India · blend of multi-process lots · medium dark
Dark cocoa and roasted nut, heavy and low in acid. Roasted deep, for the same strong cup every day.
Plate 70. Heavy on purpose.Blend · 250 g · 1 kg
DARK MATTER
- Regular price
- Rs. 750.00
- Sale price
- Rs. 750.00
- Regular price
First order? 10% off with code FIRSTCUP at checkout. Free shipping across India.
Roasted after you order · dispatched in 48 h · free shipping across India
Dark Matter is a blend of Indian lots, processed in more than one way and roasted to a Vienna depth, medium dark. The added roast trades acidity for body. The cup is heavy and low in acid, led by dark cocoa and roasted nut, with a caramelised sweetness underneath.
It is made to be the same cup every day. The bitterness stays clean rather than dry, it holds its shape in milk, and it drinks even and steady black. Pull it as espresso, brew it as filter, or steep it cold.
It is roasted deep for strength, not nuance. If you want to taste a single estate, look elsewhere in the shop.
Storing it
Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.
Storing it
Seal the bag after every use and keep it somewhere cool, dry and dark. Not the fridge, not the freezer — both move moisture into the beans.
Grind immediately before you brew, and use filtered water. Ground coffee loses more in an hour than whole bean loses in a week.
Shipping & Returns
Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.
Shipping is free across India, on every order.
Shipping & Returns
Roasted and dispatched within 1–2 working days. Delivery across India usually takes 3–6 days depending on where you are.
Shipping is free across India, on every order.
Ledger
- Origin
- India
- Type
- Blend of multi-process lots
- Roast
- Medium dark
- Depth
- 70medium dark
- Built for
- Espresso · milk · filter · cold brew · black
- Size
- 250 g · 1 kg
In the cup
03methodsFilter
- Dark cocoa
- Roasted nut
- Caramelised sugar
Espresso
- Dark chocolate
- Roasted nut
- Burnt sugar
With milk
- Cocoa
- Roasted nut
- Caramel
-
What it is
A blend of Indian lots, processed in more than one way, put together for strength and body and for a cup that repeats. It is not an origin coffee and does not pose as one. The job is simple: the same strong cup, every day.
-
How we roast it
A Vienna roast: medium dark, Depth 70 on our scale. The added depth trades acidity for body, so the cup comes out heavy and low in acid. We roast it deeper on purpose, for strength and repeatability rather than nuance. The bitterness that is left stays clean rather than dry, with caramelised sugar underneath.
-
In the cup
Dark cocoa and roasted nut over a caramelised sweetness. As espresso it pulls thick and chocolate-forward, with enough body to carry a long finish. In milk it holds its shape: the cocoa and the nut stay in front instead of washing out. Black, it drinks even and steady.
Brew it
03ticketsBrewing ticketNo. 01
Espresso
- Dose
- 18g
- Water
- 36–40g out
- Temperature
- 92°C
- Time
- 28–32s
Grind · Fine
Thick and chocolate-forward. Holds its shape in milk.
Brewing ticketNo. 02
Pour-over
- Dose
- 15g
- Water
- 240ml
- Temperature
- 93–95°C
- Time
- 2:30–3:00
Grind · Medium
A ratio of 1:16. Heavy and cocoa-led, and it finishes clean rather than sharp.
Brewing ticketNo. 03
Cold brew
- Dose
- 70g
- Water
- 1litre
- Temperature
- Fridge
- Time
- 12–14h
Grind · Coarse
Strain, then serve over ice. Dilute to taste.
Keep it
Keep the bag sealed and somewhere cool, dry and dark. The fridge is too damp. Grind only what you need, just before you brew.
Pair it
- With milk, first thing.
- Black, at your desk.
- Toast and butter.
Ask us
05questionsDoes it hold up in milk?
Yes, that is where it works hard. The cocoa and roasted nut hold their shape under milk instead of washing out, so a flat white or a latte still tastes of the coffee.
Is it bitter or acidic?
It is low in acid. There is some bitterness, as there is in any deep roast, but it stays clean rather than dry, with a caramelised sweetness underneath.
Is it the same every time?
That is what it is built for. Brew it the same way twice and it tastes the same twice. The blend is roasted deeper on purpose, giving up some nuance for strength and repeatability.
Can I make cold brew with it?
Yes. Grind coarse, use 70 g to 1 litre of water, steep 12–14 hours in the fridge and strain. Serve it over ice and dilute to taste.
Which grind should I choose, and is there a 1 kg bag?
Espresso, pour-over and cold brew are the ones we recommend. At checkout you can pick whole bean, home or commercial espresso, South Indian filter, AeroPress, moka pot, pour-over, Chemex, French press or cold brew. It comes in 250 g and 1 kg.
More for milk
04on the shelf
Depth · Deep
70/100
Deep. Caramel and cocoa carry the cup. Made for milk and espresso.
Where to start · Espresso
- In18 g
- Out38 g
- Temp93 °C
- Time27–30 s
Holds its shape through milk. A house baseline for this depth, not a rule for this lot — move one thing at a time.
Beneath before cup.
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DARK MATTER
Whole Bean · 250 GRs. 750.00