Adler Planetarium’s 'Scopes In The City program brings free telescope observing to community gathering spaces throughout the Chicago area. On select dates throughout the year, Adler staff lead daytime and/or early evening sky observing programs, answer questions, and share stories. On September 8, look for Adler’s ‘Scopes in the City telescope at Star Lounge Coffee Bar! Weather permitting, you’ll be able to check out the Moon, Mars, and Saturn – all in one night!
You may want to download an app to get you primed for all that great star action. There are several available for both android and apple phones. Sky View (iPhone only) and Sky Safari (Android, iPhone) are two great ones.
The first series of events are announced! Make sure to register for either event and are 21+ to attend!
Join us on Thursday, September 8th starting 7pm, with sets from Supreme Court, Ben Fasman and Twinpeaks DJs warming up the night. The headliner will be announced sometime on Thursday. Trust us this will NOT be one to miss!!
Special thanks and consideration Bangtel for providing hospitality!
*This event happens rain or shine. Everyone who attends must be 21+, with a valid ID.
Friday, September 9, 2016 6:00 - 11:00pm
Dark Matter Coffee, Pipeworks and Sauce & Bread present a night of beer, music and mayhem! Who throws a better party than the fine folks at DMC? The answer is NO ONE!
We teamed up with some of best buddies to throw the ultimate SURPRISE party. A surprise? YES! We are only going to tell you the details of the party, but not the location of the party. Sounds confusing, but it's really simple. All you need to do it purchase the ticket, show up at The Mothership starting at 6:00pm and we will take care of getting you there. But what is this party all about? Glad you asked, details are below. One last thing though, these tickets WILL SELL OUT, so make sure that you are getting them before they are gone.
What do you get for your hard earned money?
- A pig roast from Sauce & Bread Kitchen with all the fixings
- Beers, Beers, and Beers from Pipeworks and Mikkeller. We are making sure that there are some really special treats included
- A limited coffee bomber from DMC
- A vinyl copy of the Brain Tentacles & Wild Jesus split EP
- A DMC snifter
- A Brain Tentacles & Wild Jesus show with some special guests!
That's a lot of cool shit, so make sure to grab those tickets before they are gone! Once you have bought your tickets, just show up by 6:00pm at The Mothership (738 N Western Ave) on Friday, September 9th. We will have buses that take everyone to the event. The same buses will also bring guests back to The Mothership once the party is over at 11:45pm. (Guests are not required to stay the entire time and can leave at their own discretion.)
*This event happens rain or shine. There will be no refunds for missed rides or if you are unable to attend. Please purchase accordingly. Everyone who attends must be 21+, with a valid ID. No refunds for anyone who isn't 21 and purchases a ticket.
Today is the day we can proudly report our coffee portfolio consists entirely (aside from decaf) of Central American coffees we have purchased through our friends. Our money is transferred directly form our bank account to their bank accounts - no middle men are taking a slice of the pie! Companies our size and larger rarely, if ever, can claim this.
The monsooned Malabar coffee has been a part of the DMC portfolio since the emergence of our roasting program. These beans behave uniquely in espresso and the monsooning process has yet to be imitated successfully anywhere else in the world. Though Malabar was fussy, giving this coffee the proper care insured a beautiful full bodied shot,
Out of necessity, we only purchased coffees through importers and every batch had to be sifted through by hand to remove stones, twigs, bones and other debris. Acid driven coffees were even more alien to consumers then, than they are today, and for that reason, Malabar thrived in our shop not only in espresso or blends, but also as a "single origin" offering. This coffee, it seems, is the last reaming relic of that time for us and our philosophy has evolved since then.
We were no longer depending on importers as we developed relationships with producers in El Salvador and later in Finca San Jeronimo. Debris became a far less common sight and product consistency was tighter than ever before. Now, we are lucky enough to have pristine, masterfully prepared coffees we can revolve around as a base coffee, alleviating our dependency on the Malabar's characteristics to produce a low acid, voluptuous, chocolaty espresso.
Our mixed lot is from Finca Santa Rosa, with processing done by Inaginsa from Honduras. (A gentleman and great friend of DMC, Willaim Dunaway and his family operate this company.) The key to these coffees as the base of Unicorn Blood is their cocoa nib character and complete lack of acidity. It pairs extremely well with the Catuai/Caturra (Guatemala) and together produces a subtle and sweet cherry nuance.
