We currently have the Guatemala Acatenango Valparaiso and the Tanzania Nitin Estate on tap as iced coffee. The Valparaiso is more on the heavier bodied side and the Nitin is lighter and fruited. The next batches of Valparaiso and the new Burundi Gatare (which should be a powerful berried fruit cup as iced) will be up this Saturday.
Local coffee/tea industry pioneer and founder of MEM teas, Mark Mooradian came by the other day and tasted some teas, coffees, and our iced coffee from this fancy refrigerated bar mounted beer style tap. He had some overall insightful commentary but one thing he advised that we are going to stick with, don’t call this iced coffee ‘just cold brew.’ We agree, because it’s not the same as regular toddy (aka cold brew) offerings and the cup profile is completely different. Compared to ‘flash brewed over ice’ and the North Carolina invented ‘Japanese Iced’ methods, this holds up better than traditional toddy style ‘cold brew’. The complexity you would see in a hot coffee shows through equally in our Cambridge iced.
So that’s it, we’ve decided to stop calling it cold brew and start calling it Cambridge Cold Brew or Cambridge iced coffee. Much like there is Memphis barbecue and Texas barbecue, it’s a regional variant. Since there are only a handful of shops in the nation doing the exact same finely filtered and brewed truly cold iced coffee (that all happen to be in Cambridge), we thought it makes sense to make the change.