It’s the middle of summer and here at the Mighty Good Coffee roasting department we have been really focused on getting you the best cold coffee products we can. We want to take a minute to fill you in on a few changes we have made to our products and hopefully give you a better idea of how things work behind the scenes here. You may have noticed some changes to our cold brew and Nitro coffee over the last couple of months. We are constantly trying to make the best possible coffee drinks and because we source and roast our own beans we have the opportunity to develop just the flavor profile we are looking for in all of our products. At the moment we have fifteen green coffees in stock and another six that we are sampling. By changing how we roast these coffees we can develop the flavor we want from them. Everything we do is a team effort between the roasters and the rest of the staff as we work through various trials until we get the flavors we want.
A couple of months ago, we set out to increase the sweetness and mouth feel of our standard cold brew without introducing any bitterness. We ended up roasting the coffee we use for the cold brew a few degrees darker. This brought some of the oils to the surface of the coffee, which allowed us to introduce a bit more body to our brew. We think it makes our cold brew feel more like coffee on your tongue. By roasting the coffee slightly longer we also introduced a bit more sugary richness to the bottle. It tastes like we added sugar but our cold brew is only made from fresh roasted coffee and water.
The other cold coffee we have been working on this summer is our Nitro cold brew. Unlike our regular cold brew, which we were only trying to tweak a bit, we were trying to change the taste of our Nitro coffee. We wanted to make a coffee drink that would taste like a coffee chocolate stout. We were after a drink that had elements of chocolate and coffee. We also wanted it to be sweet with a hint of bitterness. It also had to be carbonated and pour with a rich creamy head like a Guinness. We ended up using a completely different coffee than we use for our regular cold brew and roast it considerably longer. We tried several of our coffees before we came up with a drink we think captures the flavor of a stout but with caffeine instead of alcohol – a true breakfast stout.
We hope you enjoy all our drinks and hope this gives you a little idea of how things work here. We don’t just buy coffee and run it through the espresso machine. Everything we make here is the result of a lot of thought and a lot of trial and error as we try and make you the perfect cup of coffee.
The Roasting Team
At Mighty Good Coffee we are always trying to bring you the best coffee experience. To that end, we are happy to introduce our new line of Black Label coffees. These will be limited runs of some of the very best coffees that are available in the world. Much like fine wines, these coffees are an expression of their place of origin, the weather and how they are processed. We take these coffees and roast them in small batches until we are satisfied that we are getting the best possible flavor from them. Because of the small production of these coffees they will only be available for a limited time.
To start with, we have two coffees from the area around Yirga Chefe in south central Ethiopia. While both of these coffees share a medium body they have very distinct flavors. There are several reasons for this. Coffee is indigenous to Ethiopia and much of the production there is done by families on small-holdings. Unlike most South and Central American coffees, the trees in Ethiopia vary considerably in the flavor of the coffee they produce. The trees are not grown from a few related plants but are largely indigenous to their local area. There are also differences in soil and altitude between different areas that result in different flavors developing in the coffee. The coffees are also processed in different ways. The coffee bean that we drink is processed in one of three ways. One of them is only used in Sumatra and accounts for the unique character of those coffees. The coffees we have are produced using the other two methods.
Our first Black Label coffee is from the Kochere District of Ethiopia. It is grown between 1,800 and 2,000 meters in an iron rich and acidic soil. This coffee is naturally processed where the coffee is dried before the fruit is removed. This way of processing coffee tends to bring out the fruit flavors in the coffee. The coffee tastes strongly of blueberries and finishes with chocolate. We roast this coffee slightly longer to a final temperature of 426 degrees to bring these flavors to the forefront. While the coffee has a medium body, the strong chocolate character makes it feel like it has a much heavier feel.
Our second Black Label coffee is from the area around the Chelbesa coffee mill in the Gedeb District. This coffee is wet processed where the coffee fruit is removed from the bean before it is dried. We roast this coffee slightly lighter to bring out it’s more subtle flavor of lemon and honey.
We think both of these coffees have tremendous flavor. We invite you to try them at the café where they are available in all our standard preparations and by the pound. They are available in July for $4.00 for a pour over or $4.25 for a Chemex which are how we are enjoying them. They are also available for $17.00/ pound for the Kochere and $18.00 per pound for the Chelbesa.
We’re pleased to announce that our 3rd cafe will be opening in Arbor Hills this summer. Tucked in with the likes of Lululemon, The North Face, Running Fit and Bigalora, this will be our biggest project since opening on Main St. 5 years ago. Stay tuned for the announcement of our opening date.
What do these three things have in common? They’re the latest projects from our Main St. coffee development staff. All three are projects that have been brewing for quite some time and summer is the perfect time to introduce them.
Billy Goat Espresso: In cycling parlance, a Billy Goat is an exceptional climber, i.e one who rides a bike up a mountain the fastest. Our latest espresso blend is livelier and brighter than our Espresso #46. Delightful all on its own, or blended into an espresso drink. Start your day with a shot of Billy Goat and even if you don’t get there first, you’ll feel great!
Nitro Cold Brew: Take our cold brew, put it in a keg, add some pressure and serve it up on a Nitro tap and prepare yourself for a super creamy and slightly bubbly (think Guinness) expression of cold brew coffee. Served in a 16 oz. pint glass. Available at both Main St. and 1335 South U.
Affogato: A shot of our espresso brewed over a scoop of Calder’s Dairy French vanilla ice cream. Do we need to say more? I think not!
Just in time for the warmer weather, we’ve got our tap running with nitro infused cold brew at our Main St. Cafe. There are several differences between nitro and our standard cold brew. First, we mix a stronger ratio of our cold brew concentrate with cold filtered water so the beverage has a heavier body and is much stronger, and higher in caffeine than our traditional mix. Second, we inject pure nitrogen into this mix and keep it under pressure in a keg. Third, we serve it straight from the keg into a pint glass with no ice, cream, milk or other adulterating liquids. The result is a creamy and smooth pint glass of kick-ass Mighty Good cold brew that will quench your thirst on a warm day and put you into overdrive for the coming day or night.
Stop by and try a pint!