Not sure of the difference between Cold Brew and Iced Americano? There are a few key factors which influence the taste profile, aroma and mouthfeel of each drink.
Espresso versus slow brew
Traditional Iced Americano is made by pouring cold water, over ice followed by shots of espresso. With manual pour over, the coffee drains directly onto the cold water and ice, so it chills during brewing.
Cold brewing, however, involves immersing grounds in cold water from the start. This dramatic change in water temperature (compared to hot coffee) fundamentally changes the way the water extracts sugars, oils, acids, and flavours from the grounds – it’s much slower.
To make up for the slow extraction, we brew the coffee for 20 hours. When the steep is complete, we separate the grounds from the resulting cold brew using a series of filters.
What’s left is a rich product that’s gentle on the palate with notes of dark chocolate, hazelnuts and red fruit for a full-bodied taste.
Crisp versus smooth
Traditional Iced Americano, because it’s initially made with hot water, has all the crisp acids and low bitter notes we expect in coffee. It’s crisp, it’s sweet, and it’s refreshing.
Cold brewing, on the other hand, typically results in less acidity and bitterness in the final drink—up to 66% less. As you can imagine, this alters the flavour experience of Cold Brew coffee. It’s smoother, but every bit as flavourful.