned fire-roasted tomatoes.

Prepare vegetables

In a large skillet over medium heat melt 2 tbsp butter with 1 tbsp olive oil. Add sliced onion and a pinch of salt and sauté until translucent, about 4–5 minutes. Add jalapeño and continue cooking 1–2 minutes.

Sauté aromatics

Add zucchini and yellow squash to the pan and sauté, stirring occasionally, until lightly browned and just tender, about 4–5 minutes.

Cook vegetables

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half (about 2 minutes). Add the fire-roasted tomatoes and 1/2 cup stock. Stir in 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Simmer gently 3–4 minutes to meld flavors.

Deglaze and build sauce

Reduce heat to low and stir in an additional 1 tbsp butter to enrich the sauce. Adjust seasoning to taste with more salt, pepper or a squeeze of lime if desired.

Finish with butter

For linguine: bring a large pot of salted water to a boil and cook 12 oz linguine according to package directions until al dente (typically 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain. For basmati rice: rinse 1 cup rice until water runs clear, combine with 1 3/4 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes; remove from heat and let steam 10 minutes before fluffing.

Cook pasta or rice

If using linguine: add drained pasta to the skillet with the sauce, toss gently and add reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Stir in 1 tbsp butter and half the sliced spring onions. If using rice: spoon sauce over the cooked basmati or gently fold sauce into the rice and finish with 1 tbsp butter and half the sliced spring onions.

Combine pasta/rice and sauce

Slice or cut grilled chicken or tofu into pieces and nestle into the pasta or rice. Garnish with remaining spring onions and chopped cilantro or parsley. Serve immediately with lime wedges. Specify heat level when ordering: Mild (omit scotch bonnet/habanero and reduce jalapeño), Medium (use jalapeño and a small amount of scotch bonnet or 1/2 of a habanero), Hot (use a whole scotch bonnet or habanero and keep jalapeño).

Add protein and serve

boneless skinless chicken thighs

extra-firm tofu (pressed and drained)

fresh ginger (grated)

garlic (minced)

soy sauce

lime juice

brown sugar

allspice (ground)

ground thyme

scotch bonnet or habanero (finely chopped)

olive oil

salt

black pepper (freshly ground)

unsalted butter

extra virgin olive oil

yellow onion (medium, thinly sliced)

jalapeño (seeded and sliced)

zucchini (medium, half-moons)

yellow summer squash (medium, half-moons)

fire-roasted diced tomatoes (canned)

dry white wine

chicken or vegetable stock

black pepper

red pepper flakes (optional)

linguine

or basmati rice (uncooked)

water (for rice or pasta as needed)

unsalted butter (additional)

fresh spring onions (scallions, thinly sliced)

fresh cilantro or parsley (optional, chopped)

lime wedges (for serving)

Rinse the rice in a fine-mesh sieve under cold water until the runoff is mostly clear. Drain well.

Rinse and prepare

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the drained rice and toast, stirring, for 1–2 minutes until grains smell nutty. This step keeps the rice fluffy.

Add water, coconut milk, salt, pepper, and thyme sprigs to the saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes.

Fluff rice with a fork, remove and discard thyme sprigs, and keep covered until ready to serve.

Sort and rinse 1.5 cups dried black beans. Soak them in plenty of cold water overnight or use the quick-soak method: cover with 3 cups water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit 1 hour. Drain and rinse before cooking. If using canned beans, skip this and use two 15-oz cans (drained and rinsed) and reserve 1 cup of the can liquid or stock for the recipe; reduce cooking time accordingly.

If using dried beans (advance step)

If starting from soaked dried beans: place the drained beans in a large pot and cover with 4–6 cups fresh water or stock and the bay leaf. Bring to a simmer over medium heat and cook until beans are tender but not mushy, about 45–60 minutes. Skim foam occasionally. Once tender, reserve 1 cup of the cooking liquid, drain the rest, and set beans aside. If using canned beans, skip this cooking and proceed to the next step with beans drained and reserved liquid/stock.

Heat 2 tablespoons olive oil in a large skillet or heavy pot over medium heat. Add the chopped onion, diced green pepper, and half the sliced scallions. Sauté until softened and translucent, about 5–6 minutes.

Add the minced garlic and grated ginger and cook 1 minute until fragrant, stirring constantly to avoid burning.

Stir in tomato paste, smoked paprika, ground cumin, ground coriander, ground allspice, brown sugar, and ground scotch bonnet or cayenne. Cook, stirring, 1–2 minutes to toast the spices and bloom their flavors.

