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.”