It's never too hot (or cold) for a Cold Brew

So at KBL we have been serving up cold brews since we opened back in August of 2020. We even make them through the chilly New England winter months. Yes some of our customers only drink cold coffee - year round! Crazy to think but that keeps us thinking about how this unique process of coffee brewing can evolve and get better over time. The majority of our cold brews are single origins. This allows us to tap into the natural and nuanced flavors and notes of a particular bean from a specific farm, wherever it may be from.

Our cold brew program hinges on 3 specific qualities.
1. The roast and grind of the bean - Because we roast all our beans medium’ish (a KBL moniker) this allows the bean to shine through. If we roasted darker this would put more of an emphasis on the roasting process and cancel out all the delicate notes that are inherent in each particular bean. And the grind has to be corse! Corse enough to actually see the little pieces of beans. Any finer and this could the final brew thereby giving it a muddy feel, which we don’t want.

2. Time and Temperature - We use steep our brews for minimum of 18 hours and usually closer to 20 hours. We do steep them chilled but have been trying to let them rest at room temperature overnight. Because we need to have them chilled and ready for the next morning, we refrigerate them overnight. We often tell our customers that our cold brews drink like a ‘fine tea’, meaning it will usually be a bright and flavorful brew.
3. It’s all about the beans, baby! - We let the beans do the heavy lifting. Our use of speciality beans from all around the world allows you to experience the flavor and notes of beans that you may not have ever tasted before. That’s what we want at KBL. To give you the experience of coffee culture from around the world. Some of them may be bright and floral while some may be rich with spicy chocolaty notes. Either way our cold brew program will always keep you asking “What cold brews do you have today?”