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Catalog/Shadow Work
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Shadow Work
11th Hour CoffeeIncluded ($30/month)
On the subscription, not a one-off shop price.
darkMexico
dark chocolateroasted hazelnutbrown sugar
A dark roast blend of washed coffees from Mexico, built for the late cup: dense, velvety, no burn. Dark chocolate, roasted hazelnut, and brown sugar carry through without bitterness. Dark, not harsh.
Heart it if you’d brew it, or pass.
Brew it
What low acidity means
Shadow Work is a low-acidity coffee from Mexico. The cup is smooth and mellow rather than snappy.
- French press, auto drip, or espresso let the body and sweetness lead.
- You don’t need a brew method that hunts for sparkle.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
Read more
How to French press Shadow Work. It is a low-acidity coffee from Mexico.
Low acidity likes a heavier brew. The oils make the cup feel round.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Shadow Work breaks down as chocolate and nutty.
Chocolate×2
dark chocolate, brown sugar
Cocoa sweetness. It tastes round and familiar, especially as the cup cools.
Nutty×1
roasted hazelnut
Toasted nuts. Almond or hazelnut tastes warm and dry, without the juiciness of fruit.
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