To make sure we hit both the light and dark sides of the coffee spectrum, we used two types of beans: Counter Culture's Big Trouble, a darker Guatemalan/Honduran blend described as “caramel, nutty, and round,” and Madcap's Summer Solstice, which combines two lighter Ethiopians resulting in a cup that's “fruity, creamy, tea-like, and refreshing.”
Our brew methods were as follows: cold brew (aka “toddy”), hot bloom cold brew, flash brew (aka Japanese), refrigerating hot coffee, and just putting ice in hot coffee.
For all of our hot brewing, we used a Chemex, which we choose because it's a simple pour-over method known for creating a well-balanced cup (and both Lorenzo and I are too snobby to own a drip machine). For our cold-brewed coffees, we batched them as concentrates, but tasted them at both full and diluted strength in order to get the best impression of the flavors (sleep schedules be damned!). Here's what we discovered.