Coarse-ground dark roast, selected for cold extraction. The dark roast is what gives cold brew its heavy, chocolatey body — low acid, naturally sweet, and smooth enough to drink straight over ice.
Tastes like: dark chocolate, molasses, smoke
Roast: Dark
Make it: 1 cup grounds to 4 cups cold water. Steep 12 to 18 hours in the fridge, then strain. Serve over ice, cut with water or milk to taste. Keeps about a week refrigerated.
Coarse grind only — the right grind for cold brew. Also available as a medium roast in a wider range of grinds and sizes.
