A timely post, about the coffee trend of summer 2015. I tried cold brew for the first time last weekend (I must admit, at Starbucks, sorry), and I liked the lower acidity and smoothness of it – I had it black, on ice, and I found it had none of the harshness that even iced coffee normally has, and I found it more thirst-quenching on a very hot day, IMO. I’m definitely going to have it again; I hope to try it at a smaller, independent coffee shop, see how it differs there from Starbucks’ mass-produced stuff.
Paleo Retiree writes:
Cold-brewed coffee — often referred to by fans, stores and baristas simply as “cold brew” — seems to be everywhere these days. It’s certainly gaining rapidly in popularity. It’s featured at most upscale coffee bars and cafes, at least here in NYC, and bottles of prepared cold brew are available at many grocery-type stores. (Standard supermarkets often don’t carry it, but TJ’s does, and most health-food stores and Whole Foods-style stores do too.) The guy behind the counter at a nearby Stumptown told me that he’s serving five times as much cold brew as he was just last year, and the people behind counters at other coffee places have confirmed that rough figure to me.
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