Do you want to be a part of something new, exciting, challenging, and full of opportunity?  Do you love Quality – Coffee – Fast?

Mission Brew Coffee is seeking a friendly Barista!

At Mission Brew Coffee, our passion is coffee!  We strive to procure, brew and deliver the finest quality hand-crafted coffee beverages.  Our baristas combine their knowledge and training to artfully produce every hand-crafted coffee beverage for our patrons to enjoy.

Our passion is coffee, but our focus is service. Mission Brew Coffee baristas greet every customer with a smile and genuinely strive to know their stories. We seek to give our customers a positive experience through the uplifting and energizing spirit found in our friendly baristas. We will foster a culture of service and giving by hosting regular community service projects and giving back to local neighborhoods in San Diego.

We have selected only the highest quality coffees to serve to our customers and have ensured that those coffees are also environmentally and socially conscious, sourced only from San Diego roasters. We invest time and effort training our baristas in their craft, always stressing customer service. We hope that the result is a customer experience that goes well beyond what can be found at other coffee establishments.  The ideal barista candidate will wholeheartedly love our mission and passionately strive to uniquely contribute to it.  We are only 3 years into this adventure so if you want the opportunity to grow with us then there may be a future for you at Mission Brew Coffee!

Whatcha Gonna Do?

  1. Brew Quality. Coffee. Fast.
  2. Greet customers with a smile, take their orders, and chat it up!  Friendly and Outgoing Customer Service is a MUST!!!
  3. Serve and bless our customers and your co-workers with a positive and uplifting attitude.
  4. Clean!  Yep – 75% of a barista’s job is cleaning up the mess we make brewing excellent coffee & espresso drinks.  OK, I made up that percentage but it is a lot of cleaning so you better love to do it!
  5. Passionately support and promote our Mission as a team player!  We never say, “That isn’t my job!”  Instead, we accept challenging or menial tasks with a smile and a servant’s heart.

You Gotta Have Skills!

  1. Passion for coffee and making incredible specialty coffee drinks
  2. Outstanding Customer Service!
  3. Strong organizational & multi-tasking skills
  4. Clean freak – that’s right – you heard it again!
  5. Reliable, Trustworthy and Punctual
  6. Love what you do and give it your all everyday

BONUS Skills!

  1. Previous experience working as a barista especially in specialty coffee – we have a La Marzocco GB/5 semi-automatic espresso machine – this isn’t Starbucks people!  The coffee isn’t gonna brew itself!
  2. Coffee knowledge and a desire to share it!

Want to Land an Interview?

  1. Check us out –
  2. Submit a tailored and descriptive cover letter telling us why you are a perfect fit based on the above requirements
  3. Submit resume and a few references, both personal and professional
  4. Submit a schedule of your availability to work & desired number of hours per week.  We are looking for a barista to primarily cover closing shifts but the more availability you have the better.

Send all of the above as attached documents to


Compensation will be highly competitive with equivalent positions and based upon experience and skills above.

Mission Brew Coffee address:
6845 University Ave. Bldg. D San Diego, CA 92115.

Barista Job Description (PDF)


Image courtesy of Photos by Adena

Meet Siraya Schultz of SS Photography

Siraya is a loyal customer of Mission Brew Coffee!  She says that she loves to go to Mission Brew Coffee because of the great service and personable baristas.  Her favorite drink is a hazelnut Mission Cold Brew Coffee – perfect for a warm San Diego day!  However, in addition to being a great patron, Siraya has also provided some awesome photography for Mission Brew Coffee’s various projects.  We are so thankful for her talent and willingness to help us out!

 Who is Siraya Schultz?

Siraya moved frequently growing up because her parents were international missionaries.  She came to see that, while it was often difficult, it was also a great blessing.

 “I got to see God at work in other cultures and also the beauty of his creation.”

Siraya has lived back in the United States for over a decade, but she has had the privilege of now returning to the international mission field for various trips of her own.  She exclaims, “I have adored capturing every minute!”  Siraya is now an avid traveler and gets the travel bug frequently.

