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Fit Brewing Co Fit Bru
Black Coffee
It starts with a premium blend of green coffee beans from the highly astounded Southern Mexico growing regions that are then roasted, and ground with a very specific ratio of coarse to fine grounds for cold brewing – and brought together with filtered water in our immersion steeping process. We brew at a specific temperature for a tested and calculated amount of time for the best extraction of alpha acids, tannins, flavor, and of course caffeine. After steeping, we filter our fresh and deeply aromatic cold brew twice. We do this to remove as many undissolved solids as possible: these undissolved solids add bitterness that we don’t want, so this step is critical. This cold brew is the base for all of our coffees, and it is brewed at the perfect ready-to-drink ratio, so there is zero dilution after brewing. From there we dose it with raw activated charcoal from coconut to support natural detoxification and then we infuse it with nitrogen just before running it through our seamer to seal the can. The infusion of nitrogen helps remove all of the oxygen from the can to keep this tasting pure and fresh. Another cool aspect to the infusion is that when you put our cans in the refrigerator they will actually get colder faster than any other canned beverages. Unlike carbonation (co2) nitrogen is not water soluble so being cold will make those nitrogen molecules smaller, and if you shake it before opening you will redistribute those nitrogen molecules, which will throw a fast blast of cold and you will actually feel the can get colder in your hand. When you pop open the can a little bit of foam should come out building the perfect, creamy, nitrogen head. Best if consumed straight from the can at 34*F.
Vanilla Latte
It starts with a premium blend of green coffee beans from the highly astounded Southern Mexico growing regions that are then roasted, and ground with a very specific ratio of coarse to fine grounds for cold brewing – and brought together with filtered water in our immersion steeping process. We brew at a specific temperature for a tested and calculated amount of time for the best extraction of alpha acids, tannins, flavor, and of course caffeine. After steeping, we filter our fresh and deeply aromatic cold brew twice. We do this to remove as many undissolved solids as possible: these undissolved solids add bitterness that we don’t want, so this step is critical. This cold brew is the base for all of our coffees, and it is brewed at the perfect ready-to-drink ratio, so there is zero dilution after brewing. From there we blend in our exclusive coconut MCT creamer and dose it with what we like to refer to as our original blend wellness blend: KSM-66 (ashwaghandha root extract), Chocamine (low fat cocoa powder extract, which supplies theobromine, trace minerals, and micronutrients), PrimaVie (purified Shilajit, which supplies fulvic acids and other trace minerals), and Theacrine (as TeaCrine, which supplies non-stimulant energy and focus); all together we like to suggest that this blend gives the gift of gab because of the mood elevating relieve of stress and the kick of energy. We then sweeten it with an organic blend of stevia and erythritol. Lastly, we infuse it with nitrogen just before running it through our seamer to seal the can. The infusion of nitrogen helps remove all of the oxygen from the can to keep this tasting pure and fresh. Another cool aspect to the infusion is that when you put our cans in the refrigerator they will actually get colder faster than any other canned beverages. Unlike carbonation (co2) nitrogen is not water soluble so being cold will make those nitrogen molecules smaller, and if you shake it before opening you will redistribute those nitrogen molecules, which will throw a fast blast of cold and you will actually feel the can get colder in your hand. When you pop open the can a little bit of foam should come out building the perfect, creamy, nitrogen head. Best if consumed straight from the can at 34*F
Cafe Mocha
It starts with a premium blend of green coffee beans from the highly astounded Southern Mexico growing regions that are then roasted, and ground with a very specific ratio of coarse to fine grounds for cold brewing – and brought together with filtered water in our immersion steeping process. We brew at a specific temperature for a tested and calculated amount of time for the best extraction of alpha acids, tannins, flavor, and of course caffeine. After steeping, we filter our fresh and deeply aromatic cold brew twice. We do this to remove as many undissolved solids as possible: these undissolved solids add bitterness that we don’t want, so this step is critical. This cold brew is the base for all of our coffees, and it is brewed at the perfect ready-to-drink ratio, so there is zero dilution after brewing. From there we blend in our exclusive coconut MCT creamer and dose it with what we like to refer to as our original blend wellness blend: KSM-66 (ashwaghandha root extract), Chocamine (low fat cocoa powder extract, which supplies theobromine, trace minerals, and micronutrients), PrimaVie (purified Shilajit, which supplies fulvic and other trace minerals), and Theacrine (as TeaCrine, which supplies non-stimulant energy and focus); all together we like to suggest that this blend gives the gift of gab because of the mood elevating relieve of stress and the kick of energy. We then sweeten it with an organic blend of stevia and erythritol. Lastly, we infuse it with nitrogen just before running it through our seamer to seal the can. The infusion of nitrogen helps remove all of the oxygen from the can to keep this tasting pure and fresh. Another cool aspect to the infusion is that when you put our cans in the refrigerator they will actually get colder faster than any other canned beverages. Unlike carbonation (co2) nitrogen is not water soluble so being cold will make those nitrogen molecules smaller, and if you shake it before opening you will redistribute those nitrogen molecules, which will throw a fast blast of cold and you will actually feel the can get colder in your hand. When you pop open the can a little bit of foam should come out building the perfect, creamy, nitrogen head. Best if consumed straight from the can at 34*F.
Mate Hibiscus
It starts with a premium source of green Yerba Maté (MATE) imported from Brazil. Green Maté is different than was typically used in most canned and bottled beverages and it keeps intact a lot of the natural constituents of the plant itself. We hand mix this with a beautiful, aromatic, and dried hibiscus flower that we import from Egypt and mix with filtered water to cold brew for the a tested and calculated time and temperature. After filtering twice like our coffees, we start our infusion of our of adaptogenic mushroom blend: Cordyceps, Reshi, King Trumpet, Shiitake, Lion’s Mane, and Turkey Tail. Together this blend helps one to “adapt†and overcome physical and mental stress while yielding an abundance of other benefits like immune support and focus. After we have our Adaptogenic blend (PEAKo2) infused we sweeten with an organic blend of stevia and erythitol. Lastly, we slowly introduce co2 (carbonate) at a calculated temperature that balances with the amount of dissolved solids to create a smaller bubble. We take carbonation seriously since we are allowing the ingredients themselves build the flavor profile, and our process of carbonating actually enhances our flavor profile rather than take away from it with a harsh and aggressive carbonation level.
