With our team working remotely from last week, we have adapted to ‘work’ isolation, but as enforced isolation and social distancing measures escalate in Australia due to the coronavirus (COVID-19) it has become hard to focus on anything else.
For our little work family a big thing has been staying connected to one another. Just seeing each other’s faces in the morning on our Zoom calls has helped – it’s important.
We have also been sharing the various ways we are making our coffee each morning. While we are all accustomed to grabbing a First Press cold drip coffee from the cool room at work, the endless combinations of what’s available at home in the pantry has led to some great combos.
Straight up Original triple shot. Most commonly seen with a beaker full (actually!) in the office, this guy has cold brew in his veins. And before you ask – yes, there is cups available, the beaker is by choice.
Bec – Marketing
The Purest with sparkling water! Bec wants to drink coffee all day long, so has adopted a clever way to water it down but make it seem fancy. Made from Colombian and Ethiopian coffee, the sparkling water really brings out the berry and citrus notes. Oo la la.
Hamish – Cofounder / Production
Hamish is fasting, so with a Big Boy always on hand, he will mix 100ml with 2 teaspoons of Paleo Pure Keto Butter Bomb Coffee Creamer. Now made with 100% organic beans from Honduras, our original range is smooth, clean coffee at its best.
Jimmy – Cofounder / Business Development
Ok. He’s showing us all up. Jimmy has been making Banana Tumeric Cold Drip smoothies. YUM! Just pop all ingredients in a blender with some ice, pour and serve. Ingredients:
200mls First Press original cold drip ½ cup nut or coconut milk ⅛ tsp turmeric ⅛ tsp ceylon cinnamon ½ banana ¼ tsp vanilla extract 1 tsp maple syrup or favorite unrefined sweetener
We LOVE when we receive recipes from our community! This drool worthy slice featuring our organic original cold drip came from our friend @eatingforfuel (via instagram) who has a huge selection of recipes for those focused on natural, clean diets. We are pumped to share this one!
🍫☕️ It’s time for a clean MOCHA SLICE! 🍫☕️ Are you a chocolate lover? What abouuuut a coffee lover? If you answered yes to either of these, you will LOVE this slice! . . . This slice is gluten free, refined sugar free, all natural, vegan, and dairy free! If you love great quality/delicious coffee I highly recommend @firstpresscoffee !! Can confirm both the espresso (pictured) and the pre-made almond milk coffees are the bombbbbbbb! 💣☕️🍫 . . . Base: 1 & 1/2 cup oats 2 tbsp of coconut oil @naturalrawc A pinch of salt 6 large medjool dates, soaked to soften . . . Filling: 100g cashews, soaked 1 tbsp Maple syrup (I used sugar free) 1 cup shredded coconut One-two pure espresso shots @firstpresscoffee 2 tbsp coconut oil @naturalrawc 1 tbsp cocoa powder . . . Topping: Chocolate of choice! I used 85% cacao dark choc (I used @lindt) and desiccated coconut, but just use a vegan chocolate here to make the entire recipe vegan 🌱 . . . Method: 1. Line a slice tray with baking paper 2. For the base, blitz/blend all ingredients together until smooth, and place in the tray. Pop in the fridge 3. For the filling, again blitz together the ingredients until smooth, cover the base and pop in the fridge 4. While this chills, melt your chocolate of choice over low heat, and cover the top of the slice. Set in the fridge or freezer (I kept mine in the freezer) and ENJOY x
Luckily for us, one such flavour profile has a bold rich chocolate base with notes of nut and caramel. This is perfectly matched to the original profile of our Kickers and Big Boys, formally from Brazil.
Cerro Bueno Estate, located 1560 miles in the Marcella region of La Paz, is known for their sustainable farming practices. This includes a unique process of growing coffee under shadow trees of different species to help flora and fauna around the region.
What are the benefits of organic coffee?
The general consensus is that consuming organic foods is better for you. While there is not necessarily greater nutritional value, there is less risk of consuming residual chemicals.
Primarily this is associated with soil quality. Due to an excessive use of chemicals, modern farming has decreased soil fertility, and increased poor water quality with issues like blue-green algae and salinity.
Organic farming also has a strong focus on sustainable farming practices. This involves both working in harmony with natural ecosystems while using renewable resources and conserving water.
As sustainable and ethical coffee sourcing is one of the key pillars of our business, we always look to support producers who are invested in sustainability, their land and their people. This includes purchasing coffee from producers who are Rainforest Alliance Certified which ensures environmental protection. You can read more about the sustainable sourcing practices of our other ranges here.
