We continue our conversation with Colin Phillips, the found of ColsBrew based out of Dubai. We dig further in to a term that Colin coined to describe the levels of his cold brew, “Crafted Intensity”. “Crafted Intensity” is noting that not all tasters palates are the same. We also talk about starting up a new business and the time and thought that goes into the process long before the company launches.
Highlights & Takeaways
Two versions of one coffee – Black and Gold label
HACCP – Hazard Analysis Critical Control Point
Batch and recall system – developing systems that give you the most consistent and best product possible
What we mentioned on during this show
Episode 70 Transcript
[intro music]
Brendan Hanson: Hey there, welcome back to the Drips & Draughts Podcast. On today’s episode, we continue our discussion with Colin Phillips from ColsBrew in Dubai. Our interview with Colin got a little bit long, so we split it into two episodes. If you didn’t catch the first part, you can do so by going to dripsanddraughts.com/068. In episode 68, we talked with Colin about his company and about some of the processes and procedures that are necessary to have a Cold Brew company in Dubai.
Today we talked a little bit more about his products specifically, the labeling and the marketing that he is doing. He’s got a term that he coined called “Crafted Intensity” which is, in my opinion, something that’s quite a bit different than a lot of the stuff that you’re seeing out there. So we dig into that with Colin, as well as a few other things and other topics. If you want to learn more, check out the show notes for this episode or check out Colin’s company online, its colsbrew.ae, that’s c-o-l-s-b-r-e-w dot ae or you can find them at colsbrew on Instagram and Facebook.
If you’re looking for show notes for this episode, you can find those by going to dripsanddraughts.com/070. Just a reminder, this episode is a continuation of episode 068, so if you didn’t listen to that one, go back and do that and remember, I had a bit of a cold when we recorded this so I sound a little bit nasally. Hope you enjoy it.
[music]
Announcer: Thanks to our sponsor Cold Brew Avenue. The first stainless steel cold brew system that has reinvented how you cold brew. Easily brew up to 50 gallons using their 100% reusable stainless steel filter system. Visit them at coldbrewavenue.com to learn more.
[music]
Brendan: Now back to our interview with Colin Phillips. Well, cool. We’re kind of switching gears moving on to more of that coffee landscape in Dubai. What’s that like? Is there a big coffee culture in Dubai like what we might see here in the States and in big cities? Or is it something that is up and coming? What’s your thought there?
Colin: Yes, it’s very much up and coming. I guess, in the grand scale of things, I’ve probably started into the business — well, cold brewing have come right at the beginning, but in term of cafes and the coffee industry, probably I feel I’m about in the middle of the upward trend. It’s kind of a nice place to come in and it’s growing and it is trending. There is some really nice places popping up, some boutiques popping up, and people are wanting to educate themselves.
There is lot more competitions and there is a big following here from the Filipino community for being baristas and being latte art specialists and things like that. But then it’s also themselves — the Emirati locals who are just so passionate about coffee because they’re unstopped in heritage of coffee really. they love it as well, they want to learn. It’s small but it’s growing
Brendan: Okay.
Colin: It has a nice landscape here really. You can go and get some really nice coffee by some really good baristas. We’re not as big as you, guys, but–
Brendan: But you can definitely find some good coffee.
Colin: Yes, for sure. It’s the openness and the willingness that people want to learn and share. that probably wasn’t there in the start, and I think it’s quite cultural, it’s like, “Why did you sign up for coffee business? I’ve got a coffee-
Brendan: [laughs]
Colin: – business that it makes you my competition. It was a little bit like that. “But you are going to take my share of the market.” I think it’s quite a short sighted – a bit scared mentality. For me, it’s — a specialist in just cold brew. The greater the word I can get out about cold brew, the better. it helps spread the word, get marketing out, and people understand it.
That’s one point that, I guess, is the first hurdle that I get around here. I’m effectively meeting people that have never had a cold brew coffee before. There are also some plus sides that they are experiencing their first experience for the first time and it’s quite a unique moment in time that you actually get to say so on experience happening for the first time.That does not happen very often.
Brendan: Right, yes, introducing them to a whole new product.
