It’s iced coffee season, which in New York means hitting the cold brew. […]
And yet some of coffee’s heavy hitters feel that cold brew is a mistake — they say it’s flat and featureless, a good way to turn remarkable coffee beans into unremarkable coffee. It’s for amateurs. According to them, we should be making ice brew.
The ice brew method seems to be significantly brighter than a cold brew. As an espresso nut, a killer summer drink involves pulling a double-basket ristretto over an ice cube in a cappuccino mug, and topping it off with a 50/50 mix of very cold water and whole milk.