Add the cooked or canned black beans to the pot along with 1–2 cups of stock (use 2 cups for a looser, saucier result; use 1 cup reserved bean liquid for a thicker texture), the bay leaf, and salt and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–15 minutes to allow flavors to meld and sauce to thicken slightly. Stir occasionally and mash a few beans with the back of a spoon to create body and creaminess.

Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if needed. Remove and discard the bay leaf.

Stir in the fresh lime juice and chopped cilantro or parsley, and fold in the remaining sliced scallions. Warm through for 1 minute, then remove from heat.

If the beans are thicker than desired, stir in small amounts of reserved cooking liquid or stock until you reach the preferred consistency. Keep warm until serving.

Divide the coconut rice among 4 bowls or plates (serves approximately 4). Spoon the Caribbean spiced black beans over or beside the rice.

Garnish with extra sliced scallion tops, chopped cilantro, lime wedges, and optional crumbled feta or plantain chips for crunch. Serve immediately.

long-grain white rice

water

coconut milk (full fat)

vegetable oil

freshly ground black pepper

fresh thyme (or 1/2 tsp dried thyme)

dried black beans (or canned, see notes)

water (for soaking/cooking or reserved from cans)

extra-virgin olive oil

yellow onion, finely chopped

green bell pepper, finely diced

scallions (green onions), sliced

garlic cloves, minced

fresh ginger, grated

pimento (allspice) berries or ground allspice

ground cumin

ground coriander

smoked paprika

ground scotch bonnet pepper or cayenne (adjust)

tomato paste

vegetable or chicken stock

bay leaf

fresh lime juice

fresh cilantro or parsley, chopped

lime wedges

scallion tops, thinly sliced

crumbled feta or roasted salted plantain chips

Rinse the jalapeños and habanero under cold water and pat dry. Wearing gloves, remove stems. Leave seeds in or remove depending on desired heat level (keep seeds for hotter mash).

Prepare peppers

Preheat a gas burner to medium-high or set broiler to high. Lightly coat the peppers with the optional neutral oil to promote even charring. Place jalapeños and habanero directly on the gas flame, in a cast-iron skillet, or on a rimmed baking sheet under the broiler. Turn peppers frequently with tongs until skins are blackened and blistered all over, about 6–10 minutes total depending on heat and size.

Roast peppers

Transfer the blistered peppers to a heatproof bowl and cover tightly with plastic wrap or a lid (or place in a sealed paper bag) for 10 minutes. This steams the peppers and loosens the skins for easier removal.

Steam and cool

When cool enough to handle, peel off most of the charred skin using your fingers or a small knife. Remove and discard stems. If you prefer a milder mash, remove some or all seeds and the inner membranes now; otherwise keep them for more heat.

Peel and destem

Place the peeled peppers (jalapeños and habanero) into a food processor or blender. Add the white wine vinegar, hempseed oil, coarse sea salt, and fresh thyme leaves. Pulse to begin breaking down the peppers, then blend to a coarse-to-smooth consistency, about 20–40 seconds depending on desired texture. Scrape down the sides once and blend again briefly. If the mash is too thick, add the filtered water 5–15 ml at a time to reach desired spreadable consistency.

Combine with liquids and aromatics

Taste carefully (use a small amount). Adjust salt as needed and, if desired, add a few drops more hempseed oil or 5–10 ml extra vinegar to balance acidity and mouthfeel. If the mash is excessively hot, adding a little more hempseed oil (in 5–10 ml increments) will mellow heat and give a silkier texture.

Adjust seasoning and texture

Transfer the mash to a clean jar or airtight container, pressing to remove air pockets. Cover with a thin film of hempseed oil to help preserve color and slow oxidation. Refrigerate. The flavors will meld after 4–12 hours; consume within 2–3 weeks. Always use a clean spoon to remove portions.

Store and rest

jalapeño peppers (whole)

habanero pepper (fresh, stem removed)

white wine vinegar

cold-pressed hempseed oil

coarse sea salt

fresh thyme leaves (loosely packed)

neutral oil for roasting (optional, e.g., canola)

filtered water (if needed to adjust consistency)

Place 4 quarts of water in a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Bring water to a boil

Add 12 oz dry linguine to the boiling water and cook, stirring occasionally, until al dente per package instructions (about 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.

Organic Coffee From Bean Werks