Coffee 101
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Jacob Long's Nineteen Years of Roast Craft, Seasonal Sourcing, and the Soul of Artisan Coffee
June Feature | Roastmaster’s Select
There’s a particular fragrance that drifts through the roastery in the early morning before the harbor fully wakes up. Warm sugars beginning to caramelize. Citrus lifting from the drum. A fleeting note of cedar or cocoa carried out toward the Pacific fog.
For nearly two decades, that rhythm has belonged in part to Roastmaster Jacob Long.
This June marks Jacob’s 19th year at Thanksgiving Coffee Company, continuing a craft lineage that began with co-founder Paul Katzeff in the 1970s and stretches further still, through the farmers, cooperatives, and communities whose hands shape every harvest. What began in 2007 as an apprenticeship in artisan roasting has grown into one of the defining expressions of the Quarterly Roast Masters Select and the Roastmasters's Select Club: a living exploration of seasonality, processing innovation, and the ongoing craft of honest roasting.
At Thanksgiving Coffee, roasting is about relationship, calibration, curiosity, and honoring the potential hidden inside every green coffee seed.
And after more than fifty years of roasting coffee on the Mendocino Coast, with nineteen of them shaped alongside Jacob at the roaster, that sense of curiosity and care still moves through every batch that passes through the drum.
From Dark Roasts to Flavor Exploration
When Jacob entered the specialty coffee world in 2007, the industry was in the middle of a significant shift. Roasters were pushing toward lighter profiles, asking new questions about what coffee could taste like when the roast stepped back and let origin speak.
The conversation expanded quickly beyond country of origin into varietals, farmer lots, fermentation methods, and post-harvest experimentation. Processing techniques once rare or little known outside producing regions now shape some of the most sought-after coffees in the world.
Processing Method
1. Washed
2. Natural
3. Honey Process
4. Anaerobic Fermentation
Flavor Profile
1. Clean, bright, transparent acidity
2. Fruity, sweet, berry-forward
3. Syrupy body with layered sweetness
4. Wine-like complexity, tropical fruit, spice
Anaerobic coffees in particular have transformed modern specialty coffee. By fermenting coffee cherries in oxygen-free environments, producers can unlock deeply expressive flavor profiles unlike anything the industry experienced a generation ago: notes reminiscent of sangria, ripe mango, cacao nibs, or fermented berries.
For Jacob, this evolution opened the door to a new era of creativity. But it never changed the foundation.
“Paul really encouraged exploration. We already had a strong foundation and clear roasting parameters, but there was room to evolve, to seek out unique coffees and showcase what producers were truly capable of.”
That spirit helped shape Roastmaster’s Select, where seasonality, rarity, and craftsmanship take center stage.
June is also a time we recognize World Environment Day, and coffee reminds us how deeply flavor is connected to ecology. Altitude, rainfall, biodiversity, soil health, and careful stewardship all shape what ultimately arrives in the cup. Every harvest is a reflection of an ecosystem in consant motion.
“Paul really encouraged exploration. We already had a strong foundation and clear roasting parameters, but there was room to evolve, to seek out unique coffees and showcase what producers were truly capable of.” Jacob Long
Following the Harvest
Coffee is seasonal agriculture. Just as wine changes with vintage and climate, coffee moves through harvest cycles around the globe. One of the first things Jacob evaluates when selecting a coffee for Roastmaster’s Select is simple: is it the right moment for this bean?
Fresh crop coffees arrive with heightened aromatics, vivid acidity, and a clarity in the cup that slowly fades with time. Sourcing seasonally is not a preference. It is often the difference between a memorable coffee and a merely good one.
As Director of Coffee, Jacob works closely with trusted importers, cooperatives, and producers across many growing regions to source extraordinary coffees at peak freshness. His work combines sensory calibration, relationship-building, seasonal timing, and years of cupping experience to help shape each Roastmaster’s Select release.
This creates the opportunity to feature rare microlots, innovative processing methods, and seasonal offerings that many coffee drinkers rarely have the opportunity to experience.
As harvest seasons become less predictable and coffee communities adapt to new challenges, long-term relationships and shared knowledge have become essential to sustaining both exceptional coffee and the people who grow it.
