Who Is Behind La Colombe Coffee?
Quick answer
- La Colombe Coffee Roasters is a prominent US-based coffee company.
- It was founded by Todd Carmichael and Jean-Philippe Iberti in 1994.
- The company is known for its specialty coffee, ready-to-drink (RTD) cold brew, and cafes.
- La Colombe maintains its own roasting facilities and sources beans globally.
- The founders aimed to bring high-quality, ethically sourced coffee to the American market.
- Its cold brew products are widely available in grocery stores and convenience outlets.
La Colombe is also well-known for its ready-to-drink cold brew coffee, which offers a smooth and convenient way to enjoy their specialty beans.
- Two classic flavors unite: exotic vanilla pairs with our smooth, never bitter High Brew Cold Brew Coffee. We use only the highest quality beans, whether they're vanilla or Arabica, in order to deliver you the best tasting grab and go coffee available.
- At 90 calories per serving and less than 15 grams of sugar, our lightly sweetened cold brew with Mexican Vanilla is a lower calorie alternative to sugary lattes or energy drinks. Fair Trade Certified coffee beans blend with vanilla and a hint of sweetness
- With the same caffeine kick as our original formula, but we've added the flavor of Mexican Vanilla for a classic, delicious take on cold brew. Enjoy it straight from the can or pour it over ice; whether you're out and on the go, or taking a coffee break.
- Why wait in line or wrestle with an espresso machine or coffee maker in the morning when you can grab a can of High Brew Cold Brew Coffee? We use real, high-quality coffee beans, no heat & plenty of time. You might be in a rush, but this cold brew wasn't.
- Our Cold Brew Coffee is great for travel, or when you don't want to make a mug of coffee on your own. Stock your shelves with all our flavors: Double Espresso, Salted Caramel, Mexican Vanilla, Dark Chocolate Mocha, Black & Bold, & Creamy Cappuccino.
Who this is for
- Coffee enthusiasts curious about the origins and philosophy behind popular coffee brands.
- Consumers who enjoy La Colombe coffee and want to understand its history and founders.
- Anyone interested in the journey of a specialty coffee company from its inception to national presence.
What to check first
Brewer type and filter type
The method you use to brew coffee significantly impacts the final taste. Different brewers extract coffee differently.
- Drip coffee maker: Typically uses flat-bottom or cone-shaped paper filters. Paper filters absorb some oils, resulting in a cleaner cup.
- French Press: Uses a metal mesh filter, allowing more oils and fine sediment into the cup, leading to a fuller body.
- Pour Over (e.g., Chemex, V60): Often uses thicker paper filters designed for slow, controlled brewing, highlighting nuanced flavors.
Water quality and temperature
Water is over 98% of your coffee, so its quality is paramount.
- Good looks like: Filtered water free from strong odors or tastes (like chlorine). Water temperature should be between 195-205°F (90-96°C) for optimal extraction.
- Common mistake: Using tap water directly without filtering, or water that is too hot or too cold. This can lead to off-flavors or under/over-extraction. Avoid this by using a water filter and a kettle with temperature control.
Grind size and coffee freshness
The grind size affects how quickly water extracts flavor from the coffee.
- Good looks like: Freshly ground coffee, ideally within minutes of brewing. Grind size should be appropriate for your brew method – coarser for French Press, medium for drip, finer for espresso.
- Common mistake: Using pre-ground coffee that has gone stale, or an incorrect grind size. Stale coffee loses flavor, and an incorrect grind leads to bitter (too fine) or weak (too coarse) coffee. Grind fresh and adjust based on your brewer.
Coffee-to-water ratio
This ratio determines the strength and balance of your coffee.
- Good looks like: A common starting point is a 1:15 to 1:18 coffee-to-water ratio (e.g., 1 part coffee to 15-18 parts water by weight). For example, 2 tablespoons (about 10-12g) of coffee per 6 ounces of water.
- Common mistake: Eyeballing the ratio. This often results in inconsistent brews that are too weak or too strong. Use a kitchen scale for precision in measuring both coffee grounds and water.
Cleanliness/descale status
Residue and mineral buildup can significantly impact coffee flavor and brewer performance.
- Good looks like: A clean brewer, free from coffee oils and mineral deposits. Regular cleaning and descaling (especially for automatic brewers) ensures pure coffee taste.