It is the start of a new year, and we are very excited and relieved to have met our goals with our Equity Crowdfunding campaign which finished just before Christmas. A huge thank-you to everyone who got involved. The outpouring of support we received was very humbling.
We are energised for the year ahead and the opportunities that this raise will mean for First Press Coffee and our cold drip coffee revolution!
In case you are wondering what Equity Crowdfunding is, essentially, it is a platform that allows a broad group of investors to own shares in startups and small businesses in return for equity. The platform we chose was Birchal – check them out here.
So what was it that made co-founders Hamish and Jimmy choose equity crowdfunding?
Hamish:For me it was a way to share the journey with our supporters. We could have gone down the conventional capital raising routes but we really wanted to engage our community and give a piece of actual First Press to our biggest advocates.
Jimmy: The strength of our business lies in the strength of our community and we loved the idea of a larger cohort of people having a vested interest in our success.
So how impactful has your community been along the way?
Jimmy:They have meant everything. Especially in the early days when we had a lot of people telling us our idea and productdidn’t have legs. It was the people telling us they loved our product, supporting us, even giving generous amounts of time to help or mentor us, that kept us moving forward. They enabled us to forget all of the challenges which at times seemed insurmountable.
Hamish: From day one we have attracted fiercely loyal fans that, like Jimmy mentioned, have helped us in many ways. It’s more than buying our coffee. They also don’t shy away from giving feedback and helping us to continually improve and strive for the best.
Running a start-up can pull up lots of challenges. What’s been your toughest moment in your six years running First Press?
Jimmy: We learnt some powerful lessons in the early days. We made some manufacturing changes which created a less than desirable product. The issue was only identified once the product was on the shelves. In fact, it was the feedback from our regular customers that helped us quickly change before too much damage was done. It was thanks to them we could turn it around.
Hamish:For me, what has become really clear is that running a small business there is no backup. If you don’t do it, it won’t get done. If you have a great idea you have to carry the torch. As you grow the ideas keep coming but finding the time to work on them vs the day to day becomes much harder. Having said this, it teaches you to really prioritise and only tackle the things that are going to make a significant difference.
Along with challenges, start-ups can provide many wins both small and large. What’s been your highlight?
Jimmy: Releasing ourAlmond Milk Iced Coffeewas a really special moment for us. There were many factors outside of our control that put the project on hold multiple times. When we had that first sip of the final product and started to receive positive feedback, it was quite an emotional experience. The persistence and efforts of the team to bring it all together was incredibly special.
Hamish:As our product range has grown, we have been lucky to also be able to grow a team to support it. In the last 18 months, we have been able to grow from just Jimmy and I to a permanent team of six as well as an extended casual production team. We are excited to be shaping a passionate and capable team with a very fun culture.
What will the equity crowdfunding campaign deliver for First Press? Where will it take you in the next 12 months? How about 5 years?
Hamish:In 5 years, we aim to be the leading cold brew coffee business in Australasia.
Jimmy: Over the next 12 months, we are amplifying our growth to help us to get to that 5 year target, and that is exactly what the working capital we have raised will do. We have seen huge success in the last three months investing in our sales team.We have just delivered our third month of records sales. Our strategy for these funds is to continue to grow our sales team and account base, invest more in our marketing, and work on continued product innovation. There is a huge amount of room to deliver growth in this market and we are just starting to scratch the surface.
Although sometimes impossible, it is important to have balance. When you finally shut the laptop at night, what’s your favourite thing to do to regenerate?
Jimmy:Any chance to travel to a different culture I will embrace. When at home, my priorities have rapidly changed from loving the dance floor to reading books and appreciating wine.
Hamish:For me, it is either building electronics (sometimes First Press related 😉 ) or running long distances. Both are my happy place.
Any last words?
Hamish: Just thank you, to our community and supporters.
Jimmy:We can’t wait to share this next chapter with you.
As First Press Coffee grows and we introduce new products like our Almond Milk Iced Coffee we are exposed to more options for coffee bean sourcing. How we assess these options to make our sourcing choices is intrinsically linked to the core values of our business.
So what do we look for?
Obviously quality is important. We use only specialty grade coffee which isn’t that common for your usual supermarket RTD iced and cold brew coffees. It is something we pride ourselves on, but to us quality is more than just delicious consistent cold drip coffee flavour.
