Our Story

Stir Mobile Coffee LLC (DBA Stir Coffee) is a local business based out of Bloomington, Indiana owned by Bloomington natives Alex Rubin and Chaz Sinn. We specialize in the production of ready-to-drink (not concentrated) bottled cold brew coffee products for wholesale. We only use ultra-fresh, premium locally roasted coffee. Local relationships are very important to us and we are proud to be working with local specialty coffee roaster, Quarrymen Coffee Roasting Company (see more below). Quarrymen Coffee supplies all of our coffee and helped create our signature cold brew blend used in all of our products. In 2018 we began working with Piazza Produce, a regional distribution company, located in Indianapolis. Our products can now be found in a total of six states at select locations across Indiana, Illinois, Ohio, Kentucky, Tennessee, and Wisconsin. We are also proud to be a verified brand on RangeMe and members of Indiana Grown.

Why are we better than the competition? That’s easy.

Our cold brew is one of the freshest products on the market and we believe this is key. We brew in small batch quantities to provide premium quality and consistency while always maintaining peak freshness. Our cold brew is ultra-smooth and absolutely delicious while giving our consumers the energy they need without upsetting any stomachs along the way due to low acidity. We offer multiple varieties from our best-selling original unflavored and unsweetened cold brew to lightly sweetened and flavored options. We have a product for everyone! All of our cold brew products are made ready-to-drink (not concentrated) straight out of the bottle. We offer utmost convenience to our consumers as the perfect on-the-go cold brew with a spill proof screw-on-cap. We are priced competitively with national brands, but offer far better quality and freshness that national brands simply cannot replicate.

Our Team

Locally Roasted Coffee

Lifelong residents of Indiana, owners Wes and Debi Burton have been selling freshly roasted coffee in Bloomington and the surrounding area since 2008 as Quarrymen Coffee Roasting Company. In 2016, Quarrymen Coffee began working with us as our local coffee provider. Freshness is the key to a great cup of coffee. Being local, one major advantage Quarrymen Coffee has over national chain coffee shops is that they can put a pound of coffee in your hands the day they roast it. Wes and Debi helped us create our signature three-bean blend utilized exclusively in all of our cold brew products. With Quarrymen Coffee, you know it is "Locally Roasted and Always Fresh!"

Notes From Our Roaster

Why Cold Brew?
Cold-brewing coffee is quite simply soaking coffee grounds in great-tasting filtered water for an extended time of 12 to 24 hours generally. This is in contrast to "hot-brewed" coffee which is usually made with a drip brewer using 200-degree temperature water. Let's look at the science of the brew to get at why we would even want to cold-brew coffee in the first place.

Coffee Is A Science.
There are three basic types of acids found in freshly roasted coffee. These are amino acids, aliphatic acids and phenolic acids. The first two generally lead to sweet and sour tastes respectively, but in terms of concentration, phenolic acids account for the highest percentage by volume of acids found in coffee. This group of acids, which include quinic, caffeic and chlorogenic acids, are responsible for bitter tastes. And that is where cold-brewing coffee comes in. As it turns out, when you soak coffee grounds in room temperature or refrigerated water it dissolves much less of some of the phenolic acids than hot water does; so you end up with a very full flavored, much less acidic beverage. The effect is a coffee that is much "smoother" to drink than its hot-brewed counterpart. The good news, for folks on-the-go drinking cold brew, is that the caffeine level is equivalent to hot-brewed coffee.

Are Cold Brew Blends Different?
Particular coffee beans used for particular blends such as good espresso are exactly that. Particular. Some coffee bean varieties don't work well blended with other beans. On the other hand, those same beans may work perfectly if the beans are roasted at a lighter or darker roast level and blended in particular percentages. The three beans selected for our signature cold brew blend are no different. We developed this blend to be perfectly balanced for use in cold-brewing (even when adding flavor), leading to a smooth, full-flavored coffee that is also less acidic.

Why Medium Roasted Coffee?
Much of the cold brew coffee industry in particular has gravitated toward light roasted coffee. We strongly disagree with this trend. To put it simply, roasting coffee is sugar caramelization. The longer coffee is roasted, the more oxidized the sugars become leading to nutty flavors and a beautiful brown color. Light-roasting coffee may result in underdeveloped flavor profiles and aromas that are floral and very fruity. To us, a coffee with notes of bitter lime and even garlic is not something we want to consume and neither should you. On the opposite end of the spectrum, dark roasted coffee may taste burnt, charred, or even tarry. This is why we love our coffee right in the middle, a perfect medium roast, the best of both worlds. Medium-roasting coffee develops the sugars more fully (without burning them) creating the perfect profile of toasted-nut and dark chocolate. We feel that this profile of flavors and aromas appeals to a much wider audience of consumers.