How a Roaster Stays Cool
by Ryan Seibold, Production Roaster

Working around the roaster all day can make you pretty thirsty. As summer comes roaring around the bend, I'll be reaching for a cold one... iced coffee that is. Here are some thoughts on how to have the sweetest summer ever while also staying caffeinated and cool. I experimented with a French press of our Guatemalan Light and then I stepped it up with a cold press of our Ethiopian and Sumatran Italian blended 50/50. But what's so sweet about this production, roaster guy? Answer: sugar. Because life must already be too sweet if you don't need to add it, right?

My Guatemalan cold beverage was snappy, crisp and sweet like the heavens. I started with an extra strong French press and let it cool down (after pouring it into a jar immediately after pressing). Next I added the sugar water that I created by dissolving 1 tablespoon of raw cane sugar to 1/4 cup hot water. Then I shook the jar o' coffee and poured over ice. Try this version with a martini shaker if you're going for that caffeinated and classy vibe. Soon after quenching my thirst I was cruising over the mighty Mississippi on my bike deciphering all the green shades of the river valley and feeling perfectly awake and present with the refreshing spring air.

My cold press delivered a different kind of buzz that was smooth, velvety and intense. Taken straight, each sip is balanced with a potent combination of our bright Ethiopian and our rich and earthy Sumatran - I recommend using 1 part cold press to 3 parts water. If you're really looking to impress, serve the coffee extract with cold milk and sugar water over ice to deliver a supreme dessert-like confection. Making cold press requires time and effort on the front end, but you can store it in the refrigerator for several days. There are lots of ways to rig up a cold press system at home but in the end for a mere $29.99 I suggest that you purchase a Toddy to make cold press (Click Here for Details)

The basic steps are: Slowly pour 9 cups of cold filtered water into 1 pound of coffee ground at drip; approximately 12 hours later, the coffee extract is ready. It is well worth the wait.

Stay cool!

Ryan Seibold

p.s. You can purchase fairly traded raw organic cane sugar at your local natural food store and of course look for the most wholesome dairy or dairy alternative you can find.

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