Two ingredients. That's the whole list.
Cold brew coffee made with coffee and water. Nothing added, nothing to mask. Steeped slow from our own air‑roasted beans, canned, and shelf stable for a year.
Read the side of the can
Most canned coffee carries sugar, dairy, flavouring or a preservative. Ours carries coffee and water. That only works if the coffee underneath is clean.
Why cold brew suits air roasting
Cold water pulls less acid and fewer harsh compounds, which is why cold brew reads smoother. Start with beans that were never scorched and there is nothing left to round off.
Shelf stable for a year
Unopened, it keeps in a cupboard — no refrigeration until you want it cold. A desk drawer, a cooler, a market bag, a case in the garage.
What is cold brew coffee?
Coffee steeped in cold water for many hours rather than brewed with heat. Time does the work instead of temperature, which pulls out the sweetness and leaves behind most of the acidity and bitterness.
Why does my cold brew taste bitter?
Usually one of two things. Either it steeped too long or too warm, which pulls out the harsh compounds along with the sweet ones — or the beans were scorched in a drum roaster before they ever reached the water, and no brewing method hides that. Ours is air roasted, so nothing is pressed against hot metal, and it is steeped cold and filtered before it can turn.
How long does it keep?
Shelf stable for a year unopened, no refrigeration needed until you open it. Keep it cold after that and drink it within a few days.
Never bitter, never burnt. If it ever is, tell us and we’ll make it right.
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