Cold brew coffee can last 7 to 10 days in the fridge as a concentrate, and 3 to 5 days once you've diluted it with water, milk, or ice. The number that actually matters is flavor, not safety. Cold brew starts losing its sweetness and brightness within 3 days, well before it turns undrinkable. Key Takeaways Cold brew concentrate can last 7 to 10 days in the fridge; diluted cold brew can last 3 to 5 days. Flavor fades before safety does: the first sign of decline is flat, du

Introduction Coffee is one of the most-loved drinks in the world—and one of the most misunderstood. From “dark roast has more caffeine” to “freshly roasted coffee is best the next day,” a lot of common advice gets repeated so often it starts to feel like fact.In this post, we’re breaking down popular coffee myths with a simple goal: help you brew better coffee with less confusion. Myth 1: Dark roast has more caffeine: FALSE In most cases, light and dark roasts have very simi

You’ve invested in specialty coffee beans, dialed in your grind size, perfected your brewing technique—but something still tastes off. Before you blame the beans or your brewing method, consider this: water makes up 98% of your finished cup. That means the quality of your water has a massive impact on flavor, extraction, and overall coffee experience. Great beans can absolutely taste bad when brewed with poor water. It’s the most overlooked factor in home brewing, yet it’s on

If your coffee tastes bitter, the beans may not be the problem. A grind that is too fine, a brew that runs too long, water that is too hot for the coffee, or uneven extraction can all push bitterness forward. Start with the simplest fix: grind slightly coarser or shorten the brew time—but change only one variable at a time. If the cup improves, you know which adjustment helped. Bitterness is not always a brewing defect. Every coffee contains some bitter compounds, and darker

Washed, natural, and honey processing describe familiar paths from coffee cherry to dried seed. Then a bag labeled double fermentation appears, and the obvious question is: what was fermented twice? The short answer is that the coffee went through two intentional fermentation stages before drying. The more important answer is that double fermentation is not one standardized recipe. The order of the stages, whether the cherry is whole or depulped, the presence or absence of ox

Before coffee beans reach our Mill City drum roaster, they start as seeds inside coffee cherries. Processing is how the fruit is removed to get to the bean, and this method dramatically impacts the final flavor. Think of it as the coffee's first transformation on its journey from farm to your cup. The Three Main Processing Methods Washed Processing: Clean & Bright Washed Coffee Process The Process: Coffee cherries are pulped immediately after harvest, removing the outer frui