Santa Barbara Cold Brew Coffee Blend
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Santa Barbara Cold Brew Coffee Blend
Santa Barbara Roasting Co.’s Cold Brew Blend combines Central and South American coffees roasted to Viennese and French levels. The blend is intended to produce a smooth, intense cold-brew concentrate with rich chocolate character, full body, and less sharp acidity or bitterness than many hot-brew profiles. The individual countries, farms, cultivars, processes, and blend percentages are not disclosed, so the description focuses on the verified roast construction and cup direction.
Coffee Profile
| Roaster | Santa Barbara Roasting Co. |
|---|---|
| Origin | Central and South America |
| Roast | Viennese and French roast blend |
| Style | coffee blend developed for cold brewing |
| Cup direction | rich chocolate, smooth intensity, full body, and restrained bitterness |
| Available formats | 12 oz and 5 lb; whole bean, drip, fine paper-cone, or coarse French-press grind |
Roast Development and Cup Character
Blending Viennese and French roast development can provide both sweetness and deeper roast character. The more developed component increases solubility and body, while the less-developed component can keep the cup from tasting flat. Chocolate is presented as a tasting note rather than added flavor. Cold extraction usually reduces perceived acidity and aroma compared with hot brewing, making dose, grind, time, agitation, and dilution especially important.
Brewing Guidance
For immersion cold brew, begin with a 1:8 concentrate ratio, such as 125 grams of coffee to 1 liter of water. Steep for 12–16 hours under refrigeration, filter, then dilute to taste with water or milk. Use a coarse grind to make filtration easier. For a ready-to-drink batch, start around 1:12 and adjust strength after tasting. The roaster specifically lists “Fine Grind / Paper Cone” as a preferred option; that selection may suit paper-filtered cold-brew systems, while coarse grind is usually easier for open immersion. Follow the design of your brewer rather than treating one grind as universal.
Grind, Freshness, and Equipment
Whole bean is the best choice when you want to control extraction for a specific cold-brew device. A Turin DF54 grinder can provide repeatable grind settings with low retention, and the cold-brew equipment collection offers brewers and filtration options. If the concentrate tastes woody or drying, shorten contact time or grind coarser; if it is thin, use a stronger dose or grind slightly finer. Store brewed concentrate refrigerated and prepare only what you can use while its aroma remains fresh.
Who This Coffee Is For
This blend is intended for customers who want a chocolate-forward, full-bodied cold brew rather than a delicate, tea-like concentrate. It is useful for straight cold coffee, drinks diluted with water, and milk-based beverages where a stronger coffee foundation is needed.
Practical Dial-In Checklist
Weigh coffee, water, final concentrate, and dilution water. Keep steep temperature consistent, because room-temperature extraction proceeds faster than refrigerated extraction. Stir only enough to wet dry grounds, then filter carefully to reduce sediment. If the concentrate is strong but hollow, grind slightly finer; if it is drying or woody, shorten time or grind coarser. Record the dilution ratio separately from the brewing ratio so a successful batch can be repeated.
About This Santa Barbara Roasting Co. Coffee
This coffee is roasted by Santa Barbara Roasting Co. and sold through Espresso Outlet. Orders are fulfilled directly by the roaster. The description above preserves the specific origin, roast, format, and cup information supplied for this product while leaving undocumented producer, cultivar, elevation, and processing details unstated. Explore more roasted coffees in the Specialty Coffee collection.
Frequently Asked Questions
Which coffees are in the blend?
The supplier identifies Central and South American origins but does not list individual countries or percentages.
What roast levels are combined?
The blend uses Viennese- and French-roasted coffees.
Is the chocolate flavor added?
No added chocolate is stated; chocolate is the published tasting direction.
What cold-brew ratio should I use?
Start around 1:8 for concentrate or 1:12 for ready-to-drink coffee, then dilute or adjust to taste.
Should I choose fine or coarse grind?
Use the grind required by your brewer. Coarse works well for open immersion, while the roaster lists fine paper-cone grind for filtered systems.
How long should cold brew steep?
Twelve to sixteen hours under refrigeration is a useful starting range; adjust time with grind and desired extraction.
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