barista-meets-fashionista

There’s one thing that we are all in equal shortage of – and that’s time. Time is a luxury. And JOYCE Cold Brew requires plenty of that.
refuel-rethink-refresh
JOYCE PARTNERS WITH LEADING SPECIALTY COFFEE EXPERTS TO CREATE JOYCE Cold Brew.
Sharing the signature JOYCE appreciation for artisanal perfection, The Coffee Academics has developed JOYCE Cold Brew – a cold brew coffee that celebrates the time, knowledge and consideration it takes to create and refine quality.
WHAT IS COLD BREW?
Cold Brew is not simply iced coffee, which is brewed or extracted HOT and served COLD; Cold Brew is made by steeping ground coffee bean at room temperature or in cold water for up to 24 hours.  The result is low acidity, often less bitter, and more flavourful than a hot brewed coffee. Of course, different blends of coffee beans will render very different flavours. The Coffee Academic’s Cold Brew uses The JWF blend, named after their founder, utilising rare Kenyan caracoli coffee beans (less than 5% of total production), which is a gentle and delicate peaberry collection that emanates fruity flavours and a smooth bittersweet finish. Balanced, complex and best savoured slowly in small sips, this cold brew encapsulates the spirit of the brand, proving that a strong long-lasting impression can be made with a delicate hand.
LIVING CURIOUSLY
JOYCE invites customers to LIVE CURIOUSLY and learn more about the art of coffee making with The Coffee Academics. The special edition Slow Brew provides a chance to ‘think while you drink’ – savouring refreshing flavours whilst considering the expertise required to create the final product.

offers
From 21 Oct to 23 Oct, 2019, visit JOYCE Central (12:00PM to 14:00PM) to receive your complimentary JOYCE Cold Brew. Available while supply lasts, limited to one bottle per person.
21 Oct - 11 Nov 2019

 

JOYCE VIP OFFERS

 

COFFEE APPRECIATION COURSES
Grinding and Brewing I

An introduction to world of Filter Brewing of Specialty Coffee. Participants will explore brewing coffee using different equipment such as the V60, Chemex and Aerospress.

Sensory and Cupping I
An introduction to how coffee aficionados experience coffees, exposing their senses to nuances and learning the descriptions of coffee flavours, taste and tactile experience. Get ready to experience new found flavours in coffee that you never knew existed.

Espresso and Milk I
Participants will experience what a barista does, day in and out when pulling shots and steaming milk to make those delicious and silky smooth cappuccinos and cafe lattes. The intricate detail to every movement that is behind the skill and art of the barista profession will be expounded.