Best Beans For Cold Brew
First of all, the cold brew method produces the smoothest, non-bitter coffee that you're likely to find anywhere. That being said, no matter what beans you use, this method is going to make coffee that's smoother than any other brewing method. Yet, if you start with bitter beans or burnt beans, your coffee is still going end up tasting bitter or burnt, just not as much as other brewing methods.
Since we detest bitter and burnt beans, Alisha and I have searched the world over for the smoothest beans that you're likely to find anywhere. That search ended in the Tarrazu Region of Costa Rica. This region is notorious for super smooth, non-bitter coffee. So, if you want coffee that's smooth as silk, beans from the Tarrazu Region of Costa Rica are the best that money can buy. We single source 100% of our beans from this region.
One Bean In A Thousand
Each year, Alisha and I bring in samples of beans from about two dozen different growers. We then roast each of these samples exactly the same. Then we brew the samples exactly the same. We also make sure that each same is the same temperature.
Now it's time to get down to work and taste test each of these 24 samples. I started roasting in 2013. I've been doing taste testing every year since. Some year's it's touch to pick out the "best" bean. The Tarrazu region of Costa Rica produces so many top quality beans that Alisha and I taste test over and over again. All so that we can pick one single bean that's not only smooth, but has distinct flavor notes, and those flavors are well integrated and balanced. That's why you can count on our coffee being some of the best that you're likely to find anywhere.
Keep in mind that a vast majority of coffee companies never taste test the beans that they buy. Of the few that do taste test their beans, they taste test two or three beans from each region. Nobody, and I mean nobody, taste tests 24 different growers from the same region. I guess we must be nuts. But we think that you're worth it.
Best Roast For Cold Brew
I'm going to go out on a limb here and say that nearly all industrial coffee companies (Charbucks, Hills Brother, Maxwell House, Foldgers, etc.) burn the living snot out of their beans. Those beans are so burnt that little is left but charcoal.
I, on the other hand, gently, low-n-slow, roast our beans to a medium brown or very dark brown. Thus, preserving the oils in the beans. Those oils are the magic of coffee. They contain all the bioflavonoids, antioxidants, caffeine, and flavor. No oils, no flavor, no magic.
How To Cold Brew Coffee
- One Quart Mason/Ball Jar
- 1/2 Cup Medium-Course Ground Coffee
- Pour grounds into jar
- Fill with water
- Place lid on jar
- Put jar in refrigerator for 2-24 hours
- Pull jar out of refigerator
- Strain grounds out of jar with coffee filter or a sieve
Can it get any easier than that?
Lake City Coffee
Alisha and I started Lake City Coffee because we're super picky about our coffee. We love great coffee. In fact, if it's not top-of-the-line, awesome, incredible coffee, then we won't drink it. I suppose that makes us coffee nurds.
So, if you're crazy about awesome coffee, then you've come to the right place. Besides, Alisha and I are fun people to work with. We won't take your money and then ignore you. Nope. When you buy our coffee you become family.
A final word about how to cold brew coffee. If you like your coffee hot. No problem. Just make cold brew, then put it in a cup and put it in the microwave for a minute or two. It tastes great!