Your Cart is Empty
Throw Out Your Nespresso - Hot Holy Joe is Here for the Winter
During the morning chill of the colder months in Australia, attitudes to coffee can change to favour warm brews.
Strong, full-bodied blends add a touch of caramel nuttiness to what is a rugged-up morning - where the sun can’t always make it through the grey cloud cover.
Think chestnuts, and fireside cacao.
When we first started making cold drip coffee, we wondered : Do the cold-extracted flavours in a bottle of Holy Joe survive the heating process?
Strong, full-bodied blends add a touch of caramel nuttiness to what is a rugged-up morning - where the sun can’t always make it through the grey cloud cover.
Think chestnuts, and fireside cacao.
When we first started making cold drip coffee, we wondered : Do the cold-extracted flavours in a bottle of Holy Joe survive the heating process?
We bought a heat-resistant glass coffee pot for our home stovetop, and decided to find out.
Good news is after 2-3 minutes on medium-high heat, Holy Joe tastes excellent.
The flavour varies subtly, the darkest notes mellowing out towards a rich caramel in a similar way to a stovetop brew. The notable difference is that hot Holy Joe stays smooth.
We even bought a cheap coffee machine in order to make an ultra-fast espresso - using the steam wand directly in the coffee with the same result. 
There's no acrid aftertaste or sharp bite - the explanation perhaps being a less burnt result due to less heat being needed. Smoothness is one of the hallmarks of Holy Joe, and we were relieved to see the coffee retain it's flavour when heated.
On the first try we drank it straight, where we could get the best sense of the flavour. Again, think notes of nuts and caramel, with a slight fruity aftertaste
We could resist trying it with pure cream on the second, which turned out to be an instant family favourite due to its thick, velvety finish - the sweetness wrapped itself around the coffee’s boldness like a toffee apple.
We even made a fantastic latte using Holy Joe from the steam wand, before frothing the milk and pouring a passable tulip.
You might be wondering how exactly the flavour of Holy Joe is retained so well, and luckily we’ve had some time to come up with an answer.
In short, we aren’t double-cooking the coffee.
There have been some notable attempts at making coffee ‘concentrate’ by some fairly large companies throughout the years.
Often this involves brewing hot coffee, and boiling the excess water out of it until you get a thick liquid that you can then add into smoothies, or even add to milk for a fast cold coffee.
Unfortunately they mostly tasted like motor oil; burned and acrid, even when diluted. Liquid coffee can actually get burnt throughout the brewing process if the heat applied is too high or left for too long.
As we’re using the cold drip method first, then heating our coffee, our coffee will only be heated once. This is a far gentler process, and it means that far more flavour is retained.
To make a Hot Cup of Joe - use a coffee pot or saucepan and heat your Holy Joe over medium heat for around two to three minutes.
From there, simply pour into a mug and enjoy straight or pair with your chosen mixer. We'd love to hear your thoughts!