Today we’re joined by Daniel Browning of Browning Beverage Company and Tumbleweed Laundry. We discuss the Daniel’s businesses as well as some of the projects and ideas that Daniel has explored in regards to coffee. We discuss TDS and the importance of measuring TDS when cold brewing and how it can play into the overall consistency of the coffee. We also discuss making cold brew coffee concentrates verse making a ready to drink cold brew that does not need to be diluted.
Highlights & Takeaways
The only place for beer gas when serving coffee…. Photos/Videos on Instagram.
TDS – Total Dissolved Solids
Cold brewing and scaling
The difference between cold brewing concentrates and cold brewing a ready-to-drink coffee.
Using “Quick Cascade” keg lids to pour better nitro coffee
Episode 14 Transcript
Brendan: Hey there and welcome back to the Drips & Draughts podcast. As always, I’m Brendan Hanson and I’ll be your host today. If you’re looking for show notes from this episode… and you probably will be because it’s packed with good information… you can go to dripsanddraughts.com/14.
So in episode 12 we talked with Matt Johnson from Trident Coffee in San Diego, California about cleaning and sanitizing your cold brew systems and how that can play into your consistency in your cold brew batches because if you don’t get your system cleaned it’s likely that your next batch is going to pick up flavors and residues from your previous batch. So cleaning is a very important part in cold brewing.
In this episode, we talk about another aspect of cold brewing that can help you make a more consistent product and that’s TDS. And what TDS is for those who may not know is Total Dissolved Solids. So what TDS allows you to do is measure the strength of your coffee.
Alright, that’s enough from me. Let me introduce my guest today. It’s Daniel Browning from Tumbleweed Laundry as well as Browning Beverage Company. Daniel is a man that wears many hats and as you’ll come to see in the interview, he keeps himself very busy with projects, experiments, tests and as you’ll see, he’s a huge advocate for measuring TDS as a way to make a very consistent product. Daniel is also one of the original members of our Cold Brew Avenue Private Forum. He’s a very active member, he shares a lot of great information in there, so we’re very happy to have him on the show today.
So without further ado, let’s jump into Episode 14 of the Drips & Draughts podcast with the Heisenberg of coffee, Daniel Browning from the Browning Beverage Company.
Alright. Welcome back to the Drips and Draughts podcast. As always I’m Brendan Hans0n and today I am joined by Daniel Browning from Tumbleweed Laundry, Coffee Company, Browning Beverage Company. Daniel’s a man that wears many hats as I will let him explain. Daniel, welcome and thanks for coming.
Daniel: Thanks for having me Brendan.
Brendan: Yes, absolutely. You’ve been probably one of the most active members in our Cold Brew Avenue Forum. You share a ton of good info, it seems like you’re experimenting all the time and you – Obviously, through the intro I mentioned laundry, I mentioned the Browning Beverage Company, you keep yourself busy. Tell us a little bit about yourself, your companies and then we’ll jump into how you really got into coffee.
Daniel: Sure. Well, I graduated from Semiconductor Manufacturing School back in the late ‘90s, and I did that for about three years and I decided I didn’t really feel like being employable anymore. I started a small business and grew in that in 2001, and I haven’t signed the front and the back of every paycheck since then. My wife and I started Tumbleweed Laundry as our first business together with each other back in 2007. We started with the Laundromat and then we were — I was working on an espresso machine just for some side jobs and I just happened to be working on both coffee shops that were in town. Coffee machines at the same time just because I was capable after having a technician’s degree.
They both happened to tell me that they were shutting down like two or three weeks from then. I came home and told my wife and she had worked in coffee shops all through college, and had a good nine or 10 years of experience working in coffee shops. We just decided, alright, we will just build out little corner room of our Laundromat that we weren’t using very well and opened Frama in Marfa, which is an anagram. Then we had Frama for about three more years after that, and then we opened up a second coffee shop over in Alpine called Plaine. Plaine’s been there about four years now, little about five years. A second coffee shop in another town.
