Who Makes Black Rifle Coffee?

Quick answer

• Black Rifle Coffee Company (BRCC) roasts and distributes its own coffee.
• They are based in Tennessee.
• BRCC is a publicly traded company.
• They manage their own roasting and supply chain.
• You can buy their coffee directly from their website or at select retailers.

Who this is for

• Coffee drinkers curious about the brand’s origins.
• Folks who want to know where their coffee comes from.
• Anyone looking to support American-based companies.

What to check first

Brewer type and filter type

This is the foundation. Are you using a drip machine, a pour-over, an AeroPress, or something else? Each has its own needs. A paper filter works great for drip, but metal or cloth might be your jam for other methods. Know your gear.

Water quality and temperature

Your coffee is mostly water, so make it count. Tap water can have funky tastes. Filtered water is usually the way to go. For temperature, aim for around 200°F, give or take a few degrees. Too hot burns the beans; too cool under-extracts.

Grind size and coffee freshness

This is huge. Freshly roasted and ground beans make a world of difference. For drip, a medium grind is standard. For espresso, it’s super fine. For French press, go coarse. Grind right before you brew for peak flavor.

Coffee-to-water ratio

This is your flavor control. A good starting point is a 1:15 to 1:18 ratio. That means for every gram of coffee, you use 15 to 18 grams of water. Mess with this to find your sweet spot. Don’t just eyeball it; get a scale.

To truly master your coffee-to-water ratio, consider investing in a reliable coffee scale. It’s a game-changer for consistent brewing.

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Cleanliness/descale status

Seriously, clean your gear. Old coffee oils go rancid and make everything taste bitter. Descale your machines regularly, too. It’s a simple step that pays off big time. Check your brewer’s manual for specifics.

Step-by-step (brew workflow)

1. Gather your BRCC beans and gear

What to do: Get your bag of Black Rifle Coffee, your grinder, your brewer, and a filter.
What “good” looks like: Everything is clean and ready to go. No stale grounds lurking.
Common mistake and how to avoid it: Using old, dusty equipment. Always give your brewer a quick rinse or wipe-down.

2. Heat your water

What to do: Heat filtered water to about 200°F.
What “good” looks like: Water is hot but not boiling violently. A kettle with temperature control is clutch here.
Common mistake and how to avoid it: Boiling water. Let it sit for 30 seconds after it boils to cool slightly.

3. Weigh your coffee beans

What to do: Measure out your BRCC beans using a scale. A good starting point is 20 grams of coffee for 300-360 grams of water.
What “good” looks like: Precise measurement. Consistency is key for great coffee.
Common mistake and how to avoid it: Scooping by volume. This is wildly inconsistent. Use a scale, trust me.

4. Grind your coffee

What to do: Grind the beans to the appropriate size for your brewer.
What “good” looks like: A consistent grind. For drip, think coarse sand. For French press, think breadcrumbs.
Common mistake and how to avoid it: Grinding too fine or too coarse. This messes with extraction. A burr grinder is a solid investment.

5. Prepare your brewer and filter

What to do: Place the filter in your brewer and rinse it with hot water.
What “good” looks like: The filter is seated properly and the rinse water is discarded. This removes paper taste and preheats the brewer.
Common mistake and how to avoid it: Forgetting to rinse the paper filter. It can leave a papery taste.

6. Add ground coffee to the brewer

What to do: Put your freshly ground BRCC into the prepared filter.
What “good” looks like: The grounds are evenly distributed.
Common mistake and how to avoid it: Tamping the grounds down. This can lead to uneven water flow.

7. Bloom the coffee

What to do: Pour just enough hot water over the grounds to saturate them. Wait 30 seconds.
What “good” looks like: The coffee bed swells and releases CO2, forming bubbles. This is called the bloom.
Common mistake and how to avoid it: Skipping the bloom. It helps degas the coffee for a more even extraction.

8. Continue pouring water

What to do: Slowly pour the remaining hot water over the grounds in a circular motion.
What “good” looks like: A steady, controlled pour that keeps the grounds saturated.
Common mistake and how to avoid it: Pouring too fast or all at once. This can cause channeling, where water bypasses some grounds.

9. Let it drip/steep

What to do: Allow the water to filter through the grounds (drip) or let it steep for the recommended time (French press).
What “good” looks like: The brew process completes within the expected timeframe (e.g., 3-5 minutes for pour-over).
Common mistake and how to avoid it: Rushing the process or letting it go too long. This leads to weak or bitter coffee.

10. Serve and enjoy

What to do: Remove the brewer, pour your fresh BRCC into your favorite mug.
What “good” looks like: Aromatic, delicious coffee.
Common mistake and how to avoid it: Letting it sit on a hot plate. This cooks the coffee and makes it taste burnt.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because it allows water to flow through faster, reducing extraction.
• If your coffee tastes sour, then try a finer grind because it slows down water flow, increasing extraction.
• If your coffee tastes weak, then increase the coffee-to-water ratio (use more coffee) because you’re not getting enough solids into the cup.
• If your coffee tastes too strong, then decrease the coffee-to-water ratio (use less coffee) because you’re extracting too much.
• If your brew time is too fast, then your grind is likely too coarse because water is rushing through.
• If your brew time is too slow, then your grind is likely too fine because water is getting choked.
• If your drip machine is brewing slowly and tasting bad, then it probably needs descaling because mineral buildup is the usual culprit.
• If your coffee has a papery taste, then you likely didn’t rinse your paper filter enough because that rinse removes the papery residue.
• If you’re using a French press and it’s muddy, then your grind might be too fine because fine particles can pass through the metal filter.

FAQ

Does Black Rifle Coffee Company make their own coffee?

Yes, Black Rifle Coffee Company roasts and packages its own coffee beans. They manage their own production facilities.

Where is Black Rifle Coffee Company based?

The company is headquartered in Tennessee. They have roasting facilities and operations there.

Is Black Rifle Coffee an American company?

Yes, Black Rifle Coffee Company is an American company. It was founded by veterans and emphasizes American values.

Can I buy Black Rifle Coffee in stores?

You can buy Black Rifle Coffee at many grocery stores and convenience stores across the US. They also have their own retail locations.

What kind of coffee does BRCC offer?

BRCC offers a wide range of roasts, from light to dark, including various blends and single-origin coffees. They also have espresso options and ready-to-drink beverages.

How fresh is Black Rifle Coffee when I buy it?

BRCC typically prints a “roasted on” date on their packaging, which is a good indicator of freshness. Buying directly from their website often ensures you get a fresher product.

What’s the best way to brew Black Rifle Coffee?

The best brewing method depends on your preference and equipment. For most of their blends, a standard drip or pour-over method works well. Always use fresh, filtered water and grind beans just before brewing.

What this page does NOT cover (and where to go next)

• Specific Black Rifle Coffee Company product reviews. (Check coffee blogs and review sites.)
• Detailed comparisons to other coffee brands. (Look for comparison articles.)
• Advanced brewing techniques like syphon or cold brew immersion. (Search for guides on specific methods.)
• The history and political stances of Black Rifle Coffee Company. (Explore their official website or news articles.)