It’s easier to start with what cold brew isn’t. It’s not hot coffee that’s been left to go cold or that’s been mixed with ice, water and milk.
Typically, cold brew is fresh ground coffee and filtered water, steeped slowly, and without heat.
We believe quality coffee starts with quality beans. That’s why we only use Single Origin Grade 1 Arabica beans from Icocoge in Burundi, 1,800 metres above sea level.
We don’t just use any old coffee to make our cold brew. We roast all our beans in-house for the sole purpose of making our cold brew. And we do it using a refurbed Probat 1954 90kg roaster. We didn’t think modern roasters compared to the classics, so we lovingly restored one and it’s never let us down.
Our entry into the cold brew market certainly wasn’t a quick one.
It took us 18 months of tasting and testing, using 25 different coffees and over 100 different roasts to find the perfect coffee base for our cold brew.