Roast: Dark French | Grind: Coarse, for cold brewing | Sizes: 12oz–5 LB Blended for cold brew specifically, not adapted to it. Cold brew is a different extraction problem. Hot water pulls flavour out of coffee in minutes; cold water needs twelve to twenty-four hours, and it pulls out different things. Acids that dissolve readily in heat mostly don't — which is why cold brew tastes smooth and sweet where the same coffee brewed hot would taste bright. That means the coffee that makes a great pour-over often makes a flat cold brew. This one goes the other way: a dark French roast chosen because its sugars and low acidity are exactly what long cold extraction rewards. Ground coarse, because fine grounds over a twelve-hour steep produce bitterness and a sludge you'll be filtering out of your teeth. No additives. Nothing artificial. Just coffee. How to brew it One part coffee to eight parts cold water for a concentrate. Steep 12–24 hours at room temperature or in the fridge. Strain through a fine mesh or a paper filter. Dilute the concentrate to taste — usually one part concentrate to one or two parts water, milk, or whatever you're building it with. Keeps about two weeks refrigerated, which makes a five-pound bag less mad than it sounds. Prefer something lighter and more complex in the glass? Cold Brew Medium Smooth is the other half of the pair — chocolate, toffee and floral rather than deep and roasty. Pairs with: a hot afternoon and a book you're reading outdoors.