What accounts for the distinct taste profile of cold brew compared to other coffee brewing methods?

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The Ascendancy of Cold Brew Coffee​

To contextualize the study on brew temperature and its influence on coffee’s sensory attributes, we must first explore the factors behind cold brew’s soaring popularity.
Originating in the 1600s with Japanese sailors who brewed coffee cold to avoid fire risks at sea, cold brew has seen a meteoric rise in modern times. It now ranks as the third most favored coffee preparation method in the United States, trailing only behind drip coffee and single-serve brews.
So, what drives the cold brew craze, particularly among the younger crowd? The reasons are manifold, but a standout is the distinctive flavor profile of cold brew. It tends to be sweeter, smoother, and less acidic compared to its hot-brewed counterpart, traits that resonate with the taste preferences of millennials and Gen Zers who often seek out healthier drink options.
In addition to its palatable flavor, the convenience of ready-to-drink cold brew—offered in cans and bottles—aligns perfectly with the on-the-go lifestyle of today’s younger consumers who don’t want to compromise on the quality of their coffee.
Moreover, the appeal of cold brew naturally intensifies during the warmer seasons. As temperatures climb, the inclination towards hot coffee wanes, making cold brew an especially refreshing choice in hotter climates.