There’s iced coffee and there’s cold brew—they are a world of difference, and intent, apart.
Cold brew explains the process in the name itself: it is made by steeping coarse ground coffee in cold water for long periods of time then it is brewed, cold. Iced coffee is made hot as regular coffee or espresso, then chilled down with ice or cold milk or water, a process which can make the coffee watery, bitter, acidic and even astringent.
Unlike iced coffee/Americano (the latter) that needs to be enjoyed with milk and sugar, cold brew (former) are balanced, pure and easily sippable all on its own. Victoria’s Discovery Coffee found that their cold brew was so popular that they decided to bottle it this past summer, quickly selling out during the warm season and smartly targeting picnicers, festival goers and the camping set. They brew a single origin coffee (which changes depending on their seasonal coffee selections) for 18 hours before double filtering it. This lengthy pouring and filtering releases flavors that traditional hot brew missing, resulting in a pure, clean pour. It’s easy appreciate the simple, slim bottles and the smooth, cool coffee essence—no milk, sugar or campgrounds required.
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Track on Twitter: @discoverycoffee