Quality is also about the relationships we have with our suppliers and the relationships they themselves have with their networks and communities. Our coffee roasters Rumble have direct relationships with all producers ensuring quality of supply. They have also developed a unique roast profile for our beans ensuring consistency of flavour for our cold drip. Most importantly though, they purchase all of their coffee via transparent trade. This means they publish all their purchase prices, which are well over market rate, so we can be sure producers are paid a fair price. A price that allows them to reinvest in their people and their land.
One of these producers is O’Coffee in Brazil who supply the 100% arabica beans for our Almond Milk Iced Coffee and our First Press Black Cocktail Mixer range. A big focus for O’Coffee is investing in the livelihood of employees and their families. They support the community in many different ways including providing volunteers and donations to local schools and kindergartens, supplying vegetable seedlings for over 30 families to plant crops each year, and providing a range of training and education courses for all.
Along with quality and community, it is also integral to us that our producers use ethical and sustainable farming practices. Global organisations like Rainforest Alliance and UTZ offer certifications for producers that meet stringent guidelines and standards for categories including sustainable framing and agricultural practises, wildlife conservation and fair treatment and good conditions for workers.
These certifications have been awarded due to the O’Coffee’s standout Environmental Management Plan which includes initiatives like ecological treatment of pests, large scale waste management/composting programs and most impressively, massive areas of permanent preservation. There are approximately fifteen million square meters at O’Coffee exclusively devoted to preservation and conservation of native species.
As well as our Almond Milk Iced Coffee and Black Cocktail Mix range, our classic rangeof cold drip uses coffee sourced directly from four farms owned by the Gabarra Teixeira family in Brazil.
We have had the pleasure of meeting the son Pedro who has informed us of how they contribute to the community and the land. Not only are they Rainforest Alliance Certified, but they have built two large aviaries to rehabilitate and release birds (mostly rescued from illegal trade).
They are also doing another project which involves reforestation of 20 hectares of their land. Students from nearby schools are invited to come for planting days and educated about forest animals. They are also focused on research and the relationship between the wildlife and farming practices. Last year there was a research project studying mammal habits along the coffee plantation, and this year studying the relationship between pollinators on different kinds of coffee plantations.
For us, there’s a lot more than cold drip that goes into each bottle of First Press. Quality, community, transparency and sustainability – just a few of the added ingredients that matter to us.
Did somebody say Espresso Martini time? The First Press team have been hard at work, slaving in fact, on creating a special formulation of our classic Cold Drip concentrate specifically for use in coffee based cocktails. It’s smooth, bold, strong and delivers the ultimate Espresso Martini crema – thick, long lasting, luscious, delicious.
The R&D on this bad boy has been a real slog, we swear! Many long hours spent mixing and drinking cocktails, sigh. But all our hard work has paid off, this cocktail mixer is really something special.
The delicate cold drip coffee extraction process creates a smooth black coffee, lower in acidity and naturally sweeter than traditional espresso. This makes it perfect for coffee cocktails as you don’t have to balance any bitterness or acidity with sugar syrups. It also makes a bold black coffee to drink alone. Interestingly, the cold drip process also extracts higher protein levels from the coffee grounds which helps to deliver an espresso martini crema unlike any other.
Just like our current range, the coffee is of course all specialty grade, sourced ethically from farms with sustainable agricultural practices. But how does it differ from our regular Cold Drip concentrate we hear you ask? Firstly we have worked closely with our coffee roasters Rumble Coffee to source and roast beans specifically for espresso cocktails. Robust chocolate, hazelnut and plum flavours, with a rounded palate. Secondly, we have produced the cold drip at triple strength. This ensures that when mixed, you have great coffee flavour without the need to use a lot of volume. Phew. No watering down your booze.
So what now? Obviously you can tell your local bar to get on board – we don’t want you drinking sub par Espresso Martinis when there’s First Press Black available.
And you can also grab yourself a bottle from our online store and get mixing.
Don’t forget to snap your creations and share with us on the socials – @firstpresscoffee – Instagram & Facebook
Here’s our favourite recipe to get you started!
First Press Black – Classic Espresso Martini
30ml Coffee Liqueur
45ml First Press Black Cold Drip
Pour ingredients into a cocktail shaker, add ice and shake well. Strain into a chilled martini glass to serve.
If you are a bartender reading this, realising that your time could be better spent slinging quality cocktails rather than spending hours batch pulling espressos – get in touch! Your venue can save time and money, and most importantly ensure consistent, delicious premium coffee based cocktails, every serve.
