Yeah, we know, you're all still stuck on our Cold Brew-nies. But, despite what Monica may have told you, it's probably not a great idea to eat brownies for breakfast.
As a coffee connoisseur, people always ask me about good first steps toward improving the quality of coffee they brew at home and at the office. Rather than pitching Joyride or freshly roasted beans (which are both terrific by the way), I usually recommend that they try cleaning their brewing equipment. It is by far the easiest, cheapest and most important way to get better coffee immediately.
Today, as Third Wave coffee is experiencing exciting growth and a spurt of popularity, competition is heating up between brewer manufacturers.
Joyride Coffee is happy to announce that we are adding two roasters to our San Francisco menu and one additional roasting partner to our New York menu for a total of 7 new coffees.
Joyride's technical advancements in the art of cold brew has generated some recent fame, and with good reason. In my humble yet expert opinion, I think we make one of the finest products on the market. This is partly because we keg our cold brew, which helps maintain quality without pasteurization or the addition of any preservatives. Not to mention that our kegerators, the retrofitted mini fridges that house our kegs, are pretty bad-ass.