Iconic Blends & Explainers

Cold Brew Blend — Built for Sweetness, Strength & Stability

Cold brew changes extraction, perception, and shelf life. This blend is engineered to taste rich, smooth, and sweet when brewed cold—never just “hot coffee over ice.”

Low perceived acidity Chocolate & caramel Stays sweet as it sits
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Design Priorities

Origins & Profile

  • Chocolatey Brazils/Latins as base for body and cocoa.
  • Optional naturals for fruit sweetness (never ferment heavy).
  • Target: fudge, caramel, toasted nut, gentle dried fruit.

Why It’s Different

  • Optimized roast for cold extraction curves and high solubility.
  • No hollow mid-palate, no sharp bite when chilled.
  • Designed to remain sweet as it dilutes or rests in the fridge.

Brewing & Service

Concentrate vs. Ready-to-Drink

  • Concentrate: 1:5–1:6 coffee:water (by weight), 12–16 hr steep, dilute 1:1 to serve.
  • Ready-to-Drink: 1:12–1:15, 12–16 hr steep; serve over ice or with milk.
  • Grind: coarse to medium-coarse; avoid fines to reduce grit.

Storage & Shelf Life

  • Refrigerate immediately after filtering; airtight container.
  • Best within 5–7 days (peak days 1–4). Flavor remains sweet.
  • Nitro or simple syrup additions? Keep labels clear for guests.

FAQ

Can I hot-brew this blend?

Yes—it’s chocolate-forward and comfortable as drip. But its roast and component choices shine most when brewed cold.

Why is acidity lower in cold brew?

Cold extraction emphasizes sugars and body while muting perceived acidity. We lean into that with components that stay sweet and round.

Paper filter, metal, or cloth?

Paper clarifies and brightens; metal/cloth give more body. Choose based on mouthfeel—our base profile works with all three.

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Last updated: November 12, 2025