Cold Brew That Tastes Like Summer
Cold brew gets treated like a set-it-and-forget-it project, which is how you end up with “coffee-ish” sadness. Start with a coffee that has fruit or chocolate on its own. Natural process coffees can shine here, but a clean washed Colombia also makes a beautiful, balanced cold brew.
We keep the method boring on purpose: coarse grind, cold filtered water, 12–16 hours in the fridge. Strain well. Taste. If it is thin, increase coffee dose next batch. If it is muddy, your grind is too fine or your filter is not doing its job. Cold brew is forgiving, but it is not a mind reader.
Serve is half the experience. We cut concentrate to a strength that tastes like coffee, not syrup. Then we build it over ice. If you want to feel like you have your life together, freeze coffee ice cubes. The last sip should not taste like regret.
A splash of cream can turn it into dessert. A slice of orange can brighten it. Mint makes it feel like you planned your day. None of these are required, but they are small moves that make customers pause and smile. That is kind of the whole job.