In 2013, Alex French and Andrew Healy had a problem that plenty of coffee lovers know well. Working long days in Minneapolis, they lived on coffee but couldn't stand how it made their stomachs feel. So they did what any determined coffee enthusiasts would do: they turned their cramped apartments into brewing laboratories, filling every available countertop and fridge space with mason jars of steeping experiments.
They fell in love with cold brewing after discovering its gentle, low-acid
In 2013, Alex French and Andrew Healy had a problem that plenty of coffee lovers know well. Working long days in Minneapolis, they lived on coffee but couldn't stand how it made their stomachs feel. So they did what any determined coffee enthusiasts would do: they turned their cramped apartments into brewing laboratories, filling every available countertop and fridge space with mason jars of steeping experiments.
They fell in love with cold brewing after discovering its gentle, low-acid nature, spending endless hours tinkering with different beans from Central and South America until they landed on their perfect blend with those rich, nutty chocolate notes. The real moment of truth came at Minneapolis farmers' markets, where folks couldn't get enough of their smooth, strong brew.
Alex and Andrew still do things the slow way at Bizzy because they've learned that good cold brew simply can't be rushed. They let their organic beans steep for a full 18 hours, coarse-ground and micro-sifted just right, then cold-filter everything until it's crystal clear.
