iced coffee.

If you've been to Pascal's recently, you may have heard the following: "Sorry, but we're out of our iced coffee.  Can we make you an iced americano?"

We owe you an explanation.  

We've been doing iced brewed coffee for the past few years and have experimented with a couple of different methods.  The first method we tried was the cold brew method.  Using this method, we never had to heat the coffee.  We grind coffee, let it sit in room temperature for 12 hours or in the fridge for 24 hours (we've tried both), and then strain it.  This method has its pros and cons.  Not heating the coffee reduces that metallic, unpleasant bitter flavor that often results from pouring hot coffee over ice.  When we used this method, we started with small batches and usually had enough to last the day.  

Then more people started ordering iced coffee.  Keeping up with the demand was difficult, but we managed.

Summer 2013 we learned a new method of brewing iced coffee.  The pour over iced coffee method.  Also known as Japanese iced coffee, this method exposes and locks in the flavors and aromatics of the coffee that other methods don't.  The trick is to brew the hot coffee immediately into ice.  The heat releases the flavors and the ice locks them in.  In our judgement, this is the best iced coffee we've had.  And this is the iced coffee we've been brewing this fall.  

We usually brew it beforehand and are therefore able to serve it immediately.  However, we often run out because the demand has increased so much and our storage capacity is limited.  Apparently, people have spread the word about our iced coffee, which is great!  

Even when we run out of our pre-brewed iced coffee, we can still make it for you.  Here's the catch: you may have to wait 5 to 10 minutes.  This coffee is best when prepared upon its order.  That's why we're a bit reluctant to store large amounts for the sake of speed.  We prefer to make it per order.  It's best that way.  

What this means for you is that you may need to wait a bit longer for your iced coffee.  It's totally worth it.  

We'll always have a some pre-brewed iced coffee, but when we run out and we tell you that we'll have to make it for you at that moment, your reaction should be one of joy and not one of disappointment.  You're getting the best iced coffee.  

We're passionate about brewing the best coffee and we're always trying new things.  And we love that you all share in that excitement.

To good coffee,
Pascal's

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