This month we are excited to share a guest blog with you from our friend Kane Draper. Smart50 & BRW Fast 100 award winner, with a background in Health Science Medicine and Business Development, Kane has spent many years studying human function and developing tools and principals to optimise output both personally and professionally. His personal blog has a unique focus on productivity hacks in which he is now in the process of penning a book due for release later this year.
An admitted First Press fan, we were thrilled to see cold drip coffee feature as part of his Fast Benefits blog, about intermittent fasting. Enjoy!
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There are so many buzz word diets circulating these days….ketogenic, paleo, vegan, superfoods, probiotic-rich. The volume of information can be overwhelming to say the least! So let’s push that aside for a moment and talk about something that all of us can immediately implement for better health.
Got your attention yet?
First; let me offer you a couple of facts around a way-of-life that I introduced to my life around 2 years ago that has been an absolute game changer for me and the family & friends around me that have also implemented it. I’m sleeping better, I have more energy during the day and I maintain a consistent weight and still get to enjoy the good things in life; like deserts and carbohydrate-rich foods. Sounds too good to be true right? Read on..
Here are some facts about our body functioning:
FACT: Every single known chronic disease (and you can choose anyone you like – diabetes, Alzheimer’s, osteoarthritis, even more recently publicised ones like autism and celiac) all have 1 thing in common – they all start with chronic inflammation in the body).
FACT: 90% of all human cells are non-human cells. Really? Yep. We are a living organism consisting of thousands of forms and strands of bacteria, viruses, worms, etc. Our experiences in life are shaped by changes within our non-human cells – from the simple cold and flu through to the more ruthless terminal disease.
FACT: In the Western world, we are blessed with an abundance of easily attainable processed foods – which means we have transformed into an existence of grazers. A society of over-eating. Rather than eating at set-times, 3 times a day, 78% of us choose to consume our nutrients regularly and in small portions. Why is thisless than ideal? We never give our guts the opportunity to fully recover and replenish itself.
FACT: For those of us looking to lose weight – we live in a world of glucose-dense foods. Glycogen is the principal storage form of glucose. Glycogen is stored in the liver. It takes our body’s a minimum of 12 hours of fasting to be able to access these glycogen stores (and become a fat-burning machine) and then 1-2 days of zero carbohydrates to completely deplete the glycogen stores.
So how do we counteract some of the scary stuff I’ve just pointed out? Well you better get to the doctor real quick…no, no, no! Its much easier than that!
Just give your body a rest from food every day. Yes, I’m referring to INTERMITTENT FASTING. Here are the benefits of using this in your everyday life;
BENEFIT: Insulin levels drop significantly facilitating a state of fat burning. The body will commence cellular repair process in the pancreas – an organ that NEVER gets a break when we graze on food.
BENEFIT: In as little as 14 days, you will have significantly increased your insulin sensitivity and your body will begin to better optimise the use of nutrients consumed within your food rather than storing or passing them as waste.
BENEFIT: Significant reduction in overall body inflammation. This guarantees that you will generally feel better, sustain energy throughout the day and help you recover much faster from injury. Chronic disease literally becomes impossible when there is no inflammation in the body
BENEFIT: Initial studies have shown that fasting may help to prevent the development of cancerous cells through the body initiating the cellular waste removal process. In short; the exponential growth of cancerous cells is restricted.
So how do you implement this?
Pick an 8-hour window that you wish to consume food. For example; mine is between 12 midday and 8pm every day. And then for the other 16 hours (which obviously includes your time of sleep) just get by on liquids that don’t contain any calories. The moment you consume any food or liquid that contains calories, you will break your fast. So try these to get through your fasting window;
Water. Probably the most obvious one. We all know that we need more water consumption in our diets. The age-old number is around 2 litres daily. But if you are looking for concrete advice on how much is right for you – look within. Your body is an optimised machine and will alert you in times of need. Drink up when you’re thirsty and drink up when you sweat/exercise more.
Coffee. Make it black. At 4:55am every morning, I kick things off with hot water and lemon juice (rich source of Vit C and protects the body from immune system deficiencies). I back this up with cold drip coffee – it is less acidic and bitter than a regular espresso meaning it is easily enjoyed black. No sugar, no dairy and no additives mean zero calories and zero carbs and, working hand in hand with intermittent fasting; it will suppress appetite. Regular espresso tends to also give you a quick caffeine jolt and short energy burst followed by a crash whereas cold drip is a steadier balanced energy source – ultimately a sustained, controlled caffeine boost.
