In cold-brewing, heat is replaced with an extended chilled temperature brewing period. Using Single Origin coffee beans which are ethically sourced, FITCH use their own roast and grind profile.
Once the tailored water has been chilled to the required temperature within the large fermentation vessel, the coffee grounds are added and left to steep for 16 hours.
At FITCH we are extremely proud to produce all our products in-house, here in Yorkshire, UK.
Well why don't you hear it from one of our stockists:
"I have a tendency to not be that impressed by cold brew but I was really pleasantly surprised by this one. I could smell dark berries/cherry on the nose which I enjoyed, acidity was present but fairly low and it had a lovely chocolatey finish that lingered on. It really grew on me the more I drank." Baltzersens, Harrogate.
Water temperature is an important factor when affecting the extraction of the coffee. The hotter the water, the quicker the compounds will extract. The cooler the temperature, the slower the flavours and aromas will extract.
Cold Brew has limited acidity in taste due to some compounds not being able to be extracted at the lower temperature - providing a sweeter and smoother taste.
Thanks to our friends over at Bio-bean, recycling our coffee waste into sustainable and high-performance products and displacing conventional fuels and chemicals. Check out a recent blog here.
