Cold Brew Reviews

A ready-to-drink black coffee, tested cold. Richly sweet-tart, juicy-bright. Dark caramel, tangerine, guava, dark chocolate, hazelnut. Brightly sweet-tart, high-toned acidity; silky, viscous mouthfeel. Sweet finish with notes of dark caramel and guava. Milk amplifies the sweetness and softens the tart fruit notes.

A ready-to-drink black coffee, tested cold. Floral-toned, sweetly tart. Bing cherry, ginger, wisteria, pink grapefruit zest, allspice. High-toned, juicy acidity; light, crisp mouthfeel. Tart, spice-toned finish. Perfection with milk, where wisteria notes are amplified and Bing cherry and ginger harmonize with pink grapefruit zest.

A ready-to-drink black coffee, tested cold. Deep-toned, rich-tart-savory. Asian pear, pipe tobacco, pink peppercorn, blood orange, cocoa nib. Brightly sweet, delicately tart acidity; round, plump, very smooth mouthfeel. Crisply sweet-savory finish. Milk brings up the richness and savory impulses while also highlighting pipe tobacco notes.

A ready-to-drink black coffee, tested cold. Deep-toned, flavor-saturated. Dark chocolate, date, cashew butter, vanilla bean, pink grapefruit zest. Gentle, sweetly brisk acidity; crisp, silky mouthfeel. Chocolaty finish supported by date and pink grapefruit zest. With milk, surprisingly bright — zest pink grapefruit is front and center with dark chocolate and date undertones.

A ready-to-drink black coffee, tested cold. Deep-toned, balanced. Date, salted caramel, walnut, orange zest, gently smoky cedar. Round, smooth acidity; crisp, fluffy mouthfeel. Richly bittersweet finish driven by walnut and orange zest notes. Slightly smoky cedar notes play nicely with milk, alongside date, salted caramel and walnut.

A ready-to-drink black coffee, tested cold. Sweet-toned, caramelly. Dark caramel, cocoa nib, lemon verbena, fresh-cut fir, nutmeg. Briskly sweet acidity; wood-framed, sweetly caramelly finish. Complex caramel notes dominate when milk is added, complementing the lingering lemon verbena and nutmeg.

A ready-to-drink black coffee, tested cold. Crisply sweet-savory. Baking chocolate, hop flowers, Brazil nut, almond, gently scorched oak. Round, quiet acidity; velvety mouthfeel. Nut-driven finish with bittersweet floral undertones. Pleasantly and gently smoky with milk, with nice notes of bittersweet florals and baking chocolate.

A ready-to-drink black coffee, tested cold. Dried guava, dark chocolate, frangipane, vanilla, cedar. Sweet-tart structure with crisp, juicy acidity; refreshingly silky mouthfeel. Guava and dark chocolate lead in the finish, with undertones of cedar and vanilla. Like sweet guava ice cream with a cedar edge in milk.

A ready-to-drink black coffee, tested cold. Dried apricot, baking chocolate, lemon verbena, marjoram, frankincense. Juicy, sweet-tart structure with lively acidity; satiny-smooth mouthfeel. The balanced finish is equal parts dark chocolate and dried apricot. Chocolate notes are further amplified in milk, as sweet marjoram and resiny frankincense notes.

A ready-to-drink black coffee, tested cold. Red plum, cocoa nib, maple syrup, tangerine, oak. Crisply sweet-tart structure with lively, apple-toned acidity; delicate, silky mouthfeel. Cocoa-toned finish with notes of maple syrup and tangerine. In milk, the tart lime is softened and the cocoa and maple syrup intensify.

A ready-to-drink black coffee, tested cold. Date, almond, caramel, freesia, bergamot. Sweet-toned with gentle, round acidity; velvety-smooth mouthfeel. Richly sweet, gentle finish. Combined with milk, this cold brew is caramelly and nut-toned with a hint of spice.

A ready-to-drink black coffee, tested cold. Black cherry, cocoa nib, lilac, toffee, sassafras. Sweet-savory structure with juicy acidity; crisp, delicate mouthfeel. The savory-sweet theme continues into the finish with notes of lilac and sassafras. The volume is turned down in milk in exchange for a mellow, toffee-driven vibe.

A ready-to-drink black coffee, tested cold. Red currant, toffee, lemon-thyme, magnolia, bergamot. Richly sweet-savory structure with balanced, high-toned acidity; crisp, satiny mouthfeel. The finish consolidates to notes of red currant and toffee. Milk enhances the toffee and bergamot notes beautifully.

A ready-to-drink black coffee, tested cold. Baking chocolate, hazelnut, rose hips, raspberry, cedar. Sweet-toned structure with citrusy acidity; pleasingly dry mouthfeel (think good dry vermouth). Resonant, long, flavor-saturated finish. Milk softens all the dramatic edges of this compelling blend, emphasizing a gentle sweet-tart creaminess.

A ready-to-drink black coffee, tested cold. Dark chocolate fudge, raspberry coulis, molasses, almond butter, redwood. Richly sweet structure with brisk acidity; velvety-smooth mouthfeel. The finish is chocolaty, through and through — in milk, dessert-like, reminiscent of a chocolate-raspberry truffle.

A ready-to-drink black coffee, tested cold. Apricot, baking chocolate, freesia, lemon-thyme, fresh-cut cedar. Sweetly tart structure with lively acidity; crisp, satiny mouthfeel. Aromatic cedar-like wood notes frame the gently fruit-toned, chocolaty finish. The milk shot softens the brightness and suggests a candy bar from childhood; perhaps a KitKat?

A ready-to-drink black coffee, tested cold. Cocoa nib, hazelnut, dried persimmon, honeysuckle, fresh-cut oak. Sweet-toned structure with malic acidity; viscous, lightly syrupy mouthfeel. Chocolaty, nut-toned finish with hints of persimmon and sweet florals. Adding milk amps up the cocoa tones and deepens the rich nut and fruit flavors.

A ready-to-drink black coffee, tested cold. Complex, nuanced, multi-layered. Lilac, dark chocolate, lemon verbena, dried apricot, Bourbon barrel. Sweetly tart with juicy-bright acidity; lightly syrupy, very refreshing mouthfeel. Invitingly rich finish with suggestions of Bourbon barrel integrated with classic Ethiopia notes of dried stone fruit and sweet herbs.

A ready-to-drink black coffee, tested cold. Gently Bourbon-toned, crisply sweet-tart. Goji berry, Bourbon barrel, freesia-like flowers, Meyer lemon zest, almond brittle. Sweet-savory structure with vibrant, juicy acidity; crisp, velvety mouthfeel. Resonant, long, flavor-saturated finish.

A ready-to-drink black coffee, tested cold. Notes of peach, pomegranate, a whiff of rum barrel, cocoa powder, jasmine. Sweet-tart structure with high-toned acidity; crisp, satiny mouthfeel. The acidy brightness fades in the finish, leaving pretty fruit notes (peach, pomegranate) with hints of vaguely fermenty sweetness we associated with rum barrel. In milk, fruit recedes and cocoa powder comes to the fore.