Over the years, Roastmaster’s Select has featured coffees from:
- Ethiopia: Hafursa, Banko Dhadhato, Konga
- Nicaragua: Finca Alexa, Byron Corrales, Carlos Lanza, Reynaldo Mairena
- Honduras: COMSA, Miriam Perez
- Kenya: Nyeri Othaya Ichamama
- Peru: COCLA
- Guatemala: Los Jóvenes ASOBAGRI
- Tanzania: Zanzibar Peaberry
- Malawi: Mzuzu Cooperative
- Indonesia: Toarco Jaya, Sumatra, Flores
- Mexico: Enjambre Cafetalero
- Ecuador: FAPECAFES
- Bolivia: Caranavi
- Brazil: Southern Minas
- El Salvador: JJ Borja Nathan
- Laos
- Colombia
- Panama Geisha
- Papua New Guinea
- Costa Rica
- Yemen
- Uganda
- Congo
These coffees represent more than geography. They reflect distinct climates, elevations, varietals, processing innovations, and the evolving creativity of the people producing them.
Through the work of the Cupping Labs project, before “single farmer lots” became a marketing phrase across the industry, Thanksgiving Coffee initiated farmer-focused sourcing through it's Campesino campaign (2005), moving beyond broad regional designations to spotlight individual growers and cooperative communities by name.
That early work laid the foundation for Jacob to create what the Roastmaster’s Select is today: coffees chosen not simply for origin, but for the distinct personalities, processing styles, harvest conditions, and craftsmanship of the people behind them.
Roastmaster Jacob Long evaluating coffees in Thanksgiving Coffee’s cupping lab
The Craft Behind the Cup
Roasting coffee at this level requires constant calibration.
Jacob’s work extends far beyond standing beside the drum. Inside the cupping lab, coffees are evaluated for sweetness, balance, defects, mouthfeel, and aromatic complexity. Roast profiles are continuously refined through tasting and data analysis.
His training through the Specialty Coffee Association and the Coffee Roasters Guild spans sensory evaluation, green coffee grading, espresso profiling, quality control, barista education, and coffee purchasing: a full spectrum of the craft practiced daily inside the cupping lab.
But even with all the science, coffee remains deeply human.
Roastmaster’s Select is also a story of mentorship across generations. Jacob’s nineteen-year journey has unfolded alongside decades of wisdom shared by Paul Katzeff, whose sourcing philosophy, sensory calibration, and commitment to craft helped shape the foundation Thanksgiving Coffee continues to build upon today.
“There’s a real privilege in working with coffees like these. And being able to talk about them with Paul has always been special because we’re calibrated. We taste similarly. We understand what we’re looking for.” Jacob Long
That continuity matters. It connects the original artisan coffee movement of the 1970s and ‘80s with today’s evolving specialty landscape and with the farmers who made all of it possible.
The Artisan Revival
As coffee culture has accelerated, many companies have narrowed their sourcing or standardized offerings for efficiency. Roastmaster’s Select moves in the opposite direction.
It is built around curiosity, seasonality, and the belief that coffee can still surprise us: that there are still harvests worth waiting for, producers worth knowing by name, and roast profiles worth refining one batch at a time.
Each featured coffee becomes a window into a particular harvest, landscape, and way of tending the craft: a producer’s innovation, a region’s seasonal peak, a processing method newly emerging into wider recognition, or a fleeting flavor profile that may never appear exactly the same way again.
This is the heart of artisan roasting: not control over nature, but collaboration with it.
And after more than fifty years of roasting coffee on California’s North Coast, that sense of wonder still remains at the center of what we do.
Summer Solstice & Slow Coffee Rituals
Along the Mendocino Coast, summer does not arrive all at once. The season unfolds slowly through shifting marine layers, pockets of warm light, and the ongoing dance between fog and sun.
As the Summer Solstice approaches, mornings begin cool and quiet in Noyo Harbor before the light gradually breaks through. It is the kind of weather that invites long cups of coffee and afternoons shaped more by tide and wind than by the clock.
Whether brewed hot against the coastal chill or over ice when the sun finally takes center stage, Roastmaster’s Select is designed to move with the rhythm of the season and the harvest itself.
