National Cold Brew Day

by

Editorial Policy

Published on

Last updated on

National Cold Brew Day

Photo: courtesy of Chameleon Cold Brew. 

[I]t’s National Cold Brew Day! This slow-brewed coffee certainly deserves its own day of recognition after taking the coffee world by storm. Cold-brew coffee sales have skyrocketed over 115 percent over the past several years, showing us cold-brew is here for the long haul. Here are a few of the things we’re sipping on in celebration.

Chameleon Cold Brew
This Austin-based bottled cold brew brand recommends that you enjoy their ready-to-drink selections (classic black, Mocha, Espresso, Mexican, and Vanilla) in a cocktail, a greens-chia-kefir-coffee smoothie, or right out of the bottle. Their recommended cocktail blend? A cold-brew white russian.

Hotbox Roasters
This brew is 420-friendly, indeed. Hotbox’s Nitro Cold Brew traveled across the Rockies and still delivers velvety, creamy, nitro-texture. We like drinking this one while we unwind.

Sparkling Stumptown
Stumptown’s sparkling cold brew—available in Original, Ginger Citrus, and Honey Lemon—signals the imminent arrival of poolside season. Our favorite is the Ginger Citrus—a refreshing, caffeinated bev that’s more soda than cold-brew.

TJ’s
Don’t skimp on the cheap and easy to find stuff. Trader Joe’s cold-brew-in-a-can comes in black and vanilla, and both are a good choice. These eight-ounce cans run only $1.79 and are purse (or satchel) friendly.

Anchorhead
Anchorhead Coffee Co.’s hopped cold-brew is a fun twist on a classic. The addition of hops separates them from the pack. Coffee and beer is a natural combo, but hops and cold-brew kicks the combination up a notch.

Rachel Sandstrom Morrison is Fresh Cup‘s associate editor.

Share This Article

Rachel Sandstrom Morrison

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023