As an espresso, you will notice this cup to be far less jagged and rough around the edges. Unicorn Blood still holds up beautifully to milk, with Dutch cocoa, cherry and praline as dominant notes in the cup. This is an exciting time for DMC family and friends and we hope you enjoy your Unicorn Blood more than ever!
Farm: Santa Rosa
Farm San Jeronimo Miramar
Cultivar: Catuai/Caturra Mix
Farm: San Jeronimo Miramar
Notes: Dutch Cocoa, Cherry, Praline
A little throwback to the first article featuring our barrel aging program. While we never claimed to invent the process, we have definitely perfected the art of barrel aging coffee. This is only possible because of the support that all of you have provided us over the past three years. Without it, we wouldn't be able to push forward, exploring and creating exciting coffees. THANK YOU!!
BY HEATHER SPERLING 8/19/13
"This isn't innovative," insists Jesse Diaz, as he stands amidst coffee-filled bourbon barrels at Dark Matter Coffee's Ukrainian Village headquarters. "This is Old World." In an age when booze barrels are regularly repurposed to age vinegar, fish sauce, sugar, cocktails and tea, Diaz claims that the inspiration for his newest line of coffee isn't trend. It's the Dutch East India Company's historic, 17th-century method of shipping green (unroasted) coffee: in barrels, often those previously used for pickles or salt. Dark Matter's current batch of green beans is spending a week in Heaven Hill bourbon barrels. Once roasted and brewed, the time in oak manifests as mellowed acidity, heightened vanilla and caramel notes, and a burst of grape soda on the nose. The coffee is sold by the bag ($25 for 12 oz.) or brewed and bottled ($9 for 250 ml). Served over ice, the bourbon scent is especially apparent. The flavor of the bottle we brought home--from natural-processed Mexican beans, dried with the coffee cherry intact--was pure vanilla, caramel and banana, but the nose was all whiskey. More barrels are on the way: absinthe barrels from Letherbee (to be filled with Ethiopian beans), whiskey barrels from Koval, and a bourbon barrel that recently held Virtue cider. Now this is a morning cocktail we can get behind.
Come one, COME ALL to the 9th Anniversary party for Dark Matter Coffee!!
Maplewoodstock 2016 will happen on Saturday, July 9th from 12:00 - 8:00pm on Maplewood Street (between Iowa & Chicago Ave)
We gathered a bunch of our music, beer and food friends to once again throw the best block party in Chicago, with ALL proceeds going to Hope For The Day!!! You read correctly, the food, music and beer are on DMC so that everyone's hard earned dollars can help make an impact through HFTD's amazing programs.
If you are unfamiliar with HFTD, they are a Chicago based non-profit that brings awareness to mental health and suicide prevention, both invaluable services that are greatly needed throughout the world. They provide resources, activities and help bring about legislative changes to not only people with mental illnesses but their friends and family who support them. DMC are proud partners with Hope For The Day and hope that you too will come and support their efforts.
Speaking of party, have you looked at what is about to take place?? The music line-up, FOOD and THE DAMN BEER LIST?? It's all top notch and ready for you to come get down!! Now, there will be some rules put in place to make sure everyone is safe.
1. If you plan to drink, you MUST HAVE A CURRENT ID stating that you are indeed 21+. No ID, no beer, NO EXCEPTIONS!
2. This is a family friendly event, we encourage everyone to attend. There's even ice cream for the kids, thanks to Ruth & Phil's ice cream. (For BIG kids too!)
3. Please bring extra water as the day will be hot. There will be some delicious water available, courtesy of our friends at Essentia Water but hey, more water won't hurt anyone! (Plus there are like plenty of places to deposit all that extra water, if you know what we mean ;)
4. Food - We will have a large amount of FREE food from friends like Lockdown, Roots Pizza, Sauce & Bread Kitchen and Uncle Dougies. This food will be given out throughout the event, so please make sure to eat and also share with your fellow party people.
5. No outside booze please! There will be plenty of beer for everyone so please, save the flasks and rare bombers of beer for after 8:00pm when our party ends.
