While some in specialty coffee prefer the flavors and mouthfeel of traditional iced coffee, which is made by brewing hot coffee and pouring over ice, Starbucks is out to convince customers their slow, cold brew is better. Originally announced in March, Starbucks Cold Brew has now become a permanent item on the menu of many stores throughout the United States and Canada.
Michelle Sundquist, a Starbucks employee who participated in the research and development process, reported the team’s goal “…was to find the perfect spot where the coffee was rich, dense and slightly sweet. We found that 20 hours was the right balance of sweetness with citrusy and chocolate notes.”
“Cold Brew Blend features high-quality varietals from Latin America and Africa,” said Leslie Wolford, senior coffee specialist at Starbucks. “The blend delivers a flavor profile of chocolate balanced by citrus notes for a sweet, dense and smooth cup.”
Learn more: Starbucks Cold Brew