Bold out of the gate, a great start to the day.
If you're keen on big-bodied brews that turn your caffeine dial from 0 to 10 before you're done with your first cup, this is your winning roast right here. A dry, earthy sweetness, a very vague hint of spiciness, and chocolate body from start to finish is quite reminiscent of the flavor profile of an Australian Shiraz wine from the Barossa Valley but with a the chewiness you get from a California Merlot or Oregon Willamette Valley Pinot Noir. I like this as a let's-get-to-work-immediately cup: a savory sip to start that's followed by a shameless gulp, then set it down and pick it up without thinking as your focus ramps up and is absorbed by the work in front of you. Bonus that it tastes just as good cold as it does warm. My brewing process (posted for science, not for criticism): 40g whole beans, hand-ground coarse for French press (coarser than standard) plus a pinch of sea salt. ~700mL steam-distilled water heated to 180°F. Bloom thrice (10 second intervals between each) and steep for 10-12 minutes.