6. Finally, this is a block party celebrating our neighborhood. Which means the neighbors will be home. Don't worry, they are cool as sh*t and love having everyone over. That being said, please respect their space and stay within the parameters of the party. Only go in their lawn, patio, etc if you are invited.
Buckingham Palace SVU - Malci & The Lobster Bisque
There are many avenues and ways to explore what goes into making a great cup of Dark Matter Coffee. With this post, we will help to explain all of those important parts by first starting with sourcing the coffee from the farm and how processing affects how coffee tastes.
To begin, we will look at the anatomy of a coffee cherry, then move to explain different ways coffee is processed.
The Guts of a Coffee Cherry
Structure of coffee berry and beans: 1: outer skin/pulp 2:Mucilage/pectin layer 3: parchment 4: silver skin/chaff 5: bean/center cut
- Outer Skin / Pulp: The outer skin/pulp are covered by a skin, very similar to that of a cherry. This skin is usually removed from the fruit after the fruit is harvested. The exception is Natural Processed coffees, which leave the outer skin on during fermentation. The flesh, called cascara, is often recycled into compost at farms but has recently been used in making a drink that resembles a tea.
- Mucilage: After the skin comes the mucilage. This layer surrounds the coffee seeds with a sticky, sugary substance and gives the Honey process its name.
- Parchment: This is a cellulose layer that protects the coffee bean and resembles parchment paper when dried.
- Silver skin / Chaff: The final layer covering the seed is called silver skin due to it's silver-like sheen. During the roasting process this skin drys and falls off becoming chaff. Chaff is normally discarded waste but can be used in gardening and sometimes can be found in bags of coffee if it doesn't separate from the bean during the roasting process.
- Center Cut / Coffee Bean: The bean, THE GOOD STUFF, is what we are all searching for. Two seeds are found inside each coffee cherry, (Peaberries being an anomaly, with only one seed/bean inside. We will discuss this in a later post.) This is what we roast to DMC standards for the perfect coffee experience!
Main Processing Methods Used In Coffee
There are three main processing categories used in processing coffee. The difference between the three methods can be defined by the amount of layers of the layers listed above before being dried.
Natural or Dried in the Fruit Process – All the layers remain intact. This is the oldest and most direct way to process coffee. Careful attention must be paid to how the coffee is being dried to prevent any moldy or weird flavors don't get into the beans during the process. Coffees that use this method generally have a brighter, more fruit forward flavor profile.
Honey Process – The skin and pulp layers are removed while keeping a portion of the mucilage layer. Remember, this sugary layer is what defines the Honey process. These coffees have significantly less acidity than Washed or Natural coffees due to the short amount of time it takes for the mucilage to dry, resulting in less fermentation. The length of drying time and exposure to the sunlight will determine what type of Honey process it is called. Yellow, Red, or Black are descriptions used to help describe the length of time and amount of light exposure that each coffee receives during the drying process.
Yellow Honey Also known as semi-washed, this coffee is rinsed with minimal water to wash off excess mucilage. Later, it is exposed to direct sunlight to dry quickly and control fermentation, this style of processing is the least fermented of the "honey" processes and is effective for boosting body and sweetness in a cup. (This is a machine washer for coffee turned up to its most powerful setting. It is used for the "yellow honey" or semi-washed process. Though Federico Pacas says, this style would be more like "white honey" when used to this extreme. The cherries are moved up while the mucilage is dripping down to leave just a touch of that magical Miel on, before the dry fermentation and then off the drying beds)
Red Honey This process does not necessitate water and instead is dry-pulped and exposed to direct sunlight up to a period of two to three weeks. Slightly more acidity is present in the cup but also maintains a great deal of sweetness.
Black Honey The most labor-intensive of the honey processed coffees due to the longest drying times and intentionally sheltered from the light to allow yeast and bacteria to thrive and produce higher amounts of acidity. Some of its characteristics in the cup can be similiar to that of a natural due to the extended fermentation process.
(Aaron Campos, Dir of Coffee for DMC, and Federico Pacas look over black honey processed bourbon cultivars from Finca San Jose in El Salvador!)
