So, why does cold brew make a better ice coffee than traditional coffee? When coffee is made using boiling water, much of the coffee beans’ natural acidity is present. When we’re drinking coffee hot, we tend to notice its bitterness and acidity less because it is dampened by our sensation we get from the coffee’s heat. That’s why we like our hot coffee less as it gets cold.

By steeping coffee grounds in cold water as opposed to brewing grounds in hot water, the coffee grounds don’t release nearly as much acidity, which creates a smoother and sweeter flavor profile.

Also, while a traditional coffee will get watered down by the addition of ice, a cold brew is typically a much stronger brew and its flavor is less affected by the dilution of melting ice.

A good cold brew poured over ice should look a Coke without the bubbles. I’ve always loved adding the cream in myself in order to watch its lava lamp effect as the half-and-half twists up and down into the coffee’s black liquid.

To sweeten a cold brew, one can not simply just add a packet of sugar to their iced coffee (unless you like the grittiness of undissolved sugar). If you’re an avid sweet tea drinker like myself, you should understand this all too well. Ask your barista for simple syrup (a concoction of melted sugar and water) or a pump of sweetened flavored syrup. 

What Do You Think?

Did this guide help you understand the coffee menu better? Was there anything I missed that you would like to add? Also, if you’re a coffee lover, what’s your favorite drink? We love to hear from you, so comment below!