Beans

good

Sweet chocolate-caramel and low-acid nutty notes usually make a smooth cold brew.

good

Brown sugar and milk chocolate plus moderate fruit work well cold.

good

Sweet molasses notes usually hold as cold brew.

good

Sweet fruit jam and heavy cocoa usually make a smooth, chocolatey concentrate.

good

Low-acid molasses sweetness usually works as cold brew.

good

Low-acid earthy chocolate works well cold.

workable

Caramel can cold brew; bright floral-citrus acidity may flatten iced.

workable

Caramel sweetness can cold brew; citrus-floral acidity may flatten iced.

workable

Berry acidity may stay brighter iced than a chocolate Brazil.

workable

Apple-citrus notes can go thin cold; molasses sweetness may remain.

workable

Berry and caramel sweetness can iced; medium-high acidity may taste quieter cold.

workable

Tropical sweetness can be fun iced, but high fruit intensity is unpredictable cold.

workable

Caramel and milk chocolate can cold brew; bright citrus-apple may go quiet iced.

workable

Citrus and stone fruit may stay bright or thin when cold.

workable

Chocolate helps cold brew; sweet orange can flatten or stay a bit bright iced.

workable

Chocolate-caramel sweetness can cold brew; dried fruit may taste quieter iced.

workable

Fruit and floral sweetness can be pleasant cold, but the shop only talks filter/espresso.

workable

Orange marmalade and grapes can work iced, but medium-high acidity is less of a smooth concentrate.

workable

The listed notes may work in cold brew, but the shop gives no acidity, roast, or cold-brew guidance.

workable

Citrus and stone fruit may stay bright rather than round when cold.