Since Limpd isn’t really a coffee person, I decided to go solo on this review of Bomani Cold Buzz…
There are two things that get me rolling every morning: a hot shower and a healthy dose of java. On today’s episode of A Tasting at The Murder Table, Bomani Cold Buzz, a spiked cold brew coffee is the subject, and it comes in two different flavors: original and vanilla. With a name like Cold Buzz, it definitely sounds like something in my wheelhouse!
For this review, both Bomani expressions will be tried on their own, and then they’ll be tried as an affogato (poured over Haggen-Daz vanilla ice cream). Here’s a bit more information about Bomani:
HOW IT BEGAN
Thing we noticed about the hard cold brew coffee options that existed in the market before BOMANI is that they used low-quality coffee beans, they were packed with heavy cream, way overly sweetened, and they were often using cheap synthetic ingredients
As we learned more about coffee, we also learned that it’s probable that many of these companies were not ethically sourcing their beans.
THAT’S WHEN WE TOOK ON THE CHALLENGE!
We started with the cold brew coffee as part of the original recipe, determined to formulate a blend of beans that could be enjoyed by everyone from a sophisticated, complex coffee drinker to a more casual coffee drinker. After months of experimenting with different beans, we ultimately decided that Southern Mexico, Peru, and Nicaragua were the ideal places to grow BOMANI. We grow our beans at an elevation between 1,500 – 5,900 feet.
THE NOT-SO-SECRET AWARD-WINNING RECIPE
The beans are cold brewed for over 16 hours in ice cold water. Cold brew has been growing at record-breaking speeds, largely due to the quality of the process. The cold brew coffee brewing process preserves the natural oils of the coffee bean, giving BOMANI its natural sweetness and subtle notes of caramel, chocolate, and toasted nuts – all without adding any synthetic ingredients.
Once the cold brew coffee original recipe was finalized, it was time to add alcohol that was pure enough to allow the high-quality cold brew to shine through first. As we scoured the market and taste-tested a variety of different options (for research purposes of course), we realized that alcohol from sugar – the same alcohol that goes in the hard seltzers like White Claw and Truly – would be the perfect choice. Our logic was that if this alcohol could allow the flavor of seltzer water to serve as the lead flavor, then our delicious, flavorful cold brew coffee would be sure to retain its integrity.
From the sound of it, a great deal of effort has gone into the creation of Bomani Cold Buzz. To find out if it’s actually any good, click the play button on the following video:
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