Today, we talk with Dan Bruner from Grouphead coffee about his bottled coffee “Stacked Espresso Concentrate” and the Michael Sivetz technology that he adapted to create his unique brew system and brew process. In addition to talking about his concentrate that needs to be highly diluted with (1 part concentrate to 7 parts water), we also talk about shelf stability for coffee, bourbon barrel aged coffee beans and the upcoming Portland Coffee Fest America’s Best Cold Brew Competition.
Highlights & Takeaways
Chance meeting at a metal shop launched Dan on his path with Stacked Espresso
25 day bourbon barrel aged beans
3-4 gallons of bourbon can be absorbed by the oak in a barrel – “The Devil’s Cut/Portion/Share”
Always use someone else’s serving equipment in a competition 😉
Episode 75 Transcript
Brendan Hanson: Hey there. Welcome back to another episode of the Drips and Draughts podcast. As always, I’m Brendan Hanson and I’ll be your host today. If you didn’t hear last week’s episode, well, don’t even worry about it. We’re on to bigger and better things now. Last week, we were a little under the gun and pressed for time to get a show out. Plus, we had both been up since about 4:00 AM, so little bit tired as well.
This week, I’ve got a great guest for you. We’re joined by Dan Bruner from Grouphead Coffee. Grouphead Coffee is a coffee roaster that makes an espresso concentrate. I guess it’s an older method, but Dan’s kind of grown it, adapted it, and made it his own. I’ll let him tell you more about that in the interview. Outside of that. If there’s any topics that you want to hear on the show, let us know. We’re always looking for new ideas.
You can reach out via email at email@example.com or maybe you have a question. You can call us up and leave us a voicemail. That phone number is 888-620-2739, extension 6. You can also leave us questions right on our website now. Just go to dripsanddraughts.com/question. Click the button and record your question. It’ll get sent to us. We can play it on air and hopefully get it answered or, hey, maybe you want us to get a particular guest on the show.
Let us know. Email us, tweet us, call us, leave us a voicemail. We’re always looking for new content and we love getting suggestions from you guys. Let us know what you’re looking to hear or who you want to hear on the show. We will do our best to make that happen. All right. Lastly, before we get into today’s episode with Dan from Grouphead Coffee, we plead for some reviews and we’ve got a few. Thanks to everybody who’s left a review on iTunes recently.
We’ll read one here from Nick GBG titled, “The Review is Really Helpful.” Nick’s five-star review says, “As the owner of a new cold brew business, this podcast has provided me great information and industry insight that would otherwise be impossible to know. Listening has helped me to find new opportunities in my business that I may not have previously looked at.”
Nick, thanks for the review and all you other listeners out there. If you haven’t left a review, yet hop onto iTunes, hop onto Stitcher. Leave us a quick review. Doesn’t take a lot of time, doesn’t cost you anything, and it helps the show out. All right, guys. Let’s get into Episode 75 with Dan Bruner from Grouphead Coffee.
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Brendan: All right. You’re listening to the Drips and Draughts podcast. As always, I’m Brendan Hanson. Today, I’m joined by Dan Bruner.
How are you doing, Dan?
Dan Bruner: I’m doing great today. Thanks.
Brendan: Good. Thanks for carving out some time for us.
Dan: My pleasure. Been listening to your podcast for a long time and it’s great to be on it one at this point.
Brendan: You’re the one that’s listening?
Brendan: The One.
Brendan: Dan, you reached out. You’ve got a [sic] interesting product, Stacked Espresso. Can you tell us about that briefly and then talk about your background and how you got to where you are with Stacked Espresso?
Dan: Yes. It was a process that Michael Sivetz actually came up with probably 40 years ago, a part of the process. It’s almost the step before you have a freeze-dried coffee. It’s taking a stacked stainless steel cylinders, which they generally call “spools” in the industry. You fill them with coffee at a certain grind and run some hot water. The general rules I found is about 135 degrees of water up through the stack so that the water’s actually percolating up from the bottom up and it’s under a little bit of head pressure.
