Doma, Chronic Super Dank, Dark Roast Coffee

For this tasting I try whole bean coffee from the city of Post Falls Idaho. Post Falls has gone through great changes over the past couple decades. In the past, at least forty years ago, Post Falls was a small mill town surrounded by cow pastures. The mill closed and the pastures are now subdivisions, suburbs of Coeur d’ Alene ID. and Spokane WA. This area is known as the Inland Northwest and is different from Seattle and its surrounding burbs. The Seattle area has become famous for coffee, but now there is a new bag on the shelf from Post Falls Idaho: Doma Chronic, Super Dank Coffee.

Naturally I had to grind the beans before I brewed this aptly named dark roast. I open the bag and the beans smell delicious. I pour some in the grinder and when they are done, I pour the ground coffee into a container. The ground coffee is sticky and moist. When I clean the grinder, I have to scrub it a few times with a wet towel. I fill my pour over cone with the Doma coffee and then add hot water.

My first cup of coffee, unsweetened, is very good. It is obviously a dark roast with its appearance and taste. The coffee is black, opaque, and has a thick consistency. When I drink it the roast is pronounced by the heavy, smooth presence of fresh ground coffee beans with a hint of chocolate and a smoky warm flavor without any indication of being processed. It is a new experience for me after grinding it myself. The notes on the package suggest dried fruit, dark chocolate, and cloves. Without a specific fruit stated I don’t know how the general term, dried fruit, should taste. Dark chocolate is distant in its unsweetened cup. I believe the cloves are what makes this dark roast unique. There is no spicy heat from the cloves. I believe the coffee’s mixture is well done and the taste is fantastic.

My sweetened cup of Doma’s Chronic Coffee is more enjoyable than the first. It has all the flavor and consistency of a well brewed dark roast, and the dark chocolate flavor is more pronounced. The dispersion of this coffee on the tongue and cheeks is the thickest and smoothest I have experienced while still retaining a mouthwatering liquid state. I believe dark roast coffee drinkers like me will find this coffee a perfect brew and well worth looking for on their gourmet coffee shelf. This is a coffee I am proud to have tried and will recommend to other dark roast coffee lovers.

Comments

Draft Mule, Runaway Wagon, Dark Roast Coffee

For this tasting of Draft Mule, Runaway Wagon dark roast coffee I needed a second day to be sure of what I was experiencing. Draft Mule, dark roast coffee smells and appears reminiscent of coffee from a plastic tub. Its smell is innocuous in the bag, but when poured out is less than desirable. It is a coarse grind and is not what I would call a dark roast appearance. After pouring hot water through it, there is a dark tint rather than an opaque liquidity, like a good dark roast. The packaging is enticing, it made me want to try it. The package appears simple and practical, like a paper bag with a mule on the front. Draft Mule’s package is designed well; in fact, it is overengineered. Its graphics catch the eye because of how exact they are. The paper bag is actually a plastic insulated containment pouch with a pull tab that exposes a zip lock access hole. After scooping some of the coffee into my pour-over funnel I started to notice how much attention was given to the packaging v...

Discussing 3 Coffee Tasting Attributes

As a novice coffee taster, my attention has been drawn to the attribute scale (three bars) on the packages used by Thomas Hammer Coffee. The three attributes of coffee measured by these bars are: roast, body, and acidity. Professional coffee tasters know the intensity of these three attributes and their effects on the way coffee is experienced in consumption. As a novice, I do not. I have made it my duty to try a couple of Hammer’s coffees with different attribute scales and learn what it is professional coffee tasters are experiencing. Before I begin, other novices like me may want to know how these attributes are determined. I have briefly researched these attributes and will go over my discoveries here. The first attribute is “roast.” There are many ways to roast coffee. A large drum roaster using heated air is commonly used in commercial coffee roasting. The three most common levels of coffee roasting discussed are light, medium, and dark. When coffee is roasted, the beans wi...

Four Sigmatic Focus Organic Coffee

In the gourmet coffee aisle, I see the same brands, often they stock their takes on the same flavors and roasts, but this time I almost overlooked something different. For this tasting I chose Four Sigmatic Focus Organic Coffee. While the packaging is top quality, its graphical design is not as eye-catching as the other brands. What captures my attention about it is its claim of mental clarity and energy. These terms are subjective, but in my experience mental clarity is always desirable. Today’s fast-paced world can be unforgiving; some clarity is always appreciated. The subjectivity of mental clarity led me to the decision of trying this coffee over a period of two days rather than one. Before I talk about this coffee, I bring up a caveat on the package: “consult your physician before use if you are pregnant, lactating, have a medical condition or are taking any medication.” I believe all natural supplements are subjected to such warnings. I’ll let buyers make their own judgments. My...

Search This Blog