Portland's Coolest New Iced Coffees

Inside local coffee shops’ battle to claim the title of most innovative cold brew.

By Caleb Diehl August 1, 2014 Published in the August 2014 issue of Portland Monthly

Case Study Coffee: In a four-foot-high Yama cold brew tower, water and grounds filter through glass coils for six hours. 

Stumptown Coffee Roasters: Baristas crank a lever pressurized by nitrous oxide. In seconds, 16-ounce cold brew gushes from the tap. 

Sterling Coffee Roasters: For precise acidity and sweetness, a FETCO 2031e “pulse brewer” releases half the water used for regular coffee in small doses.  

Courier Coffee: Molded daily, Joel Domreis’s perfect two-inch ice cubes displace three ounces of cold brew and stay solid “forever.”  

Spella Caffe: Shakerato—raw sugar, ice, and espresso, shaken for 20 seconds—packs the sweetness of a latte, without gobs of milk. 

Luc Lac: Smoked salt and orange zest flavor the Ca Phe Cola, made with carbonated Vietnamese slow-drip coffee, on tap.

Ristretto Roasters: Baristas brew a chocolaty Beaumont Blend and single-origin coffee from Kenya, pour it into kegs, and release it on nitro. 

Extracto Coffee Roasters: After a year of tweaking, Chris Brady’s cold brew, thick with notes of chocolate and molasses, pours from the tap.

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