Then that one after being opened about two years got another Laundromat, and I promised my wife no more businesses for five years. I got started on remodeling our house and then we were we were standing in the sink room where I was making iced coffee. I was at that point making about three kegs a day, eight square foot room and spraying coffee all over the walls and everywhere else, and my wife looked at me and she said, “We need more room for this”. That was about nine in the morning and then by 11:00 o’clock I had already found a new place and had gotten the owner to agree to a lease on it. Then somehow that quickly snowballed into more space, got to have more customers. We just decided it was time to do another company after only two years, so Browning Beverage Company was born.
Brendan: That’s when you started the Browning Beverage Company?
Daniel: Yes, so Browning Beverage Company was a way to put a little space between our Laundromat LLC and a new company, which really is as more diverse than we can keep under the same business umbrella anymore. We have bigger goals for this business.
Brendan: Sure, I got to tell you though the Laundromat with a coffee shop inside seems like a good idea. You’ve got a captive audience who’s just sitting around and it seems like that would do pretty well.
Daniel: It does and we’re also — it’s very much two independent businesses and very much a joint a business. Both locations are separated by separate front doors that share a door. It really plays well into what anybody wants. Some people especially in our Marfa coffee shop, will walk up to the Laundromat door and look in there and see washers, and then they walk around to the other front door that’s the coffee shop and go inside, and then once they get inside they realize they’re in the same building after all.
Brendan: Interesting, it’s sounds like it work. If I was going to a Laundromat, I’m sure I’d buy coffee from a shop that was inside or next door.
Daniel: Add a little free Wi-Fi in there and you’re set for hours.
Brendan: Yes, no kidding, just get it all done. Tumbleweed Laundry, that name just makes me think you’re out in the middle of nowhere.
Daniel: I am, I’m in Big Bend which as my wife likes to describe it, she’s from Massachusetts so she calls Big Bend the jowl of Texas. The big part out there to the left or smack dab in the middle of that. I’m about 200 miles from El Paso and about 400 miles from Austin, and about 700 hundred miles from the other side of Texas.
Brendan: Alright, so you’re out there. I’m picturing — I don’t know if you watch the show Breaking Bad, but I’m picturing Walter White, Heisenberg and Jesse Pinkman out in the middle of nowhere with their R.V.
Daniel: Yes, I actually have an identical R.V. that’s parked out on my land out in the middle of nowhere and I get a pretty good kick out of it every time I go out there.
Brendan: You’re the Heisenberg of coffee out there in Marfa?
Daniel: I could only dream. I am the one who knocks.
Brendan: Alright. Getting back into coffee, what specifically got you — were you guys always cold brewing once you opened your shop or was it something specific that got you into cold brewing?
Daniel: We made our first batch of cold brew the day before we opened the coffee shop. My wife had been cold brewing ice coffees when she worked at a place called Rayo’s in Amherst Massachusetts, and that in 2001, is when she was working there and Scott Rayo had done it for quite some time. She had been cold brewing coffee for 16 years now, that is how long she’s been doing it in her career and then we always did it that way. We were just doing the three gallon bucket with grounds that you stir and then flip it over a mesh screen into another three gallon bucket. Then all the grounds and everything would settle at the bottom of the bucket, and it was pretty hairy stuff but it was still good. You just never could get a real high quality coffee because you were always fighting grounds.
Brendan: Sure, yes that’s what I’ve talked about it on other episodes, that’s what spun the idea for carrying our — using our stainless brewing equipment to brew coffee.
Daniel: Absolutely, those grounds make good coffee but they don’t drink very well.
Brendan: They do not. Okay cold brew from the beginning of the shop, you guys were into that. What was it that got you guys into nitro coffee or draught coffee?
Daniel: My manager who manages my coffee shop in Alpine asked one time if I had heard of it, and then about two days later my wife showed me a picture on Instagram. It was just this beautiful nitro coffee picture and so I was like, “Yes, we can do that.” My wife and I met on the internet about 12 years ago and that’s worked out pretty good. I figured out it’s a good enough basis for a foundation for something working. I went whole hog and I bought two kegerators for both coffee shops. I bought a 12 gallon conical fermenter and I bought a tank of beer gas, and went to town bought a couple of kegs. Then I had that first sip of delicious beer gas made cold brew coffee, and I made a really nasty face and spit it out and second guess myself.
