*****EDITOR’S NOTE FROM THE FUTURE: It is now July 2013, earthlings, and RoosRoast is bottling killer cold brew for takeaway! BOOM. ROASTED.*****
Back to June 2012:
People are calling me, people are Googling, people want to know how the hell we make our cold brew! Because it’s hands down the BEST. It’s so good we can’t even bottle it because it sells out so fast. So here’s how we make it:
First, it’s called an Ice Bomb and simply put: it’s 1 pound of finely ground Rich French Neighbor coffee mixed in a 2 gallon container with 1 gallon of cold water, stirred every 12 hours and strained with a fine wire mesh strainer after 48 hours.
That was easy!
With this method there will be a fine sediment on the bottom of your final batch which will sit undisturbed if you’re careful pouring off the cold brew. Some methods call for filtering but in my experience it makes more of a mess and really doesn’t improve the taste of the brew, besides the sediment can be used for baking, or brick making if you want to dry coffee bricks in the sun.
How easy is that?
Warning: Drinking an Ice Bomb or ice bombs can lead to rapping like Biggie and tapping into some of your core nail biting feelings.
We can do it straight up, or as a latte, or with flavor, so you can savor the flavor like flava-fava for lata even if your mother lives next to a hater!