You’re getting a combination of a little bit of back pressure, the slow flow rate, the grind. With all that and the diameter and length of the pipe, you get a certain ratio of concentrate at the top. My concentrate tends to be about one to seven ratio. I used to say it was one to five, but everyone said that was pretty strong. It’s been modified to about a one to seven. I bottle it in eight-ounce, 16-ounce bottles in regular and decaf. Customers would just take a tablespoon, or two tablespoons, and add that to a cup and add six to seven ounces of hot or cold water and get yourself a cup of coffee. The beauty of it is that that pressure and the heat really pull out some of the aromatic volatiles. Even if the bottle’s been sitting there in your refridge for two months and you still pour it in, add some hot water, and it smells like a fresh brewed cup of coffee.
Brendan: Amazing. You’re getting a pretty strong concentrate out of there.
Dan: It’s strong.
Dan: It’s funny because when I first got into this and was selling to grocery stores, the wholesale, some of the employees would think it was a ready-to-drink.
Brendan: Oh, geez. [laughs]
Dan: An eight-ounce bottle of that stuff is definitely going to get your work done quick that day.
Brendan: [laughs] Well, cool. Let’s backtrack a little bit and talk about your background for a second and how you got into coffee and how it progressed to the point where you made this system.
Dan: Yes. I’ll try to make this brief. I grew up in Palo Alto, California. Back in high school, which would have been back in the ’84, ’85, 1984-85, I had a couple of jobs while in high school and one of them was a barista in a place called The Plantation. Looking back on it now, it was pretty early for espresso machines in that area. Really enjoyed working there and learning how to do the 10 layers of espresso milk, lattes, and doing different designs and all that. Time went on and got into college in different career path. I was in the health care field for probably a good 20 years and we found ourselves moving from Eastern Washington over to Oregon and helping some in-laws run a high-tech company.
While we were here in Corvallis, Oregon, I was always interested in getting back to coffee. Always had an espresso machine, did the AeroPress, did the pour over up in the geeky factor of coffee for a long time. I was restoring a [sic] old ’56 Metro Van International Harvester and it needed some interior panels. I found a metal shop in Corvallis and I stopped in and I was, “Can you make some panels for me?” He’s like, “Well, I’d love to have done that, but I sold my building. I sold the business and I’m closing up.”
As I was talking to him, I noticed he had a commercial grinder, coffee grinder in his back area. I had to ask. I was like, “Well, why does a metal shop have a coffee grinder?” He said, “Well, I basically built every roaster that Michael Sivetz ever made.” He was the guy that actually built them, so he had all these templates up on the wall for all the different size roasters. He took me in the back to show me.
He had a fully working 38-pound gas roaster from Michael Sivetz that he was just playing with on his own. The interesting thing to me at the time was he had this contraption in the back that was a series of pipes and stuff that looked pretty convoluted, but he said it was an extraction system that Michael Sivetz had designed. He had purchased it from Michael Sivetz’s estate when Michael died. I was like, “Oh, that, I have not seen.” I started taking pictures of it and looking at it. At the time, working with my in-laws in their tech business, I was doing a lot of SolidWorks designing and stuff for them. I thought, “Hey, I could build that thing for a thousand bucks or something.”
For the next six months, I just started looking at old patents, started reading up research on different types of extract and concentrates. I built my own system and modified. It was PIDs and changed the flow controls and just modified it and then started working on what grind would work and what concentrate and different coffees. After about a year of practicing and playing with it, I started selling my first products.
Dan: That brought me to today.
Brendan: Amazing. You saw this thing and just a light went off or you got the bug hunt just-
Dan: I did.