Along the harbor, coffee rituals shift with the season too. Most mornings call for a warm mug against the coastal fog, while brighter afternoons can invite slower cold brew pours shared between worktables, docks, and backyard gatherings.
We invite you to welcome this solstice season with a simple Roastmaster’s Cold Brew Float: rich coffee concentrate poured over vanilla ice cream for a balance of brightness, sweetness, and roast depth.
Roastmaster’s Cold Brew Float
A harbor-side ritual for shifting summer skies and slow North Coast afternoons.
Roastmaster’s Cold Brew Float
Ingredients:
- 4 oz cold brew concentrate
- 1 scoop vanilla ice cream
- Sparkling water (optional)
- Fresh grated chocolate or cinnamon
Instructions:
1. Fill a glass with ice.
2. Add cold brew concentrate.
3. Top with a scoop of vanilla ice cream.
4. Add a splash of sparkling water for lighter texture, if desired.
5. Finish with grated chocolate or cinnamon.
The result is creamy, bold, and beautifully balanced between sweetness and roast depth: a small ritual worth building into the solstice season.
Looking for a meaningful Father’s Day gift? The Roast Masters Club offers an ongoing journey through seasonal coffees, rare origins, and artisan roast craftsmanship for the person in your life who starts every morning with intention.
Explore Roastmaster’s Select
The Quarterly Roastmaster Select and the Roastmaster’s Select Coffee Club are designed for coffee drinkers who want to experience the evolving artistry of coffee harvests around the world, from washed Ethiopian coffees bursting with florals to experimental anaerobic lots layered with tropical fruit and spice.
For Jacob Long, the work remains both technical and deeply personal: listening closely to each coffee, honoring the harvest, and helping reveal the character already waiting inside the bean.
At Thanksgiving Coffee, we continue to follow the harvest with gratitude, curiosity, and deep respect for the people whose hands shape every cup.
Stay in touch, we love to hear from you
Following the Harvest: The Art of Roastmaster Jacob Long
For nineteen years, Roastmaster Jacob Long has helped shape the evolving craft of coffee at Thanksgiving Coffee Company. In this story, we follow the harvest through seasonal sourcing, innovative processing methods, and the relationships that connect farmers, roasters, and coffee drinkers across the globe. From rare microlots to the rhythms of Noyo Harbor, discover how craftsmanship, curiosity, and long-term partnerships continue to guide every Roastmaster’s Select release.
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![French Press Ritual | How to Brew Bold, Full-Bodied Coffee]()
French Press Ritual | How to Brew Bold, Full-Bodied Coffee
There’s something grounding about the French press.
It slows the morning just enough to notice the steam rising, the aroma unfolding, the first pour settling into your cup. This is a brewing method that honors the full body of the coffee - rich, textured, and deeply satisfying.
(It is also our founders preferred brewing method).
At Thanksgiving Coffee Company, we’ve spent over five decades refining the craft of roasting and working directly with farmers at origin. The French press is one of the simplest ways to experience that work in its fullest expression unfiltered, generous, and alive with flavor.
Not Just A Cup, But A Just Cup™
Brew Recommendation:
Noyo Harbor French – Very Dark Roast
Bold and smoky with notes of roasted nuts and cacao nibs, this coffee was made for the French press. Its depth holds beautifully in a full-immersion brew, creating a cup that feels both grounding and expansive.
What You’ll Need
- French Press (8-cup recommended)
- Freshly ground coffee
- Filtered water
- Spoon or stirrer
- Timer
Grind Size Matters
Start with a coarse grind, about the texture of kosher salt.
This allows the coffee to fully extract without becoming overly bitter, creating a balanced and full-bodied cup.
