The weather has been kinda wonky lately. As summer gives way to fall, it's not going without a fight. Pool weather? Sweater weather? October has got the whole gamut covered, apparently. Good thing coffee is still delicious in a variety of temperatures, ready to pivot and roll with the temperature changes. According to our baristas at 3 Logan Square, sales of iced coffee are down since the mega heat of the summer, but still going strong in their own right. When do you swap hot for cold coffee? Or do you prefer hot in the morning, and iced in the afternoon? Or are you one of those remarkable stalwarts who drinks hot coffee even when it's 100 degrees outside, or iced coffee in a snow storm?
Actually, iced coffee is kind of a misnomer for what we serve. We prefer to call it 'cold brew,' because it is so, so much more than coffee poured over ice. We start with Stumptown's Hairbender, a blend of coffees from East Africa, Indonesia and Central America. There is a reason these are Stumptown's most popular beans: the sweet smooth flavor is both complex and clean, with hints of your favorite dessert ingredients (chocolate and caramel) and a kick of fruit (lemon, apricot and pineapple), as well.
We make a wicked concentrate with 5 pounds of coffee and 5 gallons of water - that's A LOT of coffee, guys. After the sack of grounds steeps in the water like a giant tea bag overnight, we dilute it a bit so that it doesn't set our customers' brains on fire. Seriously, undiluted...can you imagine? Might make Philadelphia the most productive city in America.
Then we keg this brew up - yes, keg as in beer keg! - and fire away. Balanced, beefy and bodacious cold brew, HubBub style. We make the stuff all year round, so don't let a little frost on the ground keep you from experiencing our coffee, cubed.