The Case for Cold Brew

October 29, 2017

The Case for Cold Brew

Cold brewed coffee is amazing!

As with most people, my first exposure to coffee was first wave meaning that it was mass-produced, dark roasted robusta coffees brewed inconsistently in restaurants and workplaces.  The only way I could tolerate it was to drown it in sugar and creamer to mask the harsh acidity and awful taste. 

Even the second wave coffee I tried from Starbucks was more in the "iced caramel macchiato" and "java chip frappuccino" neighborhood.  It wasn't until I got serious about my diet that I began to seriously rethink my coffee choices.  Cutting out sugar and dairy was going to ruin coffee for me, until a friend recommended I try cold brew.

It was the first coffee I had ever enjoyed black and permanently changed the way I thought about coffee.  It was smooth and not bitter at all, tasted amazing and gave me the exact kick I was looking for without needing to add anything. From there I fell in love with third wave, light-roasted filter coffee and espresso.  I cannot tell you how many people I run into that share this similar experience. For many people: cold brew is the entry-point to specialty coffee.

Over the next several weeks, we will explore 8 steps you can take to 'elevate the craft of cold brew' in your shop.  






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