The name really does say it all. Sometimes we just want a good cup of coffee that tastes like coffee. It’s a comfort thing. Think back to your favorite diner, a perfect date over a cup of coffee, or watching the sunrise with a warm mug in your hands. This is that coffee.
The idea for this blend goes back to a conversation with my dad during our craft beer phase. He would always ask the server, “I just want beer that tastes like beer.” So naturally, when I told him I was roasting coffee, his response was simple: “Make a coffee that tastes like coffee.”
This blend opens with a heavy body that supports rich chocolate flavors and almond-like nuttiness, leading into a brown sugar sweetness with caramel lingering on the finish. The washed Ethiopia helps bring the cup together at the end, adding a light, silky texture that invites you back for another sip.
This coffee is meant to be approachable, something anyone can enjoy no matter where they are in their coffee journey. It’s a great entry point into what specialty coffee is meant to be, built around a blend of Colombia, Guatemala, and Ethiopia.
What separates this coffee from run-of-the-mill commodity coffee is how it handles bitterness. Even with a darker roast profile, you’ll find dark chocolate and caramel sweetness without the harsh bitterness that usually requires sugar to cover it up. It’s a coffee you can drink black and genuinely enjoy, or add cream and sugar without hiding the coffees hidden flavors.
Brew Tips & Techniques
This coffee performs well across just about every brew method—drip, pour-over, French press, espresso, and cold brew.
Pour Over & Drip Coffee
How strong do you like your coffee?
Because this coffee has a heavy body, we recommend starting at a 1:17 ratio.
- 1:18 still produces a full-bodied cup without becoming watery
- 1:16 delivers a stronger cup with more intensity
Brew temperature: 200–203°F
Espresso
Our go-to recipe is 18g in, 36g out.
This produces deep chocolate and vanilla flavors.
- Target extraction time: 22–25 seconds
- Shorter extractions allow the Ethiopia’s sweetness to shine
- Longer extractions tend to introduce bitterness
French Press
- Ratio: 1:18
- Grind: Coarse (roughly 80% or higher on most grinders)
Add hot water (200–203°F) and let the slurry sit untouched for 5 minutes.
At 5 minutes, gently break the crust with a swirl, then let it sit for another 5 minutes.
Slowly press and pour.
A common belief is that 10 minutes leads to over-extraction, but with immersion brewing, this isn’t the case. The result is a full, balanced cup.
Cold Brew
We recommend a 1:10 ratio to make a concentrate, then dilute to taste.
- Grind: Very coarse (90% or higher)
- This method brings out a completely different side of the coffee
Expect a very chocolate-forward cup with creamy almond notes—almost like chocolate milk. A vanilla cold foam pairs especially well and makes this a perfect summer drink.
For best results, we recommend a short bloom:
- Add about 300g of water at ~120°F to saturate the grounds
- Let bloom for 2 minutes
- Add ~1000g room-temperature water
- Brew at room temperature for 18–24 hours