French Press Brewing Steps
1. Measure Your Coffee
Use a ratio of:
2 grams of coffee per ounce of water
(or about 2 heaping tablespoons per 5 oz water)
2. Heat Your Water
Bring water to a boil, then let it rest for about 2 minutes to reach ~200°F
3. Preheat the Press
Pour a small amount of hot water into the press, then discard
4. Bloom the Coffee
Add grounds and pour just enough water to saturate
Let sit for 30–60 seconds(This is where the aroma opens—don’t rush it)
5. Fill & Stir
Pour remaining water and gently stir to fully saturate
Place lid on (do not press yet)
6. Brew
Let steep for 4 minutes
7. Press & Pour
Slowly press the plunger down
Pour immediately and enjoyFlavor Tips
- Slightly finer grind → stronger, more intense cup
- Slightly coarser grind → lighter, smoother finish
- Shorter brew → brighter
- Longer brew → deeper and heavier
This is where the ritual becomes your own.
Why French Press?
What people love:
- Full-bodied, rich flavor
- Simple and accessible
- No paper filter—more oils, more character
What to watch for:
- Over-extraction if brewed too long
- Sediment in cup (part of the experience)
A Moment of Craft
Coffee has always been our medium.
From the farmers who cultivate each harvest to the roast that brings out its character, every step is part of a larger relationship - between people, land, and daily ritual.
The French press brings you closest to that story.
Best enjoyed alongside dark chocolate brownies, almond croissants, or buttered toast with sea salt.
A Moment of Craft
Explore more ways to brew and enjoy:
Lavender Grace is the Director of Brand Narrative and Company Culture.
Stay in touch - we like to stay connected
French Press Ritual | How to Brew Bold, Full-Bodied Coffee
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![5 Steps to Perfectly-Brewed Drip Coffee]()
Learn how to make perfect drip coffee.
By Roastmaster, Jacob Long
Some things to keep in mind before brewing:
- Different roast colors brew best at different grinds. The best way to ensure your grind is correct is to have us grind it for you. We calibrate our grinds regularly to bring the best out of each roast color. If you are fresh-grinding your own drip coffee, talk to us about how to get the best results from your grinder.
- We recommend using 2 heaping tablespoons of coffee grounds per 8 oz. of water.
- For best taste, pre-ground coffee should not sit for longer than one week. Purchase whole beans and grind fresh at home.
- If you are storing your coffee in the refrigerator, be sure to take out enough for each pot and let it warm to room temperature before brewing. Avoid repeatedly taking the coffee package out of the fridge for brewing, as this allows water to condense on the coffee, which will make it go stale more quickly. In addition, using cold grounds to brew coffee will affect brew temperature and not allow the water to make the correct extraction.
- Before starting the brew cycle, ensure the spray head (underside of brew basket) and surrounding areas are clean by wiping them with a clean rag. (Tip: dirty spray heads are a common reason for poor-tasting coffee, and accumulated coffee will eventually affect how the spray head functions)
- Although it's tempting to "sneak a cup" before brew cycle is finished, doing so will result in unbalanced flavors. Not what you want in your morning cup.
Brewing Instructions
Step 1:
- Place filter with the correct dose of room-temperature ground coffee into the brew basket.
- Use our recommendation of 2 heaping tbsp per 8 oz. water.
Step 2:
- Gently shake brew basket to ensure coffee is well-distributed, and return brew basket to brewer.
Step 3:
Brewing the coffee:
- If using a pour-over brewer, pour desired amount of, ideally cold, filtered tap water into the top of brewer to initiate brew cycle.
- If using a plumbed-in brewer, hit the button to start the brew cycle.
Step 4:
- After the brew cycle has finished, for ideal taste, pour coffee into a preheated insulated container.
- Do not keep coffee on burner.
- Rinse and return the carafe.
Step 5:
- Empty used coffee out of brew basket, rinse brew basket of any extra grounds, and wipe spray head and surrounding areas with a clean rag.
- Finally, enjoy your coffee! :)
This month's featured coffees - 20% off!
Like us on Facebook and follow along on Instagram and Twitter for frequent updates, promotions, giveaways and more!
5 Steps to Perfectly-Brewed Drip Coffee
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![Coffee Tips: Part II - 7 Ways to Brew Your Coffee]()
7 Ways To Brew Your Coffee
We’ve talked about the basics, now let’s get into the fun stuff. We hope this post will help you find your ideal coffee brewing method. As with anything, there are pros and cons to each method – and we’ve done all the work and research for you.
