Hot-Brewed Coffee
  • Uses a hot, fast brewing process
  • Coffee grounds brewed at 200° for 3-5 minutes
  • Hot water extracts acidity and aromatics quickly, which has a big impact on the coffee’s flavor
  • Organic acids (like citric, malic, formic, quinic and acetic) are a signature aspect of hot-brewed coffee’s flavor and aroma yet only dissolve in hot water
Iced Coffee
  • Uses a hot, fast brewing process
  • Coffee grounds brewed at 200° for 3-5 minutes, then poured over ice to instantly flash-chill it
  • Brewed at double strength because the ice melts and dilutes the coffee
  • Commonly confused with cold brew because it is served cold over ice, but it is not prepared following a cold brew process (brewed cold over time, etc.)
Cold Brew Coffee
  • Uses a cold, slow brewing process using time rather than heat
  • Coffee grounds gently steeped for 12 hours in cold water instead of hot water
  • The water temperature doesn’t dissolve the soluble acids in the coffee, so the acidity and aromatics that some people do not prefer are not extracted into the finished product
  • Instead, sweet caramel and chocolate notes are extracted, and the resulting flavor is smooth and mellow with lower perceived acidity and bitterness. Delicious served hot or cold.
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