Herbal teas. There are literally hundreds of varieties and options on the market these days. Just be mindful of the ones which contain fruits or ‘fruit infusions’ with enticing combinations like strawberry or mango. These will release glucose into the water which will break your fast. I tend to stick to peppermint, lady grey and lemongrass/ginger as my go-to options.
So where to from here?
Pick the “eating window” to suit your lifestyle. If you can’t go without breakfast consider having an early dinner around 5pm and fast until 9am. Or, if you like to have dinner but don’t eat until 8:30-9pm at night – push your next meal back to 1pm the following day. The immediate benefits to your energy levels and general well-being will amaze you!
Summer is officially here ladies and gents. As the weather heats up what’s cooler than being cool? Ice cold. . . coffee! 10 points if you can pick the song reference.
When we started this blog it was a glorious 34 degrees in Melbourne, and while the sun flooded in our office windows here at our HQ in Kensington we started chatting about our favourite things to do in our fab city over the summer months.
This has lead us to the inspiration for this post and our first official “First Press Guide To”. Enjoy!
The First Press Guide to – A Melbourne Summer
To Rooftop Cinema. In a city famous for its rooftop experiences, this one has got to take the cake. A large movie screen framed by the Melbourne skyline playing a selection of nostalgic, classic and recent release films. Coupled with a cracking bar and view you’re crazy not to go. Find out more at – Rooftop Cinema Melbourne
Yoga in the park. Centre your Chi and destress from all the craziness of the silly season with an easy to follow yoga class for all levels. Set in the beautiful surrounds of Edinburgh Gardens in North Fitzroy, Blooming Happy Yoga is on 10am Saturdays and Sundays and will leave you feeling good inside and out. Find them on Facebook @bloominghappyyoga
The Escher X nendo / Between Two Worlds exhibition at NGV. A truly groundbreaking exhibition, the NGV engaged Chief Designer and Founder, Oki Sato, from the acclaimed nendo design studio in Japan, to enter into what they are describing as a collaborative dialogue with renowned dutch artist Escher. The result includes large scale immersive spaces and installations not previously attempted by an Australian Gallery. For lovers or art, design or even just a great night out thanks to – NGV Friday Nights
At Notel Melbourne. If you a reading this and thinking ‘But First Press, I live in Melbourne, I don’t need accom’. Who cares! We are willing to bet your bedroom is not as cool as a fully converted 1960s airstream trailer. Treat yourself to a truly unique experience. Best of all, their mini bars are stocked with free First Press Coffee, so no need to pack your esky for your morning cold drip fix #winning – Book Here
Cold Brew & Tonic. Trust us. All you need is a bottle of ‘The Purest’ and some of your favourite tonic. Mix 50/50 and enjoy. Effervescent and refreshing, tonic is an excellent compliment to the berry and citrus notes of our lighter style ready to drink brew. For an after 5 version we recommend that you spike that bad boy with gin.
To stock your fridge with your favourite cold drip (that’s us!) so you can stay cool all summer long. Check out our awesome subscription options to keep your supply in check and save 10% on all orders – First Press Subscriptions
When we first attempted this cake, we excitedly got all the ingredients (because cheesecake) and decided to wing it with the recipe. As cheesecake-making newbies this probably wasn’t the best idea, but it did give us a valid reason to make (and eat) it twice.
You might find yourself wanting to do the same. The crumbly, cookie-dough tasting base paired with a creamy, slightly tangy filling and a surprising flavour hit of coffee and dark chocolate is a match made in foodie heaven. It makes this cheesecake not only brew-tiful to look at (sorry couldn’t resist) but a standing favorite in our household.
Now the trick to making an unforgettable cheesecake with that melt-in-your-mouth, velvety texture and buttery sweet flavor that lingers long after taking your last bite, is having Really Good Ingredients. Which we learnt the hard way (lookin at you, standard supermarket cocoa). So if possible, go for raw unprocessed cacao, a good quality mascarpone and real maple syrup or honey, over white sugar.
For the coffee, we picked our favorite specialty brew aka the real hero ingredient in this cheesecake: cold drip coffee. We recommend cold drip over cold brew due its more premium smooth flavour.
Our brew of choice? First Press coffee; a Melbourne based company I came across a few years ago while living in Byron Bay, on the lookout for something refreshing to drink in the 32 degree heat and before my morning workout. I picked up a bottle of First Press from the health food store, mixed it with a dash of coconut cream and ice, and the rest is history. I’ve had a lot of coffee in my days but nothing like this, the love was instant and I’ve been raving about it ever since.
