Then after a brief interlude with an aeropress made with the Kiangoi, that had a light mouth feel, soft sweetness, fleeting sourness and an overall nice balance, I moved onto the cold brew, also on the Kiangoi.
As is my way, I split the cold brew into half with and half without ice. I do this to allow the coffee to open up as it warms up. As for the flavour, while the iced version had a balanced sweetness an a nice body, without the ice it developed more of a blackcurrant character. As it warmed further a nice balance of citrus and floral notes started to appear.
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