CBD Coffee Blog
Blueberry notes come from natural-process coffee, especially Ethiopian naturals dried inside the fruit. Why it happens and how to brew for it.
Thermal shock rinses fermented coffee in hot then cold water to lock in fruit. How the Colombian process works, who invented it, and how it tastes.
Most mushroom coffee has 35 to 60 mg of caffeine, about half a cup of coffee. Brand-by-brand numbers for Ryze, Four Sigmatic, MUD\WTR and Everyday Dose.
No. Caffeine lives in the bean and fermentation happens in the fruit around it. Why fermented coffee feels stronger anyway, and what actually controls your dose.
Three ways of controlling who eats the fruit sugar, and three very different cups. Anaerobic is jammy, carbonic maceration is clean and winey, koji is savoury. Which to try first.
Alcohol is produced during fermentation, then removed by washing, drying and a 200C roast. The wine and rum notes you taste are esters, not ethanol.
Most homemade pumpkin spice drinks fail because they start with plain coffee and add syrup. Eight recipes built on a coffee that already carries the spice, including the iced cream cold brew.
Cold brew infused with nitrogen and poured on tap. Why nitrogen makes it taste sweeter without anything added, and why canned nitro disappoints.
A 12 oz bag makes 16 to 20 mugs. How to calculate your own cost per cup, why equipment rounds to nothing, and why a bigger bag is not better value.