The cold drip used in this recipe is called the Little Kicker (the witty product names are another reason my brand crush is still going strong, 4 years later). This cold drip concentrate has a smooth, rich and full-bodied flavour with a slight hint of chocolate and berries. Because it is so concentrated, you won’t need much – 4tbsp. for the whole recipe is plenty and will give the cheesecake a mild but distinct and delicious hint of coffee.
We were going into autumn when shooting this recipe, giving us the perfect backdrop with gorgeous purple, orange and yellow leaves scattered all over the courtyard.
Cold Drip Chocolate Cheesecake
For the base:
300g digestive biscuits
1/4 cup almond meal
2 tbsp. raw cacao
2 tbsp. honey
2 tbsp. First Press Little Kicker cold drip
For the filling:
2 cups (500g) mascarpone
1/2 cup honey or maple syrup
2 tbsp. First Press Little Kicker cold drip
1 egg yolk
1 tbsp. plain flour
½ tsp. vanilla extract
Dark chocolate and fresh berries to top with
How to make
Turn oven to 175 degrees. To make the base, put the biscuits into a clean plastic bag or tea towel and crush with a rolling pin. Put crushed biscuits in a bowl and add melted butter, almond meal, cacao, honey and cold drip, and mix well. If you have a food processor, place all ingredients into processor and pulse until everything is well mixed together. Press cake base into a round springform and smooth out with your hands or the back of a wooden spoon, until evenly spread in the form. Bake for 20-25 mins or until light golden and firm to the touch. Let cool while you make the filling.
To make the mascarpone filling, place mascarpone, honey/maple syrup, egg yolk, flour, cold drip and vanilla extract into a bowl and mix well until smooth. Spoon filling into the springform and bake for 30 minutes or until the filling is slightly firm to the touch and golden at the edges. Let cheesecake cool completely and chill in fridge for 2-3 hours until set.
For the topping, bring a pot of water to the boil. Place a deep dish or steel mixing bowl over the pot, break chocolate into pieces into bowl, and melt carefully whilst stirring continuously. Let chocolate cool slightly, then drizzle over cheesecake. Chill cake in fridge for 5-10 mins to let chocolate firm completely. Decorate with fresh berries – raspberries and strawberries go really well.
Serve with First Press The Purest or why not the Black Cacao for an extra hit of chocolate.
It has been 4 years since we have introduced the first bottles of delicious First Press Cold Drip coffee. The 50ml Little Kicker being bottled by hand before the long day at the Farmers Market is a fond memory.
Since then, we have learnt some more about the market, lost a few hairs through the perils of running a business and become more inspired to bring you premium experience through bottled coffee. One thing that we have noticed customers ask is whether we can make a larger drink to enjoy as a coffee. We had the 50ml kicker (which turned to 100ml) and the 500ml bottle which contains 10 shots, not an easy feat to continually sip throughout the day. While these drinks have been great for those who love a strong coffee or wanting to mix with other ingredients, we have felt a need to venture our range into the ‘grab and go’ convenience market. A coffee that is a little less strong but still contains the favoured taste and clean buzz that is renowned with cold drip and cold brew coffee. We have been working diligently over the winter months for our new creations. They have been inspired by cold brew trends in other markets and the desire to create cold drip beverages to a wider market.
Alas, it is time to introduce the new gang, our line of ready to drink cold drip coffees.
‘The Purist’ was a result of wanting to offer a beverage that displays the floral notes of coffee. A lighter roast with beans from Colombia and Ethiopia, this coffee will have strong berry notes with a dash of chocolate on the finish. The intention of this drink was to display some of the sweeter notes of coffee through cold drip coffee without adding any additives. While it’s a lighter strength on the pallet, the drink itself is strong in caffeine and will give you the creative force you desire.
‘Black Cacao’ is our first adventure into the black cold drip coffee with adding a dash of some very tasty ingredients. Using our Brazil bean which is used for our naked range, we have created a lighter brew. This gives a soft taste profile with chocolate and citrus notes. We have added cocoa into the mix and a hint of coconut sugar. Our intention is for the coffee to still remain the hero, and not overpower it with other ingredients that swallow the beautiful subtle notes that occur through cold drip coffee. Think of a black mocha with a slight sweetness and a lingering chocolate finish. We love this for a dash of indulgence without putting a rocket on your sugar levels.
They have been on the shelf for a few weeks, but we have been sipping away for months to perfect the formula. They are great to sip over time when you want a lighter finish on the pallet. Don’t be fooled though, the word ‘lighter’ does not mean you won’t feel the clean buzz of First Press. Take a sip, get to work and hustle towards success.