- Common mistake: Neglecting to clean your coffee maker regularly. Old coffee oils can turn rancid, imparting a bitter, stale taste to fresh brews. Mineral scale can impede heating elements and water flow. Clean all removable parts after each use and descale every 1-3 months, depending on water hardness.
Step-by-step La Colombe Coffee brewing workflow
This general workflow applies to most manual and automatic drip brewing methods for La Colombe beans.
1. Gather your equipment.
- Good looks like: All necessary items are clean and ready: coffee maker, filter, fresh La Colombe beans, grinder, scale, kettle, and filtered water.
- Common mistake: Realizing mid-brew you’re missing a filter or haven’t cleaned your brewer. Avoid by prepping everything beforehand.
2. Heat your water.
- Good looks like: Water is heated to 195-205°F (90-96°C). Use a temperature-controlled kettle if possible.
- Common mistake: Using boiling water directly or water that’s too cool. Boiling water can burn the coffee; cool water under-extracts. Let boiling water sit for 30-60 seconds to cool slightly.
3. Measure your La Colombe coffee beans.
- Good looks like: Use a kitchen scale to measure the precise amount of whole beans. A common ratio is 1:16 (e.g., 20g coffee to 320g water).
- Common mistake: Using volume measurements (scoops) which are less accurate due to varying bean density. Avoid by always using a scale for consistency.
4. Grind your La Colombe coffee.
- Good looks like: Grind the beans just before brewing to the appropriate coarseness for your method (e.g., medium for drip, coarse for French Press). The grind should be uniform.
- Common mistake: Grinding too early, leading to stale coffee, or using an inconsistent grinder that produces both fine and coarse particles. Invest in a good burr grinder.
5. Prepare your filter and brewer.
- Good looks like: Place the filter in your brewer. If using a paper filter, rinse it with hot water to remove any paper taste and pre-heat the brewing vessel.
- Common mistake: Skipping the filter rinse. This can impart a papery taste to your coffee. Always rinse paper filters.
6. Add ground coffee to the brewer.
- Good looks like: Gently pour the ground La Colombe coffee into the filter, shaking lightly to level the bed.
- Common mistake: Pouring grounds aggressively, causing them to clump or stick to the sides of the filter. Keep the bed even for uniform extraction.
7. Start the bloom (for manual methods).
- Good looks like: Pour just enough hot water (about twice the weight of the coffee grounds) to saturate all the grounds. Let it sit for 30-45 seconds. This allows gases to escape.
- Common mistake: Rushing the bloom or not blooming at all. This prevents even extraction. Ensure all grounds are wet and watch them expand.
8. Begin the main pour/brew cycle.
- Good looks like: For manual methods, pour the remaining water slowly and evenly in concentric circles, avoiding the edges of the filter. For automatic brewers, simply start the cycle. Total brew time should be appropriate for your method (e.g., 2.5-4 minutes for pour-over).
- Common mistake: Pouring too fast or unevenly, leading to channeling or under-extraction. Maintain a steady, controlled pour.
9. Serve and enjoy your La Colombe coffee.
- Good looks like: Once brewing is complete, remove the brewer from the carafe. Pour into a pre-heated mug immediately.
- Common mistake: Letting coffee sit on a hot plate for too long, which “cooks” it and develops a burnt flavor. Drink promptly or transfer to a thermal carafe.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using stale, pre-ground coffee | Flat, dull flavor; loss of aromatics | Grind fresh whole beans just before brewing; buy beans in smaller quantities. |
| Incorrect grind size (too fine) | Bitter, over-extracted coffee; slow drip time | Adjust grinder to a coarser setting; check manufacturer recommendations for your brewer. |
| Incorrect grind size (too coarse) | Weak, sour, under-extracted coffee; fast drip time | Adjust grinder to a finer setting; ensure even saturation during brewing. |
| Water temperature too low | Sour, weak, under-extracted coffee | Heat water to 195-205°F (90-96°C); use a temperature-controlled kettle. |
| Water temperature too high | Bitter, burnt-tasting, over-extracted coffee | Let boiling water cool for 30-60 seconds before pouring; aim for 195-205°F. |
| Inaccurate coffee-to-water ratio | Inconsistent strength, too weak or too strong | Use a kitchen scale to measure coffee and water precisely (e.g., 1:16 ratio). |
| Not rinsing paper filters | Papery taste in coffee | Always rinse paper filters thoroughly with hot water before adding grounds. |
| Neglecting to clean brewer | Bitter, rancid taste; mineral buildup | Clean all parts after each use; descale regularly (monthly or quarterly). |
| Uneven water saturation (manual brew) | Inconsistent extraction, some grounds under-extracted | Bloom grounds evenly; pour slowly in concentric circles, avoiding dry spots. |
| Letting brewed coffee sit on a hot plate | Burnt, stewed flavor | Drink immediately; transfer to a pre-heated thermal carafe if not consuming right away. |
| Using hard or unfiltered tap water | Off-flavors, mineral buildup in brewer | Use filtered water (e.g., Brita, refrigerator filter) to improve taste and reduce scale. |
| Storing coffee incorrectly | Rapid staling, loss of flavor | Store whole beans in an airtight container in a cool, dark place, not the fridge/freezer. |
Decision rules for better La Colombe Coffee
- If your coffee tastes too weak or sour, then try a finer grind or a higher coffee-to-water ratio, because these indicate under-extraction.
