What Is

Cold brew coffee is made by steeping coarsely ground coffee in cold or room-temperature water for 12–24 hours — no heat, no brewing machine. The result is a smooth, low-acid coffee concentrate that is diluted and served cold. Cold brew is not iced coffee: the two are made completely differently and taste very different. How Cold Brew Is Made The cold brew process has four steps: Coarse grind — Coffee is ground coarsely, similar to French press. Fine grinds over-extract and turn bitter in cold water. Cold water steep — Grounds are submerged in cold or room-temperature water. The standard ratio is 1:8 (1g coffee per 8g water) for regular strength, or 1:4 for concentrate. Long steep — The mixture steeps in the refrigerator (or at room temperature) for 12–24 hours. Cold steeping is slower than hot brewing, which is why it needs much more time. Filter — The grounds are filtered out through a fine mesh strainer, cheesecloth, or paper filter. What remains is smooth cold brew concentrate or ready-to-drink cold brew. There is no heating involved at any stage. This is the defining characteristic that separates cold brew from every other brewing method. ...

A flat white is a small espresso-based drink (5–6 oz) made with a double ristretto or double espresso and velvety, thin microfoam — no thick foam layer. The ratio is roughly 1:2 to 1:3 espresso to milk, making it stronger and more concentrated than a latte. It sits between a cortado (1:1, very strong) and a latte (1:3–1:5, milkier) in terms of intensity. The defining feature is the microfoam: steamed to a silky, paint-like texture with minimal air — “flat” refers to this almost foam-free milk surface. ...

A cortado is a Spanish espresso drink made with equal parts espresso and warm, lightly textured milk — typically 2 oz of espresso and 2 oz of steamed milk, served in a 4 oz glass. The 1:1 ratio cuts the espresso’s acidity while keeping the coffee flavor dominant. The name “cortado” comes from the Spanish verb cortar — “to cut.” The milk cuts through the espresso’s acidity and bitterness without diluting it the way a latte would. ...