Cold brew is simple enough to describe in one sentence and difficult enough to make consistently that we still taste every batch before service.
We use a coarse grind, cool filtered water and a sixteen-hour steep. The result is concentrated, round and naturally sweet without the roast-heavy bitterness that can show up when hot coffee is simply chilled.
In the morning, the concentrate is filtered and diluted to service strength. Some becomes straight cold brew; the rest turns into orange fizz, sweet-cream pours and seasonal cold-foam drinks.