“I love capturing moments and seeing the world through a lens.”

Siraya moved to San Diego to be a part of Red Door Church.  She comments on her experience, “It is an amazing community living life on mission for Jesus together.”  Siraya traveled to Ecuador with Red Door Church to serve a local church in Quito, Ecuador called La Fuente.

“Serving together is a great way to get to know people on a deeper level.”

Upon her return from Ecuador Siraya decided to take her photography to the next level.  Thus, SS Photography was born!  Siraya’s love of capturing international beauty also inspired her to photograph children and families.  Since San Diego is such a beautiful city she has plenty of scenic locations to take clients to get the perfect shot!

SS Photography Showcase!

Siraya is displaying her work tonight (3/18/15) at San Diego’s RAW Showcase!  If you’d like to view and/or purchase any of her work you may buy tickets online or at the door for the Showcase event tonight.  Mission Brew Coffee encourages you to come out and support Siraya and many other local San Diego artists!


Find SS Photography Online!

SS Photography Website



Windansea Beach, La Jolla SS Photography

Windansea Beach, La Jolla
SS Photography


Annapolis, MD SS Photography

Annapolis, MD
SS Photography


Mt. Cotopaxi, Ecuador SS Photography

Mt. Cotopaxi, Ecuador
SS Photography

Finding Common Ground – The Mission of Mission Brew Coffee

In Part 1 we explored the tumultuous history of the coffee industry.  This history has been explored and eloquently retold in great detail by Mark Pendergrast in his book Uncommon Grounds.  Coffee’s history, however, has not been all doom and gloom.  At various times throughout its history there have been individuals and companies who sought to swim against the tide of the ages and use coffee to bless people rather than exploit them.  We hope to explore the practices of a couple of these pioneering individuals in Part 2.  They provide examples for us to follow today as many coffee growers, roasters, cafes, and consumers work hard to reverse many of the negative trends of coffee’s stormy and often violent past.  Together we can use coffee for the benefit of humankind, the economy, and the environment rather than to their detriment.

Coffee History’s Shining Lights in the United States

0027 joel_cheek_full

Joel Cheek

Joel Cheek was born in rural Burkesville, Kentucky in 1852 and grew up working on the family farm. As an adult he left the farm and became a traveling salesman.  He sold a variety of products but it was coffee that intrigued him most. He was convinced that the United States was becoming a burgeoning market for coffee. He concluded that he could secure a large share of this market if he could improve upon the coffee currently being sold.  Quality coffee became his focus.

He brought his new coffee to the Maxwell House Hotel in Nashville. The management agreed to serve it to its guests. They praised the marvelous new Maxwell House coffee as superb! From the start the business grew rapidly—under the management of Joel Cheek.  General Foods Corporation acquired Maxwell House in 1928 just a few years before Joel Cheek’s death.  Unfortunately, General Foods did not continue Cheek’s legacy of quality coffee as they started adding low quality robusta beans to their blends during the 1950’s in order to cheapen the price.

What made Joel Cheek and his company, Maxwell House, so successful?  He left us a life and legacy of blessing others.  He valued human beings in an age when companies often sought to exploit them with long hours, low wages, and difficult working conditions.  Furthermore, in an age when many coffee companies were adulterating coffee with anything and everything from chicory to dirt in order to deceptively make more profit, Joel Cheek sought instead to provide consumers with honest quality coffee that truly was “Good to the Last Drop!”

Joel Cheek sought to treat employees like family and sought to do business honorably.  He once said, “Any transaction between me and my fellow man that has not the moral in it on my part to profit him, is an immoral transaction.”  He saw business as an opportunity to bless others knowing that in doing so his business would ultimately benefit as well.

Joel Cheek also desired to promote a company culture that was radically different than the typical view of employees in early 20th century America.  Joel said of his employees, “You love them, you love their families, you are part of them.”  Joel Cheek cared for his employees and their families.

