Seasonal Blend
Dog Days
Blackberry, Cocoa Powder, Dried Cherry
Seasonal Blend
Dog Days
Blackberry, Cocoa Powder, Dried Cherry
Our summer seasonal blend is back! We crafted this iteration of Dog Days in collaboration with our friends from Greyhouse Coffee & Supply Co. when they visited our roasting facility in June.
This round light-medium roast consists of coffees from Rwanda, Guatemala, and Ethiopia. Notes of sweet-tart dried cherry and cocoa powder accompany juicy blackberry acidity in the cup, with toffee and black tea lingering in the finish.
We're including two basic iced coffee recipes below to get you started. But, just like our year-round Cold Front Signature Blend, Dog Days also tastes great when brewed hot—don't hesitate to use your favored brew method.
Cold brew has gained popularity in recent years as a smooth, full-bodied alternative to traditional iced coffee. Steeping coffee grounds in water creates a rich, low-acid coffee concentrate that can be diluted to taste or used in place of espresso for homemade iced lattes and other creations!
Base Parameters:
• 10oz coarsely-ground coffee
• 40oz water
• Steep for 12-24 hours
• Strain and dilute the concentrate to taste with water or milk. We recommend a ratio of 1.5 parts water to 1 part concentrate, plus ice (if desired).
View our Filtron Brew Guide for full details.
Brewing coffee directly over ice is a quick and easy alternative to the Cold Brew method. This technique produces a fresh, clean, and aromatic iced coffee. You can use various pour over brewers for this method, but we recommend the Chemex.
The goal of the iced pour over is to brew a concentrated coffee that is diluted to the proper ratio as the ice melts, using equal parts water and ice. Direct contact with ice cools the brewed coffee quickly, retaining aromas and bright flavors not found in cold brewed coffee.
Base Parameters:
• 50g coffee
• 375g hot water
• 375g ice
• Rinse and remove the filter from the Chemex. Place ice in the bottom of the Chemex. Return rinsed filter to the Chemex, add ground coffee, and brew directly over the ice.
Scale up or down as needed for the volume of your chosen pour over method.