Dusk is the slow end of the day. Medium-roast Arabica with forty percent dark-roast Robusta makes a heavy, low-acid cup: dark chocolate, roasted nuts, and a smoked-oak finish that stays a while after the last sip.
Roast LogSignature · No. DSK
Dusk
The day, at full depth
Origin
Chikmagalur, Karnataka
Composition
60% Arabica / 40% Robusta
Process
Natural, dried in the cherry
Roast
Arabica medium, Robusta dark, roasted apart and then blended
Notes
Dark Chocolate · Roasted Nuts · Smoked Oak
Best brewed
French Press
Net weight
250 g, ground for your brewer or whole bean
In the cup
Heavy and smooth, low in acidity, with a long, smoky finish.
Brightness
Body
Sweetness
For a French press after dinner, or anyone who likes their coffee strong and round.
Not for pour-over. Its body is the point, and a paper filter strips it out.
ChikmagalurNaturalKarnataka
How to brew Dusk
Pick your brewer: we grind for it, and here is how we would make Dusk in it. Any brewer works; the tag says where it tastes most like itself.
Our pick A metal mesh lets the oils through, and Dusk's body is the whole point. Heavy, smooth and long.
We send it Coarse.
French press
Coffee
20 g
Water
300 g at 92 to 96 °C
Ratio
1:15
Time
4 minutes, then let it settle
Press slowly, pour everything out once it is pressed, and leave the last few sips in the pot.
Works well Makes the classic: a dark, strong decoction that stands up to plenty of milk.
We send it Fine.
South Indian filter
Coffee
20 g, about 3 level tablespoons, pressed lightly
Water
120 ml, just off the boil
Time
15 to 20 minutes to drip through
To serve
1 part decoction to 3 or 4 parts hot milk
Works well A thick, strong moka cup, or an intense, low-acid shot with a heavy body.
We send it Fine.
Moka pot
Coffee
Fill the basket level, do not tamp
Water
Pre-boiled, to just below the valve
Heat
Medium-low, lid open
Time
4 to 5 minutes, off the heat when it gurgles
Espresso
Dose
18 g in
Yield
32 to 36 g out
Time
25 to 28 seconds
Water
90 to 92 °C
A darker roast likes slightly cooler water. If the shot tastes harsh, drop a degree.
Not its best A paper filter strips out the body that makes Dusk what it is, and the cup turns thin and bitter. If pour-over is how you brew, Dawn is made for it.
We send it Fine.
If you must: AeroPress, metal filter
Coffee
15 g
Water
200 g at 88 to 90 °C
Steep
1:30, then press
Works well Whole bean, for grinding just before you brew. For Dusk we would grind coarse for a French press.
Dusk is the deep one. It's 60% Arabica and 40% Robusta, both from Chikmagalur, natural process. The Arabica is roasted medium and the Robusta dark. You get dark chocolate, roasted nuts and a smoked-oak finish.
It's bold without being harsh. The Robusta gives body and a smoky finish rather than sharpness. Brew it coarse in a French press and it comes out smooth. Choose ground for your brewer and we grind it to suit, or take the whole bean if you have a grinder at home.
Origin
Chikmagalur, Karnataka
Process
Natural
Blend
60% Arabica / 40% Robusta
Roast
Arabica medium, Robusta dark
Three roasts, one for each part of the day
Dawn for the first, quiet cup. Day for the one that keeps pace. Dusk for the slow end of the evening. All three from Chikmagalur, each roasted for its hour.
