About Kyoto Black
Hi, I'm Justin, owner & founder of Kyoto Black. I am a cold brew fanatic and I created Kyoto Black because I believe Kyoto Style is the best way to cold brew coffee. Oddly enough, the style is mostly unknown, even though cold brew has exploded in popularity.
My first experience drinking Kyoto Style cold brew was in 2011. That cup was not great, but the experience of drinking it was so different that I had to pursue it. Kyoto Style clearly had a lot of potential and I wanted to unlock it. One year later I created my first custom home brewer.
Since then I have refined the brewer several times. I've improved coffee quality and the scale of production. As a result of my brewing process, the coffee is also highly caffeinated. Honestly, it might be too strong for some people to drink straight. But if it's for you, I hope it gives you the energy to tackle your goals and accomplish great things.
My select blend of dark roasted Brazilian and medium Guatemalan beans give you the best of both worlds. It is strong, and sweet, thick, but smooth. The flavors are familiar but you will swear my coffee is different. And it is different. Kyoto Black is not just a cold brew, it is a full sensory experience. I started making it as a hobby because I wanted to learn more about coffee through cold brewing. In the process, I learned more than I could've imagined.
Most people enjoy Kyoto Black as an espresso-sized shot before work and as a sipping coffee in their downtime. Many of my fans love to give Kyoto Black as a gift to the coffee lovers they know.
What is Kyoto Style Cold Brew?
Typical cold brewed coffees are made by steeping coffee grounds in large vats of cold water for up to 24 hours. This coffee slurry is then strained and filtered. This process can yield good coffee, but there are problems with it.
Despite the filtering process, steeped cold brews tend to be murky with sediment. This is why many cold brews have muddled flavors or a flabby mouthfeel. Not to mention, they also look cloudy and unappealing. However, because this process is cheap, most companies are happy to use it. Steeping allows them to produce cold brew in batches of over 1,000 liters at a time.
Kyoto Style cold brew, on the other hand, is made in small three liter batches, one drop at a time. Kyoto Style is currently the only method for making drip cold brew; all other styles rely on steeping grounds. This matters because drip coffees have cleaner, clearer flavors than steeped coffees. And since fresh water is constantly dripped on the grounds, the extraction is ideal.
I take Kyoto Style a step further. Using my deep coffee expertise, I've been able to refine the process. I've made improvements in water flow, filtration, container specifics, and coffee grind. This required me to build a custom brewer. It looks like something from a meth lab, but it produces a cold brew that is better than any other on the market.
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