The Cold Brew blend from Cafe' Rochon is specifically crafted to withstand the long extraction process of cold steeping. Unlike standard roasts that might turn bitter or acidic when soaked for 12–24 hours, this blend is balanced to highlight sweetness and a heavy, smooth body. Flavor Profile Primary Notes: Deep milk chocolate and creamy caramel. The long extraction emphasizes the natural sugars in the bean. Secondary Notes: A distinct nutty undertone (like roasted hazelnuts) with a very subtle, mellow stone fruit sweetness on the finish. Body: Exceptionally full-bodied and syrupy. When brewed correctly, it has a heavy, velvety mouthfeel. Acidity: Extremely low. The cold brewing process naturally leaves behind the oils and acids that cause "bite" or bitterness in hot coffee, resulting in a very "round" flavor. Finish: Clean and sweet, with no lingering burnt or ashy aftertaste. Key Characteristics Roast Level: Medium-Dark. This roast level is the "sweet spot" for cold extraction—dark enough to provide chocolate and cocoa depth, but light enough to avoid a charred flavor. Origin: Usually a blend of Central and South American Arabica beans, prized for their consistent sweetness and low natural acidity. Caffeine: High. Because cold brew uses a higher coffee-to-water ratio and a longer steeping time, the resulting concentrate is significantly more caffeinated than standard drip coffee. Preparation Tips The Grind: Use a coarse, "sea salt" texture grind. This allows water to flow between the grounds and prevents the brew from becoming muddy or over-extracted. Dilution: This is often brewed as a concentrate. Depending on your preference, you can cut it 1:1 with water or milk. Serving: It shines when served over ice with a splash of cream or oat milk, which further accentuates the chocolate and caramel notes.
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