Method Coffee has saved me on more than a couple of occasions when I have to be alert at a gig in downtown Dallas and I am running short on sleep. They also have an interesting rotating selection of roasters, and on my most recent visit, they were featuring beans from Onyx Coffee Lab.
Note the penultimate step in the brewing instructions. Don’t mind if I do.
I chose to put on one of my “perfect albums” (albums you can listen to from start to finish without skipping a track) —Thirteen Tales from Urban Bohemia by the Dandy Warhols.
Whole bean: cherry, like tart cherry pie.
V60: At a 3:15 extraction, there was an enticing aroma of red fruit (raspberry, I think) and caramelized sugar. The flavor was like a strong burst of lemon on the front, before it mellows into a more gentle flavor of hibiscus and fruit punch. This is definitely the brightest Colombian coffee I’ve ever tasted! Not flavors I’m used to for coffees from this country, for sure.
AeroPress: Same impressions as the V60 cup – intense at the front before it mellows into a fruity concoction, but somehow even more intense in this method.
Chemex: I underextracted this cup slightly (final brew time was 3:35), but the final product was much smoother than the previous cups. No one flavor stood out, but it was sweet.
French press: A richer, sweeter version of the Chemex cup. I distinctly tasted brown sugar here. I like it!
Summary: A bit of a confounding coffee with a whirlwind of tasting notes, but my favorite method was in the french press, for its comforting brown sugar sweetness and rich mouthfeel.
From the roaster: candied lemon, brown sugar, mouthwatering, tart cherry
As of press time, this coffee is no longer available on their website, but here’s a link to Onyx’s store:
Review conducted 8-9 days post-roast.