While some national chains are just now waking up to the benefits of cold-brewed coffee versus iced coffee, independent shops like us have been making this magic from day one.
Instead of taking some regular drip coffee and adding ice, cold-brewed coffee uses time instead of temperature to extract flavor & caffeine from ground beans, and doing so prevents many of the bitter compounds that are generated by heat. The resulting drink has all the potency of hot-brewed coffee (or espresso) with almost none of the attendant acridity.
Cold-brewed coffee is strong & smooth and perfect for warm climates like the Las Vegas valley.
In our case, we use Redwall espresso blend from Colorado River Coffee Roasters, and we soak the grounds for at least 12 hours in room-temperature filtered water. And we do not dilute the resulting solution before we serve it. We just add ice and hand it over.
In a little over 12 hours, this particular batch of cold-brewed coffee will be ready to serve.