1 lb. Papua New Guinea Peaberry from Jikawa/Western Highlands Medium/Dark Roast

There is an art that's worth perfecting when it comes to making iced coffee. There are two schools of thought when it comes to iced coffee, the hot-brewed and the cold-brewed. While they adhere to very different methods, there is one point both agree upon: pouring regular-brewed coffee over ice is nothing short of a travesty. Coffee is a fragile beverage, and it doesn't sustain extreme change in temperatures well. Often times, this will result in a coffee that is acrid, sour or weak. So, how do you make a good iced coffee? Well, it depends on your tastes and the way you perceive iced coffee. If you want an iced beverage that tastes like regular coffee, the hot-brewed method will give you that result. If you see iced and regular coffee as two separate entities, you may be a fan of the cold-brew variety. The hot-brewed method will result in a more robust flavor while the cold brew is mellow and naturally sweet.