Joel Cheek even believed that quality coffee itself had a greater purpose that went far beyond him and Maxwell House.  He touted coffee’s benefits for mankind, “We believe that this great Creator has created nothing in vain, that everything that he has caused to grow on this old earth of ours he has provided for some good and useful purpose…There is not a single nation under the sun but what has in their blood a desire…for a stimulant of some character.  It must and will be satisfied.  We believe that this article that we prepare for the people is God-given.  We are sure that what we have to offer is for the good of mankind, for the great masses, for the soldier in the trenches, for the tired, weary laborer, for the poor, and for the toiler everywhere-it is almost everywhere a boon and a blessing.” Joel Cheek brought the blessing of quality coffee to households across the United States.


William Black

William Black was born in Brooklyn, New York around the turn of the century.  Following his father’s death, he had to help support his family by working to unload produce trucks and as a checker.  In 1926, with $250 starting capital, he decided to go into business for himself selling shelled nuts to theater goers on Broadway.  Six years later his Chock full o’Nuts brand had quickly expanded to eighteen stores in Manhattan.  His quick-order luncheonette stands soon became known for their quality coffee and nutted-cheese sandwiches.  They were also well known for their cleanliness and reasonable prices.  During the Depression shelled nuts were viewed as a luxury that few could afford so Black focused on expanding his coffee brand.  As the economy recovered Black expanded into more than 100 stores across New York City and starting selling his well respected coffee in grocery stores.  Initially, when coffee prices rose during the 1950’s, Black, like most other restaurant owners, held to his 5-cents per cup of coffee by watering it down.  However, he soon broke ranks and raised the price declaring that he would not compromise on quality.  His coffee brand remained iconic in New York City until his death in 1983.

William Black was successful in large part because he offered something unique.  Chock full o’Nuts provided great service, food, and coffee in a market that few had entered with such attention to quality.  Low quality quick-order stands could hardly compete with Chock full o’Nuts.  However, Black was also a successful businessman because of the way he conducted business with compassion and integrity.

Black gave back to the city of New York and beyond.  He started the first private foundation in the United States dedicated specifically to finding the causes of and cure for Parkinson’s disease.  William Black was still the chairman of the Parkinson’s Disease Foundation at the time of his death.

Black and his management team also gained a reputation for rewarding great work with great benefits unheard of in similar establishments.  Bonuses were given out for perfect attendance records and the like.  He even allowed employees to take home food.  The company also allowed employees to buy part of the business through discount sales of stock.  They were well known for racial equality in hiring and were even the brunt of many protests as a result of hiring so many black workers, including former baseball great Jackie Robinson who served as Vice President of Personnel for Chock full o’Nuts.  William Black believed that because of his business success he was in a position to help and bless others – his employees, his customers, his city, the medically ill, and all who were the beneficiaries of his philanthropy.

The Mission of Mission Brew Coffee

We believe we have been blessed to be a blessing and so we hope to bring awareness to coffee’s injustices while simultaneously making a positive contribution to our local and global economies, the environment, and by blessing San Diego neighborhoods.

Joel Cheek and William Black provide two great examples for us to follow as we carry the torch forward in the Unites States’ coffee industry today.  They both knew that ultimately it was people who were most important – not profit, not business success at all costs, not even coffee.  Rather, they used profit, business, and coffee as a means to bless people.  We strive to do the same.

At Mission Brew Coffee, we hope to offer a superior quality cup of coffee that all of our patrons can enjoy knowing that we have done all we can to ensure that our coffee was procured through ethically sourced means.  We work for more than wages and manage for more than profit so that mutual respect and the just use of goods and skills may shape our company culture.  While we strive to earn a profit, we serve our customers by providing quality products and services for them to enjoy.  Quality coffee and friendly service must never be sacrificed for the bottom line.  In our global economy we advocate meaningful work and fair wages for all.  We give freely and gladly to the local community out of our resources and time.  We believe that others will be excited to join us on this mission as we seek to bless others through coffee.

missionbrew dark

Mission Brew Coffee purchases its coffee only from the finest local coffee roasters in San Diego. Our coffees are organic, fair-trade, and/or otherwise sourced through socially, environmentally, and economically conscious means. In fact, at Mission Brew Coffee we go beyond organic and fair-trade by selecting roasters who have direct, fair-price relationships with the farmers themselves ensuring that all the coffee we purchase leaves a positive impact on our global and local community, environment, and economy.

