Samuel: Abridged: March 2013
Big gatorade coolers, ice, and plastic cups got me by for the first summer, and I was constantly figuring out better ways to do things along the way. For one, I was brewing the coffee at the kitchen, then carrying it out to the truck, then shed, then back to truck and kitchen 24 hours later to drain. Now I literally cold brew it—in the walk in cooler—because it helped with health code stuff for my bottling process, but also it just made way more sense anyway. There are many ‘ah-ha’ moments like that!
Brewing vessel: 5-gallon food-grade buckets with a nozzle I drilled out of the bottom plus huge muslin sacks I had a friend sew for a pretty easy and cheap system. Though I don’t have an additional felt filter like a Toddy, I don’t drain out of the very bottom, but instead out of the side just above where most of the silt settles anyway, so it’s still a pretty fine-free coffee.
Samuel: Abridged: It’s a great brew method with little waste, and I wanted a very minimalist menu that would be easy to cart around.
Samuel: Abridged: A girl.
Samuel: Abridged: Nope.
Samuel: Abridged: Not any time soon.
Samuel: Abridged: That’s our niche for now. But we want to ramp up our online sales with subscriptions and a video series.
Sarah: All the cold brew stuff out there usually comes in glass. What made you decide to use BPA-free plastic bottles?