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How do you do cold coffee? And what do you really think of cold brew? These are the questions I presented to a half dozen coffee professionals from Los Angeles, Portland, and Chicago last week. It was hot and humid in my Brooklyn neighborhood, and I was personally drinking more cold coffee than I had ever purchased from my local café. But I wasn’t really loving it. Sure, the caffeine hit of a cold brew crushed in 90 seconds has its appeal. But I think of coffee as something to be savored and drunk slowly, noticing the roast profile or the coffee’s origin. The bright and lemony highs of a Kenyan, the natural sweetness of a washed Oaxacan. Cold brew destroyed that pleasure for me. Where’s the acid? Where’s the bite? I wanted my cold coffee like that....