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!