Cold Brew Coffee

Body: Full, smooth (when brewed cold)

Acidity: Low (cold extraction reduces acidity naturally)

Tasting Notes: Chocolate 🍫 | Toffee 🍮 | Brown sugar 🍯 | Subtle florals 🌸

Smooth chocolate and sweet toffee dominate. Brown sugar sweetness comes through without adding actual sugar. Subtle floral notes add complexity without being perfumey. The body is full and syrupy—cold brewing extracts oils and sugars differently than hot water. The acidity is low because cold water doesn't pull the same acids hot water does. The result: naturally sweet, smooth coffee that doesn't need cream or sugar to taste good.

🔴🔴🔴🔴⚪ High

Cold brew extracts more caffeine than hot coffee because of the long steep time. Expect 150-200mg per 8oz depending on your brew ratio. This is concentrate—you're supposed to dilute it. But even diluted, it's strong. Goes down smooth, hits different.

Components: Ethiopian (for florals), Brazilian (for chocolate and body), Central American (for sweetness)
Altitude: Varies by component
Process: Natural (Ethiopia), Natural/Pulped Natural (Brazil), Honey (Central America)
Roast Level: Medium-Light (City to City+, 400-415°F)
Blend Type: Specifically designed for cold extraction

Cold brew isn't just iced coffee. It's a completely different extraction method that requires different beans, different roast levels, different flavor profiles.

This blend is specifically designed for 12-24 hour cold steeping. Ethiopian coffee brings florals and fruit that shine in cold extraction. Brazilian beans add chocolate, body, and low acidity (which helps since cold brew is already low-acid). Central American honey-processed beans contribute toffee sweetness and syrupy body.

The roast level sits lighter than traditional hot coffee blends because cold extraction pulls different compounds. Without heat, you're not extracting the same acids and oils. Instead, you're pulling sugars, caffeine, and certain aromatics through time and immersion. This means beans that work great hot might taste flat or one-dimensional cold.

Roasted to city or city+ levels (400-415°F)—light enough to preserve complexity and fruit, developed enough for sweetness and body.

Select your brew method, and we'll grind it right:

☕️☕️☕️ COARSE → Cold Brew (that's the whole point)
☕️☕️ MEDIUM → Drip, Pour Over (if you want to use this hot, which is weird but fine)
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home

(Can't decide? Whole bean keeps it freshest. Grind right before you brew.)

Cold Brew (The Intended Method)
Ratio: 1:5 (coffee to water, for concentrate)
Grind: Coarse (like coarse sea salt)
Steep: 12-18 hours (fridge or room temp)
Method: Combine in jar/pitcher, steep, strain through cheesecloth or filter
Pro Tip: Dilute the concentrate 1:1 with water or milk before drinking. It's strong. Stays fresh refrigerated up to 2 weeks.

Pour Over (If You're Using This Hot)
Ratio: 1:16
Water Temp: 200-205°F
Time: 3 minutes
Pro Tip: The floral notes really come through hot. It's not what this was built for, but it works.

Iced Coffee (Different From Cold Brew)
Brew hot using pour over or drip, then pour over ice.
Pro Tip: This is faster than cold brew but tastes different. Cold brew is smoother. Iced coffee is brighter.

What's the difference between cold brew and iced coffee? Cold brew: coffee grounds steeped in cold water for 12-24 hours, then strained. Iced coffee: hot coffee cooled down and poured over ice. They taste completely different. Cold brew is smooth, sweet, low-acid. Iced coffee is brighter, more acidic, lighter-bodied. Both are good. They're just different tools.

Why does cold brew have more caffeine? Longer extraction time. Steeping grounds in water for 12-18 hours pulls more caffeine than a 3-minute hot brew. Plus, cold brew is usually consumed as concentrate (which you dilute). Even diluted, it's higher caffeine than regular coffee. If you make it 1:5 concentrate and dilute 1:1, you're still getting 150-200mg per 8oz.

Why specific beans for cold brew? Cold water extracts different compounds than hot water. Without heat, you don't get the same acids, oils, and aromatics. You get sugars, caffeine, and certain flavor notes. Beans that taste bright and fruity hot might taste flat cold. Beans with natural sweetness, chocolate, and low acidity (like Brazilian) work better. The blend needs to be designed for cold extraction specifically.