My brothers and I started Ryan Bros Coffee 28 years ago, and we started in the most humble of ways with a small Espresso/Coffee Cart located at La Jolla Village Square. It didn't take very long to realize that we needed to roast our own coffee so that we could control the flavor profile, quality, and brand development. So.... we purchased a small 5 lb. Drum style coffee roaster and installed it in our kitchen at home. We learned our craft on that little roaster and developed coffee flavors that other coffee roasters couldn't match. Over the years we added more retail locations, purchased a much larger commercial coffee roaster and began distributing wholesale coffees, teas, cocoas, and equipment. About 5 years ago we started to discover the benefit of Cold Brew coffee in kegs, bottles, and cans. We didn't stop there. We began to ponder the idea of kegging a variety of coffee and tea drinks. The idea was, "if you can make it in a 12 oz. cup to go, you can brew it in a much larger way". Suddenly we were brewing Mexican Mochas, Vanilla Lattes, Dirty Chai, Irish Creme Lattes, Pumpkin Spice Lattes, and much more. We put these products in kegs and started serving cold brew draft coffees and teas on tap. Our customers loved it! But the reality that "hot" coffee was still the driving force in our industry led us figure out how to make "Hot" Cold Brew. We invented the Hot Draft Tower: https://kegco.com/pages/hot-draft . This is how coffee of the fututre will be served! Cheers.