I was looking through Instagram and came across Dark Matter. I needed a coffee from Illinois, so I went to their website. They have quite a few that look good, but I was super interested in their barrel aged line. Until this coffee I had never tried any of the barrel aged coffees from any roaster, that's going to change. I like rum, I like whiskey but the absinthe was a whim I indulged. I will eventually try the others types.
As always I love good packaging. These are cool but VERY plain by the standards set with Dark Matter coffees. I like the barrel look and it's perfect for this coffee - but check out some of the others from their website sometime. I borrowed a couple of pictures to show you. Check out their website www.darkmatters.com and see the others.
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I opened the bag and then was immediately hit by the absinthe. It's strong and interesting. After the absinthe came the coffee. In this case it's a sweet Rwandan coffee.
I brewed this three ways
With my trusty BeeHouse Dripper, Bunn drip machine and as espresso.
In a latte was my favorite way. For the me the absinthe was just too overpowering in a warm cup and not delightful in a cooler one. As a latte is was AMAZING. Way over the top desserty delightful. The coffee is sweet and kind of fruity as a pour over, but as I said the absinthe was too much for me in that method. The Bunn was ok, but I felt like some depth was lost. However as an espresso....That one I liked. Not by itself - kind of cough syrup that way, but add some steamed milk and make a dessert drink and it was wonderful!
The coffee beans were a Rwanda Misozi-Kopaki and it was aged for a year in an old Letherbee Absinthe Barrel. It was unique and they currently don't have any more, but I'm keeping an eye on the website. They also have a lot of other interesting choices - several on my ever growing coffee wish list!
I brewed this three ways
With my trusty BeeHouse Dripper, Bunn drip machine and as espresso.
In a latte was my favorite way. For the me the absinthe was just too overpowering in a warm cup and not delightful in a cooler one. As a latte is was AMAZING. Way over the top desserty delightful. The coffee is sweet and kind of fruity as a pour over, but as I said the absinthe was too much for me in that method. The Bunn was ok, but I felt like some depth was lost. However as an espresso....That one I liked. Not by itself - kind of cough syrup that way, but add some steamed milk and make a dessert drink and it was wonderful!
The coffee beans were a Rwanda Misozi-Kopaki and it was aged for a year in an old Letherbee Absinthe Barrel. It was unique and they currently don't have any more, but I'm keeping an eye on the website. They also have a lot of other interesting choices - several on my ever growing coffee wish list!
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