Ice/Hot Brew

This is our most adventurous brew, and it isn’t for everyone — which is exactly the point. We blend our medium and dark roast Typica beans, then pepper them with just enough Hawaiian chili from our own garden to give the cup a slow, warming kick.

The heat doesn’t overpower; it lingers behind the coffee’s chocolatey depth, balancing boldness with a gentle burn. Pour it over ice on a hot day or drink it warm when you want something genuinely different. It comes pre-ground and ready to steep — no grinding required.

Tasting notes: dark chocolate, toasted nut, warm spice, and a clean chili heat on the finish.

How to brew: 

1. Stir 1 cup grounds into 4 cups cold filtered water in a lidded jar, until no dry grounds remain.
2. Cover and steep at room temperature 12–24 hours — the longer it sits, the stronger it gets.
3. Strain through a fine-mesh sieve or coffee filter (add cheesecloth for an extra-smooth cup).
4. You’ll have a concentrate: dilute about 1 part brew to 2 parts water or milk, add ice, and sweeten to taste.
5. Store leftover concentrate in the fridge for up to two weeks.

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