The Story of our Cold Brew

October 12, 2011


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I love cold brew. So much in fact, that I've made finding interesting coffees like Malabar and Rwandan and blending them together to brew a habit. So many coffees that I decided to start brewing it in home brew buckets since you can get more in them. In fact, I experimented with your typical hot left in the refrigerator, double hot brew over ice, Japanese Iced Coffee, and settled on cold brewed for its simplicity and elegance. There is a great deal of debate surrounding what is best. There always is, whether it be burgers, cars, or sports teams. As for my iced coffee, I wouldn't have it any other way.

Fans and customers of this little company enjoyed it by the glass. Then on one fine morning, a loyal customer asked me to do a seminar on brewing it at home. They could never get their coffee to taste the same by refrigerating it over night. Naturally, the explanation was given on the spot! After explaining the Toddy, filters, using good water, how to grind the coffee and what grinders to get, the final question was, "Can you make it for me somehow?" The bottle was born, but not right away of course.


Attempt 1:

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The Concentrate

Concentrate is not really deemed appropriate for this art. Though a great way to preserve and then brew up your own, customers were confused, one even sipping it out of the bottle chilled while our team looked on, unable to stop him. Nix that idea.

Attempt 2:

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German Beer Bottles Are Good for Beer

We settled on a 22 oz beer bottle many of you beer drinkers may recognize. It's called the ez-cap. Neat looking, fancy, and generally contains delicious beverages from Germany or Belgium. It was even reseable so customers enjoying half of the 22oz bottle could cap it again. The problem? Those are expensive beers in the store for reasons other than German purity laws. This bottle is pricey and it would not co-operate with our bottle sanitizer either. We did manage to slap some shipping labels on a few bottles and get satisfactory results and feedback concerning designs. So all was not lost.

Attempt 3:

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The third time really is the charm. Following up on our beer endeavors, we visited our local home brew store. We found a bottling facility and a knowledgeable brewer. The 22oz corked and 12oz pop caps were born out of one simple conversation. We found an ideal way to purchase, sanitize, bottle, and cap your cold brewed coffee quickly and efficiently while maintaining the delicious flavor of each unique brew we offer. We then tried and experimented with bubble wrap (not bad), packing peanuts (resulted in coffee flavored packing peanuts), and finally found a wine shipper to work with. Test case one was received and enjoyed. Cheers!

That, my friends, is the story of our cold brew. I hope you enjoy it and I look forward to being a part of the Roaste community with blogs and updates not just about our coffee, but about every one that we come across and enjoy.


Andrew Russo


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