I got on the internet and started looking around, and I found Keg Outlets Ultimate Guide to cold brew coffee. Read it couple more times than I’ve read anything in my life and that was pretty much all the research I needed. After I had read that, I tried to – I took that bottle of beer gas back to the gas supplier and got us pure nitrogen made another batch and it was instant perfection.
Brendan: Yes, it makes a big difference. We did a lot of our early testing with beer gas, and it’s great for that first pour if it’s not under pressure for more than a few hours or definitely overnight. But once it’s got any time under that beer gas pressure, it sours pretty quickly.
Daniel: As I like to say, beer gas works great on Instagram.
Brendan: Yes, it makes that pretty pour, doesn’t it?
Daniel: It does. You can’t get that big of a pour with straight nitrogen, but you can’t drink it for long with the Co2. There might be some potential to use it with the inline nitrogen icing system, but not when it’s stored under constant pressure.
Brendan: Right, not when your nitrogenating it like a beer would be carbonated or it’s going to carry that into liquid, yes. Yes, that’d be an interesting project to try, is try inline carbing that with the beer gas.
Daniel: Inline carbonation is one of my goals, is one of the things I’m working on. I’ve tried inline keg filling and that instantaneous results were just spectacular. As soon as I put it in the keg and put the keg on the tap, it came out great, better than anything I was making. The 24-hour results, it was just a flat coffee, it just didn’t nitrogenate it. I use carbonation or diffuser stones in all of my kegs, and to think that’s a key for me anyway, of having a good cascading foam. Is that it’s constantly agitated, honestly, I don’t know if it’s the nitrogenation after a certain point but the agitation really helps to have a nice good creamy foam.
Brendan: Yes, those stones make a huge difference. We’d spent a lot of time testing those and playing with different micron levels on those things and they definitely do a very good job.
Daniel: Yes, I’ve gone a full brewer on every keg I have has a —
Brendan: A stone at the bottom?
Daniel: Has a stone at the bottom and I get tired of arguing with the rubber hoses that are sticking on the end of the non-barbed tubes, so I bought — I bought, yes, that old trick. I bought stainless steel, tubing and a tubing flair, and I bought all the flair diffuser tubes, and I haven’t had one pop off yet, so.
Brendan: Wow, so you’re just manufacturing your own there?
Daniel: Yes, it takes 10 minutes to build every keg but it’s worth it because I don’t have to —
Brendan: It saves a lot of time?
Daniel: Yes and more importantly is I’m selling keg to other people, I don’t have to worry about that hose falling off and them having a bad keg. Coming back to say, “Hey, this keg didn’t foam very well because it didn’t have a stone in it.”
Brendan: Right, yes that makes a lot of sense and I have to hit you up on that. In fact anytime that we have an idea, I think I’m going to start calling you and say, [laughs] “Hey Daniel, do you think this is will work?” [laughs]
Daniel: Man, as long as you want an honest opinion
Brendan: Yes, well just send you a bunch of parts and say, “Hey, this is what we’re thinking about [laughs], go ahead and give this a try.”
Daniel: Yes, let me know when you need to test out a 20 barrel bright tank, I could pay to test one of those for you right now.
Brendan: [laughs] It’s about that time for you?
Daniel: Yes, I bought a 12 gallon conical fermenter and I really liked using that, and when I was doing that, I was brewing everything to concentrate and even to keep up with my kegs just from my two coffee shops. I was filling it to the absolute last eighth inch of spillover. I finally did the responsible thing and bought a 30 gallon brew kettle with a 25 micron stainless basket in it, and that works really well but that was still enough to keep up with my demand and right around that same time I packed a couple of four extra customers on my demand load. As the first day I filled it up with water it was already too small for me, so I need to find some time to use my 12 gallon conical fermenter to do a little bit of baiter testing to figure out how I want to set up a larger — at least two barrel.
