Some ingredients are easy. Others are coffee.

This one is built different

Hey Friends,

My love of black coffee means that I just CAN'T with scorched coffee. There was no way I was going to make a coffee hot sauce that risked scorching those delicate, delicious coffee oils.

Here's the thing. As an acidified food, hot sauce has to come up to at least 200°F and stay above 180°F for the duration of bottling. But coffee can scorch at 205°F and that's a pretty small window to work with!

So for years, the only way I could make a coffee hot sauce that I actually wanted to eat was to make it in microbatches on the stovetop, watch it carefully, and bottle it before the temperature dropped below 180°F. And that meant that I couldn't bring this hot sauce to the big batches.

But over the years, my crew at BBVT got better and better at making hot sauce. And our equipment got better, too.

About four years ago, we started using a 100 gallon bottling kettle that controls its own temperature. Like an oven, it turns on and off based on the temperature of the sauce inside.

Suddenly, that tiny window between safe bottling and scorched coffee was something we could work with.

Now we add the coffee at the last possible moment and let the kettle bring the sauce juuust high enough for safe bottling, but not high enough to scorch.

This creates a beautifully balanced hot sauce with the deep roasted notes of Carrier Coffee's Deep Thoughts Coffee, but none of the bitter grossness of scorched coffee.

Vermont red jalapeños and pure Vermont maple syrup bring a touch of sweetness that makes this sauce fantastic on pizza, roasted vegetables, chili and pretty much anything that could use the deep, rich flavor of something that's been simmering on the stove for hours.

All that rich coffee flavor. None of the scorched coffee bitterness.

Get yourself a bottle of Maple Coffee Hot Sauce →

❤️ Claire
CEO & Founder
Butterfly Bakery of Vermont & Fat Toad Farm

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