The Rhapsody of Cold-Brewed Coffee

Welcome, bean brigands, to probably the best coffee blog ever! Today’s post is brought to you with humility and subterfuge by the one and only Telluride Jones, back from a rousing adventure of coffee curation and espresso percolation at the furthest extents of the human imagination. Thanks for being with us.

On the docket for today is probably the coolest thing to ever grace D Squared Java’s expansive retail terrain on 155 Water Street in Exeter, New Hampshire (aside from myself, obviously): cold-brew coffee on a nitro tap! You see, friends, the world of fine coffee has experienced a renaissance in the iced-coffee game in recent years. Once upon a time, all iced coffee was brewed in big, day-long batches by brewing hot coffee with double the amount of coffee to water, and then diluted with ice until cold. This is an OK method, and certainly not the worst, especially when handled by true coffee craftsmen, but it is somewhat limiting. At this point iced pour over coffee began to gain traction as a way to eliminate any detriment to the final brew by making it to-order. And this method is also fine; it’s even something you can find at D Squared Java year-round.

But cold-brew coffee has officially taken cafes by storm. Rather than brewing coffee hot and pouring it over ice, making cold-brew is a 12-hour process in which coarsely ground coffee is steeped in cool water. The result is a thick elixir, which when cut with ice, water and perhaps some milk, yields a mellow, full-bodied coffee. The lower temperature of the water during the extraction causes different component flavors of the coffee to emerge; namely, more big-bodied “base” notes and fewer delicate “bright” notes.

Well, wrap your head around that, and then try to grasp the lovely kegerator located at the end of our bar. Inside is a keg of cold-brew coffee, brewed and sealed by Claudia over at CQ Coffee Roasters, along with a tank of nitrous oxide. The tap activates both, and the “nitro” is injected into the coffee as it pours out of the tap. The resulting fusion is smooth, creamy, thick, and closely resembles draft beers like Guinness. So tip one back and enjoy! Refreshment guaranteed.

And now to unveil a new segment online and in-shop: featured coffee of the month! June’s featured coffee is roasted by CQ Coffee Roasters. It is a Costa Rica named “Helsar Manuel Macho Arce.” This unique coffee is perfect for summer. Everything about its flavor complements a warm, lazy summer morning: delicate brightness, juicy sweetness and notes of peach, all set to a soft, smooth body. “Helsar” is a single-source microlot: all of the beans come from one section of land, managed by one farming group. This specification in growing the coffee – in addition to a dedicated, technologically advanced mill – allows for very unique flavors to emerge. The coffee carries a mild fruit note when made as a standard pour-over drip coffee, but on the Chemex the body fades somewhat and is replaced by more prominent flavors, specifically a peach-infused liveliness coupled with a tea-like flavor profile. Available at D Squared Java for a limited time, and roasted by coffee Jedi Claudia over at CQ Coffee Roasters.

And make sure to hit up our latte-art throwdown on Thursday, January 10th at 8 p.m. Feel free to spectate or compete, whether you’re a coffee consumer or a coffee creator. Expect more buzz and publicity to ensue. Cheers!

T.J.

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Coffee in Your Veins

Hail, java junkies, and welcome to the fabulous OH-MY-GOD-IT’S-SPRING edition of D Squared Java’s FunTime GoodBlog! We have a lot to discuss today, so you better keep at least one eye open. Our first order of business is the food-drive round up. Throughout the month of March the team at D Squared Java led the way in collecting non-perishable foods and other essential goods for local food banks Feed My Lambs and St. Vincent de Paul, as well as the New Hampshire Food Bank. We began the initiative when we learned that after the inundation of donations around the holidays, these food banks find themselves with a dearth of goods at this time of the year. We operated under the banner of ‘Spring It On!’ and the folks at Historic Exeter Retail Owners’ Network (HERON) helped get over a dozen local businesses on board. In the end we collected over 500 necessary items, and awarded a gift basket valuing over $300 to one lucky giver via a raffle system. The items in the basket were donated by shops all across downtown Exeter. So thank you everyone! We plan to make the March food drive an annual tradition!

In the coming months we will be unfolding our new and improved summer menu. Now, most dedicated baristas love winter for the opportunities we get to craft so many different hot beverages. Every cappuccino and latte is another opportunity to hone our latte art skills, and the creation of a pour-over coffee is a rewarding and challenging experience. But when the mercury begins to seriously rise, it becomes time for us to pack up these skills, as they will be scantly used in the coming months, and begin figuring out how to make mind-blowing cold beverages.

Of course, we must begin with the coffee. We offer the freshest and most naturally delicious coffee in the area (if not the state!) by brewing our iced coffee to order, using only the finest beans and cleanest water. We use a drip brewer called Clever, and each coffee brewed over ice with the Clever yields a unique and tasty flavor profile that showcases the origins of the bean. If that were all that we did, D Squared Java would be OK, but now we don’t think that’s enough. That’s why we’re introducing a product so new and fresh that we may be the only place north of New York City to serve it: cold-brewed coffee on nitro tap! Keep an eye out for it in the coming weeks, and ask us lots of questions about it: our staff is literally ecstatic to talk about it.

The team at D Squared Java is also reintroducing a few summer favorites, including the only house-squeezed lemonade in the area, as well as a few signature iced teas. Jamaica (pronounced ha-MY-kah) iced tea is composed of crushed dried lime from Oman, rounded out with hibiscus and orange peel. Sweetened with organic cane sugar, this herbal tea is refreshing on its own or mixed with our lemonade for a naturally delicious Arnold Palmer.

We are proud to unveil our seasonal flavor shot concoction: lavender honey! This feisty syrup tastes like Spring in a cup. Water and lavender flowers are steeped until the delicate floral flavor is extracted, at which point the flowers are strained out and New Hampshire Honey is mixed in. This syrup is an acquired taste for some; the floral notes of lavender are prominent. But for those who like these flavors, this syrup is a fun way to Spring up any latte or a chai.

For those of you who are acclimated to the world of D Squared Java, you know that the owner of this establishment is a viscous tyrant who won’t stop until the entire world of coffee is his. It is to this end that we humble and enslaved bloggers of D Squared Java are now introducing a new blog segment, the first of many to come. Dan calls it the drink of the month, but we bloggers are happy to escape another beating and don’t care what it’s called.

Our drink of the month is brought to you by James, who picks the Cortado. For the unaware, a Cortado is a four-ounce beverage, essentially comprised of an espresso with an equal proportion of steamed and foamed milk, served just a notch above lukewarm. It is meant to be enjoyed quickly, and the small volume of milk ensures the Cortado has a strong espresso flavor. As James says, “I’ve really been digging it lately. You can really taste the graham cracker note in the espresso.”

Keep an eye out for print editions of D Squared Java’s FunTime GoodBlog to be circulated throughout the vast terrain of retail space loc ated at 155 Water Street, Exeter, New Hampshire.

Yours in servitude to the bean,

Jebediah Creed

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