https://news.starbucks.com/news/5-thing ... d-espresso

The process that they "engineered" (which sounds similar to what La Colombe was doing last year with their draft lattes) is to steep coarsely ground coffee in cold water for 45 minutes before pressing it out under high pressure.

They don't seem to serve it straight, but instead offer a variety of Americanos using sparkling water.

I like what Mark Overlay has to say about cold brew: ..

."And like so much in our modern coffee industry, nostalgia and novelty trumps critical observation. The simple fact remains, if your coffee improves through cold brewing it is an indictment of the coffee, not a validation of the brew. As stated earlier, the great thing about cold brewing is it makes poor coffee drinkable. The downside is that it makes great coffee merely drinkable..."

http://kaladicoffee.blogspot.com/2016/0 ... offee.html