Our passion is coffee, but our focus is service. Mission Brew Coffee baristas will greet every customer with a smile and genuinely strive to know their own personal stories. We seek to give our customers a positive experience through the uplifting and energizing spirit found in our friendly baristas.  We enjoy cultivating coffee and espresso knowledge and satisfaction in our customers, employees, and community. We will connect with our customers by creating authentic relationships and uplifting their lives even if only for a few brief moments each day.  We will further foster a culture of service and giving by hosting regular community service projects and giving back to local communities in San Diego.

Ultimately, coffee is about people – from the farmers who ethically grow and harvest, to the roasters who carefully and meticulously prepare the beans, to our baristas who artfully brew each cup, to our customers who desire Quality, Coffee, Fast, and ultimately to our community, both local and global, who we positively impact through our Mission.

Our Mission is to serve you “Quality. Coffee. Fast.” while giving back to our community. We hope that the result will be a customer experience that goes well beyond what can be found at many other coffee establishments.

We hope that through our mission we will Find Common Ground with many others who are as excited as we are to bless people through the blessing of coffee.

Part 1 – Coffee’s Tumultuous History

“A good cup of coffee can turn the worst day tolerable, provide an all important moment of contemplation, rekindle a romance.  And yet, poetic as its taste may be, coffee’s history is rife with controversy and politics.” – Mark Pendergrast, Uncommon Grounds

Get Out Your History Textbooks!

Coffee – who knew that the small tree and the fruit it produces has had such an enormous influence on the shaping of our modern world?!?  Coffee is the second most valuable traded commodity in the world, second only to oil, the other “black gold.”  Indeed, the tiny cherries that come from a coffee tree contain within them two small beans (seeds technically) that, once processed, roasted, and brewed, produce a cup of dark brew that is considered “black gold” to many throughout the world.  Coffee contributes billions of dollars to the global economy every year.  Yet, perhaps because it is so valuable, coffee’s history has been surrounded by inequality, oppression, and strife.  However, even among coffee’s tumultuous history there have been a few voices crying out in the desert who have sought to bring awareness to coffee’s turbulent surroundings and instead use coffee to bless others.

This is the Mission of Mission Brew Coffee – we believe we have been blessed to be a blessing and so we hope to bring awareness to coffee’s injustices while simultaneously making a positive contribution to our local and global economies, the environment, and by blessing San Diego neighborhoods.  We hope to offer a superior quality cup of coffee that all of our patrons can enjoy knowing that we have done all we can to ensure that our coffee was procured through ethically sourced means.

So grab a hot cup of coffee and follow us on a journey through the highs and lows of coffee’s history and help us fight for a brighter future ahead.

Coffee’s Tranquil Beginnings

The Legend Begins

Today coffee is so prevalent that it is difficult to imagine that not all that long ago in human history it had not even been discovered.  Coffee’s humble origins began among the isolated Christian people of Abyssinia in what is modern day Ethiopia.  Legend holds that coffee was discovered in the 9th century after a goat herdsman observed that his goats, upon eating bright red cherries from a particular tree, became energized and would not stop dancing and jumping around.  The goat herdsman tried the cherries himself, and his newly found exhilaration prompted him to report his findings to the abbot of the local monastery.  The abbot soon made a drink from the coffee cherries and realized that it was quite helpful in keeping him alert during evening prayers.  He shared his new creation with the monks who after having enjoyed the beverage discovered to their astonishment that they could pass the evening in stimulating conversation and a happy state of mind without fatigue.


Whether or not the legend has any validity, it certainly expresses what we all still love about the stimulating effects of coffee and the friendships it helps to create.  Coffee still has a special place in Ethiopian culture.  Ethiopians still serve coffee as they always have in an elaborate ceremony which takes the beans from raw green to roasted to brewed in nearly an hour.  The Christian monks of Abyssinia were very likely the first to cultivate the coffee plant and prepare what is now the world’s favorite beverage.  They did so with the mission to benefit all mankind.  