Colin: Yes, yes. Their expectations or their initial thoughts is one way, and then as soon as they taste it you totally changed it. “It’s not like that, it’s like this. Yes, it is.” At the end of the day, it’s the consumer that going to decide whether or not they like or not. For me, it’s like, the more people that can stop putting nitro taps in and start attempting to make their own cold brew and give it to people, the faster the word will get out and you’ll become more of a popular word. A lot of people now in this area, they want to go for a ColsBrew and it’s not a cold brew. That’s where I wanted it to go. The brand becomes the product, the word, the people want to have.
Brendan: That’s awesome. When you’re serving or going to events, do you find yourself doing a lot of educating?
Colin: Yes. Well, the events season is obviously not now, but the events season kicks in around September time. There is some cool outdoor markets and you get to meet a whole array of people that come through. Some people know about their coffee, some people don’t, some people think they do, some people just want to have a taste and it’s the — that education side of things are going right.
This is what specialty coffee is, X, Y, and Z, and then this is what cold brew coffee is etcetera. Then, welcome to ColsBrew type of thing and give them the understanding of, “This the Gold Label, this is the Black Label.” In our stockist that we have throughout in our select stockist, we have a very nice sales info flyer and it’s really for the consumer to self-educate them self. To make them feel they are not dumb. They’ll actually feel like, “All right. Okay, yes, this is what it is. Great. I can order that.”
Brendan: Sure.
Colin: Especially with being an RTD product, grab and go bottle that is going to be either in a fridge or it’s going to be somewhere in a grab and go station fridge whatever, chiller. If it is out of sight, it will be out of mind that’s why these info fliers on tables are eye catching, it’s informative and it’s there, they see it. People will then ask for it. That’s part of the product as well, they can always see it really. I think that’s one of the key facts they were trying to get round in some of the stockist there. if it’s not in your face, they’re not going to buy it.
Brendan: Right.
Cary: Right. So both of your products then are ready to drink. I know you mentioned your Black label was stronger and you just basically up the ratio of grains.
Colin: Yes.
Brendan: How much stronger is it than your Gold Label?
Colin: Not a great deal. It’s not a great deal.
Brendan: So it’s not bordering on the line of like a concentrate?
Colin: No, no.
Brendan: Okay
Colin: It’s superb on ice, but the Black Label is around about — I was just looking at notes here — it’s around about 228 milligrams of caffeine for the whole bottle. so for 200 mils, that would be your 7 ounces. If we start looking at the Gold Label, it’s about 152, so it’s not-
Brendan: Okay.
Colin: – not a massive jump.
Brendan: Got it.
Colin: And it still has that wonderful golden finish that you want. You want that clarity which, thanks to you guys and your creations of your brewers. That’s where the filtration pan comes in and really comes into its own. There is a vast difference from everybody else in the market who’s either got a cold drip or they’re using a Toddy system or buckets or whatever. It’s such a vast difference in the clarity and their extraction process. You can see instantly, once you hold it up you’re like, “Okay, that’s going to taste good.”
Brendan: Right, nice. Moving along into producing your cold brew, you mentioned our systems so you’re obviously producing in stainless steel. Let’s talk about the food safety and any hoops you might have had to jump through there in Dubai. I know this is a question we always get in the US. I know we’ve talked to a lot of the Australians that have been on the podcast about it. What’s that look like in Dubai for you?
Colin: Yes. Straight off it’s, you’re going to set up a business, you have to get a trade license. Now, there’s different trade licenses here. To have a product that you’re selling on the mainland, so to speak, you have to have an LLC. You have to have a limited liability company. That means that you effectively have to have a local partner. Now, that local partner will own 51%, on paper or will own 51% of your company.
You get around that through contractual ways. Yes, they have 51% share but they don’t have a say, they don’t have directorship, anything like that. You have a local partner. That, obviously, comes at a cost but you have to have these things to trade full stop. You can’t just set up a business and go off, go to social media-
Brendan: Have at it [laughs].
Colin: – and, “I’m good to go.” That’s the first hurdle you got to get around because that’s a big cost. That’s a big set up cost to go, “Right, I’ve got this.” But then to have that, you then have to have an office. To have that, you have to then have all these other checkpoints in place first. Once you’ve got all those and you go, “Right, I’ve got premises,” especially in the food hygiene side of things, you’d then have to start going into what the government of Dubai and then the Dubai municipality have put in place to protect hotels and cafes and, obviously, protect the end consumer, the customer coming in.
