Cold Brew Coffee — Dark French Roast, Coarse Ground

Roast: Dark French  |  Grind: Coarse, for cold brewing  |  Sizes: 12oz–5 LB

Blended for cold brew specifically, not adapted to it.

Cold brew is a different extraction problem. Hot water pulls flavour out of coffee in minutes; cold water needs twelve to twenty-four hours, and it pulls out different things. Acids that dissolve readily in heat mostly don't — which is why cold brew tastes smooth and sweet where the same coffee brewed hot would taste bright.

That means the coffee that makes a great pour-over often makes a flat cold brew. This one goes the other way: a dark French roast chosen because its sugars and low acidity are exactly what long cold extraction rewards.

Ground coarse, because fine grounds over a twelve-hour steep produce bitterness and a sludge you'll be filtering out of your teeth.

No additives. Nothing artificial. Just coffee.

How to brew it

One part coffee to eight parts cold water for a concentrate. Steep 12–24 hours at room temperature or in the fridge. Strain through a fine mesh or a paper filter. Dilute the concentrate to taste — usually one part concentrate to one or two parts water, milk, or whatever you're building it with.

Keeps about two weeks refrigerated, which makes a five-pound bag less mad than it sounds.

Prefer something lighter and more complex in the glass? Cold Brew Medium Smooth is the other half of the pair — chocolate, toffee and floral rather than deep and roasty.

Pairs with: a hot afternoon and a book you're reading outdoors.