When it comes to brewing, what’s the difference between hot and cold? Yes, temperature, of course, but also bite. Cold brewed coffee is never heated. As a result, the oils and acids that are released commonly with heat, don’t pass through to the brew. No longer masked by the compounds that give coffee its famous bitter bite, the nuanced lush, fruity flavours of the beans becomes strikingly more perceptible and, some would argue, more enjoyable. With more than 50% less acid than a hot brewed cup, cold brew is truly smooth.

Cold brewing is hot. While we’re pro-DIY, the actual percolation and filtration can take somewhere between 12-24 hours. Don’t know about you, but our cup of coffee can’t always wait, so; why not bottle it! Working with craft coffee roasters in Texas, TJ's suppliers start with a half a pound, medium roast, 100% Arabica beans from the world’s finest growing regions. The beans are ground coarsely and specially filtered to create 946 millilitres of delicious, naturally sweet, ready-to-pour TJ's Cold Brewed Coffee Concentrate. That’s equivalent to about 2.84 litres of coffee beverages when reconstituted with water, milk, etc. If you like it strong and steamy, mix it with a bit of hot water for a smooth cup. Or pour it over some ice for a cold cold brew. If you want to keep the coffee as concentrated as possible, you can use it to make coffee ice cubes for your iced coffee. And since it’s ideal for adding coffee flavour without the acid bitterness, it’s even great for use in baking, marinating, making cocktails or served Affogato-style over ice cream.