Slow-steeped.

Sai

SAI cold brew can
Cold brew · Bangkok

Eighteen hours. Four degrees. No hurry.

Single-origin Chiang Rai arabica, steeped cold overnight in small batches. Smooth, low-acid, quietly strong.

Pour

Made to be poured, not shaken.

Over ice, over tonic, over oat milk. Or straight from the can at a red light on Sukhumvit.

See flavours
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Three ways in.

01 — 03
01

Original

Chiang Rai arabica, nothing else. Dark chocolate, orange peel, a long clean finish.

Dark chocolateOrange peelZero sugar
02

Vanilla Ice

Same brew, a split Madagascar vanilla pod in the steep. Softer, rounder, still no sugar.

VanillaCreamZero sugar
03

Lime & Mint

Cold brew tonic in a can. Lime, mint, a hint of quinine. The one you drink at 3 pm.

LimeMintSparkling
How it's made

Slow is the recipe.

Four steps. The last one is the hard one.

  1. Roast lightChiang Rai beans, roasted for sweetness, not smoke.
  2. Grind coarseCoarser than French press. Cold water needs room.
  3. Steep 18 h at 4 °CSmall tanks, filtered Bangkok water, no heat ever touches it.
  4. WaitCanned within 24 hours, nitrogen-flushed, never pasteurised. Drink within 30 days.
18hcold steep
4°never warmer
0gsugar, all three
30dshelf life, on purpose

Pour one.

Six-packs delivered cold in Bangkok, same day before 2 pm. Or find us at Roots, Sarnies and Gallery Drip.

Order a six-pack →