Many people make the mistake of choosing coffee for cold brew – they simply use whatever they have on hand in the cupboard, instead of consciously choosing the beans. This is a mistake, because the quality of your cold brew depends 70% on the raw material.

Have you ever wondered why some coffees taste better than others? Or why baristas in professional roasteries slurp coffee from their distinctive spoons with complete concentration and great volume?

Most coffees on store shelves are blends of indeterminate origin, roasted dark, and labeled with only an expiration date. Specialty coffee is the flip side of the same industry—beans rated at least 80 out of 100 by the SCA, with a farm, altitude, roast date, and flavor profile described by specific flavors rather than "intense aroma."