1. Stovetop
This one is perfect for you if you want homemade espresso but don’t necessarily want to drop a couple hundred dollars on a fancy machine. The result is rich, delicious coffee that you can craft into lattes or just enjoy by itself.
Grind
Start with a fine grind setting (#3.5), slightly coarser than texture of granulated sugar. When pinched, the ground coffee should not compress or clump.
Directions
- Fill the coffee chamber with finely ground coffee, be careful not to pack the coffee too densely.
- In a kettle, boil enough water to fill the water chamber.
- Place freshly boiled water in the water chamber, place coffee-filled chamber on top, and, using a towel or pot holder to protect your hand from heat, screw on the brewed coffee chamber.
- Place the stove top espresso maker on a burner at low to medium heat.
- As the coffee brews, watch and listen for a sputtering noise; this signals the end of the brewing. Immediately remove the espresso maker from the stove and run the bottom (water chamber) under cold water for 10 seconds to cool the chamber and stop the extraction.
- Serve your fresh espresso and enjoy.
Pros:
- Rich, delicious coffee
- Inexpensive espresso machine alternative
- Quick
- Easy to clean
Cons:
- Learning curve
- Needs your attention for the entire brewing process
2. French Press
The French Press is popular for its ease to learn and use, affordability and it’s nice and compact – doesn’t take up too much space in the kitchen.
Grind
Start with a coarse grind setting (#8) approximately the size and texture of kosher salt. The particle size should be flaky, with visible chunks.
Directions
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Bring water to a boil and pour a small amount into the press to pre-heat.
- Let the water drop to 200 degrees, about 2 minutes off boil.
- Pour out water used to pre-heat, pour in measured ground coffee, and pour the water to saturate grounds.
- Start timer. At one minute, gently stir dry cap with a spoon to completely saturate coffee in water. Place the top over the press.
- At 4 minutes, slowly press the coffee.
- Serve and enjoy.
Note: Experiment with a finer grind for a more intense brew, or a coarser grind for a less intense brew.
Pros:
- Easy to use
- Easy to clean
- Quick
- Inexpensive
Cons:
- Tends to be inconsistent flavor
- Over-extraction can occur easily
3. Chemex
This one definitely isn’t for beginners. However, once you get the hang of it, the yield from one brew will make it all worth it.
Grind
Start with a medium-coarse grind (#7.5), slightly finer than the texture of kosher salt. The particle size should be flaky, with visible chunks.
Directions
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Separate 3rd and 4th layers of filter and place in Chemex pot.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the pot below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the pot.
- Place ground coffee in the rinsed and filter lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to create saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour as slowly as possible, stopping the pour as necessary so that the water never reaches above the original bloom volume. This will require stopping the pour every 15–30 seconds. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in 3–4 minutes.
- Remove the used filter and coffee and swirl the brewed coffee for 10 seconds.
- Serve and enjoy.
Note: If the brew time is less than 3–4 minutes and the taste is weak, experiment with a finer grind. If the brew time is more than 3–4 minutes and the taste is bitter, experiment with a coarser grind.
Pros:
- Depending on the size, it can yield large amounts
- Unique, clean tasting coffee – full flavor profile
Cons:
- Fragile design
- Learning curve
- Tricky to clean
4. Hario
There’s a reason this Japanese pour-over method is a popular one. It’s simple, elegant and delivers fresh, delicious coffee with ease.
Grind
Start with a medium-fine grind (#5.5), somewhere between the texture of granulated sugar and couscous.
Directions
- Measure 1.5 grams for every ounce of water or 2 heaping tablespoons of ground for every 5 ounces of water.
- Place paper filter in cone over cup or pitcher.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the server below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the server.
- Place ground coffee in the rinsed and filter-lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour as slowly as possible, stopping the pour as necessary so that the water never reaches above the original bloom volume. This will require stopping the pour every 15–30 seconds. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in about 3 minutes.
- Remove the used filter and coffee and swirl the brewed coffee for 10 seconds.
- Serve and enjoy.
Note: If the brew time is less than 2:30–3 minutes and the taste is weak, experiment with a finer grind. If the brew time is more than 3–3:30 minutes and the taste is bitter, experiment with a coarser grind.