There’s one main certification that I need and will have shortly. We’re just finishing it off now. That’s HACCP. HACCP is H-A-C-C-P which stands for Hazard Analysis Critical Control Point, which effectively, is making sure that the supply chain all the way through, so whatever I order from my suppliers, say, for example, my beans, where that’s come from, that it all meets all regulations to health and safety standards of food practice.
I know that it’s not come in contact with rats or other-
Brendan: [chuckles]
Colin: – chemicals or paper clips or things like that, that I know that it’s come to me safely. Then I deal with it in the procedures that have a workflow system. There’s cleaning. There’s sanitization. There’s a set protocol. Again, it’s the cost. It’s the payment. You have to go on courses. You have to do your basic food hygiene course. It’s just a long day of learning tedious, general, common sense things, but you need–
Brendan: Got to be done.
Colin: It’s got to be done because especially here, it’s a real mixing pot of cultures. Now, there’s expats like me that are from London. Then you’ve got Filipinos. You’ve got Indians. You’ve got from Nepal. You’ve got the whole mixture. In some countries, my understanding of washing hands might be different to another country.
Cary: Right.
Colin: It’s great that they have this system in place. Without the HACCP certificate, hotels won’t entertain talking to me. That’s what they ask for. They’re like, “Where’s your HACCP certificate?” I’m like, “Here it is.” They go, “You are now one of our official suppliers.” They actually come and check the premises as well.
Brendan: Wow. If you want to be distributed in any way, you’ve got to make sure you have that in place?
Colin: 100%. Yes. It’s your key in the door. You have to have that. If anything, it just makes the end product better in my opinion.
Brendan: Well, absolutely.
Colin: It makes you more diligent. It makes you more understanding. You, guys, are fully aware of the cleanliness and the sanitization and the constant cleaning that all the brewers do, and the time — there’s more time cleaning the actual other part of it, you know?
Brendan: Brewing, yes [laughs]. You feel like a janitor [laughs].
Colin: Yes. [chuckles] exactly, I just feel like I’m always cleaning.
Cary: [laughs]
Colin: With something like this, with the certificates and regulations in place and third-party monitoring, they’re coming in and checking your premises, it has to be clean. It has to be, you use the right government-official chemicals to clean the worktops, the flooring, the walls, and everything is absolutely immaculate. In my opinion, and I hope, rightly so, that just will start pushing the quality, not only of the beverage but also the shelf life of the end product. It’s only all good to me.
Cary: Yes, absolutely. That certification, you mentioned they test or require certification of your products going into it, the beans and stuff. They’re also coming in to check your equipment and your process?
Colin: Yes. They will come in and check my workflow. They’re making sure that there’s the right checkpoints to be marked. If there’s something wrong with a batch, for example, that I have a batch recall system so I know that — this number, well, I’ve got to go out and recall them all. You’ve got to have that in place. You’ve to show that you have a system in place if there’s gas breakage or if there’s a report of something.
Everything has to be documented and be able to be tracked so that you can follow that chain back to find out where it’s come from. Again, it only leads to a better, safer, better product. That’s the key thing, really.
Brendan: Okay. You’d mentioned earlier in the show that you go about testing your cold brew. You test the ph level of it. I know in talking to some other cold brewers here in the States who are trying to get licensed for canning or bottling it, they say that it’s typically considered a low-acid food. Are you finding the same thing in Dubai?
Colin: Yes, definitely. That is a really interesting topic, all the testing. I don’t think that — especially in this region and what I’ve known in parts of Europe, they don’t go into the cost and the expense of going to laboratories and getting it tested. This is where my geek comes in and takes over, but also, my background of my science that I want to know these numbers because it’s interesting and it’s a relevant question. It’s also what people are consuming.
We’re finding that we’re pitching around about 4.5 on that spectrum. To put that into some comparison to other drinks, say, for example, Pepsi or Coke, whatever, Pepsi and Coke are around about 2.5. I think Minute Maid orange juice is about 3.7. But then if we go into a beer like Bud, for example, I know they’re about 4.3 something.