Brendan: – a dig on on it? [laughs]
Dan: Yes. I wanted to start a geeky coffee shop in Corvallis like the Portland geeky. I was all ready to do that and then a couple came into town that had been roasting coffee and barista since they were in elementary school or something. They’ve been doing it forever. They got married and then they worked in Portland forever and then they came to Corvallis and opened a geeky coffee shop. I was like, “Well, that’s been done. I don’t need to do that.” A week later, I ran into this gentleman who used to build the Sivetz roasters. It was timing also.
Brendan: Yes, no kidding. The stars aligned.
Dan: It was perfect.
Brendan: [laughs] Well, the machine sounds like a little bit of a Frankenstein contraption. Can you walk us through a little bit more of how it’s set up? You gave us the overview earlier. Can you give us more detail on that or is that trade secret that you don’t really want to get into?
Dan: No. I think like anything else, there’s the idea of doing something and the practicality of actually making it happen. I use stainless steel tubes and there’s a specific diameter to length ratio that basically gives you that end result of the concentrate. The idea is that you grind the coffee. You have some filtering systems between the different pipes. You start running the water up at a certain flow rate and you’re keeping a control on that. The temperature, I mentioned earlier, is about 135 degrees. It’s a low temperature as far as coffee is concerned. You’re not pulling out a lot of that bitterness.
That’s one of the things people find with the concentrate, is the first thing they say is, “Well, that’s not bitter.” It also doesn’t irritate the stomach and intestinal tract, so it’s very similar to cold brew that way. I think one of the interesting things about it is that it tastes good at hot as it does cold. That’s one of the things that I think makes it pretty versatile. In the industry is that it can be used on ice. It could be used in nitro. It can be used as just a typical Americano-style coffee in the morning. Besides that process, I put it through a 300-micron filter. That seems to help with on the nitrogen side when I’m nitrogen-infusing the-
Brendan: Pushing the gas into it?
Dan: – the kegs, yes. I play around a lot with different types of coffee. Right now, I’m stuck on a Nicaraguan type and I’m blending that a little bit with Ethiopian. I tried to always use fair trade organic. For me, it’s working on both ends. It’s playing with the roast side of it and then also playing with the extraction side of it.
Brendan: Right. I was just going to say. You’re a roaster as well, so you’ve got control over the entire process.
Dan: I do, I do, yes. I was actually learning both of them at the same time, which is a little challenging. Because, at some point, you’re like, “I don’t know. Is that off because of my roaster? Is that off because of the extraction?” I started getting a little confused with it at some point. I had to got back off.
Brendan: Got to be interesting when you’re developing an entirely new machine and, yes, trying to experiment.
Dan: Right. A little schizophrenic.
Brendan: Do you have a roast level that you prefer with your system or does it vary from bean to bean and region to region?
Dan: I tend to be just a little bit overwrought on the medium to dark side. Steve Jobs said in his book, he said that, “Let’s not make products that everyone wants. Let’s make products that we like. Hopefully, other people might like it also.” That’s how I’ve gone along with the coffee side of it, is that I just really make coffee that I like. Hopefully, my family also likes. I tend to like it a little bit darker than just medium. I’m not so much into the light blond roasts as much, so I tend towards a little bit on the little dark side of medium.
Brendan: Okay, cool. With your system, what’s your typical yield? How much are you putting in? How much are you getting out?
Dan: I’ve got two systems I built. The first, the original one. The beauty of it is that I can stack the tubes. One of the smaller unit tubes will yield about a gallon. If I stack, I could stack three high. That would give me three gallons. My new system that I built, one tube will do just a little under three gallons. If I stack two of those, it’d give me about six gallons.
Brendan: That’s diluted by seven parts water, so you’d be mixing one gallon.
Dan: Right. If I wanted to do a keg of coffee, which is five gallons, I’m thinking about 100 ounces to a keg and the rest would be water.
Brendan: Okay. Wow. That’s quite an uptake there. [laughs]
Dan: It is, yes. [laughs] It’s great straight over vanilla ice cream.
