Dark Roast · Bold · Caramelized

“The Ship Channel doesn't sleep. Neither does this roast. Raw, relentless, and exactly where it needs to be.”

A dark roast coffee blend built like the concrete channels it is named for — structural, unhurried, certain. Brazilian, Mexican, and Guatemalan lots are roasted past second crack's edge into bittersweet cocoa, caramelized sugar, and toasted cedar. Full-bodied and low-acid, this Houston dark roast anchors espresso, drip, and cold brew alike.

Flavor Notes

• Dark Cocoa
• Caramelized Sugar
• Toasted Cedar
• Bold Finish

Details

• Roast: Dark
• Origin: Brazil · Mexico · Guatemala
• Process: Pulped Natural / Washed
• Brew: Espresso · Cold Brew
• Format: 12 oz box · Whole bean

Brew Guide

Espresso

• Dose: 18 g in / 36 g out
• Water: 1:2 ratio
• Grind: Fine
• Temperature: 199°F / 93°C
• Time: 26–30 seconds

1. Dose 18 g, distribute, and tamp level with approximately 30 lb of pressure.
2. Lock in and start the shot immediately—dark roasts stale fast in the group.
3. Aim for first drips at 6–8 seconds and a slow, syrupy, tiger-striped pour.
4. Cut at 36 g out. If it tastes ashy, coarsen slightly and pull for 25 seconds.

Tip: Dark roasts are soluble. Run 1–2°F cooler than medium roasts to keep the cocoa sweet, never burnt.

Cold Brew

• Dose: 100 g coffee
• Water: 800 g water (1:8)
• Grind: Extra coarse
• Temperature: Room temperature or refrigerated
• Time: 16-hour steep

1. Grind extra coarse, roughly a sea-salt texture.
2. Saturate all grounds, stir once, and cover.
3. Steep for 16 hours at room temperature, or 20 hours in the refrigerator.
4. Strain through a paper filter for a clean concentrate.
5. Dilute 1:1 with water or milk over ice.

Tip: This blend's molasses depth shines in cold brew. Don't exceed 20 hours or the cedar note turns woody.