The difference between cold brew and hot brew is, in traditional hot brews, it's a short
duration of time with a very hot water. With cold brew, it's a long period extraction,
so basically what you're doing is you're steeping the grounds in refrigerated water, and what
you're doing is you're pulling out a completely different extraction profile. Cold brew will
come out being less acidic than a hot brew, and it'll be easier on people's stomachs,
so it'll be less bitter and more sweet. And then when you put nitro on it, it's just
super creamy, and it's really easy to drink. Our coffee comes out having about one and
a half to two times the caffeine content of a comparable size cup of hot brew coffee.
We source only from local small batch roasters, and we don't roast in houses. I mean, what
that leads to is we work with people like Blanchards who know way more about roasting
coffee than we do. We really care about the product at the end of the day, so we focus
on just learning how to brew and brewing the best that we can. That just results in a much
better quality, smaller batch coffee. And we try to let that bleed over into other ingredients
as well. I mean, we work with a chocolate company called Harper Macaw to source our
coconuts, and they work directly with Brazilian farms, and they roast it for us much like
Blanchard stills for a coffee. So I mean, if we can source an ingredient locally, and
the company just does that, we want to work with it. We love seeing what coffee can do.
We've never tasted it with oak chips infused with it. We've never tasted it with orange
peels, so it's just been an awesome experience for us, education-wise, and just challenging
our palates, challenging our concept of ratios and brew times. I mean, just stuff that we
thought was pretty confined. You guys have kind of blown some of that up, and it's been
a lot of fun to be part of. One of the things that we really look for at Alchemista and
our brand is about, you know, we don't make anything, but we love finding these passionate
entrepreneurs and passionate food and beverage creators that are just so good at what they
do. Alchemista is getting us into markets that we're not. Since Alchemista is getting
to where people spend the most time, which is their offices, I mean, we're really getting
the chance to kind of branch out our geographic location as well as, you know, their brand
and their bastards for us. Alchemista is really helping us promote our own brand. You guys
help us to continue to brew as best as we possibly can. We just focus on that, and
maybe you can look at the other aspects of it, which is hugely important to us, because
the more time we have to devote to that, the better product we can create. Cheers to you
guys. Awesome job. Thank you so much. Love partnering with you and looking forward to
a lots of continued growth.
