In 1986, Philip McCrory was a man like you, like me, and like most of the population. He lived for that first sip of steaming hot coffee in the morning. The smell of it, the taste of it, and the sudden burst of energy it gives you to start your day. But he was also a pharmacist in Louisiana who knew that his body was trying to send him a message. That morning coffee was doing his stomach no favors.

Back in those days, if you needed that hit of caffeine, you didn’t exactly have many options.

• The bitter, burnt taste of percolated coffee.
• The instant coffee was rather convenient, but the taste was utterly disappointing.
• Coffee shops, but these were few and between (and extremely pricy back then.)

He wasn’t the type of man that would just deal with it and move on. He looked at his coffee cup and knew that there was a way to keep the kick of the coffee without the hassle of burnt coffee or spending a fortune.

A Garage to Success

Philip spent most of his free time in his garage in New Orleans, acting like a scientist barista in his own home. He perfected a method called cold filtration.

What is Cold Filtration?

Cold filtration is when you use cold water and gravity instead of boiling hot water.

• The old method: This is the way coffee has been made for years. You use boiling water and coffee grounds. This is a fast method that uses high temperature, which causes a chemical reaction that releases high levels of bitter oils and chlorogenic acid, which results in a bitter-tasting coffee.
• cold filtration method: This is when cold water is used with gravity. This creates a smoother and more decadent, almost chocolaty flavor. To get the strength of coffee you want without adding extreme heat, simply steep the coffee for a longer period of time.

By perfecting this method, philip created a breakthrough for coffee lovers. Coolbrew was officially created.

CoolBrew concentrate had two advantages:

1. The process that he used to make the concentrate made coffee that contained 67% less acid than hot-brewed coffee, which means that it is much easier on the stomach.
2. Because he uses less water and more time, the liquid is much more concentrated. This means that you can store it in the fridge and just add hot or cold water whenever you feel like a cup of coffee.

This was a slow start-up company, and Phillip spent years refining it to ensure that the taste was always consistent. 

Cold brew blew up in 2010, but by that time philip had already been crafting and perfecting this method for over 20 years. He made it known that he believed that a smoother cup of coffee was just a matter of knowing the science.

Cold Water Comes Out Tops

Using heat on coffee not only makes it more bitter, but it also makes it release unwanted oils and acids. Philip found a method that was used hundreds of years ago by Dutch sailors, and this is how he was able to create a stable concentrate using cold water. Because it was cold-pressed, it stayed fresh for much longer and didn’t get a nasty sour taste over time.

This brilliant company started out as a family project. His wife sewed a custom filter bag so he could brew bigger batches at a time. They also decided to add a traditional root called chicory, which deepened and balanced the flavor.

The result was a cold-filtered concentrate that was unique and different from any other on the market. It was a way to enjoy coffee without making the gut angry.

Scrappy Science

There wasn’t a massive budget to invest in custom equipment, so philip had to look for things he could use that would fit into his budget. He bought stainless steel barrels from the local Barq’s Root beer plant and little did he know that this would be a piece of the coffee-brewing future.

The biggest problem that arose was not knowing how much concentrate to use per cup of coffee. He eventually found a bottle that was typically used for fuel injector cleaners or motor oil. But to him, this was the perfect tool. 

• The bottle had a small built-in tunnel at the top.
• It fits exactly one ounce of coffee.
• When you pour that one ounce into your coffee cup and top it off with eight ounces of hot or cold water, you’ll be left with the perfect-tasting cup of coffee every single time.

By implementing this kind of tool, philip is ensuring that his customers no longer have to guesstimate how much to add and that the flavor is always consistent. It’s practical, precise, and mess-free.

A Hard Sell

In the late 80s, selling a cold cup of coffee was next to impossible. The warm coffee had everybody’s hearts. It was an uphill battle, but he never gave up. In the sweltering heat of the New Orleans Jazz and Heritage Festival philip begam selling frozen lattes and iced coffees. And suddenly, it was a smashing hit. People started to realize that cold coffee still warms the soul, and in the blistering heat it was actually a saving grace when you still needed the caffeine hit.

The Family Legacy Continues

• Philip McCrory passed away in 2010 and today his sons Jeff and Greg now carry on the legacy of New Orleans Coffee Company.

• Keeping to their father’s original methods, without taking any shortcuts. 

• The Original (New Orleans Style)

This flavor is a deep blend of premium coffee beans and chicory. Because of the filtration process, the chicory does not taste bitter or earthy, but rather it has a smooth texture with chocolate undertones. It also carries a natural sweetness that you won’t find in a standard cold brew.

This isn’t just perfect for the iced coffee style. It is a pure concentrate, which means that you could also add it to boiling water for the best, soul-hugging hot cup of coffee you’ll ever have. You could also use the concentrate for baking or espresso martinis. This is good for your soul and good for your gut.

Mocha Style

Many mochas that fill up the shelves in the supermarket are just glorified coffee-flavored milkshakes that are loaded with an excessive amount of unwanted sugar. McCrory’s sons took a different approach and created a treat that still actually tasted like coffee.

They infused their smooth base with cocoa in order to give it a rich, indulgent flavor profile that doesn’t taste syrupy. If you’re looking for a coffee that has a dessert feel on a late summer afternoon, then this is perfect for you. You can pair it with almond or oat milk for a more intense flavor and a high-quality cafe feel.

They’ve scaled up a lot over the years, but they’ve never lost sight of the purpose. This is a brand that wants to keep you happy. They would never take shortcuts that would compromise either the taste of their products or the trust that you have in their brand, and this is exactly why the company has been thriving for almost 40 years.

The priorities lie with the quality they produce, not the quantity.

The Spirit of New Orleans

In a world that is overpopulated by coffee shops, CoolBrew stands out because it started as a concentrate, and it has never strayed from that idea. Most modern coffee drinks are made up of mostly water, but CoolBrew bottles of concentrate make up to about 30 cups of coffee, which means they take up less space in your fridge and minimize plastic waste.

You have the power of choosing. You can choose a coffee that is only appealing because it’s been pushed for you to see by another marketing team, or you can choose a gut-healthy alternative that gives you the kick you need and the taste that you deserve.

CoolBrew is a reminder that the best ideas are the simple ones. The ones that serve to help people that need it. A brand that started out because a man needed a way to redefine his morning ritual sothat it would agree with his stomach. 

CoolBrew is a smoother and kinder way to wake up; whether you decide to have it hot or cold, there is no better option out there.

CoolBrew is the best option for You.