Truman Cold Brew

   Today I have a bean from Allegro Coffee out of Thornton, Colorado. Allegro’s story starts back in 1975 and people get their coffee from cans. Grim though it may seem, there was a time when people thought all coffee was the same. It was a time without espresso shops. A time without “Arabica” in the American lexicon. But Jeffrey Cohn, whose grandfather founded coffee giant Superior Coffee, hatched the idea to bring truly superior coffee to the people. His specialty coffee company would sell coffee that—gasp—tasted good. In 1977, his vision became a reality with the establishment of The Brewing Market in Boulder, Colorado. After opening his second shop in 1980, Cohn began roasting his own beans, exposing Boulder to authentic, freshly roasted specialty coffees for the first time. In 1985, increasing demand in the wholesale market prompted Cohn to sell The Brewing Market and launch Allegro Coffee Company, an import, roasting and wholesale distribution venture. Cohn used only the p

   Today I have a tasty bean from the fine folks over at Foxtail Coffee Co out of Winter Park, Florida. Foxtail Coffee is dedicated to responsibly sourcing some of the finest coffees from around the world. The company upholds its ethical and quality standards by making sure these environmentally-friendly farms are paid fair wages, so they may continue to grow exceptional crops. Foxtail Coffee also provides a welcoming atmosphere that shifts the way we think of coffee; one cup at a time.    This is their Ethiopia bean. A natural bean from the Yirgacheffe Region. I brewed this at my 1:12 ratio. Foxtail notes flavors of Brown Sugar, Strawberry, and Floral. This was a tasty bean, cuz you all know I love the naturals. Nice bright cup. Super fragrant on the grind. Flowers, honeysuckle, tropical. Very tasty; sweet, berries, all the good stuff a cold brew should be.    Many thanks to Iain & Foxtail for the tasty beans. Go see what they have to offer:   foxtailcoffee.com

   Today I have the last beans from Big House. All their beans were a treat, and it was also nice learning about their story and mission. Big House believes in birthing potential through highlighting diversity. They source unique coffees to keep the spectrum wide, allowing each one to flourish in its own way. They believe that of people as well. The goal of Big House Beans is to empower individuals through unconditional love and second chances. To caffeinate and embrace our community through every bag of coffee. From the bloom to the last sip. #morethanjustcoffee    This is their Peachfield blend bean. A medium roast Big House Beans original blend. A medium roast preserves the characteristics of origin coffee. I brewed this at my 1:12 ratio. Big House notes flavors of caramelized brown sugar, anise, and dried fruit. This was a nice full bodied cold brew. Nice deep sweetness. Definitely getting the brown sugar and dried fruit notes. I drink cold brew year round, but I bet this

   Today I bring to you something a little different from my norm. These are cold brew bags from Good Trip Coffee Co. While traveling in Nicaragua, Angela & Andrew began buying green coffee from local markets, roasting it on the stove, and making cold brew. They played with different roasts and created drinks using simple ingredients. The results were delicious, and ignited an exciting chain of events. On October 11, 2016, Good Trip Coffee Co. was born. Two months later, they opened their website and launched their product line of artisan brews.    This is their Mayan Cocoa Organic Infusion. It consists of Nicaraguan coffee blended with raw cacao, cinnamon, nutmeg, and a dash of cayenne. The coffee comes from woman producers of the Miraflor Estelí Region of Nicaragua. The cold brewing process is super simple. Drop 2 compostable bags of coffee in a jar, place in the fridge, and wait 12-24 hours. The resulting brew was super tasty. I’m typically not a big fan of Toddy co

   Today I’m featuring a bean from the folks over at Modest Coffee. Modest Coffee is the creation of husband and wife duo, Marcus and Jenni Contaldo. While officially established in October 2013, it’s story began much earlier at a little farmer’s market in Brookfield, IL. This is where they got their first taste of fresh roasted, specialty coffee, returning each Saturday to buy more. Once winter came, they lost touch with their beloved coffee roaster so Marcus decided to figure out how to do it himself. They hit the thrift stores in search of the perfect popcorn popper to use for roasting and a new hobby began. Soon he had friends, family, and co-workers asking him for coffee, roasted in 1/3 lb batches on a vintage West Bend Poppery. To keep up with the demand, he moved up to a one pound Behmor roaster and began to scan Craigslist for a commercial coffee roaster. In September 2013 Marcus found that fateful coffee roaster, a yellow Ambex 500, located in Chicago. They rented a tru

   Today I am featuring a coffee from the fine folks overs at Abide Coffee Roasters. Abide calls Yucaipa, California home. Abide Coffee Roasters was founded on three basic principles: 1) to love people through coffee; 2) to help great people connect over good coffee; and 3) to make specialty coffee simple. Abide Coffee Roasters is committed to serving and loving people. That is why 10% of the profits generated from every bag of Abide Coffee sold is donated to charitable organizations that give more than just financial support to families and individuals in need; they provide compassionate care, education, and assistance with the goal of self-sustainability.    This is their Ethiopia Guji Gigesa bean. A naturally processed bean from the town of Gigesa, Guji. I brewed this at my 1:12 ratio. Abide notes flavors of Blueberry, Cherry, Floral. This was a tasty bean, but I do love naturals & natural Ethiopians at that. Berries and fruit. Nice acidity. Sweet & bright. Very fr

   Today I have a bean from my buddy Matt up at Reboot Roasting. Matt and I have been chatting about getting his beans on my page since I started this journey back in December last year, and we finally hooked up! Reboot is located in a commercial kitchen up in Bellevue, Nebraska. Matt considers himself a dude who loves people, conversations, and coffee. In early 2015, he started Reboot Roasting with the goal of roasting fantastic specialty grade coffee, meeting lots of awesome people, and being the most approachable coffee roaster around. Matt also views himself at what most people would call a bit of a nerd. The subject? It doesn't really matter. He finds a way to get in there, root around, and really geek it up. Take coffee roasting, for example. A few years ago he said to himself "I like coffee....I should build a coffee roaster!" And he did — the love child of a Stir Crazy popcorn popper and a Sunpentown convection oven. The first time he fired that sucker up