Barrel Essence is more than just coffee—it’s a bold step into craftsmanship and curiosity. This roast was born from the idea of capturing the spirit of an aged bourbon in a bean—without the bite. Blind Dog Coffee’s master roaster worked closely with locally sourced reclaimed oak bourbon barrels, letting select Arabica beans rest inside for just the right amount of time. The result? A roast infused with the warm complexity of whiskey, yet roasted with the care and balance we’re known for.
Inspired by the old saying, “a hair of the dog that bit you,” this roast is for those who appreciate deep flavors, bold finishes, and a bit of mischief in their morning mug. It’s a tribute to tradition, craftsmanship, and the rich character that only time—and oak—can deliver.
Drip Coffee Maker
- • Use 2 tbsp of coffee (medium grind) per 8 oz of water.
- • Place filter in machine.
- • Add coffee to filter, using the ratios above.
- • Pour water into the appropriate reservoir location (in the back).
- • Hit the BREW button.
- • Patiently await a hot cup of deliciousness.
- • Enjoy.
Pour Over
- • Use 20g of coffee (medium grind) per 360g of water.
- • Place pour over on cup, and place both on your scale. Zero out the scale.
- • Place 20g of coffee into the filter, in the pour over, still on the scale. Zero out scale.
- • Pour 200 degree (F) water gently and saturate all grounds under 10 seconds.
- • Use just enough to saturate the grinds.
- • Your bloom will peak in 20-30 seconds. Continue to pour into the center in a circular motion moving to the outside to inside, keeping the pour over half full.
- • Your target weight is 360g. Use the last 30g of water to pour over the grinds on the rim of the coffee bed.
- • This process should take aprx. 3 minutes.
- • Stir/ swirl, enjoy.
French Press
- • Use 13g (aprx. 2 tbsp) of coffee (coarse grind) per 8 oz of water.
- • Bring filtered water to a boil.
- • Place coffee in the bottom of the beaker, using the ratios above.
- • Slowly pour 200 degree (F) water over the grounds until the beaker is 1/4 full. Stir.
- • Add remaining water and place the lid (with plunger) onto the beaker.
- • Let stand for 4 min to 5 min.
- • Press the filter down, pour, sip, enjoy.
Chemex Coffee Maker
- • Use 30g of coffee (coarse grind) per 540g of water.
- • Place filter into chemex, with the tri-fold facing the spout. Wet the filter with hot water.
- • Add 30g of coffee to filter. Place Chemex and coffee on the scale to zero out.
- • Soak the grinds using about 3x to 100g water at aprx. 200 degrees (F).
- • As your bloom peaks (20-30 seconds), resume a gentle, centered pour in a circular motion to the outside and back to center, keeping the filter half full.
- • Your target weight is 540g.
- • Use the last 30g of water to pour over the grinds on the rim of the coffee bed.
- • This process should take aprx. 4 minutes.
- • Stir/swirl, enjoy.
Espresso Machine
- • For a single shot use 9g of coffee (fine grind) per 1 oz of water.
- • Remove portafilter from machine and run water through group head.
- • Add 9g of coffee to portafilter.
- • Ensure coffee is evenly distributed and tamp with aprx. 30 lbs of pressure.
- • Place portafilter back into the espresso machine and start pulling the shot.
- • It will take aprx. 22-25 seconds to pull the full shot. Your shot is now complete.
- • Enjoy as is ... or serve as a milk based drink, such as a latte.
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