Brendan: Oh, I bet. An affogato?
Dan: Yes, exactly.
Brendan: What’s the TDS on that? Do you measure that as it comes out of your system?
Dan: I measure the bricks, yes. I’m getting between 11 and 12.
Brendan: It’s pretty hefty.
Dan: It’s pretty dense, yes.
Brendan: We’ve been playing with a new drip-style system. When the coffee first starts coming out of it, the TDS is off the charts. We’ve tasted it through the process and it’s amazing to see how it changes. It’s incredible. The strength of the coffee that initially starts coming out.
Dan: I’ve bricked it out early on. Let’s say if I’m doing a gallon, if I do the first four cups, it breaks out at more like 25 or something.
Dan: I mean, it’s really strong. I do run it through until I get about 11 to 12 bricks.
Brendan: Okay. Water pushes up through the bottom of this thing. I’m assuming there’s a spill-off tube somewhere where you basically extract your coffee concentrate?
Dan: Right. I pull it off the top, so I have a gasket and clamps over the top of the tube. The tube will run into the 300-micron mesh filter and then into a holding container.
Brendan: Nice. Awesome. It sounds cool. If you got any pictures that you’d be willing to share, I’m sure our listeners’ wheels are turning, just wondering what this thing looks like as our mind. If there’s anything, even if they’re partially blacked out-
Brendan: – we’d love to throw them in the show notes and share those with people. I’ll make sure to check in with you after we’re done recording if we could get any of those.
Dan: Yes, we’ll throw some over there. That would be great.
Brendan: Cool. I also have a note here about shelf stability. Do you do any shelf stability testing or do you find that your product has a longer shelf stability than just a normal cold brew?
Dan: Yes. I think it’s a good thing to point out the difference between just being shelf stable, meaning what’s the platelet count, how much mold and yeast growth is on the product as opposed to the quality and taste of the product. I’ve had group head tested in a lab in Portland for its shelf life, both refrigerated and non-refrigerated, over three months. They had enough samples to test it once a week and send me a result each week of the aerobic plate count.
They have it broken down as the CFUs, the colony-forming bacteria per milliliter. They also were testing the yeast and mold. I think E. coli was one of the other ones. It was great because I was getting this feedback. The great thing about it was that the numbers didn’t change as the weeks went on. What was a little odd was I didn’t know what the numbers really meant. They throw these numbers at you and you try to figure out, is that going to be-
Brendan: – good or bad? [laughs]
Dan: Right. Is that going to be healthy for people or is that going to kill them? I mean, how do I know? Who does in the industry, really? I mean, I called the Department of Agriculture and they’re just like, “We don’t know that information. Coffee doesn’t really follow under a lot of the testing we’ve ever done. We don’t really know.”
Dan: I did find a professor at Oregon State University here in Corvallis. Oregon State has a big food science lab and they do a lot of outside testing for different companies. Somehow, I got a name of one of the professors there that actually did specific testing on cold brew coffee for a company, which he wouldn’t name. He was hired by the company to just do some studies on its shelf life.
I thought that’s perfect. That’s about as close as I’m going to get. I called him and I said, “Yes. I’ve got some lab test and I just really need some help interpreting what they mean.” He goes, “Okay. Well, just give me some numbers.” I said, “Well, the aerobic plate count is less than 10.” He goes, “Well, 10 what?” I said, “10 CFUs per milliliter.” He’s kind of laughed. He was like, “Well, we don’t really worry about anything under 10,000.”
Brendan: Oh, jeez.
Dan: I was looking at that. I was like, “Oh, wow.” That was great and that was the same numbers, including molds and yeasts less than 10, for three months straight. It didn’t change. The coffee really, nothing likes it except us.
Dan: He did say two things that really stuck in my mind, was to make it truly shelf-stable and pasteurized, is that you really want the pH to be under 4.5 or under five. I’ve heard different numbers on that. You want a pretty low pH. If you bottle something or can it, you want to heat it to 170 degrees for a minute or so and that’s about what it takes to pasteurize coffee.
