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.