Description
Cold Brew Extra-Dark Roast Coffee is crafted from beans blended for exceptional flavor in cold coffee, yet equally satisfying when brewed hot. Using a secret mix of South and Central American beans, this blend delivers a consistently rich and bold taste every time. Our Cold Brew Extra-Dark Roast features beans roasted to an extra-dark level and steeped slowly in cold water rather than hot. The result is a smooth, full-bodied coffee concentrate with intense flavor and low acidity, perfect for both refreshing cold brews and warming hot cups. Cold Brew Coffee is a popular coffee preparation method where coffee grounds are steeped in cold water for 12 to 24 hours, to extract the flavor and caffeine. The resulting coffee is less acidic and smoother than traditional hot brewed coffee.
Roast Level
- Extra dark roast
- Very dark brown to almost black beans
- Oily surface due to long roasting
Flavor Profile
- Bold and intense
- Smoky, chocolatey, and slightly bittersweet
- Very low acidity
- Smooth and less bitter than hot-brewed dark coffee
Brewing Method
- Cold brew process: coffee grounds steep in cold water for 12–24 hours
- Produces a concentrated coffee that can be diluted with water, milk, or used in iced drinks
Why Use Extra Dark Roast for Cold Brew?
- Extra dark roast brings deep, rich flavors that stand out even when diluted with ice or milk.
- The low acidity of dark roasts makes cold brew smooth and easy to drink.
- Pairs well with flavored creamers, syrups, or simple iced coffee drinks.
Roasted Whole Bean:
Whole bean coffee is coffee that has been roasted but not ground. The beans are sold intact, and you grind them yourself right before brewing. Once coffee is ground, it starts losing flavor and aroma quickly because more surface area is exposed to air. Whole beans stay fresh much longer. Grinding right before brewing preserves aroma, natural oils, and complex flavors.
Coarse Grind:
Refers to coffee beans that have been ground into large, chunky particles, similar in texture to sea salt or raw sugar. Best for brewing methods with longer contact time between water and coffee.