Pretty whether I want to get a fermenter or a bright tank and experiment with, whether I want to brew it under constant gas pressure or agitation or where I want to end up with that. To me a lot of problem with the brewing and larger bulk is obviously is getting the grounds out, because you can’t use the brewing basket. You have to basically brew it lose which works well and it does brew it strong strength but then you’ve to get those grounds out there and get it filtered out. It’s just typical problems in there.
Brendan: Yes and you brought up brewing under pressure, that’s something that we’ve been talking about and looking into. Just very, very curious, very interesting topic there because would that change the extraction? Would that speed up the process? A lot of questions come along with that.
Daniel: Yes, I tried it with my conical fermenter that I might have modified without a pressure release or anything on it. [laughs] I was still only able to hold about five PSI before the lid seal started to leak. At five PSI I was not able to notice any kind of significant change with it. However, I do know people do brew under nitrogen pressure and so I’m sure there is some high end industry experts who know more about this than me. There’s probably a greater pressure that will have some effect on the grounds, because just water pressure alone already has a certain amount of pressure just from the weight of the water. I think you probably have to have pretty substantial nitrogen pressures in order to have a greater effect on forcing the water into the grounds to brew.
Brendan: Yes, I think you’re right. Five PSI is probably not enough because the grounds at the bottom of the kettle are probably under at least that.
Daniel: Yes, absolutely.
Brendan: Right on, so would you mind talking about your brewing process a little bit? Maybe the ratios that you use in your coffee to water and maybe your steeping times, anything you’d like to share?
Daniel: Yes, it’s just burnt beans in the water, that’s all.
Brendan: That’s all it is.
Daniel: It’s no secret there. Yes, so I actually started out, I was brewing as I said earlier in a fermenter and I was brewing everything to concentrate. I was trying to get the highest concentrate I could get, that way I could cut it with the most amount of water and get the most amount of product, a certain amount of beans.
Brendan: Right, get the biggest yield out of the smallest batch.
Daniel: Yes, so TDS is what I’d measure and I want to come back to TDS meter in a little while. I would brew and I would be able to get somewhere in the neighborhood of like 3.8 to 4.3% TDS which is really strong. I miss the days when I was making those because I was doing taste test and the coffee just tastes so delicious when you drink it at 4% TDS.
But it’s not very easy on the stomach to drink 24 ounces of it.
Brendan: Probably rough on your sleep schedule too.
Daniel: It is, yes, you don’t have a whole cup. I was brewing concentrate and brewing concentrate and just one day it occurred to me, I’m brewing this concentrate and then mixing it with water which is pretty standard, that’s what everybody does and they sell concentrate. I thought, ‘Why don’t I try to just mix it beforehand instead of adding water to the coffee.’ I did a blind test and I usually diluted down to– originally I went to about the 1.75 area for TDS and everybody said it was good and delicious but a little bit too strong. I’ve actually adjusted my TDS down to the 1.5 range. I brewed a nice batch of 4% TDS and then cut it with about 50% more of that water, and I cut it down diluted right at the 1.5%. Then I brewed another batch with — what I use is 15 pounds of coffee and add that to the 26 gallon bine.
That actually works out to about 22 gallons of water because I don’t measure it off the volume that I enter anymore, I’ve got it stabilized enough. About 15 pounds to 22 gallons, and for me that will yield right at 1.5% TDS. I brewed those two different methods of brewing and taste them side by side, and the taste is the same but you can actually taste the water when you dilute it. It’s just light and you have to have a pretty keen mouth to taste it, but it does have a little bit thinner taste of doing concentrate and then diluting it. Which of course makes total sense because 40% — 30% of the water that you’re drinking, of the liquid that you’re drinking is non brewed water.
Brendan: Not sitting with the beans for 12 or 15 hours.
