top of page

Introducing the latest creation from Deadly Grounds Coffee: The Ogopogo, Coffee infused with all the sinful sweetness of a Nanaimo bar! Get ready to tantalize your taste buds with this devilishly delicious brew that will raise your coffee game to spine-chilling heights!

 

Picture this: the mysterious Ogopogo, a legendary sea serpent making waves in Lake Okanagan, British Columbia, meets the irresistible charm of the Nanaimo bar. It’s like a taste adventure into the heart of culinary darkness!

 

It's time to unleash the playful darkness in your coffee routine and let the flavours of the supernatural and sweetness cast a spell on your taste buds. 

 

Brewing a perfect cup!

Aeropress

1. Use a fine ground coffee.
2. Insert the piston into the brewing cylinder about ¼ inch. Flip the brewer upside down and place on gram scale. Zero the scale. (This is called the inverted method and our preferred way to use the Aeropress)
3. Add 17 grams of coffee to the cylinder. Zero the scale.
4. Slowly add 250 grams of hot filtered water (205° F).
5. Stir the grounds 10 times with the Aeropress stirring tool or a wooden spoon.
6. Place paper filter into filter holder, moisten filter with hot water, and lock holder in place.
7. Flip brewer over and stand on a cup. Gently press down on the brewing cylinder with steady pressure until there is no more water to push through the device.

 

Chemex

1. Use a medium-fine ground coffee.
2. Place paper filter in vessel and moisten with hot water. Pour off excess water.
3. Put Chemex on gram scale. Zero the scale.
4. Place 32 of grams ground coffee into the filter. Zero the scale.
5. Pour 60 to 70 grams of hot filtered water (205° F) in a circular motion to cover the grounds. Wait 45 seconds. This is called the bloom.
6. Pour the rest of the water slowly in a circular motion over grounds until scale reaches 500 grams total.
Note: Water should drain between 3 minutes, 30 seconds and 4 minutes, 15 seconds. If it takes longer, grind more coarsely; if less, grind more finely.

 

French Press

1. Use a coarse ground coffee.
2. Put carafe on gram scale. Zero the scale.
2. Place 35 grams of coffee into carafe. Zero the scale.
3. Add 250 grams of hot filtered water (205° F).
4. Stir with a metal spoon for approximately 5 seconds.
5. Add water to 500 grams total.
6. Set timer for 4 minutes. At 2 minutes, stir. We call this breaking the crust.
7. At 4 minutes, press plunger slowly and pour into cup.

 

Auto Drip Machine

1. Use a medium-fine ground coffee.
2. If using a paper filter, place in filter basket and moisten with hot water. Let water run through to carafe and discard.
3. To make four 6-oz. cups, place about 6 Tbsp. ground coffee into filter. Pour 24 oz. cold filtered water into water reservoir. Press start.
4. To make a full 12 cup pot, use 24 Tbsp. ground coffee. This ensures a well balanced and beautifully extracted coffee. Adjust to taste.

Ogopogo - Nanaimo Bar Flavoured *340grams*

C$18.50Price
    bottom of page