Coffee’s Reputation Spreads

Coffee’s fame soon advanced to the Arab world.  By the end of the 15th century Arabs had spread coffee to all of the Islamic world through cultivation and trade.  Arabs also started to enjoy coffee outside of the home in public coffeehouses known as qahveh khaneh.  Coffeehouses were a place not only to enjoy coffee but also to enjoy the social activity that accompanied the new drink including conversation, music, entertainment, and games.  It seemed that coffee really was benefiting mankind.

Eventually, by the 17th century coffee made its way to Europe through Venetian merchants.  The first coffeehouse in Venice opened in 1683 named caffe.  Coffeehouses rapidly became popular, especially among the Italians and British.  Coffee’s popularity soon spread even to the New World.  The coffee tree was brought to the New World by Europeans in order to cultivate in the favorable climates of Central and South America.  However, as coffee’s popularity grew so did its value as a traded commodity – corruption, oppression, and strife soon followed.

What Went Wrong?

“In Guatemala, the contrast between poverty and wealth is stark.  Land distribution is lopsided, and those who perform the most difficult labor do not reap the profits.  Yet there is no quick fix to the inequities built into the economic system, nor any viable alternative to coffee as a crop on these mountainsides.  The workers are in many ways more content and fulfilled than their counterparts in the United States.  They have a strong sense of tradition and family life.  I am confused.  As the workers bring in the harvest, I ponder the irony that, once processed, these beans will travel thousands of miles to give pleasure to people who enjoy a lifestyle beyond the imagination of these Guatemalan laborers.  Yet it would be unfair to label one group as ‘villains’ and another as ‘victims’ in this drama.  I realize that nothing about this story is going to be simple.” – Mark Pendergrast, Uncommon Grounds

People Exploited

In 1788 San Domingo, modern day Haiti, supplied HALF of the world’s coffee!  They did so using slave labor.  Coffee’s value as a traded commodity meant that humans soon exploited their fellow man in order to profit from it.  Throughout the New World and Africa people were forced into slavery in order for wealthy plantation owners to reap the profits.  Haiti still suffers from the lasting effects of this cruel system of forced labor.  It seemed that coffee was no longer being used for the benefit of all mankind but was being used to bring immense profit to a few at the expense of many.  Large plantations sprang up throughout Central and South America and, more often than not, the native population or African slaves were exploited or forced into slavery in order to provide the labor needed to cultivate the coffee crop.

Environment Exploited

Not only were humans the victim of this thirst for wealth, but so was the environment.  In Brazil, where slavery was legal until 1888, owners of coffee plantations would use slash & burn agricultural methods.  They would completely destroy thousands of acres of rain forest in order to plant coffee trees, which ironically grow best in the shade of larger trees.  The coffee trees, exposed to the open sun and left alone to deplete the soil’s nutrients, would quickly become unfruitful.  As a result, the plantation owners would soon find new rain forests to clear in order to plant more coffee trees.

Markets Exploited

From the late 1800’s well into the 20th century wealthy coffee businessmen and traders also discovered that they could increase their profits even more by manipulating markets and consumers.  This led to dishonest practices both globally and locally in the United States.  Traders’ corrupt practices led to price manipulation of coffee markets though the farmers themselves rarely benefited.  Coffee advertisers in the United States made dishonest claims about their competitors.  Even more appalling was the fact that many large coffee roasters in the United States adulterated their coffee with non-coffee “fillers” such as chicory or in some rare instances even dirt!  Even when mislabeled food products became illegal in the United States many coffee roasters continued to find ways of intentionally reducing the quality of their product in order to increase their profits per pound of coffee sold.  A comment made by an astute observer of the 1959 National Coffee Association convention summed up the growing trend among American coffee, “There is hardly anything that some man cannot make a little worse and sell it a little cheaper.”

