Beans

good

Sweet chocolate and molasses usually make a round cold brew.

good

Sweet chocolate-caramel and low acidity usually make a smooth cold brew.

good

Chocolate-nut sweetness is a natural cold brew.

good

Sweet, low-acid chocolate and raw sugar notes usually work cold.

good

Sweet caramel and brown sugar usually hold up cold.

good

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

good

Low-acid chocolate and brown sugar notes suit a sweet cold brew.

workable

Thick body can cold brew; smoky bitterness may dominate iced.

workable

Cocoa-almond sweetness can cold brew; the shop does not mention cold brew.

workable

Brown sugar and chocolate can cold brew; orange notes may flatten iced.

workable

Chocolate-caramel sweetness can work cold; the shop does not mention cold brew.

workable

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

workable

Chocolate-caramel sweetness can cold brew, though the shop positions it for espresso.

workable

Chocolate-caramel can cold brew; earthy bitterness may taste louder iced.