Research
What is Co-fermentation in Coffee?
Before coffee is roasted, the farmer has to turn a ripe cherry into a dry green bean, and that step is called processing. Co-fermentation is one way of doing it. Here is what it means, what the research supports, and how to read the label.
Read the piece →The Willett barrel
Whose barrel this is, why an emptied whiskey barrel is nowhere near empty, what the oak actually has to give, and why the coffee goes in green.
Read the piece →Does barrel-aged coffee contain alcohol?
An account of what a bourbon barrel actually contributes to coffee, why the roast resolves the alcohol question before the coffee is ever brewed, and where the published evidence runs out.
Read the piece →In the works
- ✦The extraction temperature curve What changes between 4 °C and 22 °C, and what that costs you in the cup.
- ✦Water chemistry for cold brew Why the same beans taste different in two cities.
- ✦Oxidation and shelf life What actually degrades in a bottled cold brew, and how fast.
- ✦Inside our barrel program Which barrels, how long, and what changes in the green bean while it sits.
- ✦Why we pasteurize What heat does to a finished cold brew, and what it protects you from.
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