Project Cold Brew

Blend · Brazil + Guatemala · Cold Brew

Project Cold Brew started with one idea: cold coffee should be good on its own, without ice and syrup doing the work. No watering it down, no dressing it up.

We call it a project on purpose. Coffees move in and out of our inventory, so the parts of the blend change over time. Keeping it tasting the same while the ingredients change is the actual work.

Right now it's Brazil Amarildo Borges and Guatemala Huehuetenango. We adjust the ratio as lots change to land on the same rich, toasty, chocolatey profile, no matter which coffees are in it that month.

In the cup, dark chocolate leads. Toasted hazelnut rounds it out, and candied cherry adds sweetness at the end.

The result is rich and toasty. Strong enough to hold up over ice, smooth enough to drink black.

Cold coffee that doesn't need help.

Built for cold brew. Holds up well with milk.

Brewing it (Toddy Commercial System):

• Brew ratio: 5 lbs coarse ground coffee to 14 qt cool water. Makes about 2.5 gallons of concentrate.
• Steep time: 12 to 24 hours, refrigerated
• Dilution: 1 part concentrate to 3 parts water or milk. Adjust to taste.
• Concentrate keeps up to 2 weeks refrigerated.

TASTING NOTES: Toasty hazelnut, dark chocolate, candied cherry.

On resting: Our coffees are roasted to order. For the first couple of weeks after roasting, the coffee keeps releasing CO2. In a long steep, that gas can make the grounds float and brew unevenly. We recommend resting this one at least 7 days after the roast date before you brew a batch.