COLD BREW LAB Cold Brew Coffee Coarse Ground - Vanilla Dark Roast Colombian Supremo, 1 lb, Smooth Low-Acid

COLD BREW LAB Organic Vanilla Coarse Ground is a 1 lb dark-roast Colombian Supremo coffee, coarse-ground and flavored with natural vanilla, formulated specifically for cold brew and French press to deliver a smooth, full-bodied, low-acid iced cup.

This single-pound bag contains USDA-certified organic, 100% Arabica Colombian Supremo beans roasted in New York City and ground to a coarse texture tailored for slow extraction. The blend combines medium and dark roasts, then receives a touch of premium vanilla flavoring so your cold brew or French press yields a creamy, subtly sweet iced coffee without added syrups. Packaged fresh after roasting, the grounds are intended to produce bold, balanced brews with low acidity and a rounded mouthfeel.

How is this grind and roast profile suited to cold brew and French press?

The coarse grind prevents over-extraction during long steep times, while the blend of medium and dark roasts brings both brightness and depth. This combination helps produce a concentrated, smooth brew that retains body without sharp bitterness.

• Coarse grind optimized for 12–24 hour cold brew steeping and French press immersion.
• Dark-and-medium roast blend adds caramelized sugars and chocolate notes.
• Low-acid profile for a gentler, fuller tasting iced coffee.

What flavor can I expect from the vanilla infusion?

The beans are lightly flavored with premium vanilla to create a creamy, subtly sweet note that complements the natural Colombian chocolate and nut tones. The flavoring is intended to enhance, not mask, the coffee’s core characteristics.

• Delicate vanilla top notes that blend with roasted cocoa and caramel.
• Sweetness without added syrups or sugar—ideal for chilled pours and milk-based iced drinks.
• Balanced aroma that persists through cold extraction.

How should I brew this to get the best results at home?

For classic cold brew, use a 1:4 to 1:8 coffee-to-water ratio and steep coarsely ground coffee for 12–24 hours, then filter. For French press, use slightly shorter steep times (4–6 minutes) with hot water and a coarser setting to avoid sediment and over-extraction.

• Cold brew suggestion: 1 cup grounds to 4–8 cups cold water, 12–24 hours steep.
• French press: 1:15 ratio, 4–6 minute steep, plunge slowly.
• Serve over ice, dilute to taste, or add milk for a creamy iced latte.

What quality and sourcing details matter for this coffee?

COLD BREW LAB uses specialty-grade Colombian Supremo Arabica beans that are USDA organic and pesticide-free. Roasting and packaging are done in NYC to ensure freshness before shipping.

• 100% Arabica, Colombian Supremo for consistent size and flavor.
• USDA organic certification—grown without synthetic pesticides.
• Fresh-roasted and packaged in New York City for peak aroma on arrival.

Who is this for: This coffee is made for cold-brew enthusiasts, iced-coffee drinkers, and home baristas who prefer a low-acid, full-bodied brew with a natural vanilla accent. It’s suitable for those who value organic sourcing, want a coarse grind ready for slow extraction, and enjoy dark-roast depth without harsh bitterness.