Episode #27 – Chameleon Cold Brew – Chris Campbell

On this episode of The Foodpreneur, we’re talking about the rise of cold brew coffee, makes the perfect cup of Joe and the power of brand building with Chris Campbell, co-founder and CEO of Chameleon Cold Brew. Learn how a burned out corporate finance executive came together with a friend and reignited his life with […]

November 15, 2017 38
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On this episode of The Foodpreneur, we’re talking about the rise of cold brew coffee, makes the perfect cup of Joe and the power of brand building with Chris Campbell, co-founder and CEO of Chameleon Cold Brew. Learn how a burned out corporate finance executive came together with a friend and reignited his life with coffee, all while redefining what life meant for this little ancient bean.

Episode 27: Chameleon Cold Brew w/ Chris Campbell

Time Stamped Show Notes

  • [1:11] — Chris, A Denver native, has fond memories of spending on a ranch in Texas with his grandfather in past summers. Chris remembers eating cornbread and buttermilk at the ranch.
  • [5:10] — Chris developed skills in the kitchen at 16 and a real passion for taste and wine early in his college career.
  • [9:43] — Chris’s business partner Steve had experience in the coffee business that helped the two get their ideas together to launch Chameleon Cold Brew on a small scale. Soon after launch, Whole Foods picked up their product which lead to fast growth.
  • [12:17] — Chris explains the difference between cold brew and regular coffee.
  • [14:51] — Chameleon Cold Brew’s original recipe was created by Steve, Chris’s business partner.
  • [15:17] — The use of organic ingredients was a “non-negotiable” for Chris and Steve from the get go.
  • [18:46] —  Chameleon Cold Brew started off in local Austin specialty food, artisan convenience stores and co-ops before landing deals with larger buyers.
  • [21:49] — Chris explains how Chameleon Cold Brew got its name.
  • [26:13] — Chris describes his feelings toward what it means to be an organic brand and what the future of food labeling means for the industry.
  • [29:39] — Chris tells us what his plans are for the future of Chameleon Cold Brew.
  • [31:44] —  Chris’s favorite aspect of running Chameleon Cold Brew is making sure that his sourcing is sustainable and responsible.
  • [33:30] — Chris answers all of Elan’s questions in “The Pressure Cooker Round.”