The Brauhaus: Form, Function, and Brewing
We partner closely with importers to source phenomenal single origin coffees. Every batch is dedicated to a single bean that is ground within 14 days of roasting, and brewing starts within 1 hour of grinding. We tend not to compromise.
All of our coffee is brewed utilizing the Kyoto brewing process, which is carried out in an inert environment. This method takes 16 hours employing a steady drip of 38F reverse osmosis water, through a bed of grounds, to create an incredibly aromatic and complex coffee with a remarkably full body.
Our streamlined process allows us to package utilizing nitrogen in under 18 hours and distribute within 24 hours of the Kyoto process starting, all while ensuring that oxygen does not touch our product. Programs with local vendors ensure that those who do not subscribe receive the same attention to freshness.
Dedicated to Transparency
A core tenant, transparency, resonates within us and is maintained through every facet of The Brauhaus. All of our batch and bean data is available to the public 24/7, and every bottle can be tied to its unique batch detailing all information from sourcing to the total brew time, even brew temperatures. If you would know these variables while brewing at home, you will know it from us!