Daniel: Right they just met, they’re not friends. At that point I stopped brewing concentrate. Now I brew everything at ready to drink strength. You really got to know your recipe and like I said, for me it’s basically more or less five pounds of coffee or seven gallons of water will come out right at the drinking strength. I brew that for a full 24 hours. I actually also do a bit of a hot bloom, and what hot bloom is, is you start the roast with hot water and then you add cold water on top of that. Everybody is scared of hot water and cold brewing, but I usually use with 15 pounds of coffee in a batch. I usually do about two gallons of water, so that’s not actually brewing anything, but what it does do is it, I like to say it activates the grounds.
It just gets them a lot looser and they start floating. I always watch for air bubbles that will pop out of the bottom, it really activates the grounds more so than brewing the water.
Brendan: That’s something I’ve never tried. You’re not really changing the flavor are you getting a brighter more forward cup of coffee in the end.
Daniel: It does end up with a little bit brighter, it does, yes. Not because it affects that it’s not as any more acidic, because immediately once it’s set for about a minute with hot water, just a little bit of hot water, and then dump usually ice cold water on top of that to cool all the grounds down. Then after the ice water is in there, I usually do about two to three gallons of ice water and then the rest with cool water. It stops all of that hot brewing before it really has a chance to brew any other water. If you ever done a coral sample for lack of a better word on your just a cold brew straight cold water, you can get dry grounds an hour after you’ve started the batch. You can dig down in there and you’d find grounds that are still dry because they just hadn’t soaked through yet.
Doing the hot bloom method really it mixes the grounds up and gets all the grounds activated and started before evenly. I was able to do some brews where I did it with just all cold water and I’d pour out my brew basket and do an autopsy on it. Look at the grounds and they’re not consistent all the way through the whole batch of grounds. Like some of it on the edges will be really almost creamy and has pox in it, and in the middle the stuff on the edges will dry away in big clumps, brick sized clumps. Then stuff in the middle is still fairly loose, and the stuff in the middle that’s still really loose is just water that hasn’t had as much pressure and hasn’t had as much water on it. It’s basically grounds that aren’t being extracted as well. The hot bloom method it mostly eliminates all of that uneven brewing in the grounds, at least in a brew basket setting in a loose brew setting, I wouldn’t do the same thing.
Brendan: Yes. That might be hard to replicate if you had everything inside of a like a mesh bag that was pulled tight. All the grounds were smashed inside of there, then you might even have a hard time with the hot water getting through all of that.
Daniel: Yes, I occasionally do small batches for testing in muslin bags and I’m fairly disappointed every time I do. It’s more like the old method that we did, where we just flipped the toddy over the screen, you get a lot more grounds and everything. That’s a good place to mention that I also filter all of my coffee through a say 20 micron string filter. That’s a whole house filter, sediment filter that you’d commonly use and you find anywhere.
Brendan: What’s your method for that? You’re just pushing from one keg to another or?
Daniel: I and my toddy shop fortunate enough to have — it used to be an old garage bay and so there’s actually a big steel I-Beam that I have with a dolly or a trolley on it, that I put a 800 pound winch. I lift my entire brew basket straight up out of the water, which anyone who has a 30 gallon brew basket’s getting pretty jealous right now.
Brendan: Yes, I’m sure they are.
Daniel: I lift it straight out of the water, that’s a beast to try to get out of that bucket, that’s for sure. I let it drain for a good about 45 minutes to an hour before all the liquid is really out of there. Then I’ll have a bucket full of a pre filtered coffee, and I drain the brew kettle into a five gallon keg, put the lid on it, put it under 25/30 PSI of nitrogen. I do it through a non-diffuser stone keg, that way I’m not putting any bubbles or nitrogenating anything yet. Then I run that through the in the lid on a whole house filter, it goes through the string filter and then the outlay goes into the filtered keg. I’ve got a nice low cost 20 micron filter system. I do also wash my filter out and I leave it in a refrigerator, that way it’s still treated — it’s still fairly sanitary but I don’t like to put any sanitizer on the string filter because it will never come out.
