4/19/2023 0 Comments Goldenratio coffeeHim and I – in collaboration with Blake Thomas from Tiny House where worked at the time – sourced from dozens of different countries and spent months and months getting it down. He’s a really, really smart coffee person and he helped Cuvée invent their cold brew cans. He connected me with the former COO of Cuvée Coffee, Logan Allender. I asked him if he knew anybody who was a coffee roasting expert, as I needed help to develop a product. We had actually been connected recently, but I had never met him in person. I was at Whole Foods that week and Wes Hurt, the founder of CLEAN Cause, was sitting across from me at the next table. How do I make it? I’m not a coffee roaster.” I thought, “Okay, there is something here in this slow roast coffee. Really, it’s more of an Austin story than anything else, given the amount of local support and people that helped make this thing a reality. HC: How did the specific formula come about?ĬN: The Gold Roast is actually something that we invented. I combined what I saw happening in New York with what I saw happening on the West Coast. In New York there’s also a green coffee brand, which is an unroasted coffee that’s becoming a lot more popular. It’s unheard of in Texas today, but it’s more common up there. HC: What inspired you to create something different?ĬN: I went to Oregon, Seattle and Washington to learn about this newer, really low roast coffee. That’s where I discovered I had a problem with regular coffee, because of the acidity. It really wrecked my stomach and I’d get horrible jitters. I was going town to town playing all these shows drinking Starbucks or caffeinated coffee. When I was probably 21, I was touring a lot. HC: When did you become interested in the world of coffee?ĬN: It really started on the road for me. My band and I, when I was in high school, played South by Southwest! That was my first time actually ever coming to Austin and it just felt like home. Holly Cowart: What were you doing before this?Ĭlark Nowlin: I’m a musician – paid the bills doing that for about five years. Nowlin recently spoke about the inspiration behind Golden Ratio, what it means to make collaborative coffee and the pursuit of the Austin dream: Available in Original, Vanilla Coconut and Chai Spiced, the drink is currently found online with the option for a Midas membership subscription. The vegan, paleo- and keto-friendly coffee is delivered in single-serve pouches that can be steeped in hot water or refrigerated overnight for an at-home cold brew. Plus it’s five times less acidic than regular brews while still delivering a much-needed boost of energy. The super-slow process falls somewhere between a blonde and a green roast (yes, it’s a thing). The difference with Golden Ratio, dubbed “a coffee that drinks like tea,” is all in the timing. Clark Nowlin, founder of Golden Ratio Coffee.
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