It seems that people hold very strongly to particular ideals or perceptions in regards to iced coffee, which should come as no surprise when you realize that in an industry full of passionate people, passionate dialogue follows all too naturally. What did surprise me was the negatively violent force that was thrown towards the cold brew method. These came down quickly from people that are widely respected within the coffee community for their coffee-making prowess (footnote 1), which puts me in a very awkward position as my experiences have led me to make near opposite conclusions.
Besides the expensive Technivorm, most auto-drip coffee brewers don’t even come close to the recommended brewing temperature. It looks like Bunn finally took the hint and released a few brewers that keep the water around 200 degrees. I have yet to use one but it looks like the price is right and I have to say, it’s about time.
Check out our current featured coffee: Organic Honduran Marcala,a creamy texture, with notes of lemon and honey. This coffees satisfying chocolate tones and nutty finish make this an ideal breakfast coffee!
We have a brand new featured coffee at Mocha Joe’s Roasting Co.
The Adis Ketema cooperative is a group of 2,000 small holders in the Yirgacheffe Valley of Southern Ethiopia. We have been very lucky over the past few years to be able to offer some incredible Yirgacheffes, and this coffee is no exception! This elegant, certified organic lot has the lush flavor or ripe apricot, with a mild, sweet, lemony acidity and medium body. A staff favorite!