What the oak
actually does.

In the works

• ✦Co-fermentation: what the research actually says Two different practices share one name, which is where most of the argument comes from. What the peer-reviewed work supports, what it does not, and how to read a claim on a bag.
• ✦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.
• ✦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.