Brendan: Okay, interesting. Was that still a recommended step even though your coffee wasn’t showing any signs of growth or anything?
Dan: If I wanted to market it, which I’m considering now that it’s shelved in grocery stores and stores on the shelf unrefrigerated, I would need to take that next step of pasteurizing my bottles at 170.
Brendan: Got it.
Dan: At this point, all my bottles need refrigeration. They don’t, really. If I want to take that next step, that’s what I’m going to have to do.
Brendan: Sure. Very interesting. Do you think the heat that you use in your brew process or maybe the pressure or maybe a combination of both go and contribute to the low counts, even though I don’t know what any of these numbers mean either? Do you think that that’s contributing to what their stability over time?
Dan: I think so. I think coffee, in general, tends to be more stable, especially if you’re getting into the higher concentrates. The sugar is so low and the acidity is so low that things just don’t like to live on it.
Brendan: Not a lot of food there.
Dan: Yes, there’s just not much to eat. I think, for the most part, people are pretty safe with concentrated coffee for storage in most situations. I mean, go for a latte, some brand of latte drink. I mean, that’s a different ball game when you’re adding anything sweet or dairy. If it’s just coffee and water, it’s very stable.
Brendan: Pretty safe, yes. Got you. Well, cool. That’s all good to know. I might have to get that guy’s name and contact information from you and see about getting him on a podcast.
Dan: Yes. I think he’d probably enjoy it. Maybe I’ll contact him and see if he minds me passing on that information. I mean, probably just go to OSU website and figure out who he is, but-
Dan: – I don’t know if I want to be the person to pass it on without asking him first.
Brendan: Yes. Maybe ask him and maybe he’d join us on an episode. I’m sure there’d be a lot of people out there who would get some good benefit from hearing him talk.
Dan: Yes. I think there’s a lot of people in the industry that have been yearning for some more specific numbers to gear their products to.
Brendan: Yes, know what they need to target.
Dan: Yes. Some of the big companies aren’t going to just give up information like that. Some of these colleges and stuff, research colleges, I think, go out of their way to make stuff public like that.
Brendan: Yes. I think it only ends up benefiting everybody because we as consumers would be served better by having better standards on all the coffee that’s being brewed and sold out there.
Dan: Yes, exactly.
Brendan: Well, cool. Changing gears a little bit, getting back to roasting and beans. You said that you do some bourbon-aged beans. I know we’ve talked about that in the past on the podcast, but I’ve never had any experience with the process. Would you mind telling us a little bit about that, what your process is there from aging the beans to roasting them and how they are treated throughout?
Dan: Yes. I think this was probably more of a little self-indulgence more than anything else and just to see what the end product would be. I had heard that different companies had done the aged beans and spent bourbon barrels and I thought, “Hey, I’ve got some extra time.” I purchased a spent barrel from a distiller here in Corvallis and ended up taking 40 pounds of green beans and loading up this barrel.
You and I talked about it a little bit earlier. Supposedly there’s three to four gallons of bourbon that is absorbed in the oak barrel, and they call it the devil’s portion, and so that’s quite a bit of liquid. I wasn’t quite sure how the beans would react to that. I stuck them in the barrel, 40 pounds, and rolled the barrel every day around the room. After 14 days, I took a sample out enough to do a roast.
The beans, I mean, they were a little bit swollen. They were a little bit soft. I let them dry out just a little bit and then I roasted them up. When I made the concentrate out of it, it smelled like bourbon, tasted like bourbon, and there was no alcohol in it.
Dan: Honestly, after testing it and trying it out in different ways, I really like it. Diluted down with a normal one-to-seven ratio of water and then just poured over bourbon ice and just drinking it cold. I don’t particularly like it hot. To me, it’s a little bit off. I don’t know. Maybe drinking hot bourbon doesn’t sound great.