Cary: Wow.
Colin: A cold brew at 4.5, it sits around the middle mark of it coming down to the acidities. That’s when some of the variables can come into place. The water that you’re using, is it more alkaline? Does that have a play in it? Are you using a water that’s already a little bit more acidic? I think you can tweak around with it a little bit depending on your waters. When you look at, maybe, a straight black coffee, whatever, I think that’s normally around about 5.7. I know that people say, “Cold brew is actually lower in acidity,” but I think it’s the other parts of coffee that balance it out so the sweetness comes up.
Brendan: Sure.
Colin: That’s an interesting part of the coffee chemistry that there’s a whole bigger universe of understanding but, yes, about 4.5 of Ph levels.
Brendan: Very interesting, you do get your product tested. Do you have a shelf life, a minimum or maximum of shelf life that you are able to stamp on there?
Colin: Yes, we do. We’re actually in the midst now of — as we speak, there’s a trial — a whole big batch there’s at the laboratory. We’re trying to look at our shelf life into six months. Obviously, that’s the end goal, we know the longer the better as we all know, but all the testing that we’ve done in-house we’ve been here in three months, four months, if it’s kept in the condition that is optimal for cold brew in terms of–
The bottles don’t burn in their glass so it’s sanitized. The glass has been above 58 degrees, 60 degrees so the bottle has been scorched and has been effectively [unintelligible 00:21:57] the bottle itself.
Brendan: Okay.
Colin: Everything is clean and it’s been put in correctly, it’s kept to the right temperatures and it’s sealed correctly, and it’s not kept in direct sunlight, and it’s not opened or anything like that, there’s no reason for it to go up. For how it can go off if nothing’s going to cultivate in there.
Brendan: Right.
Colin: If there is any bacteria in there that’s negligence of the actual bottle itself, or something has happened In terms of it cultivating, don’t get me wrong, some of the bottles — we’ve done testing we’ve left bottles out and you get some funky stuff growing on top of it.
[laughter]
Colin: That kicks in around about the three month period. If it’s kept in the right conditions I’m confident in the ColsBrew product that the best before is about four months.
Cary: Wow.
Colin: Yes.
Brendan: All right.
Colin: We, ideally, don’t want it on the shelves [chuckles] not even a month.
Brendan: Is that right? You want to keep that moving.
Cary: Yes, yes. get them off the shelves as soon as possible.
Colin: You just got to get it out of the door and off the shelves and–
Cary: [laughs]
Colin: We do real micro batches for our stock list so we turn around real quick on the Brewers. Now we’ve got a couple of your 15 gallons, we’ve got a copy of 30 gallons and we just got one of your bigger 50 gallons as well, which is a monster.
[laughter]
Colin: It is a beast.
Cary: Yes, you could take a bath in there.
Brendan: That thing is huge.
[laughter]
Brendan: Let’s jump back to your crafted intensity because I just think that’s brilliant on your labeling.
Colin: [chuckles]. Thanks.
Brendan: I think it’s a great idea. I don’t think I’ve seen it done here in the States by anybody I just think it’s cool that with that you’re using the same bean and just a different ratio, correct?
Colin: Yes, exactly, we use an Ethiopian Yirgacheffe, a specialty coffee. It comes from one reserve called the Rocko Mountain. It’s a conglomerate of smaller farmers and they bring it into one main farm. We use the same bean, the same time process of 10 hours, it goes into the same filtration system, it does exactly the same thing, but we just tweak it just a little bit so one is just a little bit stronger and one is just a little bit milder.
Just that small difference you do get a vast change. The Crafted Intensity, it’s like — okay, I’ll step into the beer world very quickly. Like craft beers, they’re different, there’s different strengths, there’s different alcohol contents and there’s all of that type of things.
Brendan: Taking you from pale ale to an IPA, right?
Colin: Yes, perfect. there you go.
Brendan: Yes, I think that’s great and it’s–
Cary: Yes, it’s cool.
Brendan: It’d be really cool to walk up to your booth and try one side by side. I think it gives somebody like me or somebody who’s never tasted it before room to grow a lot of appreciation for, not just your product but for cold brew coffee in general.
