Everything is Cold
What are some of the cold coffee options at the forefront of broadening coffee’s consumer base? This sensory experience, a blind-tasting of cold coffee options prepared in multiple different ways, was inspired by Cheryl Hung’s plenary talk and a seminar covering all the learnings of the Coffee Science Foundation's multi-year research project on cold brew with Professor Bill Ristenpart, Julia Leach, and Peter Giuliano.
The Reveal:
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TODDY Cold Brew Preparation
Washed Coffee from Ethiopia -
HARDTANK Cold Brew Preparation
Washed Coffee from Ethiopia -
STUMPTOWN Cold Brew (Original)
It all started in March of 2011 with the highest quality coffee, using cold water extraction method and then double filtration process to procure the end result: a complex, smooth, and full-bodied brew with low-acid and a chocolate finish.
This inspiration behind the stubby bottle came from founder Duane Sorensonʼs love for Olympia Beer. The Olympia Beer stubbies were a nostalgic nod to his father and grandfather.
It is delicious on its own with notes of red fruit acidity and sweetness, but it can also totally stand up to milk and sugar. It is the cold brew for everyone!
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SNAPCHILL
Roasted by George Howell Montecarlos, El Salvador
Questions to Consider:
Did you notice a category (aroma, flavor, sweetness, acidity, mouthfeel) that seemed to correlate to your overall liking for a particular sample more than the others, or that felt more important?
Do you think these products are targeting the same customer? If not, what are the different value propositions?
Why do you think cold coffee preparations are at the forefront of coffee’s broadening consumer base? What is your emotional connection to cold coffee? What about your experience so far might have shaped your relationship to cold coffee?