Brendan: Hot toddy?
Dan: Hot toddy. I really like it cold over ice and then I let the rest of the beans go for another 25 days total time and took those out. They’re more swollen and more soft and even a stronger bourbon taste.
Brendan: They continued to pick up flavor and aroma and everything out of that barrel.
Dan: Yes. The general idea is that maybe that barrel can be used three times so I can throw another 40 pounds in and let those roll around for a while. The person who actually does the distillery, his advice was about three times. We’re going to give that a go and I’m going to throw another 40 pounds in here next week and let those go. See what happens there and see if they start picking up some off notes from the oak of if it still tastes like bourbon.
Brendan: Wow. When you put in 40 pounds, is that basically full or is there some room in there?
Dan: It’s not even close to full. It must be maybe a quarter of the barrel so you can get a lot of beans in there.
Brendan: Yes, no kidding. Is there a benefit to leaving it that empty or do you think you could go half-full or three-quarters, assuming you’re still rolling it day to day and moving them around in there a bit?
Dan: I started off with 40 pounds. I didn’t know what to expect, so I didn’t want to shoot for the sky and go for a full bag of beans.
Brendan: Have turned out horrible.
Dan: Right, and then just have a waste. I’m in new business. That hurts. I ended up doing the 40 pounds. If I do it again, well, part of it is you have to have a market for it, I guess. Like I said, it’s more for my own education. I like bourbon, so I thought it would be a nice combo and just to try it out. I’m not sure exactly where I’m going with it if I’m going to market it at all. This next round, I’ll probably do about the same. Probably 40 pounds.
Brendan: Nice. How do you get them all in there? One by one?
Dan: Pretty close. It’s a little hole, isn’t it?
Dan: I have a funnel and I just start pouring.
Dan: With a little bourbon in hand, it takes me time.
Brendan: You got to have that patience sauce with you.
Dan: Right. [laughs]
Brendan: Well, cool. Once they’re out of there, once you’re roasting them, what’s that roast smell like as compared to just normal beans? Are you getting a lot of bourbon kick-off as you’re roasting?
Dan: It’s a lot like a normal roast. When you roast coffee, and people that roast coffee would understand this, is that you don’t smell much coffee when you’re roasting except smoke and then the beans start cooling. The difference between what they smell five minutes after roast in an hour after roast, or it’s this exponential change in smell, that it really starts smelling like coffee after a gas is off a little bit. The same thing with the bourbon coffee. I didn’t smell much while I was roasting if anything. Probably a good hour or two after, that’s when the bourbon smell and the coffee smell really started coming out.
Brendan: It really imparts itself into the bean and stays with it through that entire process, huh?
Dan: That one batch has been in my freezer for probably a month and a half, two months. I opened it up yesterday morning and it still smells like bourbon.
Brendan: That’s awesome. Not a morning drink, huh?
Dan: Well, not for me.
Dan: I’m not judging anybody. They can do everything.
Brendan: Well, that’s cool. Moving on a little bit more. You guys got the Coffee Fest coming up in Portland here soon. You’re going to be competing in the cold brew competition, correct?
Dan: Yes. I’m excited about that. I’ve never done any competitions. First, I had to find out if a coffee that was brewed with some heat would qualify. It does, which is great. They give you a choice also of bringing your own nitrogen system because I’m going to do the nitrogen class. Not just the cold coffee class. You can use one of the company’s nitrogen systems or you can bring your own. I wasn’t really sure what to do with that, so I decided just to go with the company’s equipment.
Brendan: Make it simple.
Dan: Make it simple. I think they probably dialed in their nitrogen system as well as I have. I think if I just know my pounds per square inch and–
Brendan: All that fun stuff. If, for any reason, you don’t end up winning the competition, you could say, “Oh, their nitro system was off.”
Dan: There you go.
Dan: Wait. Let me write that down. I’ll remember that one.
