It was only two years ago that Coffee Review last explored the landscape of cold black coffees offered in ready-to-drink (RTD) format. In the 2018 report, we celebrated some excellent samples, but the majority of the submissions were produced from blends of various anonymous green coffees, as opposed to single-origin coffees from identifiable farms, mills or cooperatives, the kinds of coffees that, on average, offer more refined and individualized sensory experiences than blends.
Editor Kenneth Davids’ takeaway for the 2018 report was that “Cold brewing generally produces a somewhat different beverage than hot brewing does. The long, slow extraction tends to encourage a cup that is delicate and lightly syrupy in mouthfeel with a softer structure than produced by conventional hot brewing. Both acidity and bitterness tend to be muted. Flavor notes may be subtler in … Read more