I mean, we're only seven years
old, but in cold brew years
it feels like we're
pretty ancient.
INTERVIEWER: You're,
like, soaked in sweat.
Yes.
INTERVIEWER: Is that,
kind of, exemplary
of how-- what it's
like to get a business
like this off the ground?
Definitely.
There's a lot of-- a lot
of blood, sweat, and tears.
Especially a cold brew
business where our peak
season is in the summer.
This is a cold brewery.
Looks very much like a
microbrewery for beer.
Big stainless steel
tanks behind us
is where the coffee is brewed.
It steeps for 20
hours, then we filter
the coffee and the
liquid is processed
and goes into bottles.
We originally founded in
Brooklyn seven years ago.
We were located in
Williamsburg, Greenpoint.
Which, as you know, got
really pricey, really quickly.
So we started looking
around and the Bronx was
definitely the most affordable.
It was conveniently located.
My reaction to
buying a coffee shop
was, this is really expensive.
We're talking $3.50, $4.00
for a cold brew coffee.
When I started
making it on my own
realized really how
simple the procedure was,
how easy it was to
make it on your own.
Being able to put this
product in a bottle.
Have servings that are around
$1.00 to $1.25 per cup versus,
again, that $3.50.
But it started off, you
know, with probably $10,000.
You know, also when you're
starting a business like this,
you're not necessarily paying
yourself at the beginning.
So, you know, I'm thankful
for the support of my wife
who is gainfully employed
and was able to support us
and our family.
Yeah, we're sold, really,
throughout the United States.
We're in five of the
whole food regions.
We just got into Walmart.
So we've been sold in
France, the UK, Canada,
Japan, Australia, Hong Kong.
So the value, the quality,
the convenience of it,
are really what make
this product special.
