Coffin Creek Coffee…Coffee's Better Up The Creek™
 
A blend featuring 2 parts light roast and 1 part full city creates a unique coffee with a rich and bold taste profile, delivering a distinctive flavor experience. The combination of the light roast's brightness and the full city roast's depth results in a well-rounded cup with heightened complexity. In terms of flavor, you can anticipate a dynamic fusion of vibrant acidity and nuanced sweetness from the light roast, complemented by the fuller body and deeper, caramelized notes characteristic of the full city roast.
 
This blend strikes a balance that elevates the overall taste, offering a bold yet nuanced cup that caters to those who appreciate a more robust and intense coffee experience. Moreover, the increased ratio of light roast in the blend contributes to a higher caffeine content compared to a typical medium roast, providing an added boost for those who seek a caffeinated kick in their morning brew.
 
This coffee blend is designed for individuals who enjoy a bold flavor profile and desire a bit more caffeine intensity in their daily cup.
 
Bean Origin: Peru and Brazil
Tasting Notes: Caramel / Nutty / Velvety
Roast Level: Medium/Dark
 
Brewing a perfect cup!
Aeropress
1. Use a fine ground coffee.
2. Insert the piston into the brewing cylinder about ¼ inch. Flip the brewer upside down and place on gram scale. Zero the scale. (This is called the inverted method and our preferred way to use the Aeropress)
3. Add 17 grams of coffee to the cylinder. Zero the scale.
4. Slowly add 250 grams of hot filtered water (205° F).
5. Stir the grounds 10 times with the Aeropress stirring tool or a wooden spoon.
6. Place paper filter into filter holder, moisten filter with hot water, and lock holder in place.
7. Flip brewer over and stand on a cup. Gently press down on the brewing cylinder with steady pressure until there is no more water to push through the device.
 
Chemex
1. Use a medium-fine ground coffee.
2. Place paper filter in vessel and moisten with hot water. Pour off excess water.
3. Put Chemex on gram scale. Zero the scale.
4. Place 32 of grams ground coffee into the filter. Zero the scale.
5. Pour 60 to 70 grams of hot filtered water (205° F) in a circular motion to cover the grounds. Wait 45 seconds. This is called the bloom.
6. Pour the rest of the water slowly in a circular motion over grounds until scale reaches 500 grams total.
Note: Water should drain between 3 minutes, 30 seconds and 4 minutes, 15 seconds. If it takes longer, grind more coarsely; if less, grind more finely.
 
French Press
1. Use a coarse ground coffee.
2. Put carafe on gram scale. Zero the scale.
2. Place 35 grams of coffee into carafe. Zero the scale.
3. Add 250 grams of hot filtered water (205° F).
4. Stir with a metal spoon for approximately 5 seconds.
5. Add water to 500 grams total.
6. Set timer for 4 minutes. At 2 minutes, stir. We call this breaking the crust.
7. At 4 minutes, press plunger slowly and pour into cup.
 
Auto Drip Machine
1. Use a medium-fine ground coffee.
2. If using a paper filter, place in filter basket and moisten with hot water. Let water run through to carafe and discard.
3. To make four 6-oz. cups, place about 6 Tbsp. ground coffee into filter. Pour 24 oz. cold filtered water into water reservoir. Press start.
4. To make a full 12 cup pot, use 24 Tbsp. ground coffee. This ensures a well balanced and beautifully extracted coffee. Adjust to taste.