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About Confluence Coffee Company


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our story

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SCROLL DOWN

About Confluence Coffee Company


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our story

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How it began...

The founders of Confluence have been friends for quite a while, and while they are united by a love of food and great coffee in particular they couldn’t be more different in their background stories.

Mike Woitach brings an impressive background in business, with training in accounting and experience with some of the largest companies in the field. Thus he’s the expert with numbers, logistics, and viewing the big picture and trends. Confluence would just be an idea without him.

Terry Darcy, on the other hand, has his background rooted in science, specifically Neuroscience and Biochemistry. Thus he’s the guy to go to for learning about how coffee acts on the brain, and his lab experience enabled for rigorous experimentation to develop a brewing method and perfect recipes. Confluence tastes great because of him.

Clearly, the founders have varied backgrounds but these differences proved incredibly constructive. The Confluence of their differences enabled this creation.


Why "Confluence" Coffee?

Confluence: an act or process of merging.  When talking about rivers, it’s the point where two rivers join to create something greater than each individually. This couldn’t describe our story and coffee any better. Plus the alliteration just sounds cool.

Thus...

The idea was there, they just needed a name. “Confluence” was suggested and it was a clear fit. The rest is history.

 
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FRIENDS & PARTNERS


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meet our Partner

Blanchard's Coffee

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FRIENDS & PARTNERS


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meet our Partner

Blanchard's Coffee

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MEET OUR PARTNER:
BLANCHARD'S COFFEE

For more than ten years, Blanchard's Coffee Roasting Company has been perfecting the art of making the best damn coffee in Richmond, Northern Virginia, and now even as far north as Princeton, NJ. They've grown from being one man (David Blanchard himself) in his garage with a roaster to a team of folks dedicated to making people's mornings, afternoons, and (for some) nights. David started the company because there was no good coffee in Richmond at the time and he thought he could be the one improve the city's black gold. 

Ten years later, there's a lot of "good" coffee in Richmond but Blanchard's remains the best. 

Seth Bauserman, Chief Roaster at Blanchard's, doesn't use a lot of the specialized equipment and computers like many of the large roasters do. To him, roasting coffee a skill and an art. From tasting some of Blanchard's coffee, you can tell he knows what he's doing. Blanchard's is starting to grow significantly and Confluence is growing with them. 

Aside from sourcing our beans from Blanchard's, we also produce Blanchard's-brand cold brew coffee. Why not let them focus on they do best (roasting) and let us focus on what we do best (brewing).

We worked hard to calibrate our cold brews and find the right origin and roast profile for the job. As you can see below, Blanchard's has a lot of coffees so it was no easy task. But if you're interested in sampling Blanchard's wide array of coffees you can check out their shop here

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All About Cold Brew


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Get the Facts on

Cold Brew

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All About Cold Brew


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Get the Facts on

Cold Brew

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You know, Socrates was a smart man.

Since he was (supposedly) one of the best teachers of all time, we decided to structure this section as more of an FAQ than a simple description so you can just skip to what you're curious about. If you have another question about cold brew, go ahead and email us here and we'll add it to the list.

 

Is it brewed regularly and then iced? →

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.

So, how is it made? →

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. Filter and enjoy!

Are there any machines/gadgets that can make cold brew coffee? →

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.

How long is it brewed for? →

Cold brew coffee can be brewed from anywhere from 12-48 hours. The flavor of the coffee changes over time so, if you're curious, it's fun to experiment with different brew times on your own. We do a 24 hour steep. That's just personal preference.

Does cold brew always have to be served cold? →

Ideally, yes. Our cold brew has to stay refrigerated and is best served cold.

What are the benefits of cold brew? →

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 difference range of coffee's flavoring compounds so the resulting brew is much less bitter than traditional coffee.