Brewed Hot | Flash Chilled

METHOD:

 

How do you create delicious cold coffee that is sweet, dynamic and can survive for more than a week, preservative-free?

 

Well, by now we are all familiar with cold brew. However, the most compelling element of nearly all cold brew coffee is unimpressively that it is cold. It lacks much of the natural sweet acidity and body that coffees possess. And, the long oxygen-exposed process of creating cold brew is marginally sanitary and detrimental to its own life span. Often, preservatives and sweeteners are added to make these drinks to make them palatable and able to live out of refrigeration for months and months.

 

The answer to this question is everything that Crosscut exists for. We love how hot, drip brewed coffees taste. So, we of course start there by brewing coffee hot and in small batches, just like coffee wants to be brewed for it to express all of the natural sweet acidity and full body it possesses. Then, we drop it from 200 to a chilly 38 degrees very quickly (about 8 seconds, in fact) in an oxygen-free process, preserving all of its very best characteristics in that very moment.

 

This ice cold coffee flows directly and immediately into small kegs which are delivered to our wholesale customers or pushed into our favorite vessel: the handsome Crosscut Coffee can. All the while never touching a bit of the oxygen that undermines the enormous energy put into making Crosscut Coffees the best they can be. So, when you crack the tab on a can of Crosscut you are tasting a coffee that was brewed moments ago, just for you.

 

Any more questions? Hit us up!