In Brewing Science, we learned quality-focused brewing principles through a comprehensive exploration of how extraction and strength are affected by different variables. In Cold Coffee, baristas will learn how these principles vary when batch brewing cold coffee. Methods of brewing cold coffee are distinguished while best practices for each are outlined. There are hurdles presented that are unique to serving cold coffee, regardless of the brew method. In this class, baristas will learn how to navigate those hurdles and serve the best tasting cold coffee in the industry.