Cold Brew Blend — Built for Sweetness, Strength & Stability
Cold brew flips extraction, acidity, and shelf life. This blend is engineered to taste rich, smooth, and sweet
when brewed cold — never just “hot coffee over ice.”
Low perceived acidityChocolate & caramelStays sweet as it sitsBuilt for concentrate or ready-to-drink
What Cold Brew Does to Coffee (And Why the Blend Matters)
Cold brew extraction (hours in cool water instead of minutes in hot) changes which compounds show up in the cup:
Acidity feels softer: bright coffees calm down; harsh coffees can taste dull or bitter.
Body and sweetness stand out: fudge, caramel, and nut notes carry the experience.
Oxidation and storage: the brew may sit in the fridge for days, so staling shows fast.
That’s why we design a specific cold brew blend instead of using leftovers: it needs
to taste great straight, over ice, with milk, and on day three in the fridge.
Iced coffee can be fun, but it’s built on hot extraction. Our Cold Brew Blend is formulated for long,
cool steeps: dense sweetness, low bite, and a finish that stays kind even as it warms in
your to-go cup.
How We Design the Cold Brew Blend
Origins & Profile
Comfort-Forward Architecture
Chocolatey Brazils / Latins as the base for body and cocoa.
Supporting coffees selected for caramel, nut, and dried-fruit sweetness.
Optional naturals only when they taste clean — no heavy ferment or vinegar tones.
The target: fudge, caramel, toasted nut, gentle dried fruit — with enough structure to
handle dilution and ice.
Why It’s Different
Roasted for Cold Extraction
Optimized for high solubility in long, cool steeps.
No hollow mid-palate; no sharp bite when chilled.
Designed to remain sweet as it sits in the fridge or in a keg.
You can still brew it hot (it’s cozy as drip), but cold brew is where the architecture really clicks.
Components will rotate with harvests, but each Cold Brew Blend release will list current
origins, processing styles, and roast notes so you can see exactly how this dessert-adjacent
profile is being built.
Brew Methods, Ratios & Service Tips
Concentrate
Ratio: 1:5–1:6 coffee:water (by weight).
Steep: 12–16 hours in the fridge or cool room.
Serve: dilute ~1:1 with cold water or milk; adjust to taste.
Grind: coarse to medium-coarse; avoid too many fines.
Ready-to-Drink
Ratio: 1:12–1:15 coffee:water.
Steep: 12–16 hours; stir or gently agitate a couple of times.
Serve over ice or with milk — it should stay sweet, not hollow, as the ice melts.
Storage & Service
Refrigerate immediately after filtering; airtight container.
Best within 5–7 days; peak flavor is usually days 1–4.
Nitro service? Label clearly if you add sweeteners or flavors.
Yes. It’s naturally chocolate-forward and comfortable as drip or press. But its roast level and
component choices really shine in cold extraction, where sweetness and texture are the stars.
Why is acidity lower in cold brew?
Cooler water and longer steeps extract fewer of the bright, volatile acids that show up in hot pour-over.
That’s why we lean into coffees with good sweetness and body instead of chasing high
acidity for cold brew.
Paper filter, metal, or cloth?
Paper gives a cleaner, lighter texture and can highlight chocolate and caramel.
Metal or cloth keep more oils for a heavier, rounder mouthfeel. The blend is built to work
with any of the three — choose based on the experience you want.
Do you add flavoring or sugar?
No. The Cold Brew Blend is unflavored coffee. All chocolate, caramel, and fruit notes
come from the coffees and roast. Any syrups or milks are added at service and labeled clearly.