Colin: Yes, it’s great to see some of the — we’ve done some exhibitions and you’ll have friends come up and they’ll say, “I’ve never tasted cold brew before.” I’ll be like, “I’m going to start you on the journey, so we’re going to start with Gold first. This is the lighter intensity and you’ll experience this because the Ethiopian Yirgacheffe is known for its sweetness in melon notes and strawberry, and things like this.” I’m feeding them the information that they are going to expect already. It’s not just, “Here’s cold brew, drink it.”
Cary: Right.
Colin: You’ve got to preempt them a little bit and guide them in the right direction to control their–
Brendan: Help them experience it.
Colin: Yes. And then-
Brendan: Sure-
Colin: – once they taste the Gold then they move to the Black, go from mild to stronger and it’s great to see that pretty much — I’d say, 80% of the time, one person will say, “I prefer that,” and the other person, their best friend will say, “I prefer the black.” One will say [unintelligible 00:26:59] and they go, “There’s more point in case.” “That’s-
Brendan: Exactly-
Colin: – cool that we can have that and you do have a choice.” We’re in some CrossFit gyms here as well so we stocks a lot of the CrossFit boxes here, and they just get the caffeine in them, tough guys they’re like, “Well, I just want it black and strong.”
[laughter]
Colin: They’re not being the connoisseur to say but they still love it and they can still get a good quality coffee and still get there the hit of their caffeine needs.
Cary: Sure. Your brew time is 10 hours, that’s a lot shorter than I would say most of our clients we talked to, I would say, majority of people, around 16 to 24 range. Did you do any testing and decide like, “Okay, 16 is just getting too much bitterness”? Or what was your process there to stop at 10?
Colin: Yes, great point. You’re right actually, there’s a lot of people I speak to, there are home brewers or their baristas, and they say, “We do 14, 18, 20 hours.”
Cary: Right.
Colin: I’ve done a lot of testing on the time variable and there’s a few interesting feedback results from this. The main one, the generalization main one is actually for operational purposes. You look at a barista that works from 9:00 till 5:00 for example, they can’t pull it any earlier. If they get into work at 9:00, they have to either wait all the way around the clock to get back in at 9:00 or they have to pull it at another time.
For operational reasons, the 10 hours I pull at is an absolute pain because I have a small window of opportunity in the morning and in a small opportunity in the evening, so I’m either working 6:00 in the morning for like three hours or the end of the tail end of the day.
Cary: Right.
Colin: I’m finding and have found that with the TDSs that I’ve been testing on from 8 hours to 10 hours every 2 hours, overall we did up to about 22 hours — what was happening is that — if you imagine a curve of what you’re extracting, obviously, there’s a vast amount of extraction that happens around 8 hours, and it peaks up and it gets 10, 12 hours and that’s where the top of the curve goes. It doesn’t go any higher there’s no more extraction out of the beans that happen there. Then it just flat lines out.
Effectively, what’s happening is that you go 6, 7, 8, 9, 10 hours and you’re right on the top of the curve just before it peaks and then it flat lines and there is no more extraction. It does not take any more out of the bean. It becomes saturated and that’s where you suddenly get over extraction, that’s when you be coming into other variables like fermentation, then you get a play humidities and all of those other variables that are uncontrollable-
Brendan: Sure.
Colin: – and that’s why I pull at 10-
Cary: Got it.
Colin: – because I’m finding it’s the sweet spot.
Brendan: Interesting.
Cary: I’m sure the grain size has something to do with that as well. You probably have a specific grain size you’re using?
Colin: For sure. Yes.
Cary: I got to think, the thicker the grain, you probably couldn’t leave it any longer because it’s going to take longer to actually–
Colin: You’re completely right. There is a wonderful terminology — a lovely word that’s used within science and it’s ‘depends.’
[laughter]
Colin: It depends on the temperature of the water, it depends on the ambient air, it depends on the grain size. I’m taking very specifically here to my grain size at 10.
Brendan: Ten hours?
Colin: I was using a Mahlkonig EK for a long time doing grain size nice and coarse and just keeping it consistent every single time. Your point is absolutely valid, you saying what happens if you make it finer? You’d probably would have to do it for less, but what happens if you do it even thicker again?
Cary: Yes, it’s just one of so many variables that you could adjust.
