STORY:

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 due to the fact that San Antonio is super sweet and has incredible date-like flavors that really resonate with cold extraction and work really well...

Read More

Cold Brew

Cold brew right at home!? We use this coffee for both our Kyoto towers & our Toddy cold brew concentrate for Iced Milk beverages. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. Designed for cold extraction. ENJOY!

Origin: Colombia

Region: Antioquia

Farm: San Antonio

Process: Washed

Elevation: 1650 meters

Varietal: Caturra, Typica, Bourbon

Cup: Cocoa, Dates, Brown Sugar, Stone Fruit, Creamy

$ 15
Back To Product

STORY:

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 due to the fact that San Antonio is super sweet and has incredible date-like flavors that really 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!

 

COLD EXTRACTION:

“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 really 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.

 

 SUGGESTED USE:

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 over 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 huge body, especially if you reconstitute with low amounts of water. Sugar browning notes are accentuated in this method, 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 actually filtered through a small porous ceramic disk filter. This will not make a concentrate. Coffees made using this method tend to have a lighter body but a higher flavor clarity. 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.

 

 

TRANSPARENCY:

Colombia San Antonio

This is a direct trade coffee from our friends at Pergamino in Antioquia, Colombia. We’ve been working with Pedro Echavarria (Pergamino) for about 4 years now on many microlots 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 really 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 to only list what is shown 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. 

- Zac

 

**Direct trade for us means we visited, viewed the operation, approved of the ethics and treatment of staff. It also means, we cupped the coffees and they scored to our standards. Then we paid what the coffee was worth, which is always at least double Fair Trade price and usually even more. We then add a premium on top of the price to go towards social projects in the area or give back some how to the community at large to help cultivate a real relationship with the producer and region. It’s not a certification. There is no governing body that decides when something is direct. Direct trade is marketing, and it means something different for all companies, it is widely abused as well as applauded. We can only say what direct trade means to us. 

Pairs Well With