freese

27 ms·

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Bellwether Coffee raises $40M for eco-friendly roasters(venturebeat.com)
2 points by freese 7y ago|0 comments
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by freese 7y ago
TAIKA | San Francisco (Onsite) | Head of Business Ops (1st Employee & Founding Team) We help people live a healthier lifestyle by redesigning consumer products most of us consume daily to be both delicious AND good for you. Our first pr
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by freese 8y ago
I never finished my undergrad. Just got my EB-1 GC after having an O-1, didn't seem to be a problem at all. Also had some help with Peter in the process - thanks!
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by freese 8y ago
This is really cool, and I love the name and its connection to Airbnb founding story
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by freese 9y ago
Email me and I make get you a travel box
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by freese 9y ago
We've been planning a pop up for a while now. First one will probably be in SF, then hopefully around the continent!
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by freese 9y ago
Totally agree with you! Email me if you're interested in staying in loop with our decaf version
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by freese 9y ago
...yet there's a lot of research showing that sugar IS helluva drug. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235907/ https://www.theguardian.com/society/2017/jan/05&#
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by freese 9y ago
This is really great to hear. We've had a good amount of demand for decaf option and are working on it. Email me and I'll keep you in the loop
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by freese 9y ago
We're hearing this from more and more people. Luckily, there are some great decaf whole bean coffees but if something sucks it's the decaf instant coffee. We're working on a decaf version that will taste awesome, so stay tune
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by freese 9y ago
We're decidedly anti-artisanal coffee. Our mission is to take really good coffee and make it accessible and approachable to the mainstream coffee drinkers. My 83-year-old grandmother's friends in Finland are subscribers because th
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by freese 9y ago
Instant coffee is liquid, brewed coffee that then gets dehydrated. 1) grind the coffee 2) brew it however you like 3) cool the coffee from 90C --> cold 4) freeze the coffee 5) freeze dry for 24-48 hours Fundamentally this will work but y
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by freese 9y ago
Luckily there are so many great roasters with online stores now that getting fresh beans has never been easier.
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by freese 9y ago
The cool thing with instant coffee is that the whole concept is something that just works much better at scale - sourcing, roasting, brewing etc. We have solid plans to bring the cost down while improving the quality as we scale. At some po
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by freese 9y ago
We hear this a lot. Same goes for me - I wake up before my wife and she's really happy when I'm drinking Sudden at home instead of grinding and brewing.
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by freese 9y ago
Email me and I'll fix some for you
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by freese 9y ago
Here's a short review by Oliver Strand, the coffee critic at NYTimes: https://nyti.ms/2mK8Frw
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by freese 9y ago
email me and I'll send you two!
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by freese 9y ago
+1
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by freese 9y ago
This it the whole idea - we don't try to replace all your coffee rituals but rather help you drink great coffee when you otherwise wouldn't be able to.
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by freese 9y ago
Thanks for giving us a try!
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by freese 9y ago
Hahaa! Awesome. The circle or die cut one?
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by freese 9y ago
When I was starting to work on Sudden I knew that the biggest challenge would be around the perception of instant coffee. It's a lot of work but we have a pretty solid plan and traction right now!
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by freese 9y ago
drinking water is but hot water for brewing coffee comes from big tanks that get really gross
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by freese 9y ago
Currently we promise 4-6 month shelf life. We recently started to flush the tubes with nitrogen. As long as you keep the coffee in dark, cool and dry place it will last probably longer - we're still not sure since the oldest samples ha
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by freese 9y ago
As a barista, the most important thing to me is that you're happy with whatever your drinking :)
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by freese 9y ago
Working on it. We do individual servings because they preserve freshness - that's the only reason we do it. It's hard for us to do compostable since we are still very small compared to your average consumer good, but we are 100% c
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by freese 9y ago
We haven't measured them but they should be equal to any high-quality specialty coffee. I know that regular instant coffees have considerably higher levels of acrylamides that are caused by poor quality coffee and processing at extreme
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by freese 9y ago
Working on it. We do individual servings because they preserve freshness - that's the only reason we do it. It's hard for us to do compostable since we are still very small compared to your average consumer good, but we are 100% c
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by freese 9y ago
Email me and I'll see what we can do ;)

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