Cold Brew

This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.

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Flavor Profile

Traditional

Modern

Roast Profile Learn More

Level: Expressive Dark | Agtron # 60

Origin:

Blend

Process:

Elevation:

1850 Meters

Cup:

Cocoa, Dates, Brown Sugar, Stone Fruit, Creamy

Origin:

Blend

Process:

Washed, Patio Dried

Elevation:

1850 Meters

Cup:

Cocoa, Dates, Brown Sugar, Stone Fruit, Creamy

Story

What is cold brew anyways? Well, it’s a method, a beverage, and an ingredient all wrapped up in one buzzword. At its most simple it is ground coffee steeped in room temperature water to produce a lower perceived acidity, as well as producing a creamy texture. This method uses time instead of heat to extract the coffees, which results in a wholly different taste profile over traditional filter brews using hot water and dilution. We utilize cold brewed coffee in our cafes as an ingredient, and we also infuze it with some nitrogen to amplify the creamy texture of our cold brew. The name of the game of cold brewed coffee is versatility and drinkability, making it perfect as a ready to drink option that you can pull out of your fridge, or as a base for a milk beverage. We also hear it can make a pretty great milkshake…

BLEND APPROACH
Our approach to creating blends is a bit different at Onyx. Instead of choosing coffees from specific countries or regions that will, in theory, intertwine well to create complex & cohesive flavors like most, we start from the end and work our way back. This perspective means we choose to create a particular flavor profile first, deciding which acidities, sugars, and fats we want to accentuate for the coffee. Once a flavor profile has been set- in this case, cocoa, dates, stone fruit, and brown sugar for Cold Brew - we then start cupping blind through many coffees to find these specific attributes. For this blend, we use a washed Ethiopia roasted longer than normal to add that complex stone fruit and brown sugar note. Then we use a Colombian coffee to find the cocoa and date, while also adding the creamy texture. The purpose is that once a flavor profile is created, we update the coffees that make up cold brew every 5-6 months.. This allows us to have a year-round blend and flavor profile of high quality while retaining our commitment to seasonal coffees. This vigorous amount of cupping and blending takes a considerable amount of time, but we think it makes the difference and is a system we use for all our blends.

Feel excited that the coffee you are drinking is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high-quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way what you extract is the flavor profile we designed.

Filter Brew Guide

Equipment: Toddy & Toddy

Coffee: 2275g

Water: 14000g @ °F

GRIND
µm Grind Calculator →

BREW

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

$3,85

Transportation

The transportation cost listed below reflects the cost of trucking this palletized coffee from New Jersey to our roastery in Arkansas.

$0,18

Production Cost

$5,45

Fair Trade Min.

$1,80

C Market

$1,74

Cup Score

Lot Size

∞

Transparency Grade

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.