The Globe also has coverage of our cold brew recipe. For our coffees and the style we serve in shop, the real game changing difference is the throw weight. That is a fancy way of saying we use a hefty dose of coffee to water ratio. When you use a proper dose at a grind that isn't too coarse with good coffees (not french roast!) the flavors are so complex, layered, and vivid but smooth. The texture is viscous, weighty, and pleasant. We like to enjoy it in small servings over ice, undiluted.
Not all cold brew is the same though. Traditionally, toddy has been widely served but it's often french roasted coarsely ground concentrate that is strong needs to be diluted with a fair amount of water. Something to think about when samples the many variations.
On another note, check out this article the NYT has on coffee bars, we get a passing mention as one of them.