Coffee’s Story – Past, Present, and Future

Much of coffee’s history is yet to be written.  Certainly coffee does not stand alone as a commodity that has been abused by humans to the detriment of other people, the environment, and the economy.  Many injustices continue to this day and the solutions are not always readily apparent.  As Pendergrast observed, even when social inequalities seem clear it “would be unfair to label one group as ‘villains’ and another as ‘victims’ in this drama.”  Nothing about coffee’s past, present, or future is simple.

There have been rays of light even in coffee’s tumultuous past.  We hope to explore the practices of many of these pioneering individuals in Part 2.  Today many coffee growers, roasters, cafes, and consumers work hard to reverse many of the negative trends of coffee’s stormy and often violent past. They have demonstrated that there is nothing evil about coffee itself, only the exploitation of it by humans brings about evil consequences.  However, coffee can also be used to bless others.  It provides gainful employment to millions around the world and brightens the morning, afternoon, and evening of millions more who enjoy drinking it.  Furthermore, there is nothing inherently negative about the coffee tree that is a detriment to the environment.  In fact, coffee is a plant that can be cultivated and harvested with little to no negative impact to the surrounding forest if done properly.  Moreover, coffee is a beverage that creates community.  Business partners, new acquaintances, old friends, family, and more gather around  warm cups of coffee across the world everyday.  Ideas are shared, games are enjoyed, conversations are cherished – all as a result of coffee bringing people together.

We still have a long way to go, but with the help of those who grow, sell, roast, brew, and consume coffee perhaps coffee can still fulfill the original mission of the Abyssinia monks to benefit all mankind.


A special thank you to Siraya Schultz of SS Photography for the great picture of our coffee!

A Better Iced Coffee At Home

In a previous post, Cold Brew Coffee: A Better Iced Coffee, I explained how the cold brew method produces a superior iced coffee when compared to hot brewed coffee poured over ice.

Cold brew coffee has lower acidity and leaves behind many bitter oils creating a naturally sweeter and smoother cup of iced coffee.

Is it expensive to brew quality cold brew coffee at home?

No!  There are some great home cold brew systems that you can purchase for a relatively low price such as the Toddy and Hario, or if you prefer to fork over some dough, you can also purchase the more expensive and fancy Yama cold brew drip tower, which is sure to add some spice to your kitchen decor.  However, you may be surprised to find out that you can brew quality cold brew coffee at home with items you most likely already have in your kitchen!  If you already use a French Press for hot brew then you can also use it to cold brew your iced coffee, or if you have a couple of pitchers and some paper filters you are all set.  Here’s how…

Keys to remember when brewing the perfect cup of cold brew coffee at home:

  1. Always use quality recently roasted, freshly ground coffee – buy whole bean and grind at home
  2. Start by using 2 tablespoons of coffee for every 6 ounces of filtered water – then you can vary it to suit your taste
  3. Completely saturate the grinds and let sit for 12-24 hours – prepare in the evening and let it sit in the refrigerator overnight.  All you will need to do the next morning is pour through a filter, and it will be ready to drink!
  4. Enjoy!  And don’t be afraid to experiment with different roasts, different types of high quality beans, brew strength, etc…

Now remember, if you do decide to skip cold brewing your iced coffee at home and want a quality smooth refreshing cup of iced coffee when you visit your local coffee shop, first ask if they cold brew their iced coffee!  Mission Brew Coffee in San Diego always uses the highest quality, locally roasted coffee and the cold brew method for their iced coffee.

A special thank you to Siraya Schultz of SS Photography for the great picture of our cold brew coffee!  We look forward to featuring many more photos from Siraya in the future!

Do you want a better iced coffee?

It has happened to every coffee lover – you walk into a typical coffee shop on a hot summer afternoon looking for a refreshing iced coffee to cool you down and give you an extra boost of energy.  Instead, upon taking that first sip your lips pucker as the bitter burnt taste overtakes your mouth.  The next thing you know you are adding calorie laden cream, sugar, or whatever sweetener you can get your hands on just to make the iced coffee bearable to drink.  What went wrong?!?