Colin: Yes. [chuckles] One of the million there is out there.
Cary: [laughs]
Brendan: Yes, exactly. While we are talking about your cold brew process a little bit, these are questions that we always get asked, so we try to ask our guests. We know you go for 10 hours, would you mind sharing your ratio or a rough estimate of your ratio?
Colin: Rough estimate I’ll give–
Brendan: Okay [laughs].
Colin: Rough estimate is between 9 to about 11, in that range, with the Gold and the Black. Maybe a bit more with the Gold.
[laughter]
Brendan: That’s 1:9 or–?
Colin: Yes, so, yes. For every gram, we are using one ml.
Brendan: Got you.
Colin: For example, it will be one liter which is 1,000 mils which we would use effectively if you are going to do that ratio to 10. Let’s say 1:10, it would be times that. My mind is gone blank but it’s-
[laughter]
Colin: – yes, 1:10, so you’d be using a kilo or whatever.
Brendan: Which is why the metric system is so nice.
[laughter]
Colin: I get so confused with the Americans and-
Brendan: Oh, men, gallons, and pounds?
Cary: I wonder if we’ll ever adopt that?
Brendan: I doubt it.
Cary: Probably not.
[laughter]
Cary: Too stubborn.
Colin: [unintelligible 00:33:54] to an abacus, I think. I just thought — considering–
Cary: That’s a really nice one.
Brendan: How about your temperature when you’re brewing for 10 hours?
Colin: When I say ambient temperature, it’s difficult to have ambient temperatures here. Obviously, it’s all very controlled with air conditioning. We always set our room temperature, our ambient temperature on the AC unit. We always have thermometers around the room. This is another thing that comes into the HASSP approval and certificate, that your room is monitored. Generally, there is something that’s called — Our industry falls into the danger zone. Sounds like something out of Top Gun, but-
[laughter]
Colin: – it falls into the danger zone of where bacteria love to grow in. You’ve got to make sure that you are in a certain threshold for a certain amount of time, for example. Really, really cold freezing is good, it’s safe zone and also really, really hot is the safe zone as well. We fall into that danger zone area. We keep it around 17°C to 20°C, which I don’t know what it is for you guys in Fahrenheit.
Brendan: I’ve got it marked down. That’s about 63°F-68°F. It’s why people cellar are [unintelligible 00:35:37] right?
Cary: [chuckles].
Colin: We try and keep it consistent as much as possible. Again, that’s one of those wonderful variables again, isn’t it? I speak to a lot of guys, they do their brewing in the fridges and proper — the cold-cold brewing, no fridge brewing.
[crosstalk]
Colin: You just have to time them up.
Brendan: Is that something that you have experimented with or done testing with or not too much yet?
Colin: Yes, again, you look on this on two sides. You’ve got on the side is, “Okay, I want to give the end consumer, the client, the customer, the best tasting coffee.” Then there is your hand of, “I’m actually starting a business, so what is viable and what’s realistic? If you have done the testing in the fridges and it’s just to get the same type of results, you just have to push it longer and whether or not that’s–
Brendan: Then you’re adding refrigeration cost and–
Colin: Yes, refrigerations costs. I know there’s ways around it, but imagine trying to put a 50 gallon in a stand up fridge.
Brendan: In a fridge.
Cary: Right.
[laughter]
Colin: We are just actually about to install a working fridge actually, type of system. That can work but, the timeline, turn around and production time, you need to make that as fast as possible. You need to make the line as smooth as possible, you need to make as efficient as possible.
Brendan: Right.
Colin: That’s something that we are finding now that proudly I’ve just literally just opened.
Cary: Wow.
Colin: Just got the keys to the first micro-brewery, cold-brewing facility in the middle east. It is dedicated just for cold brewing. I remember one of your shows way back and I think one of you guys mentioned, “Imagine the day that you have a brewery that is just for cold brewing.”-
Cary: Right.
Colin: – and it happened. It has happened. It’s something that I’m quite proud of actually, to be able to walk into a facility that is just for cold brewing. I think it’s quite unique.
Brendan: That’s awesome, yes.