- If your coffee tastes too bitter or astringent, then try a coarser grind or a lower coffee-to-water ratio, because these suggest over-extraction.
- If your brew time is too fast for your method (e.g., pour-over finishes in 1 minute), then grind finer, because the water is flowing through too quickly without enough contact time.
- If your brew time is too slow (e.g., pour-over clogs and takes 5+ minutes), then grind coarser, because the grounds are too fine and impeding water flow.
- If your coffee has a papery or cardboard taste, then always rinse your paper filter with hot water before adding grounds, because this removes residual pulp flavors.
- If you notice mineral deposits or slow heating in your automatic brewer, then descale it immediately, because buildup affects performance and taste.
- If your coffee lacks aroma or tastes flat, then ensure you are grinding your La Colombe beans fresh just before brewing, because pre-ground coffee quickly loses its volatile compounds.
- If you want a cleaner, brighter cup, then use a paper filter, because it absorbs more oils and fine particles.
- If you prefer a fuller body with more oils and sediment, then opt for a French Press with its metal mesh filter, because it allows more solids through.
- If your coffee tastes inconsistent from brew to brew, then start using a kitchen scale to measure both coffee and water, because precision is key for repeatability.
FAQ
Who founded La Colombe Coffee Roasters?
La Colombe Coffee Roasters was founded by Todd Carmichael and Jean-Philippe Iberti. They established the company in 1994 with a vision to bring exceptional coffee experiences to the American market, drawing on their passion for sourcing and roasting high-quality beans.
Where is La Colombe Coffee based?
La Colombe Coffee Roasters is based in the United States. Its headquarters are located in Philadelphia, Pennsylvania, which is also where the company first began its operations and opened its initial cafes.
What is La Colombe known for?
La Colombe is widely recognized for its commitment to specialty coffee, operating numerous cafes across major US cities, and its popular ready-to-drink (RTD) cold brew products. They are also known for their direct trade sourcing practices and innovative coffee offerings.
Does La Colombe roast its own coffee?
Yes, La Colombe Coffee Roasters operates its own roasting facilities. This allows them to maintain strict quality control over the roasting process, ensuring that their carefully sourced green beans are transformed into their signature flavor profiles.
Are La Colombe coffee beans ethically sourced?
La Colombe emphasizes ethical sourcing practices, often engaging in direct trade relationships with coffee farmers. This approach aims to ensure fair compensation for growers and promote sustainable farming methods, though specific certifications can vary by product.
Can I buy La Colombe coffee beans for home brewing?
Absolutely. La Colombe offers a variety of whole bean and ground coffee options that can be purchased directly from their cafes, their online store, and many grocery retailers. These are ideal for recreating their coffee experience at home.
What’s special about La Colombe’s cold brew?
La Colombe’s ready-to-drink cold brew is distinct for its smooth, low-acid profile and often features innovative additions like their “Draft Latte” series, which uses a patented in-can frothing technology to create a creamy texture similar to a cafe latte.
How has La Colombe grown since its founding?
Since its founding in 1994, La Colombe has expanded significantly from its initial Philadelphia roots. It now boasts numerous cafes in major US cities and has a widespread retail presence for its packaged coffee and cold brew products, becoming a nationally recognized brand.
What this page does NOT cover (and where to go next)
- Specific La Colombe coffee bean profiles and tasting notes.
- Advanced espresso techniques and equipment.
- Detailed direct trade sourcing reports for specific La Colombe coffees.
- In-depth comparisons of La Colombe with other major coffee brands.
- Recipes for coffee-based drinks using La Colombe products.
- The business history and investment landscape of La Colombe.