Washed Process –This process is also called wet processed because the skin, pulp and mucilage are all removed using water and fermentation. In this method, a machine called a depulper removes the skin of the coffee cherry. Fermentation tanks are the next destination, with the coffee remaining in the water until the mucilage is broken down and the beans are no longer sticky. If the green coffee is left in the water too long, over-fermentation can happen, with the results being a sour tasting coffee. The washing process is a neutral expression of fermentation as it only yields characteristics natural to the cultivar - bacteria and yeast do not produce esters or acids to alter flavors in the cup.
Press Release from Do-Rite Donuts for the new DMC collaboration.
You could say simpatico. You could say synchronicity. You could also say Vulcan mind meld. This is how we feel about our partners at Dark Matter Coffee. Why do we love our friends at Dark Matter Coffee? They are innovative and ethical, interesting and tenacious, artistic and inspired. Their community stretches from the streets of Chicago to the coffee farms of El Salvador, Guatemala and Mexico. The
result of their efforts resides in every cup of coffee we serve at Do-Rite.
Our newest collaboration donut is the Vanilla Suburb. Inspired by George Clinton and the Parliament Funk lyrics, this embodies the complexity of the Dark Matter philosophy. It’s a raised donut with not one, but two fillings. The first is a Chocolate City coffee infused cream, the second is a chocolate ganache with a hint of cayenne. Finally, it’s dipped in a real vanilla bean glaze and finished with some
chocolate latte art (as coached by Dark Matter’s Jesse Diaz). These wonderful things will be at both Do-Rite shops and all 3 Dark Matter locations for the next 3 weeks. And we are pretty comfortable suggesting some coffee to go with that.
High-quality ingredients. Innovative technology. Best-in-class products. Passion for coffee. It’s all there.
With 120 years of combined expertise, the partnership between Dark Matter Coffee™ and Genuine Thermos® Brand means you get the best, freshest brew - delivered to you piping hot.
The Thermos Heritage Blend is a limited-edition custom roast that is made with high-quality, ethically sourced and expertly roasted beans. The intensely bold, dark roast is balanced with slightly sweet notes of darkened caramel, cocoa nibs and dark chocolate.
This one-of-a-kind coffee will be available to Dark Matter Coffee and Thermos brand fans through online sweepstakes in 2016, starting with the Overnight Coffee Challenge launching on May 19. Simply put, we’re so confident in Genuine Thermos Brand’s vacuum insulation technology that we will ship piping hot coffee overnight to people’s doorsteps across the country. When it arrives the following morning, it will still be hot and ready to enjoy.
Follow Thermos on Facebook for updates and enter here for a chance to participate in the Overnight Coffee Challenge.
Happy National Thermos Brand Day from everyone at Dark Matter Coffee and Genuine Thermos Brand!
Brain Tentacles is the first coffee & music release from the DMC record label, Press Pot Recordings. This Chicago-centric label was created as an avenue to collaborate with some of Chicago's finest musicians, artists, record labels and others working hard in the music field. This celebration of Chicago's rich music history will also benefit Experimental Sound Studios, a valued asset in the music community and a trusted partner.
Brain Tentacles is the name of both the coffee and one of the featured bands, a super group of sorts, consisting of drummer Dave Witte (Municipal Waste, Discordance Axis, etc.), saxophonist Bruce Lamont (Corrections House, Yakuza, etc.) and bassist Aaron Dallison (Keelhaul). This metal-meets-jazz group's grinds & grooves are infectious concoctions of brilliance. Sonic-ally balancing out the other side of the record is Wild Jesus & The Devil's Lettuce Party Band, a name that is familiar with DMC fans, as it consists of multiple DMC family members. Their latest release fits perfectly in your record bin with King Crimson, Mr. Bungle and 13th Floor Elevators. Recorded at Piehold Studios, down the street from The Mothership, on both analog instruments and tape that adds a warmth and depth listeners will appreciate.
Both coffees are available individually or as a Press Pot Combo for a reduced price. The vinyl will be given out at the release party on April 20th at Sportsman's, with additional copies for sale from the band's sites, Wild Jesus & Brain Tentacles . DMC retail locations will also sell the Press Pot Combo w/a record while supplies last.
Country: El Salvador
Farm: Vista Hermosa
Cultivar: Pacas Joven
Farm: San Jeronimo Miramar
Process: Bourbon barrel aged
Notes: Hazelnut, Plum, Madagascar Vanilla
Net Wt: 12 oz