Every co-ferment has a method.
Some coffees want to be coaxed. Others want to be challenged. We've burned batches, pulled shots too fast, brewed too cold — all in the name of finding the extraction that makes each co-ferment sing. Here's where we've landed, for now.
| Ready to Drink Cold Brew | Espresso | Pourover / Flash Brew | French Press | Hybrid / Bypass | Batch Brew | |
|---|---|---|---|---|---|---|
| Abbey Ale malted grain · dates · toasted coconut | ||||||
| Red Wine black cherry · dark chocolate · grape nuts | ||||||
| White Wine asian pear · hazelnut · honeycomb | ||||||
| Apple Cider apple tart · bourbon cream · salted caramel | ||||||
| The Pupil IPA citra hops · macadamia nut · honey | ||||||
| Tepache pineapple · brown sugar · cinnamon | ||||||
| Nostalgic cacao · toasted nuts · vanilla |
Cold extraction slows everything down. The fermentation notes soften and round out. If you want malt-forward co-ferments at their most approachable, start cold.
Pressure concentrates everything. The fermentation notes come through louder, faster, more insistent. Try both espresso and pourover before you decide which one you are.
The pourover gets out of the way. It lets the fermentation character lead without adding its own opinion. If you want to taste what three days in the tank produced — start here.
Full immersion holds the fermentation notes longer in the cup. The wine-adjacent quality of the Red Wine co-ferment shows up most clearly here. Give it four minutes. Don't rush the plunge.
Bypass brewing dilutes after extraction — which opens up the top notes. The Tepache's pineapple brightness comes through in a way that straight extraction can muddy.
Nostalgic was built for this. There's something about brewing it in volume that suits a coffee named for memory — like it was always meant to fill a room, not just a cup.