what if cold brew was better? more flavorful, less grit, highlighting what makes specialty beans… special.
what is cold drip coffee?
so this is how cold drip works
i know, crazy: cold brew isn’t just steeping beans
hot water is super effective at generating chemical reactions and dissolving coffee “bits” (solubles) into the drink we all love.
this doesn’t mean that cold water can’t also dissolve these solubles; it just takes longer.
because of this time, most people brew cold brew like a long french press, steeping it for hours and hours in a fully immersed brew.
however, if you gave the water time to slowly work through the ground coffee beans, you could make a cold brew using a similar method to a pour over. and much like how a pour over tastes different than a french press, you’d end up with a different tasting cold brew.
this isn’t a hypothetical: this is cold drip.
in the past, cold drip devices were set up as gravity-fed towers. you might have seen one in a hipster coffee shop, looking like the biological child of a chemistry set and handblown glass artwork.
our patent pending brewing method takes this concept to the next coffee-nerd level.
we can’t reveal how it’s done- but this coffee is special. In the same way as a pour over can produce spectacular flavors that might get muddled in a french press, a cold drip can produce bright, popping cold brew that would otherwise be muddled or gritty in a mason jar or other steeping cold brew devices. this difference is why you’re liable to find cold drip in some of the best artisanal coffee shops: it gets more out of the beans, in a way that speaks to the flavors the roaster intended.
Kavnia can be drank over ice or cooled in the refrigerator for an undiluted cold brew.