Choose from Three Options
- $15 for six Groupons, each good for a custom coffee drink ($33 total value)
- $18 for three Groupons, each good for $10 worth of pub food and custom coffee drinks ($30 value)
- $12 for $20 worth of pub food and drinks for two
Exposed-brick walls and homey furniture create a relaxed vibe at this coffee shop and restaurant, located near easy parking in downtown Mesa. Pair a custom vegan or vegetarian sandwich with a cold-brew-coffee drink, craft beer, or specialty cocktail. Click here to view the menu.
Cold-Brewed Coffee: A Pick-Me-Up 24 Hours in the Making
Iced coffee is more than a cup of joe gone cold. Find out how cold brewing improves flavor with our introduction to the art.
Ever since the first coffeehouse opened in Istanbul in 1554, the drink has been brewed more or less the same way, with hot water poured over grounds. Along the way, the advent of percolators and cotton filters eliminated the gritty residue, but no advancement challenged the tenet that coffee be brewed hot. In the 1960s, however, while the scientists at Mr. Coffee were working out hot plates for their home kitchen machines, a young chemical engineer was stumbling upon a much lower-tech method for turning consumer-grade beans into a delicious beverage.
Though Todd Simpson didn’t invent cold-brewed coffee, after tasting it for the first time in South America, he instantly recognized its surprising lack of acidity (not to mention the Technicolor flavor notes against its hot-brewed counterpart’s monochrome). Reasoning that his mother, who suffered from stomach problems, might be able to enjoy coffee again, Simpson devised a way to extract the cold-brewed syrup from a simple contraption that consists, more or less, of a mason jar, a small plastic carafe, and a cork. Because the process uses time (generally 6–24 hours) rather than heat, the water draws the full, fruity flavor from the beans without drawing out its oils and their acidic compounds. The resulting coffee concentrate—which is generally mixed with hot or cold water to taste—is 67% less acidic than hot-brewed coffee and keeps its flavor for up to a week.