Coffin Creek Coffee…Coffee's Better Up The Creek™
 
One of our Officially Licensed Hilarious House of Frightenstein Coffees; Super Hippy is as dark as it gets! Our darkest roast Brazil coffee is an intense and robust brew, bringing out the deep, smoky flavors characteristic of a heavy roasting process. Sourced from the vast coffee-producing regions of Brazil, this coffee is known for its bold and pronounced taste. In the cup, you'll encounter a dark, oily sheen on the beans, indicative of the extended roasting time.
 
The flavor profile is dominated by dark chocolate notes, accompanied by a pronounced bittersweet quality. The beans' natural nuttiness is often accentuated in the roasting process, contributing to a rich, almost decadent character. Enjoy subtle hints of caramel and molasses, adding to the overall depth of the cup. The body of the coffee is full and syrupy, with a low acidity that provides a smooth, lingering finish.
 
This roast allows Brazil's coffee beans to showcase a bold and powerful side, making it an excellent choice for those who prefer a strong, dark cup with minimal brightness. It's a coffee experience that appeals to aficionados of deep, complex flavors and a rich, full-bodied brew.
 
Bean Origin: Brazil
Tasting Notes: Molasses / Cocoa / Deep
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.