Everyone loves a cold brew right? No one is drinking straight up boring coffee anymore, the life of the skim flat white with an extra shot is pretty much done and dusted. Cafes are now being praised and more accurately chosen, purely because of the quality of their cold brew. Because it’s more than just a drink, it’s a cultural thing now. People want to know who where how and why their cold brew has been made. People want to be the first to find the best batch, or branch out and try new places. But, in our efforts to outdo one another, haven’t we gone a little bit too far?
I have a love-hate relationship with bringing up the great coffee debate, especially within a Newcastle publication. Novocastrians are passionate about their coffee. We also want to chase that next big thing and finding the perfect cold brew in town is no exception. The thing is though, unless you are a die-hard coffee lover and connoisseur can you even tell the difference?
To combat this, so many establishments are adding this that and the other to their cold brew, in an attempt to stick out from the crowd and offer something different. Mostly this involves sweetening the coffee in some way and suddenly, instead of your morning shot, your number one bae jolt to start the day, you’re wondering whether your milkshake really does bring all the boys to the yard.
Some people love this concept. They love the sweet syrupy taste as it slowly creeps up their straw and all power to them. I’m just not about that life. What I want to know is, where do you buy your cold brew, and what does traditional black cold brew taste like and mean to you? The thoughts we have whilst sipping coffee huh?
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