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LOST

Inspiring the world through our craft, our care, and our conscience.

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"Snowfall" our Christmas Roast flurries into stores tomorrow.

Come help us celebrate the morning release of our Christmas Roast.  "Snowfall" will be released tomorrow, Saturday the 21st, at 6am.  The Meadows and Downtown Castle Rock locations are getting stocked late Friday night in anticipation.

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Snowfall is perfect for family gatherings, warming up after ice skating, or after a day of skiing powder. Since 1936 our hometown of Castle Rock has gathered annually in November to light the star, that rests upon the rock, that gave the town its namesake. This annual gathering brings the town together and kicks off the Holiday Season. It’s with this event in mind that we developed this roast.

Our Snowfall coffee is a blend from Africa and South America. The sun dried Ethiopian Sidama, from the region where coffee originated, provides sweet fruit tones that pair blissfully with cranberry and citrus desserts or scones. Paired with Guatemala Huehuetenango, a washed-process coffee, this coffee adds earthy tones making it a perfect pairing with Thanksgiving Dinner and Christmas morning treats.

LostCoffee Cold Brew Iced Coffee | The 24 Hour Process

There are quite a few ways to make iced coffee. We'll go over the two most commonly used methods.

The first is "double batch brewing".  The method starts with a coffee brewer.  A double batch of coffee is measured, ground, and then placed in the brew basket.  The brewer is set to it's normal time and brew setting.  Water is then brought to just shy of boiling and the coffee is then brewed for a normal batch time.  Double batch brewing creates a stronger batch of hot brewed coffee.  That solution is then cut 50/50 with cold water.  It's a quick way for some shops to offer and iced coffee product.  It's flavor can be week and sometimes inconsistent, bitter, or acidic.

The second way is called Cold Batch Brew.  This is how your LostCoffee Barista makes your next cup of iced coffee.  We've been making it this way for over three years now.  The Cold Batch Brew method starts with a large container.  We take five pounds of our fresh, Castle Rock roasted coffee, Austin Blend to be specific, and grind it so almost every edge is exposed.  The Barista then carefully places all five pounds in a specially made cotton bag.  The top is tied off and all the air is removed from the bag.  The Barista then starts filling the container with crisp cold water.  The container it lidded and placed on the shelf.  Now we wait....and wait...and wait some more.  It takes 24 hours for the fresh cold water to penetrate the bag and extract every ounce of flavor.  

Our Cold Batch Brew naturally seems sweeter due to its lower acidity.  The coffee in this process never comes into contact with heated water, the process of pulling flavor from the beans produces a different chemical profile from conventional brewing methods.  The end result is a very crisp, deep flavor with very little after taste, and virtually no acidity.

It's warming up.  Stop by in the afternoon and try a cup.  Whether you get it with a couple pumps of sweetener, maybe add some cream, or straight up, you are sure to enjoy.

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