12/7/2023 0 Comments Alchemist coffee coThe customer pays a higher-than-average price for that coffee with almost no guarantee that they will like the flavor of the coffee or that that barista did every step of the process perfectly. Then, pours hot water (usually at a specific temperature) over the ground coffee through a device that looks like an open-face drip coffee maker at a certain rate of speed over a certain amount of time. The barista grinds the whole bean coffee to a specific size, based on the coffee’s individual characteristics. Then, the barista measures a specific amount of coffee, and a specific amount of water. A customer picks a specific coffee, usually one that comes from a single origin point (think a single farm in a single country). The coffee comes out at 170 degrees and also has a crema-like foam on top from the nitrogen.ĭraft coffee - hot and cold - starts to solve the consistency problem that specialty coffee has faced as the industry has pivoted from niche coffee fans to the mainstream.Ī draft coffee to go from Alchemist Coffee’s retail space ( JW on the Road) It was a problem he knew he would have to solve.īut last fall, Philips cracked the code: the nation’s (presumably) first hot draft coffee. “It has a huge variance in terms of flavors that are really, really, really delicious, really, really, really wonderful, but are hard to access right now consistently,” Philips said.įrom Alchemist’s launch in 2015, until late 2018, Philips’ coffee was only available cold. and internationally, Philips said there was room for a better product that emphasized the level of quality and passion growers and roasters bring to the product. “It’s actually an amazing fruit with a lot of complexity and a lot of variation depending on where it’s grown.”Įven as the specialty coffee industry grew across the U.S. “It’s not just this shelf-stable drug that sits in your cabinet that you want to pull out and drink to get some energy,” Philips said. area, Philips saw the problem - when coffee was great, it was exceptional, but with that also came the risk of coffee that was adequate, inconsistent, or bad. Philips has been in the space since January 2018.įrom his time working in restaurants, bars and coffee shops across the D.C. He works out of Tastemakers, a food and restaurant incubator of sorts, that brings together more than 40 food entrepreneurs in a shared commercial kitchen and food-hall-style retail environment. Philips specially brews coffee designed to be charged with nitrogen - commonly referred to as nitro coffee. Tastemakers, a food incubator, in Washington, D.C.
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