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.
After a long week of planning, unloading and physical labor, we did not put forth our best effort in producing this episode. And, we may have cracked a couple beers prior to noon.
In the final installment of our Australian Cold Brew Series, we’re joined by Leigh Mellington from Beat Coffee out of Melbourne, Australia. Leigh brings a little something different to our series as he’s not just a cold brewer, he’s also a roast, so he is able to have complete control of his flavor profile from roasting to cold brewing.
Today, we’re joined by Ray Buerger, the inventor of the Brew Bomb cold brew system. The Brew Bomb is unlike any other cold brew system on the market in that a number of different ways. To name a couple… One, it uses precision cold drip technology allowing the brewer to dial in a unique profile for each batch. Two, it can brew complete batches in as little as 1-6 hours.
In Part 6 of our Australian Cold Brew Series, we’re joined by Jimmy and Hamish from First Press Coffee. First Press does things a little bit differently as they use a cold drip method rather than the traditional immersion cold brew method that most use.
We continue our conversation with Colin Phillips, the found of ColsBrew based out of Dubai. We dig further in to a term that Colin coined to describe the levels of his cold brew, “Crafted Intensity”. “Crafted Intensity” is noting that not all tasters palates are the same. We also talk about starting up a new business and the time and thought that goes into the process long before the company launches.