Here's how we brewed this dynamite decaf from Chicago’s super-creative Dark Matter Coffee.
Dark Matter are Chicago’s interplanetary dealers of funky coffee, serving up unique punkadelic vibes from their bag art to their cafes. This Colombia was gently decaffeinated using the chemical-free Swiss Water process and the result is delectable. We tasted plum, dark chocolate, and florals.
🌎 Origin: Colombia
💦 Process: Swiss Water Process
🔬 Variety: Castillo
⛰️ Elevation: 1,500 - 1,800 MASL
🔥 Roast: Medium
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
● Coffee: 35 g
● Water: 460 g at 205°F
Grind Settings:
● Ode + SSP Burrs: 4.5 - 5.5
● Ode Gen 2 Burrs: 3.5 - 4.5
● Ode Gen 1 Burrs: 2.5 - 3.5
● Opus: 5 - 5.5 (inner ring at 0)
Steps:
1. Grind coffee at medium setting on the Opus
2. Rinse filter with 205 water
3. Bloom: Pour to 80g water, wait 5 seconds
4. Continuous pour stages:
○ Pour to 290g
○ Final pour to 480g, swirl
5. Target brew time: 4:30 minutes
Espresso
Recipe (Ristretto Triple Basket):
● Coffee: 25g
● Yield: 30g
● Temperature: 202°F
● Ratio: 1:~1 Ristretto
● Pressure: 12 bars
● Pull time: 30 seconds
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Grind Settings:
● Ode + SSP: 4 - 5
● Ode Gen 2: 3 - 4
● Opus: 5 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
-
Ode + SSP: 6 - 8
-
Ode Gen 2: 5 - 7
-
Opus: 6 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)