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Coffee Confessions from a Java Junkie: Must. Have. Birch Coffee Cold Brew.

January 19, 2013

My name is Allison Hagendorf and I am a coffee addict…I mean, connoisseur. It is true I take my coffee very seriously, and  yes I often base my travel around great grounds.  But my REAL cup of tea (er, coffee) is cold brew coffee…REAL Iced Coffee. Most people think that iced coffee is hot coffee poured over ice. Gasp. This is not the case. True iced coffee was never hot. It was brewed cold. I’ll explain; here’s where my Pre-Med/Biology BS Degree comes in.

Cold brew or cold press refers to the process of steeping coffee grounds in room temperature or cold water for an extended period. The advantage of this is that about 2/3 of the acidity is removed, creating a much naturally sweeter, rounder coffee concentrate. Because the coffee beans in cold-press never come into contact with heated water, the process of leaching flavor from the beans produces a different chemical profile than conventional brewing methods. 

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A Kyoto-Style Cold Drip at Birch Coffee

My favorite cold brew comes from New York’s very own Birch Coffee who practice a “Farm To Cup” approach, working with local farms around the world to bring you the best coffee possible.  They were the first to create 64-ounce growlers, quite conducive to transporting AND delivering their beautiful brew to your abode.  Yes, owner Jeremy Lyman delivers my TWO 64-ounce reusable glass jugs via rickshaw right to my door. Ok, fine he comes twice a week. I am not normal. He doesn’t judge me.

I cannot reiterate enough how smooth, rich, and almost chocolatey this magical mocha truly is. Birch Coffee makes me a better person. There I said it. Forget a cup o’ coffee. Go for a JUG of this java.  I guarantee that it will change your life…well, at least your mornings.

My weekly delivery of two 64-ounce jugs of Birch cold brew

My weekly delivery of two 64-ounce jugs of Birch cold brew

 

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