Dark Matter Coffee is adding a unique dimension to its flavor profile. By housing its current batch of beans in aged Bourbon barrels for a week, the coffee, once roasted and brewed, will have notes of caramel and vanilla with mellowed acidity.
But Owner Jesse Diaz doesn't want consumers thinking it's the new trend, something innovative, because the process of repurposing booze barrels to house goods dates back to the 17th-century.
For Dark Matter Coffee, there are more (different) barrels on the way, making room for progressive-meets-Old World flavor infusion. Read More