Brendan: Yes. That’ll hold it in, obviously change the flavor of your coffee.
Daniel: Yes. I replace that filter pretty often, they’re only three bucks so it’s a pretty cheap way of filtering your coffee up.
Brendan: Sure and still getting a consistent product, that’s awesome.
Daniel: Yes. The biggest problem with filtering isn’t the little bit of swill in the bottom of a cup but it’s actually getting that grounds in the restrictor plate on the tap. Just stops the whole show.
Brendan: Yes. That can be a huge problem.
Daniel: I mentioned earlier I want to go back to TDS meter but I want to take — as you’ve seen on the forum, that’s one thing that I always push into everybody, is to get a TDS meter. I have a nice you refractometer TDS meter that uses light but I still usually go back to my original $15 TDS meter. That’s just a resistivity TDS meter. It’s a probe and what it does is it just measures the resistance of the liquid. It could be a pool of water, it can be coffee, it could be coke, beer, anything, just measures the generic totals or solids in the water.
You can’t differentiate what those solids are with it but it works really well to give you a bench line metric of strength. Assuming you have a consistent bean and you have a consistent water supply, you can basically use a TDS meter to test how well things are coming out. It’s really impossible to remember exactly how strong something tasted three weeks ago, but with good data and note keeping you can look back and say, “Oh, when I did this method and I brewed it for 16 hours, I had a 2.3% TDS. When I brewed it for 24 hours I had a 3.8% TDS.” It’s a really good $15 that you can spend for a quantifiable metric.
Brendan: That’s one of the deeper I’ve gotten into coffee, because we started out just home brewers and beer lovers. Obviously brewers do the same thing of measuring the brew throughout the entire process, from mashing the grains, to into the boil kettle when they’re adding hops, taking gravity readings with a refractometer or hydrometer. When I started learning this about coffee, I was like, “Wow this is — you can basically get to the point where you’re able to make the same product time after time after time.” I think that’s awesome and everybody who’s selling coffee should definitely be doing this.
Daniel: Sure and I even now have started using it for my coffee shops and monitor the beans and the espresso and coffee and everything. Sort of good, they say, “Oh well, the drip coffee is getting a little bit weak and I need to adjust the grind or the amount of ground or whatever.” We all know what our coffee tastes like but personally I drink several cups of my coffee every day. I won’t say that it always starts to taste the same but it’s not as good as having a scientific measurement. For 15 bucks you can’t go wrong.
Brendan: Right over time you’re not going to notice a huge difference over time but your instrumentation might tell you something totally different like, “Hey there’s a problem here buddy, you got to check this out.”
Daniel: Yes, we do, we definitely have trouble shots and found some problems using a TDS meter for sure.
Brendan: That’s great info for anybody and everybody out there. What have you tested — I’m sure you have. Have you done tests on brews or TDS based on steeping time? Like 12 hours, 16 hours, 20 hours or do you test during a brew?
Daniel: I will double test to see whether it’s ready, but honestly the level depending on where you test it in there. You always want to stir it up really good because the TDS level of the bottoms there’s a solid will always be higher at the bottom than at the top. You do want to stir before testing. TDS isn’t greatly affected by time at least from what I’ve found, but flavor is affected by more time. I was at a coffee convention recently and they had an experiment there with the 12, the 16 and the 24-hour. Or actually 12, 16, 18 and 24-hour brew time, and they said it was exact same coffee but they definitely had significantly different tastes. I wouldn’t say they had different strengths, but the taste for sure. Long time is good for cold brewing.
Brendan: Interesting, very interesting. The more I talk about this the more tests I want to run. I want to get a bunch of mason jars and just set up a bunch in the office here and try all these things out.
Daniel: It’s fun to experiment with stuff.
Brendan: For sure. You said you hot bloom your coffee all the time, I actually had somebody call me the other day saying, “Hey I’m using two of your systems to do the Japanese pour over method.” I was talking to him and trying to get a picture of how this is working. Are you familiar with the Japanese pour over method?
Daniel: I’ve heard of it but I’m not familiar with it.