Pros:
- Compact and stylish
- Easy
- Smooth coffee finish
- Inexpensive
- Easy to clean
Cons:
- Needs special filters
- Not as rich in flavor
- Learning curve with pouring the water
5. Aeropress
Fun fact: the Aeropress was invented by Alan Adler, founder of Aeropress – formerly known as Aerobie, a company specializing in outdoor flying discs and sports toys including the Aerobie Pro flying ring, which was used to set a Guinness World Record for farthest thrown object (at a distance of 1,333 feet to be exact). ALSO, that record happened to be set by Erin Hemmings, who grew up here on the Mendocino Coast!
The Aeropress is a unique way to get a quick cup of coffee on the go, and it’s so easy to bring with you anywhere.
Grind
Start with a medium-fine grind (#5.5), somewhere between the texture of granulated sugar and couscous.
Directions
- Place paper in black filter cap and lock onto brew chamber, place over cup.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined and capped brew chamber to rinse the paper filter and warm the server below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the server.
- Fill brew chamber to just below the “1” mark with coffee.
- Pour approximately 2 ounces of water onto the ground coffee in the brew chamber. Start timer.
- Wait 30 seconds for the bloom to settle.
- Slowly fill with water to just above the “4” mark, stir gently, and wait one minute.
- Place plunger and slowly plunge brew into cup.
- Serve and enjoy.
Pros:
- Easy to travel with/pack up
- Can brew coffee, espresso and cold brew
- Quick
- Easy
Cons:
- Small yield, 1-2 servings
6. Melita/Cone
Grind
Start with a medium-coarse grind (#7.5), slightly finer than the texture of kosher salt. The particle size should be flaky, with visible chunks.
Directions
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Place paper filter in cone over cup.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the cup below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty water used to pre-heat cup.
- Place ground coffee in the rinsed and filter-lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour slowly, stopping the pour as necessary so that the water never reaches above the original bloom volume. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in 3-4 mintues.
- Serve your fresh brewed coffee and enjoy.
Note: Experiment with a finer grind for a more intense brew, or a coarser grind for a less intense brew.
Pros:
- Easy to travel with/pack up
- Can brew coffee, espresso and cold brew
- Quick
- Easy
Cons:
- Small yield, 1-2 servings
7. Cold Brew
What is Cold Brew?
Cold coffee is the chilled-out variant of the hot coffee you know and love. More then just a cooler brew, cold coffees have their own distinct flavor profiles due to the differences in how the essential oils are extracted from the coffee bean; cold and slow vs. hot and fast.
Most coffee retailers use hot-brewed coffee in their iced coffee drinks because it is faster/easier. They will typically brew hot with twice the amount of grounds for a double-strength concentrate that can be refrigerated and diluted. Unfortunately, this method completely misses the many benefits that cold-brewed coffee has to offer.
Cold-brewed coffee is 67 percent less acidic than coffee that is hot-brewed.
Directions
How It's Made
Cold-brewed coffee is made by soaking coffee grounds in cold water for 12 or more hours, usually brewed overnight. This method allows for a slow extraction of the coffee’s flavor, producing a super-smooth brew that has 67% less acidity than conventional hot-brewed coffee. This means that cold-brewed coffee is less bitter and easier on sensitive stomachs.
In addition to being smooth and low on acidity, cold-brewed coffee keeps for significantly longer with no loss of flavor. By brewing cold, the flavor compounds within the coffee are more stable and won’t degrade as quickly as hot brewed coffee, which can become overly bitter in a matter of hours.
A batch of cold-brewed coffee can last for up to two weeks.
Cold-brewing offers an alternate way to enjoy our delicious coffees. Try your favorite coffee brewed cold and taste the difference for yourself.
Pros:
- Smoother, less bitter than hot-brewed coffee
- Refreshing summer beverage
Cons:
- Long brewing time
Resource for 2023 Brewing Gifts
We hope you learned something new! Did you find a new brewing method to try, or confirm that your current favorite is the only way? Let us know! Remember to follow us on social for more brewing tips and to join the conversation.
Coffee Tips: Part II - 7 Ways to Brew Your Coffee
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