Colin: We have cubicles for sanitization, cleaning, and everything and the next station is for brewing, pulling off, and kegging the cold brewery, and then we have our bottling, labeling and capping section and we have our–
Brendan: That’s awesome.
Colin: Our distribution is fantastic. We are just about to do something on the other side as well, hopefully, a new product by the end of the year.
Brendan: Grand.
Colin: It’s very, very cool and I’d love to give some pictures over to you guys for that.
Brendan: Yes, please do. We will put them in the show notes for sure. You guys are kegging and serving on draft right now?
Colin: Well, not now. We have one of your kegerators and we do play around with nitro, and we do love nitro in-house, we are big fans of them.
Brendan: Fantastic.
Colin: We love doing our testing. We are doing a lovely nitro just as testing, but we going to, hopefully, develop something if you can read between the lines there. We’re developing something that I will definitely let you guys know about because it’s going to be super exciting.
Brendan: Awesome.
Colin: It’s a bigger jump up in production numbers, so we are really excited about that.
Brendan: That’s great.
Cary: Very cool.
Brendan: Well, cool, Colin, I think we’ve got pretty much through our entire outline here. Is there anything else you might want to mention before we wrap this up?
Colin: I think we’ve had a good chat there, I think-
Brendan: I think so [chuckles].
Colin: – we could go on forever, but no, thanks, guys, thanks. I’ve been following you guys for a long time now. It’s superb to be able to be at this point where I’m actually your guest. It’s wonderful. This dream of setting up a business in cold brewing, becoming a brand and seeing it in stock list, and hopefully, soon into retail and into supermarkets, is coming alive. It’s a real “pinch on the arm” moments. It’s a happening. This is just another tick in the right direction being with you guys and using you guys’ equipment and you being great in support as well. Thank you for that.
Brendan: Right on. Well, thanks and congratulations and all that. If people want to go and find you, where can they go to do that either physically or online?
Colin: Yes, physically, please guys jump on a plane. Come over to Dubai when you get there.
[laughter]
Colin: Just shout out, I’ll give you the tour. Some great sights to see from Burj Khalifa to Burj Al Arab and I’ll take you down Sheikh Zayed Road, you can see some wonderful fast cars. We can also stop in and see some of our great stock lists. There are spread out throughout Dubai. Yes, you guys can be able to find me on Instagram, on ColesBrew which is C-O-L-S-B-R-E-W, or on Facebook, ColsBrew again.
Brendan: Right on. Well, we’ll make sure to put links of this in the show notes and we’ll, hopefully, send some people your way.
Colin: Thank you very much.
Brendan: All right, Colin, well, yes, it’s been fun. We will definitely have to get you back on the show when you expand a little more.
[music]
Colin: Awesome. Thanks very much. Looking forward to it.
[music]
Announcer: If you’re looking to learn more about cold brew or draft coffee, make sure you check out Keg Outlet’s Ultimate Guide to Cold Brewed Coffee and Serving Coffee on Draft. Hey, don’t just take my word for it. Here’s Daniel Browning from the Browning Beverage Company in Marfa, Texas.
Daniel Browning: I got on the internet and I started looking around and I found Keg Outlet’s Ultimate Guide to Cold Brew Coffee and read it a couple more times than I’ve read anything in my life. That was pretty much all the research I needed.
Announcer: If you’re looking to start your journey with cold brew or draft coffee, check out the Ultimate Guide to Cold Brew Coffee and Serving Coffee on Draft, a free 34-page ebook offered at kegoutlet.com. You can get there through the Drips & Draughts website by going to dripsanddraughts.com/ultimateguide.
Brendan: All right. Thanks for listening to that interview today and a big thanks to Colin for joining us all the way from Dubai. If you ever find yourself in the UAE, make sure you guys look up ColsBrew and tell them that Brandon and Cary from the Drips and Draughts podcast sent you. But seriously, Colin’s term “Crafted Intensity” and his Black Label and his Gold Label coffee, I think he’s really on to something there.
I think that’s something that’s going to start to catch on and I think we’re going to start seeing more of that. Seeing a single roast, or a single blend or single origin that’s brewed to different strengths and either bottled or canned and served that way. Colin, keep up the good work over there. Thanks for joining us. We’ll see you guys again next Friday on the Drips & Draughts podcast.
