Dark Woods Coffee

Dark Woods Coffee

4.6 / 5

Reviews

Reviews Total
4.55 / 5
194 votes / 130 reviews
91x
22x
9x
5x
3x
Recommended by
89%
116 out of 130 users
Show All Reviews
Ethiopia COMMON GROUNDS - maturing in whiskey barrels
Yan Gee Verified Customer Show Original December 12
Recommends
Imagine it: you get up in the morning, it's freezing outside, the fire is crackling in the fireplace. You put water on the coffee and open a bag of Common Grounds. Taste the aroma of bourbon vanilla throughout the room and create a perfectly 'cozy' atmosphere.
Simple and forgiving. Common Grounds can handle almost anything – French press, V60, mocha pot.
Perfect even for complete beginners.
AFFOGATO BLEND - Magic Rock x Dark Woods
Pavel Kosik Verified Customer Show Original February 6
Recommends
Recipe
Preparation method: Espresso
Coffee (g):
Water (g):
The water temperature:
Grinder (settings):
Process:
Ethiopia COMMON GROUNDS - maturing in whiskey barrels
Jan Jedlicka Verified Customer Show Original June 6
Recommends
Beautiful smell and right after opening
perfect for a latte
Ethiopia COMMON GROUNDS - maturing in whiskey barrels
Adam Kopecky Verified Customer Show Original April 19
Does not recommend
Very interesting sweet whiskey scent.
It can be both bitter and slightly acidic, as well as vice versa. Try different preparation options. At first I didn't like it until I found a suitable way. Experiment with coarseness and watering method (V60). Petka water up to 100 minerals per liter (for example "good water")
A little more bitter and less acidic, it depends on the preparation and your taste.
Recipe
Preparation method: V60 filter
Coffee (g): 20g
Water (g): 300g
Water temperature: 94
Grinder (settings): coarseness 16 (chestnut C2)
Process: Water three times in smaller doses.
Ethiopia COMMON GROUNDS - maturing in whiskey barrels
Leos Verified Customer Show Original February 23
Recommends
Good result even with the first cup.
Good, sweet taste.
Great both with milk and as Espresso.
It's worth repeating, even though I've had better ones.
I would have expected more pronounced dried fruit.
Recipe
Preparation method: Espresso, Gaggia Classic
Coffee (g):
Water (g): 96°C
The water temperature:
Grinder (settings): st. 4, Gaggia MDF
Process: morning quick process
Ethiopia COMMON GROUNDS - sample
Vojta Verified Customer Show Original February 17
Recommends
From the beginning, the unusual aroma of whiskey already upon opening and grinding the coffee. It didn't seem like the best combination (for me) at first, but after a few sips after being prepared in a French press, I find that it's not bad at all
Surprisingly good espresso result on the first "attempt"
The whiskey flavor is balanced so that you can definitely smell it, but it's nothing that overpowers the coffee
Probably the best result over the V60. The purity of the V60 suits it very well, in my opinion. Nicely balanced coffee, whiskey just pleasantly plays in the background.
UNDER MILK WOOD blend
Leos Show Original January 24
Recommends
Prepared as Cappucino, it is famous. Do you know Café Latté with caramel from Mekáč? Of course you know. That's probably how she is.
Only for those who like to hide a shot under a dose of whipped milk.
You can't drink it without milk. I don't know how to describe it, but it's like a triple: sour, bitter and musty. Pardon.
Almost no crema.
Recipe
Preparation method: Espresso, Gaggia Classic
Coffee (g):
Water (g):
Water temperature: 96°C
Grinder (settings): st. 4, Gaggia MDF
Process: morning quick process
Ethiopia COMMON GROUNDS - sample
Dominika Verified Customer Show Original June 28
Recommends
Super "dessert" coffee!
Ideal for an afternoon dessert :)
Distinct but not overpowering whiskey taste
It's not a coffee that you drink several times a day, more like a snack :)
Panama Kostarika ARBORETUM Blend
Kavove zrnko Verified Customer Show Original September 13
Recommends
To the filter
Ethiopia COMMON GROUNDS - maturing in whiskey barrels
Michaela Verified Customer Show Original May 3
Recommends
sweet aroma like Irish Cream
unique fragrance
acidity
better smell than the resulting taste


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