Brendan: Mental note.
Dan: Excuse number six.
Brendan: Well, cool. You got to be looking forward to that. Any special roast or blend of coffee that you’re doing for that or just your standard?
Dan: Well, the thing about a concentrate to me is that it’s very different concentrate, like how much water I’m adding in the kegs for the cold coffee and the nitrogen coffee. Maybe you guys find this also, is that the nitrogen does seem to make it taste a little sweeter, does add a little bit more to the mouthfeel. I tend to make the nitrogen coffee concentrate a little stronger than I do just normal cold coffee on tap.
Brendan: I think I hear that pretty frequently that nitro coffee is generally a little bit stronger.
Dan: Yes. I don’t know if that’s true in the industry. I mean, I’m pretty isolated, so that’s just what I found. Again, it’s just what I prefer. There’s three or four grocery stores that I set them up with kegerators and it seems to be selling well. People, I think, like it a little stronger. I’ve had other coffee on nitrogen that may be a little on the weaker side. To me, it tastes kind of like, I call it “coffee tea.” It’s like a weaker coffee. I think with the cold, it’s nice to have a little bit higher concentration just to really pull out that coffee flavor.
Brendan: Yes, yes, for sure. Right on. Well, cool, Dan. I think we’ve pretty much covered everything we had outlined. Anything else you want to mention before we part ways?
Dan: No, that was great. Hopefully, people can show up for Coffee Fest in Portland. I think it’s going to be great and I appreciate you taking your time with your podcast. Hopefully, there’s some information that people can use.
Brendan: I’m sure there is. If you guys make it to Coffee Fest Portland, go try Dan’s coffee and vote for him. Dan, if anybody wants to find you guys, where can they go to do that? Either online or —
Dan: Yes. We have the typical website, so it’s www.groupheadcoffee.com or they can reach me at firstname.lastname@example.org.
Brendan: Right on and I’ll put some links to that in the show notes and, hopefully, get some pictures from you for those as well.
Dan: All right. Thanks, man.
Brendan: All right, Dan. Well, thanks for joining me today.
Dan: All right. Thank you. Appreciate it.
Brendan: If you’re looking to learn more about cold brew or draft coffee, make sure you check out Keg Outlet’s Ultimate Guide to Cold Brew Coffee and Serving Coffee On Draft. But hey, don’t just take my word for it. Here’s Daniel Browning from the Browning Beverage Company in Marfa, Texas.
Daniel Browning: I got on the internet and started looking around and I found Keg Outlet’s Ultimate Guide to Cold Brew Coffee and read it a couple more times than I’ve read anything in my life. That was pretty much all the research I needed.
Brendan: If you’re looking to start your journey with cold brew or draft coffee, check out The Ultimate Guide to Cold Brew Coffee and Serving Coffee On Draft, a free 34-page e-book offered at kegoutlet.com. You can get there through the Drips & Draughts website by going to dripsanddraughts.com/ultimateguide.
Brendan: All right. Another big thanks to Dan from Grouphead Coffee for joining me today. If you happen to be at Coffee Fest Portland, go check him out. Vote for him in the Cold Brew Competition and check out his website, groupheadcoffee.com.
If you’re looking for links or show notes for this episode, you can find those by going to dripsanddraughts.com/75. Just another quick reminder. Let us know what you’re looking to hear on future episodes. Submit a question. Let us know who you’d like us to get on the show or maybe a different topic that you’d like us to cover. We’re always looking for new content to feature and we want to feature what you want to hear.
Reach out, email@example.com or you can hop on our website, dripsanddraughts.com/question, and leave us a quick voicemail and let us know what you want to hear. Thanks to all of you who have left us reviews on iTunes. Those who haven’t yet, shame on you. Hop on over there and get that done. Thanks for joining us today. Thanks to Dan from Grouphead Coffee for being here. I’m Brendan Hanson.
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