Unlike traditionally hot brewed coffee, our cold brews retain the flavor profile of the bean while simultaneously taking on a whole new consistency, creating a new coffee experience.
Infusing our cold brews with nitrogen gives them a creamy, stout-like consistency without the need for any dairy or other creamer, and it reduces bitterness and keeps the cold brew fresh longer.
Having worked with a large consulting firm and an online grocery retailer, Mike brings the vision, business acumen, and hustle to the business . Without him, Convergent is just an idea.
On the other hand, Terry’s background in Neuroscience and Biochemistry informs his knowledge of coffee’s impact on the brain as well as our rigorous experimentation to develop the perfect brewing methods and recipes. Convergent tastes great because of him.
Like our name implies, two very different things can often convene to create great things.
Meet our Partners(we work with the best)
Meet our Partners(we work with the best)
For more than ten years, Blanchard's Coffee Roasting Company has been perfecting the art of making the best damn coffee in Richmond and Northern Virginia, and as far north as Princeton, New Jersey. They have evolved from a one-man operation in a garage to a dedicated team helping people make it through their mornings, afternoons and for some, their nights.
While they still don’t use a lot of specialized equipment and computers like the larger roasters, you can tell from the taste that they know what they’re doing. We’ve been proud and excited to grow alongside Blanchard’s, perfecting our area of brewing as they perfect their roasting process.
Aside from sourcing our beans from Blanchard's, we also produce Blanchard's-brand cold brew coffee. We worked hard to calibrate our cold brews and find the right origin and roast profile for the job - no easy task as Blanchard’s has a wide variety of coffees.
Check out their shop here.
Harper Macaw is a fine chocolate venture founded by a Brazilian chocolate maker and a U.S. Marine Veteran with an ambitious yet tangible objective: to turn chocolate into a force for tropical reforestation. You see, the delicate cacao plant is dependent on a healthy rainforest for its quality and survival, and in turn, tens of millions of people across the world rely on producing cacao for their livelihoods.
Harper Macaw travels to each of their cacao sources to get to know the producers intimately and to ensure producers are compensated fairly for their labor intensive, sustainable practices and high quality products. The cacao nibs used in our Nitro Mocha are 100% sourced through Harper Macaw, which uses their profits to reinvest in the Brazilian rainforests where their raw product is made.
We highly recommend trying their chocolate in our Nitro Mocha but also on its own. You can find flavors such as bourbon-barrel aged 73% dark chocolate on their website here.
the Cold, Hard
the Cold, Hard
Nope, cold brew coffee is a non-heated brewing process. When you brew coffee there are four main variables: Grind size, temperature of water, beans to water ratio, and brew time (there are other factors like pressure but we're not going to get nit-picky here). Most hot brewing methods don't change temperature of water all that much and as a result brew time is fairly similar across methods at a few minutes. For cold brew, we dramatically deviate from this trend, using chilled water instead and so brew over a much longer time to extract all of the coffee's deliciousness.
First, grind the coffee somewhat coarsely. Next, get some awesome quality, super fresh water. Then, steep your coffee directly in your water for an extended period of time - anywhere from 12-48 hours. The flavor changes over time, but our personal preference is a 24 hour steep. After that, filter and enjoy!
The gear used to make cold brew coffee ranges from household items you probably already have to the opulent and dubiously more effective Yama Cold Brew Drip Tower. A relatively inexpensive but more serious option is the Toddy system, which has gotten a decent amount of press as of late. But cold brew doesn't have to be complicated. It could be as simple as letting your coffee steep in your French press overnight.
Ideally, yes. Our cold brew has to stay refrigerated and is best served cold.
Our cold brew coffee has lower acidity and a higher caffeine content than your regular cup of Joe. For those who don't like coffee because it doesn't "sit well" with their stomach, cold brew might be their answer. Of course, the more caffeine is another added benefit. The cold brewing process also extracts a different range of coffee's flavoring compounds so the resulting brew is much less bitter than traditional coffee.
Nitrogen (an inert gas added to the coffee in the canning process), creates a creamy consistency without having to add dairy (all of our products are vegan!) Nitrogen also helps maintain the freshness of the coffee, reduces the bitterness and even helps activate some of the aromatic compounds
No, nitrogen is different from carbon dioxide in that it makes the beverage smooth rather than biting. Carbonated coffee is also much more bitter than nitro coffee.
A normal cup of hot brewed coffee has 80-120 mg of caffeine. Our brews have the following: House nitro = 330 mg. Nitro Mocha = 220 mg. Nitro Coconut = 330 mg. Drink less coffee; having more energy.
Our coffee is dairy free, gluten free and vegan. Our coconut nitro is infused with coconut and coconut traces may be in our other coffees, but that is the only product folks with food allergies need to be concerned with.
You can definitely just drink our coffee straight out of the can or pour it into your favorite vessel - if you do that, it will drink like a normal cold brew. But because of the nitrogen, if you shake the can first, it pours a little creamier and will have a foamy nitro head (think a heavy stout beer). Both ways are great - it’s just a personal preference, so we recommend trying both!