Hogg Batch is using barrel-aged coffee to keep Tampa Bay caffeinated

Ready, set, brew.

click to enlarge BATCH BROS: (L to R) Brothers and co-founders David and Duane Hogg are on a mission to level up the coffee bean scene in Tampa Bay. - ALEXANDRIA JONES
ALEXANDRIA JONES
BATCH BROS: (L to R) Brothers and co-founders David and Duane Hogg are on a mission to level up the coffee bean scene in Tampa Bay.

Earlier this year, brothers and co-founders David and Duane Hogg wanted to spike Tampa Bay’s coffee intake with their unique beans, which are barrel-aged with spirits like bourbon, rum, and whiskey. They want their unique brand of the caffeinated favorite, Hogg Batch, to disrupt the coffee world while still providing something that complements the regular morning cup of joe. 

Don’t be alarmed: The coffee won’t get you tipsy, it’s purely for the profile.

“Our barrel-aged coffee takes two things people like and produces a coffee that’s unique and has a new flavor. You still have the natural coffee notes with this added flavor that people get excited about trying,” David explains. 

It all started a couple of years ago when David started home roasting and testing out variations of what are now known as Hogg Batch’s signature blends. Once the two decided to start going to markets, the brothers graduated from David’s cast-iron pan on the stove to a small commercial roaster.

Hogg Batch is a regular vendor at weekend markets like Indie Flea in Tampa and Royal Palm in Downtown St. Petersburg. Their table sells 8-ounce bags of their blends (which can also be found online at hogg-batch.square.site) along with branded T-shirts and tank tops. The mission is to drum up business while getting their brand name out to the masses. 

“Our goal is to jump around so we can get the Tampa Bay audience since we are local. We’ve been trying to get the reach and capitalize. We’re trying to capture different audiences,” says Duane. 

To keep things interesting, the brothers create specialty blends — which takes some serious foresight, since a new flavor profile can take anywhere between two and three months to develop. The Hogg Batch Mother’s Day edition, which was infused Ethiopian beans with rosé, led them through several iterations before finding the right floral notes of those beans paired the best with the rosé. 

“That takes longer because you have to make sure you have the right amount when you infuse it. Even the pairing process took a couple of days to find what bean paired the best,” Duane adds.  

Even with the added effort, the duo plans to integrate creating these unique batches into hanging with the competition and making their mark in the coffee industry.

“We want to level up and disrupt it in a different way. There are some people doing some really awesome things right now,” David says. 

The focus for Hogg Batch is on making good coffee better with the aging and infusion processes. David says they’re just trying to figure out how they can disrupt and do something unexpected. “We want to create longevity with our brand of unique experiences. We want to keep evolving and be more well-versed. We’ll become better and more experimental,” he says. 

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