21 Feb '14, 9pm

HOLY COFFEE! super thanks @BARISTAMAGAZINE!

HOLY COFFEE! super thanks @BARISTAMAGAZINE!

Cold brew was sort of the key to the cart set up since it is so darn stable. I usually brew four 5-pound batches at a time, and then that just sits in the walk-in cooler and I take it out as needed. I carry it in gatorade-style coolers, and at the end of the day, just return it to the fridge. There is virtually no waste of coffee, and the grounds are composted. Big gatorade coolers, ice, and plastic cups got me by for the first summer, and I was constantly figuring out better ways to do things along the way. For one, I was brewing the coffee at the kitchen, then carrying it out to the truck, then shed, then back to truck and kitchen 24 hours later to drain. Now I literally cold brew it—in the walk in cooler—because it helped with health code stuff for my bottling process, but also it just made way more sense anyway. There are many ‘ah-ha’ moments like that! Brewing vessel:...

Full article: http://baristamagazine.com/blog/?p=11773

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