The Truth About Your Typical Iced Coffee

Most coffee shops still produce their iced coffee using double-strength hot brewed drip coffee poured over ice.  In essence, their brewing methods for hot and iced coffee drinks are the same. However, not all brewing methods are created equally!  Different coffee drinks require different brewing methods in order to bring out the best flavor profile for each unique coffee drink.  Kurt Soller from Grub Street says of simply adding ice to hot coffee:

“Grub Street doesn’t endorse this method, since hot-brewed coffee is a very different thing than cold-brewed coffee. Even still, some poor misguided souls think this is a good way to get iced coffee.”

To exacerbate the problem, many large coffee shop chains use pre-packaged and pre-ground coffee beans for their iced coffee producing an iced coffee that is anything but fresh.  Lorenzo Emden gives four great reasons why pre-ground coffee should not even be purchased for home use – let alone for use in a coffee shop!

In many coffee shops, a poorly chosen brewing method and stale pre-ground coffee combine with low quality and burnt coffee beans to produce an iced coffee that is less than desirable.  Thankfully, all hope is NOT lost!

A Better Iced Coffee

A fresh, smooth, sweet, and refreshing iced coffee is possible even without the extra cream and sugar.  A smoother iced coffee is achieved by using the cold brew method of brewing.  Of course, freshly ground high quality coffee beans are a must for any quality cup of joe, but the brewing method has a huge influence on the final flavor profile of the coffee that is served to the consumer.  Mission Brew Coffee, Caffe Calabria, and Cafe Virtuoso are among the growing number of coffee shops in San Diego that are utilizing the cold brew method for brewing their iced coffee.

Cold Brew Coffee

Cold brew coffee takes the “sweat” out of the brewing process and replaces it with “sweet”- literally!  No heat is used during the brewing process for cold brew coffee.  Time replaces heat and the result is a sweeter cup of iced coffee.

In its most basic form, brewing coffee is simply bringing water into contact with ground coffee beans in order to infuse the water with flavor, color, aroma, and other active substances like caffeine.  Heat is often a very useful tool in most brewing processes as it extracts more rapidly and creates a unique coffee profile that is perfect for a hot cup of coffee.  However, because hot water also cooks while it extracts, forcing chemical reactions, it will create a very different flavor than a brewing method that does not use heat.

Cold brew coffee uses cold water to extract the flavors from the coffee grounds.  Cold water extracts much more slowly but also maintains more of the original flavor substances of the beans.  As a result, cold brew coffee actually produces a chemically different cup of coffee than its hot brewed counterpart.  Most importantly, cold brew coffee has lower acidity and leaves behind many bitter oils creating a naturally sweeter and smoother cup of iced coffee – even without the extra cream and sugar!  In a sense, hot and cold brew coffee are as different as drinking a red and white wine.  While both can be enjoyed, they are produced differently and best served at different temperatures.

Cold brew is the best brewing method for an iced coffee.

Mission Brew Cold Brew Coffee

There are many different methods for cold brewing coffee.  Mission Brew Coffee uses the commercial Toddy system to brew its cold brew coffee, which they then use for all of their iced coffee drinks including blended coffee beverages.  Toddy is perhaps the most popular system for larger scale cold brew coffee production necessary for most coffee shops.  However, Toddy also manufactures a cold brew system for smaller scale home use.  Cold brew coffee can also be brewed at home with a French Press or with various other brewing devices.  The constant with all systems, recipes, and methods of brewing cold brew coffee is time and cold water.  The time required for brewing cold brew coffee is generally 12-24 hours depending on the recipe and system used.  As a result, it requires planning ahead, but the outcome will be well worth it for any coffee lover.  You will find that even if you still crave that extra cream and/or your favorite sweetener you won’t need near as much since cold brew coffee is naturally smoother and sweeter.  Mission Brew Coffee is willing to put the extra time and TLC into making you a higher quality cup of iced coffee.  As the Toddy website reminds us:

“The cold brew process creates a perfectly balanced and distinctively smooth cup of coffee.”

Why settle for anything less than the best?  So, the next time you visit a coffee shop and want a smooth refreshing iced coffee, first ask if they cold brew their iced coffee!

Cold Brew Coffee is a Better Iced Coffee!