In this episode, we’re joined by Matt Bishop from Café Mulé out of Boise, Idaho to discuss cold brewing in shared spaces. Many bakers, caterers and others in the food prep industry use shared kitchen spaces for making their products, and with the increased popularity of cold brew coffee, shared kitchen spaces have become a source for cold brew coffee companies to produce their coffee in. Matt’s approach with Café Mulé was a little bit different – they initially used space inside the kitchen of a local donut shop, and now, they are sharing space inside their local brewery.
In today’s episode, we talk with 2 of the 3 founders of Station Cold Brew based out of Toronto, Canada. We’re joined by Mitchell Stern and Mike Roy – Mitchell is the marketing guy, Mike is the brewer and Steve (who wasn’t able to join us) is the business guy. Together, the 3 of them have put cold brew on the map in Canada.
In this episode, we’re joined by Katy Stevens from N7 Cafe and Trish Cummings from Forage, both are based out of Eau Claire, Wisconsin. N7 is primarily a mobile based coffee company and Forage is a shared kitchen space where small business owners can rent space to produce their goods.
Today we’re joined by Alex Leech from Bellerophon Cold Brew out of Canberra Australia. Alex has dialed in the art of cold brew filtration, so he joins us to discuss his filtration process as well as custom roasting for cold brew to get the most out of your beans.
On this episode of Drips & Draughts, we’re joined by John Goerke and Spencer Weiner from Bona Fide Craft Draft in Santa Barbara, CA. Bona Fide Craft Draft provides kegged coffee to to both food service operators and now direct to consumers. As we often compare the draft coffee industry to the craft beer industry on this podcast, Bona Fide is definitely a leader in this space – pushing the limits and boundaries of what coffee is and how it can be delivered and consumed.
Pour yourself a nice cold (or hot) cup of coffee and get yourself ready to learn about #TransformationalCoffee
Today, we finish the final beer that we had lined up for our first “coffee beer” episode with our pal Jeff. The original coffee beer episode was Episode 021: Beers Made With Cold Brew and Coffee Beans. After getting into that episode, we figured it’d be a good idea to save the final beer, Modern Times Mega Black House, for another time. As always, sampling coffee beers got us thinking about brewing and I think we’ve pretty much decided that our next beer with coffee in it will be a Vanilla Porter with Coffee.
On this episode, we’re joined once again by Elijah Elliott from Red Hat Coffee in San Diego California. Elijah joined us back on Episode 5 – Roasting Coffee with a Jet Engine which aired on back on May 16, 2016. Since then, Elijah and Red Hat Coffee have taken steps to expand the business by adding both a mobile cart where customers can serve themselves and make their own concoctions and they are also on their way to canning their nitro coffee.
On today’s episode, we’re joined by Tyler Jones and Judson Voss from Chart Industries to talk about their nitrogen dosing systems that are used for canning and bottling nitro coffees and beers (among other things). We chat about Chart as a company and we’re also able to talk about the ins and outs of how the nitrogen dosing process works and how it can be applied to “nitro” beverages.
In this episode, we talk with David Wasserman from Joes on the Nose in San Diego, CA. David’s mobile coffee company has been operating since 2007 and they’ve been cold brewing coffee for the duration of that time. When it comes to equipment, David has tried it all, and was always left looking for more. Recently, he upgraded to the Cold Brew Avenue Stainless Steel Cold Brew Coffee System and he hasn’t looked back. We talk with David about some of his processes, from steeping time to coffee to water ratios, and finally, we talk about why he loves the stainless steel so much.
On this episode, we tackle a topic that still has a lot of curiosity surrounding it – Nitro Coffee. Some of the biggest questions regarding nitro coffee is whether it will sell, will customers like it, is it just a fad. We’re joined by our buddy Chris on this episode, who is a self-proclaimed coffee lover, but had never had nitro coffee, so we get his reactions to the process, the pour, the taste and his overall first impression of nitro coffee.