So what is it? “Well, it’s water that’s not hot, brewing coffee….”. - Brendon Glidden, Onyx R&D.
We use Colombia San Antonio for our cold brew coffee, mainly since this coffee is super sweet and has incredible date-like flavors that resonate with cold extraction and work really well with milk. If you make cold brew at home to keep in your fridge, this is the coffee for you!
“When coffee beans are heated up, they release acidic oils. According to testing using the Toddy system, the acid levels in cold-brew coffee are about a third of the levels in hot coffee,” Vicki Edgson, a nutritionist. “There are definitely benefits to cold-brewed coffee because it's more alkaline.” I read this on Google so it must be true. Honestly, we like cold brew for quick options, ready to drink options, or for iced milk & coffee beverages. It can also be used to make killer milkshakes.
Toddy: This method creates a concentrate using full immersion brewing. Full immersion means that instead of water dripping through grounds, you saturate all the coffee grounds in the vessel and leave the slurry to extract for a certain amount of time. In the case of Toddy, that’s 12-24 hours depending on taste. Coffees made using this method tend to have a massive body, especially if you reconstitute with low amounts of water. In this process, sugar browning notes are accentuated, and the body is usually heavy or even syrupy.
The Toddy brewing container is designed to hold 12 ounces of coffee and 7 cups (56 fluid ounces) of water. Make sure all grounds are saturated and leave to extract for 12-24 hours. Should have a shelf life of 2 weeks.
Kyoto: This style comes from a Japanese influence. Usually, you’ll see decorative glass towers slowly dripping water through a glass chamber of grounds. The coffee is filtered through a small porous ceramic disk filter. This process will not make a concentrate. Coffees made using this method tend to have a lighter body and a higher flavor clarity. With Kyoto, the acidity is brighter, and fruit forward coffees come through more.
This method requires more cash or some creativity. Honestly, there are so many versions just Google or Bing (old people) “home Kyoto cold brew” and you can find the best method.
Colombia San Antonio
This is a Relationship Coffee from our friends at Pergamino in Antioquia, Colombia. We’ve been working with Pedro Echavarria (Pergamino) for about four years now on many micro-lots and programs. You’ll see his name quite a bit on our Colombia micro-lots. We paid $3.85/lb FOB for this coffee which we cupped as an 86. Royal NY brought our container stateside for a fee, and we bought 130 70 kg bags of green coffee. Royal NY has been great at bringing most of our Colombia micro-lots to the states, and we really value our relationship with the company and people. Phil & Camilo are the best!
- The Coffee Commodity purchase price was $1.39/lb when we purchased these coffees.
- The Fair Trade Coffee minimum purchase price was $1.60/lb when we purchased these coffees.
* We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above 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. If you have concerns feel free to email us and I’ll write you back when I’m available.
Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.
In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.
- We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.
- We cupped the coffee, and it scored to our industry-high standards.
- We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.
- We do not ask for exclusivity from producers, binding their options.
- We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.
- We do not finance any coffee. Cash flow is just as important as final price. Coffee is paid in full upon delivery, and we pay a percentage up front upon contracting.
- We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.
- We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.