You haven’t lived until you’ve had cold brew coffee, the latest coffee trend taking the world by storm. Cold Brew is not to be confused with iced coffee. While ice coffee is quick to make, the cold brew process can take up to 24 hours producing a very smooth, rich infusion, with low levels of acidity ultimately resulting in better tasting coffee. The new coffee trend has found its way to the Kenyan market thanks to the wonderful people at Conc, Nairobi’s first cold coffee brewers.
We recently spoke to Ashleigh Miller, one of the four founders of Conc and talked about how they turned a passion to a business. The inception of Conc began when she got a call from one of her friends, who was sitting at a cafe in Sydney, Australia, sipping what she described as “a revelation”. They’re both coffee lovers, but not unconditionally. Cold brew coffee has a strength and richness that neither of them had ever been able to achieve by brewing coffee hot and so they started making it for themselves. They then played around with the recipe until they brewed the perfect cup, and soon, their friends started storming their gates dying for a dose of their refreshing coffee.
When it comes to coffee, Ashleigh greatly values quality over quantity and only has one cup of coffee a day occasionally indulging in a shot of espresso every now and then. But it comes to breakfast, she’s taken to drinking Conc every day as it’s much easier on her stomach due to its significantly low acidity (and much less dangerous for her 2 year old to spill).
When creating the recipe for Conc, they tried lots of different coffees, roasted in lots of different ways before settling on Spring Valley Coffee which was the richest and smoothest around. They then partnered with them to create a special proprietary blend for Conc that was exactly suited for their brewing process and taste.
What’s the best way to enjoy Conc? “If it were up to me, I’d drink it straight; no ice, black. It’s smooth and sweet enough as it is that it really doesn’t need anything added. That being said, it’s fabulous in vodka martinis!!” Ashleigh says. “We’ve also served it with a bit of sugar and a slice of blood orange, as well as the classic: milk and sugar. Either way, for now, we’re bottling it in it’s pure state so that our customers can have it exactly how they like it”
With their business growing everyday, there’s clearly a lot in store for the budding brewery. Aiming to be stocked in several bars and cafe’s in the coming year, as well as local organic markets and shops, its quite clear Conc is out to change how you consume coffee. If you’d like to order Conc to your home or office, send them a Facebook message (Conc NBO) You can also reach us on Instagram: @concnbo. You can also always head over to Wasp & Sprout in Loresho and place your order.