Coffin Creek Coffee…Coffee's Better Up The Creek™
This dark roast Sumatra coffee is a bold and full-bodied brew that captures the essence of Indonesian coffee. Sourced from the lush landscapes of Sumatra, this coffee undergoes a robust roasting process, resulting in a deep, rich flavor profile. In the cup, you can expect a heavy body with a velvety, syrupy texture.
Dark chocolate, earthy, and herbal notes dominate the flavor, accompanied by a low acidity that imparts a smooth and lingering finish. The beans from Sumatra are often known for their unique processing method called wet-hulling, which contributes to the coffee's distinctive characteristics, including a pronounced earthiness and a hint of tobacco.
This dark roast brings out the inherent spiciness and intense aroma, creating a cup that is both powerful and complex. It's an excellent choice for those who appreciate the bold flavors of dark roast coffee and enjoy the distinct qualities that Sumatra beans bring to the table.
Whether enjoyed black or with a touch of cream, this coffee is sure to satisfy those seeking a robust and deeply satisfying cup.
Bean Origin: Sumatra
Tasting Notes: Dark Chocolate / Tobacco / Syrupy
Roast Level: 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.