Brendan: I had to look it up on YouTube and I pulled it up and it’s basically you doing pour over coffee, so hot coffee, but as soon as it comes out of the grounds, out of the filter, it’s landing on ice cubes. It’s getting diluted at that point, it’s getting cooled down immediately and this guy I believe he had two of the 15 gallon systems. I can’t imagine how he makes this work. He was saying he puts the hot water in and immediately has it – well, maybe not immediately because it’s going to build up the ball valves only a half inch big, but he basically has the second kettle that’s full of ice. The coffee is coming out of there over the ice and he swears by it, he says it’s so good. I thought that’s interesting and if anybody has tried this it’d probably be Daniel.
Daniel: I haven’t tried it yet.
Brendan: Here we go, new project.
Daniel: I might as well try it but I do recommend ice. I think ice is great for brewing.
Brendan: Keeping the temperature.
Brendan: I have not seen a whole lot of compelling results that 38 degrees, 32 degrees, 30, any degrees versus 60 degrees has much consistent different results. I won’t say that I think you need to refrigerate something to do a good brew. I do think that if you’re brewing at room temperature, a couple buckets of ice water in there really does help keep your batch cool. If your I.B.M room or your temperature is 78 degrees, your coffee is never going to get any colder than that. If you started out with some ice water you at least got a good 50 degree batch to start with and then by the end you’re warming up to 70 something degrees.
Daniel: Right. You think the colder water contributes to a smoother flavor maybe?
Brendan: No, I don’t. Anything sitting at room temperature is always fairly peculiar to me, just too many years of putting things in the refrigerator. I would recommend ice if you’re in a fairly warm room or something like that. The Toddy shop that I built put a gigantic air conditioner in a small room, and everybody is my best friend right now because it’s about 60 degrees inside and high 90’s outside. I like to keep it nice and cool in there.
Brendan: Nice. “Hey can I come in and stand in your fridge for a little bit?”
Daniel: “Yes, man hey, I just want to talk to you for a minute.”
Brendan: That’s awesome. Alright. Well, I don’t have too much more to talk about tonight but I would love to revisit some of the stuff with you in a few weeks as you get that Toddy shop up and running some more. Alright Daniel, well, I think that does it. Thanks for joining me on the show and we will definitely have you on it again in the future.
Daniel: Thanks for having me Brendan, I appreciate it. I’m always happy to have a slip back to stand on.
Brendan: We’re here for you.
Daniel: Alright. Thanks buddy.
Brendan: Once again, thanks to Daniel for joining us today. If you’re ever in West Texas, check out Daniel’s Tumbleweed Coffee and Laundry, or as he gets closer to opening, check out the Browning Beverage Company. As we mentioned in the show, Daniel is always testing and experimenting, so I’m sure we’ll have him on again in the future. If you’ve got any specific questions for Daniel, you can route those through us — just send an email to email@example.com or you can reach out to Daniel through either of his websites Tumbleweed Laundry or Browning Beverage Company [links below].
That about does it for today, just one final “thank you” to Daniel Browning, the Heisenberg of coffee, for joining us. We’ll see you next Friday on the Drips & Draughts podcast.
Are you looking to learn more about cold brew and draught coffee. Join us in the Cold Brew Avenue Private Community to connect with and learn from other cold brew and draught coffee professionals. Plus get access to exclusive content such as e-books, how-to-videos, buyers’ guides and more. You can learn more and apply for membership at forum.coldbrewavenue.com. Thanks to Keg Outlet for sponsoring this podcast. Thank you to everyone who has contributed questions and to you for tuning in. Thank you for listening. That does it for this week but looking forward to seeing you again for the next episode of Drips & Draughts.
Mentioned in this Show
- Daniel Browning
- TDS Meter/Tester – If you’re testing TDS, you may as well look into a pH Tester too. Or get a TDS / pH Combo Kit.
- Quick Cascade Keg Lids – speed up the time required to “charge” a keg of cold brew, plus make pouring nitro coffee more consistent.