State of the Cold Brew Union

Pretty much everything sucks. Let’s be different.

I say this with absolutely zero offense to the coffee world. I mean, who am I to rag on the entire cold brew creating community? But c’mon, we can be aeons (this means eons, but it’s also a correct spelling and I’m pretentious) better.

Alright, stick with me here. Imagine you’re at your favorite coffee shop. You step up to the counter and order a cold brew. It’s poured, lidded, strawed, and handed to you. You take a sip. What flavors can you pick out? Are any of them nuanced? Do they taste carefully crafted? Do you even like them?

I’ve lived out that scenario countless times. I taste dirt. I taste sour. I taste bitter. I taste water. Dirty. Sour. Bitter. Watery. Things I don’t want in my mouth. Ever. Unless it’s 1999 and I’m eating a ‘Cup of Dirt’ from TGI Fridays.

I understand how a farmer can cultivate a beautiful bean. I see how roasters can highlight the terroir of a bean. I taste how a barista can craft a perfect cup, spotlighting the nuances of said bean. These are all put on display, as a meticulously orchestrated harmony. This is art. This is the beauty of what coffee can be.

Except in cold brew.

Coarsely ground beans tossed into a vat. Any beans will do. Any grind size will do. Any temperature will do. Any amount of time will do. The customer will still pay $6 and retrieve a quick spike of serotonin.

We want that serotonin to last. We want those frequencies to resonate throughout your day. We want to make your day reverberate full of High Frequencies.

Let’s be different. Let’s make this cold brew something you crave. A flavor you long for. A mouth-feel you desire from the moment your eyes open in the morning.

Let High Frequency be your morning nature walk. Let the cold brew of days past be your morning doom-scrolling. Wake the heck up!